Blackened Chicken Alfredo Recipe with Pasta (Cajun)
Blackened Chicken Alfredo is the ultimate comfort food and features juicy chicken breasts coated in a deliciously spicy, homemade blackening seasoning. It is then pan-seared to perfection and served on top of a bed of fettuccine smothered in a rich and creamy Cajun Alfredo sauce.
Servings: 4 servings
Calories: 908kcal
Equipment
- large cast iron skillet or another large heavy, bottom skillet
- colander
Ingredients
Blackened seasoning
- 2 teaspoons paprika
- 1 teaspoon cayenne pepper
- ½ teaspoon ground black pepper
- ½ teaspoon dried oregano
- ½ teaspoon ground thyme
- ½ teaspoon ground cumin
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon brown sugar
- 2 teaspoons kosher salt
Chicken & pasta
- 2 large boneless chicken breasts, sliced in half, and pounded to make 4 half-inch thick fillets
- 5 tablespoons unsalted butter, divided
- 9 ounces refrigerated fresh fettuccine, or dry pasta
Alfredo sauce
- ½ cup unsalted butter
- 1 ½ cup heavy cream
- 2 teaspoons minced garlic
- 1 teaspoon blackening seasoning, Cajun seasoning, or Creole Seasoning
- 2 cups freshly grated parmesan cheese
Optional garnish
- 1 tablespoon chopped fresh parsley
Instructions
Blackening seasoning
- To make the blackening seasoning, mix all ingredients in a small bowl. Set aside.
Chicken & pasta
- Use a paper towel to pat the chicken fillets 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.
- Heat a large cast iron skillet over medium-high heat and add three tablespoons of butter.
- 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.
- 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.
- 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.
Alfredo sauce
- 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.
- 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.
- 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.
Serving & garnish
- To serve, place the pasta in a large shallow pasta serving bowl or on a platter and top with the blackened chicken. If desired, garnish with parsley. For optimal flavor and texture, serve immediately.
Notes
Before making this recipe, ensure all your ingredients are prepped and ready to go.
Don't be shy with the blackened seasoning on the chicken. The spices give the dish its distinctive flavor, so make sure to coat the chicken evenly.
When searing the chicken, use a hot skillet. This helps create a flavorful crust and prevents the chicken from sticking.
Blackening the chicken does produce smoke, so be sure to turn your exhaust fan on high.
Cook the chicken in batches if needed to avoid overcrowding the pan. Overcrowding can lead to uneven cooking and steaming instead of searing.
Use a meat thermometer to ensure the chicken reaches an internal temperature of 165° F (75° C) for safety. Do not let it cook any longer once it comes to temperature; it will be dry and tough.
Add the cream slowly while stirring to control the thickness when making the Alfredo sauce. If the sauce becomes too thick, thin it with the reserved pasta water.
Allow the cooked chicken to rest for a few minutes before slicing. This helps the juices redistribute, resulting in juicier meat.
This recipe assumes your chicken fillets are a half-inch thick. If they are thicker or thinner, the cooking time must be adjusted.
Nutrition
Calories: 908kcal | Carbohydrates: 31g | Protein: 40g | Fat: 70g | Saturated Fat: 42g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 18g | Trans Fat: 2g | Cholesterol: 285mg | Sodium: 1859mg | Potassium: 652mg | Fiber: 2g | Sugar: 4g | Vitamin A: 2982IU | Vitamin C: 2mg | Calcium: 377mg | Iron: 2mg
