Blackened Chicken Alfredo Recipe with Pasta (Cajun)

What it is?

Blackened Chicken Alfredo is a Cajun chicken pasta similar to traditional chicken Alfredo, combining the creamy richness of homemade Alfredo sauce with bold and spicy blackened chicken and fettuccine pasta.

Why I love this recipe and you will too!

1. No fancy ingredients; this recipe uses common ingredients you probably already have in your pantry and fridge.
2. Although there are several steps, preparing this spicy chicken Alfredo recipe is easier than you think because I provide easy-to-follow step-by-step instructions.
3. This New Orleans favorite featuring creamy parmesan pasta is versatile and looks and tastes like a restaurant-quality dish.

Ingredient notes and substitutions:

• Homemade blackening seasoning combines Cajun spices, paprika, cayenne pepper, black pepper, dried ground oregano, thyme, cumin, garlic powder, onion powder, brown sugar, and kosher salt. Purchased blackening seasoning may be substituted. Red pepper can be substituted for the cayenne pepper.
• Boneless skinless chicken breasts – are a key ingredient. These days, they are so large that I usually buy two breasts and cut them in half horizontally to make four filets. You can substitute thighs. Both breasts and thighs should be pounded to ensure they are an even thickness.
• Unsalted butter – is used to saute the chicken and is a key ingredient in the creamy cheese sauce. You can substitute olive oil to saute the chicken, but you still need the butter for the creamy sauce.
• Heavy whipping cream – is responsible for the luxurious, velvety texture of the sauce.
• Fresh garlic – adds great flavor to this chicken Alfredo pasta recipe.
• Fresh parmesan cheese – is another key ingredient in the Alfredo sauce. Its nutty, slightly salty taste complements the butter and cream and helps balance the sauce’s richness. Be sure to use freshly grated cheese. I don’t recommend the canned powdered variety as a substitute.
• Cajun seasoning – a combination of spices, infuses the Alfredo sauce with a vibrant melody of flavors and elevates the taste of the sauce. I use a purchased blend in this recipe. Creole seasoning, which is a bit milder, may be substituted. Leftover blackening seasoning may also be substituted.
• Pasta – Refrigerated fresh fettuccine is my first choice and is what I recommend; however, any dried pasta may be used, including linguini, penne pasta, or orzo. Feel free to use what you have in your pantry.
• Italian Parsley – an optional ingredient not pictured, adds freshness and a nice pop of color.

Specific measurements are listed in the recipe card below.

How to make Blackened Chicken Alfredo

1. To make the blackening seasoning, mix all ingredients in a small bowl. Set aside.
2. Use a paper towel to pat the chicken filets dry. Then, use a pastry brush to coat them with two tablespoons of melted butter. Sprinkle about a tablespoon of the blackening seasoning evenly over both sides of each breast and pat it in with your fingers.

3. Heat a large cast iron skillet over medium-high heat and add three tablespoons of butter.
4. When the butter has melted and the skillet is hot, add the breasts and cook undisturbed for about five minutes per side or until a meat thermometer inserted in the thickest part of the breast measures 163° F.

5. Remove the breasts from the pan, cover loosely with aluminum foil, let them rest, and reach a final safe internal temperature of 165° F. Reserve the skillet to sauté the garlic and make the Alfredo sauce. Do not wipe it out.
6. Follow the directions on your pasta package and cook to the al dente stage. Reserve one cup of pasta water and drain in a colander. Set aside.
7. Place the skillet over low heat and add the garlic; sauté for 30 seconds. Add the remaining butter and heavy whipping cream and heat for two minutes or until the butter is melted.
8. Add one teaspoon of the leftover blackening seasoning, Cajun seasoning blend, or Creole seasoning blend, stir to combine, and cook for another minute. Do not let the mixture boil.

9. Slowly add the parmesan cheese and whisk until it is melted and the sauce is smooth. Add the pasta and toss to combine. If the sauce is too thick, add the reserved pasta water, a few tablespoons at a time, until it loosens up and evenly coats the pasta.
10. To serve, place the pasta in a large shallow pasta serving bowl or on a platter and place the blackened chicken on top of the pasta. If desired, garnish with parsley. For optimal flavor and texture, serve immediately.

Side dishes that pair well with this recipe

I like serving Blackened Chicken Alfredo with Texas Toast Garlic Bread or Broccoli Cheddar Cheese Cornbread Muffins. My Tomato Avocado Feta Salad, Spinach Salad with Apples and Pecans, or Old Fashioned Cucumbers, Tomatoes and Onions in Vinegar all pair nicely.

Add a side of Purple Hull Peas, Field Peas, or Sweet and Sour Green Beans, and you have a feast!

Recipe variations – make it your own

Add some veggies – sautéed spinach, sun-dried tomatoes, cooked broccoli, asparagus, mushrooms, or red peppers can all be added to the pasta before serving.

Cooked and crumbled bacon or andouille sausage may also be added for additional flavor.

Blackened shrimp, blackened grouper, or blackened mahi mahi recipe can be substituted for blackened chicken.

How to store and reheat leftovers

Leftovers can be stored in an airtight container in the fridge for up to four days.

Leftovers can be reheated in the microwave. Place them on a microwave-safe plate, add a few drops of water, milk, chicken stock, etc., and cover. Microwave in 30-second increments until warmed through. Add more liquid if necessary.

Make it ahead

I’m sorry, but this is one of those dishes that I don’t recommend making ahead for the best taste and texture. However, you can prep your ingredients up to 24 hours ahead and have them ready to go, so it will only take a few minutes to finish the dish.

How to cut chicken filets and pound them out

These days, chicken breasts are huge, which requires longer cooking times and results in unevenly cooked and dry meat. For the best results with this recipe, if your breasts are large, you will need to cut them in half and possibly pound them out so they will be an even thickness and cook evenly. Here is how to do that:

• Lay the breast flat on the cutting board and hold it in place with your non-dominant hand. Using a sharp knife, carefully slice through the center of the breast horizontally (parallel to the cutting board) to create two filets of even thickness. Repeat with the second chicken breast to create four filets in total.
• Place a filet on a cutting board in a plastic storage bag and gently pound it to a half-inch thickness using a meat mallet, rolling pin, or small skillet. Repeat with the remaining filets.

Recipe FAQs:

More Cajun and Creole-inspired recipes:

Here is a link to all of my Cajun and Creole recipes.