Blackened Cajun Chicken Alfredo 😋
our most requested dinner! It’s creamy, flavourful and SO easy. i’ve made this more times than i can count and it hits every single time. full recipe below 👇🏼
Ingredients
• Chicken breasts
• 3 tbsp blackened seasoning
• 2 tbsp olive oil
• 6 tbsp butter, divided
• 6–8 cloves garlic, minced, divided
• 2 cups heavy cream
• 1½ cups shredded Parmesan cheese
• Pasta of choice (I used fettuccine)
👩🏼🍳 For the chicken:
Coat the chicken generously with blackened seasoning on both sides.
Heat a skillet over medium-high heat with 2 tbsp olive oil. Cook the chicken for 3–4 minutes until you get that deep golden-amber crust. Flip it only once, then reduce heat to low.
Add 2 tbsp butter and about 2 tsp minced garlic to the skillet. Spoon the garlic butter over the chicken as it finishes cooking (about 5–6 more minutes, until cooked through).
Remove and let it rest before slicing.
👩🏼🍳For the Alfredo sauce:
Same skillet, medium heat — add the remaining butter and garlic. Sauté until fragrant (about 30 seconds).
Pour in 2 cups heavy cream and stir, scraping up all those blackened bits from the bottom. That’s where the flavor lives.
Gradually stir in 1½ cups Parmesan until melted and creamy.
Toss your cooked pasta directly in the sauce until well coated. If it’s too thick, add a splash of pasta water.
Slice the chicken and serve over the top.
Tip: Save some pasta water before draining, it loosens the sauce without watering down the flavor. 🤍
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If you love rich and creamy pasta dishes with a bit of a spicy kick, this Blackened Cajun Chicken Alfredo recipe is definitely a go-to in my kitchen. One of the things I appreciate about this recipe is how the blackened seasoning creates a beautifully crusted, flavorful chicken that contrasts wonderfully with the smooth and cheesy Alfredo sauce. I always use fresh minced garlic in both the chicken and sauce, which really elevates the aroma and taste. The tip about saving some pasta water before draining the pasta is a game-changer; adding just a splash loosens the sauce perfectly without diluting the flavor, making the Alfredo silky and indulgent. Using a skillet that already has those browned bits from the chicken in the sauce adds depth and complexity to the dish that you don’t get from jarred Alfredo sauces. For the pasta, fettuccine works best because it holds the sauce nicely, but I’ve also experimented with penne and linguine with great results. A helpful variation I tried recently is adding a squeeze of lemon juice to the sauce before tossing it with pasta; it brightens the creaminess and balances the richness just a bit. For a lower-carb option, I’ve swapped traditional pasta for zucchini noodles or shirataki noodles, and the recipe still tastes fantastic. This dish is perfect for date nights or when you want to impress guests without spending hours in the kitchen. Plus, it reheats well, making it practical for meal prep or leftovers. Whether you’re new to cooking Cajun flavors or a seasoned fan, this recipe is straightforward and rewarding to make at home.