Blackened Cajun Chicken Alfredo Recipe

Blackened Cajun Chicken Alfredo is a creamy, spicy, and utterly delicious dish that combines the best of Cajun seasoning with the richness of Alfredo sauce. Perfect for a comforting dinner, this recipe is sure to become a family favorite. Let’s dive into the steps to create this flavorful masterpiece.

Ingredients

To make this delightful Blackened Cajun Chicken Alfredo, you’ll need:

• Main Ingredients:
  • 2 boneless, skinless chicken breasts
  • 8 ounces fettuccine pasta
  • 2 tablespoons olive oil
  • 2 tablespoons butter
  • 1 cup heavy cream
  • 1 cup grated Parmesan cheese
  • 2 cloves garlic, minced
  • Salt and pepper to taste
• Seasoning Ingredients:
  • 1 tablespoon paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 1 teaspoon cayenne pepper (adjust to taste)
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper

Preparation

Prepping the Chicken:

1. In a small bowl, combine the paprika, garlic powder, onion powder, thyme, oregano, cayenne pepper, salt, and black pepper to create the Cajun spice mix.
2. Rub the chicken breasts generously with the spice mix, ensuring they are evenly coated.

Cooking the Pasta:

1. In a large pot of boiling salted water, cook the fettuccine according to the package instructions until al dente.
2. Drain the pasta and set aside.

Blackening the Chicken:

Creating the Cajun Spice Mix:

1. Heat the olive oil in a large skillet over medium-high heat.
2. Add the seasoned chicken breasts to the skillet and cook for 5-7 minutes on each side, or until the chicken is blackened and cooked through.
3. Remove the chicken from the skillet and let it rest before slicing.

Making the Alfredo Sauce:

Creamy Alfredo Sauce Ingredients:

1. In the same skillet, add the butter and minced garlic. Cook for about 1 minute until the garlic is fragrant.
2. Stir in the heavy cream and bring the mixture to a simmer.
3. Add the grated Parmesan cheese, stirring continuously until the cheese is melted and the sauce is smooth and thickened, about 5 minutes.
4. Season with salt and pepper to taste.

Combining the Chicken, Pasta, and Sauce:

Mixing Instructions:

1. Add the cooked fettuccine to the skillet with the Alfredo sauce, tossing to combine and ensure the pasta is evenly coated.
2. Slice the blackened chicken and arrange it on top of the pasta.

Ensuring Even Coating:

1. Cook for an additional 2-3 minutes over low heat, ensuring the pasta and chicken are well coated with the creamy sauce.

Garnishing and Serving:

Adding Fresh Herbs:

1. Garnish with freshly chopped parsley or green onions for added flavor and color.

Serving Suggestions:

1. Serve hot, with a side of garlic bread or a fresh green salad to complement the richness of the Alfredo sauce.

Storage Tips

Keeping Leftovers Fresh:

1. Store any leftovers in an airtight container in the refrigerator for up to 3 days.

Reheating Instructions:

1. Reheat in a skillet over low heat or in the microwave until warmed through. Add a splash of cream or milk if needed to restore the creamy texture.

Variations

Using Different Proteins:

1. Try adding shrimp, turkey, or even sausage for a different twist on this dish.

Adding Vegetables:

1. Incorporate sautéed spinach, mushrooms, or bell peppers for added nutrition and flavor.

Tips for Success

Achieving the Perfect Spice Balance:

1. Adjust the amount of cayenne pepper to your taste preference for the ideal level of heat.

Ensuring the Right Sauce Consistency:

1. If the sauce is too thick, add a bit more cream or chicken broth to reach the desired consistency.

FAQs

1. Can I Make This Recipe Ahead of Time?
   • Yes, you can prepare the chicken and sauce ahead of time and cook the pasta just before serving to ensure it remains tender.
2. How Do I Store Leftovers?
   • Store leftovers in an airtight container in the refrigerator for up to 3 days.
3. Can I Use Store-Bought Alfredo Sauce?
   • Yes, you can use store-bought Alfredo sauce for convenience, though homemade sauce will provide the best flavor.
4. How Do I Adjust the Spice Level?
   • Adjust the amount of cayenne pepper in the Cajun spice mix to your desired level of heat.
5. What If I Don’t Have All the Ingredients?
   • You can make some substitutions, like using half-and-half instead of heavy cream, but the flavor and texture may vary slightly.

Conclusion

Blackened Cajun Chicken Alfredo is a dish that combines the bold flavors of Cajun seasoning with the creamy richness of Alfredo sauce. With its tender chicken and perfectly cooked pasta, this recipe is sure to become a favorite in your home. Give it a try and enjoy a deliciously comforting meal that’s easy to make and full of flavor!

Yield: 4

Blackened Cajun Chicken Alfredo Recipe

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Blackened Cajun Chicken Alfredo is a creamy, spicy, and utterly delicious dish that combines the best of Cajun seasoning with the richness of Alfredo sauce. Perfect for a comforting dinner, this recipe is sure to become a family favorite. Let’s dive into the steps to create this flavorful masterpiece.

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Ingredients

• 1 lb. Mafaldine noodles (or fettuccini/linguini noodles)
• 3 chicken breasts
• 4 tablespoons olive oil
• 6 tablespoons butter
• 6-8 cloves garlic, minced
• 2 cups heavy whipping cream
• 1.5 cups shredded parmesan cheese
• 4 tablespoons blackened seasoning, divided recipe is below
• salt and pepper
• optional: garlic bread, Texas toast or garlic knots of serving
• My Homemade Blackened Seasoning
• 2 tablespoons smoked paprika regular paprika works too
• 1 tablespoon cayenne pepper
• 1 tablespoon onion powder
• 2 teaspoon garlic powder
• 1 teaspoon ground black pepper
• 1 teaspoon salt
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried oregano

Instructions

• Pound chicken to even 1/4 inch thickness, rub them with oil and season liberally on both sides (about 2-3 tablespoons of seasoning).

• Heat a skillet to medium-high heat. Add 2 tablespoons olive oil to the pan and cook chicken for 3-4 minutes (or until it has a dark amber coloring on the underside).

• Flip just once, reduce the heat to low. Add 2 tablespoons of butter into the skillet along with 2 teaspoons of minced garlic, allowing the garlic butter to melt into the chicken as it finishes cooking, about 5-6 minutes (or until internal temp reaches 165 degrees).

• Remove chicken and place on a plate with tented foil to rest before slicing.

• In the same skillet over medium heat, add in remaining butter and melt. Add in the rest of the minced garlic and saute for 1-2 minutes or until fragrant.

• Stir in the heavy cream and 2-3 teaspoons of blackened seasoning. Bring to a low boil over simmer, allowing it to thicken, about 5 minutes.

• While the sauce simmers, cook the noodles to al dente, reserving 1/3 cup of pasta water.

• Add the parmesan into the alfredo sauce and stir until melted. Taste and adjust seasonings as needed.

• Pour 1/3 cup of reserved pasta water into the alfredo sauce and stir. Add cooked noodles into the pasta, mix to combine and top with chicken. I like to add a sprinkle of cajun seasoning on top the noodles before serving.