Cajun Blackened Chicken Alfredo (Printable)

Juicy Cajun-spiced chicken atop fettuccine with creamy Alfredo sauce and fresh parsley garnish.

# What You Need:

→ Chicken

01 - 2 large boneless, skinless chicken breasts
02 - 2 tablespoons Cajun seasoning
03 - 1 tablespoon olive oil

→ Pasta

04 - 12 oz fettuccine pasta
05 - Salt, for boiling water

→ Alfredo Sauce

06 - 2 tablespoons unsalted butter
07 - 3 cloves garlic, minced
08 - 1 1/2 cups heavy cream
09 - 1 cup freshly grated Parmesan cheese
10 - 1/2 cup whole milk
11 - Salt and black pepper, to taste
12 - Pinch of cayenne pepper (optional)

→ Garnish

13 - 2 tablespoons chopped fresh parsley
14 - Freshly grated Parmesan cheese, for serving

# Directions:

01 - Bring a large pot of salted water to a rolling boil. Cook fettuccine according to package directions until al dente. Drain pasta, reserving 1/2 cup of the cooking liquid, and set aside.
02 - Pat chicken breasts thoroughly dry with paper towels. Sprinkle Cajun seasoning liberally over both sides of each breast, pressing gently to adhere.
03 - Heat olive oil in a large skillet over medium-high heat until shimmering. Add seasoned chicken and cook 5 to 6 minutes per side until deeply blackened and cooked through, reaching an internal temperature of 165°F. Transfer to a cutting board and rest 5 minutes before slicing thinly.
04 - Return the skillet to medium heat. Add butter and minced garlic, sautéing for 1 minute until fragrant but not browned.
05 - Pour in heavy cream and whole milk. Bring to a gentle simmer, stirring frequently to prevent scorching.
06 - Stir in grated Parmesan cheese until completely melted and sauce thickens slightly, approximately 2 to 3 minutes. Season with salt, black pepper, and cayenne to taste.
07 - Add cooked fettuccine to the sauce, tossing to coat evenly. Add reserved pasta water a tablespoon at a time if needed to achieve desired consistency.
08 - Divide pasta among serving plates. Top with sliced blackened chicken. Garnish generously with chopped parsley and additional freshly grated Parmesan.

# Expert Tips:

01 -
  • The way the Cajun crust sears in the pan creates this incredible crunchy exterior that keeps the chicken impossibly juicy inside
  • That moment when the Alfredo sauce coats the pasta and clings to every strand of fettuccine is pure comfort food magic
02 -
  • The smoke alarm will absolutely go on if you do not use your exhaust fan when blackening the chicken learned this the hard way
  • Room temperature cream incorporates into the sauce much more smoothly than cold straight from the fridge cream
03 -
  • Grate your Parmesan from a wedge not a tub for the smoothest sauce possible
  • Let the chicken rest before slicing or all those juices will end up on your cutting board instead of in your meat

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