Cajun Blackened Chicken Alfredo

The first time I made blackened chicken, I set off the smoke alarm and had every window in the apartment open while my neighbor knocked to make sure I was okay. But that spicy, charred crust was worth the commotion. Now I know to turn on the exhaust fan before I even start heating the pan.

My sister visited last winter and we made this on a Tuesday night just because we were craving something indulgent. She licked her plate clean and asked if I could teach her the technique. Now she makes it for her family every Sunday.

Ingredients

• 2 large boneless skinless chicken breasts: Pat them completely dry before seasoning so the spices form a proper crust that stays put
• 2 tablespoons Cajun seasoning: Homemade blend or store bought works just make sure it has that paprika kick
• 1 tablespoon olive oil: Just enough to get the sear going without making the chicken greasy
• 12 oz (340 g) fettuccine pasta: Fresh pasta cooks faster but dried gives you that perfect al dente bite we want here
• Salt for boiling water: The water should taste like the sea serious seasoning at this stage matters
• 2 tablespoons unsalted butter: Unsalted lets you control the final seasoning without going overboard on sodium
• 3 cloves garlic minced: Fresh garlic only none of that pre minced jar stuff which can taste bitter
• 1 1/2 cups (360 ml) heavy cream: Do not skip the heavy cream half and half just will not give you the same silky result
• 1 cup (100 g) freshly grated Parmesan cheese: Buy the block and grate it yourself pre grated has anti caking agents that make sauce grainy
• 1/2 cup (120 ml) whole milk: This thins the cream just enough so the sauce coats everything without being too heavy
• Salt and black pepper: Taste as you go and trust your palate over exact measurements
• Pinch of cayenne pepper optional: If you love heat add it but the Cajun seasoning already brings plenty of spice
• 2 tablespoons chopped fresh parsley: Adds this bright pop of color that makes the dish look restaurant worthy
• Freshly grated Parmesan for serving: Always always grate more than you think you will need

Instructions

Get your pasta water going first:

Bring a large pot of salted water to a boil and cook fettuccine according to package directions until al dente then drain and set aside while saving that precious 1/2 cup pasta water

Season the chicken generously:

Pat those chicken breasts completely dry with paper towels then sprinkle the Cajun seasoning over both sides pressing gently so it adheres

Sear until blackened:

Heat olive oil in a large skillet over medium high heat and add chicken cooking for 5 to 6 minutes per side until deeply charred and cooked through to 165°F then let it rest for 5 minutes before slicing into strips

Build the sauce base:

In the same skillet reduce heat to medium and melt the butter then add minced garlic and sauté for just 1 minute until fragrant but not browned

Create the creamy sauce:

Pour in the heavy cream and whole milk then bring to a gentle simmer while stirring frequently

Add the cheese:

Stir in the Parmesan cheese until melted and the sauce thickens slightly which takes about 2 to 3 minutes then season with salt pepper and cayenne to taste

Bring it all together:

Toss the cooked fettuccine in the sauce adding reserved pasta water a little at a time if needed until you reach that perfect coating consistency

Plate it up:

Serve the pasta topped with sliced blackened chicken then finish with chopped parsley and an extra shower of Parmesan cheese

Pin it

This recipe became my go to for comfort food cravings after a long day at work. Something about the combination of spicy chicken and creamy pasta just makes everything better.

Getting The Perfect Sear

Let your skillet get properly hot before adding the chicken. You should hear that immediate sizzle when the meat hits the pan. Do not crowd the pan and do not flip too early. Let the spices form a crust before you even think about touching it.

Sauce Secrets

The sauce will continue thickening as it stands off the heat so pull it a minute sooner than you think you should. If it ever gets too tight that pasta water you saved is your secret weapon for bringing it back to life.

Make It Your Own

Sometimes I add sautéed spinach or sun dried tomatoes when I want more vegetables. You could swap in shrimp or even use this sauce over grilled vegetables. The base recipe is forgiving once you understand the technique.

• Leftovers reheat surprisingly well with a splash of milk to loosen the sauce
• A crisp white wine cuts through the richness beautifully
• Double the sauce if you love things extra saucy

Pin it

Hope this brings as much comfort to your table as it has to mine over the years.

Recipe FAQs

→ How do I achieve the blackened crust on the chicken?

Pat the chicken dry and evenly coat with Cajun seasoning. Cook on medium-high heat in olive oil, about 5–6 minutes per side, until a dark crust forms and the internal temperature reaches 165°F (74°C).

→ Can I use different pasta instead of fettuccine?

Yes, any long pasta like linguine or spaghetti works well, but fettuccine's texture complements the creamy sauce best.

→ How can I adjust the sauce thickness?

Use reserved pasta water to thin the sauce gradually until it reaches your preferred consistency without losing creaminess.

→ Is it possible to make this dish spicier?

Adding extra cayenne pepper or a dash of hot sauce to the Alfredo sauce enhances the heat without overpowering the flavors.

→ Can I substitute chicken with other proteins?

Yes, shrimp or tofu can be used as alternatives for different flavor and texture variations.