Blackened Cajun Chicken Alfredo is a flavorful twist on the classic creamy pasta dish. It features crispy, spicy blackened chicken seasoned with bold Cajun spices, paired with rich and smooth Alfredo sauce that coats every strand of fettuccine beautifully. The combination of smoky, spicy chicken and velvety sauce makes this a dish that stands out with big flavors.
I really love making this dish when I want something both comforting and exciting. The Cajun seasoning adds a nice kick that wakes up the creamy Alfredo without overpowering it. One tip I have is to make sure your skillet is really hot before searing the chicken so it gets that perfect blackened crust that’s full of flavor and a little bit smoky. It’s one of those meals that feels special but comes together quickly.
When I serve this, I like to keep it simple with a green salad or steamed veggies on the side. It’s so satisfying to twirl the pasta with tender slices of spicy chicken, and it’s always a hit whether I’m cooking for family or friends. This Blackened Cajun Chicken Alfredo is perfect for a cozy dinner that feels a little fancy and a whole lot delicious.
Key Ingredients & Substitutions
Chicken breasts: Boneless, skinless breast works great for this dish. For juicier meat, try chicken thighs. They’re a bit more forgiving and also pair well with spicy seasoning.
Cajun seasoning: Store-bought is super convenient, but you can mix your own with paprika, cayenne, garlic powder, onion powder, thyme, oregano, salt, and pepper. Adjust cayenne for your heat preference.
Mafaldine pasta: This ribbon pasta holds sauce beautifully, but fettuccine or linguine are easy swaps. Use gluten-free pasta if needed.
Heavy cream and Parmesan: These form the rich base of Alfredo sauce. For a lighter option, half-and-half can work but the sauce won’t be as thick. Freshly grated Parmesan melts best and adds great flavor freshness.
Garlic and butter: These are essentials for building flavor in the sauce. If you like, add shallots or a pinch of nutmeg to round out the Alfredo.
How Do I Get That Perfect Blackened Crust on the Chicken?
Getting the blackened crust just right can be tricky but here’s what helps.
- Pat chicken dry: Moisture on the surface prevents browning, so use paper towels.
- Hot skillet: Get your pan smoking hot before adding oil and chicken. This sears the outside quickly for that crust.
- Don’t move the chicken too soon: Let it cook and form a crust before flipping, about 4-5 minutes per side depending on thickness.
- Use an oil with a high smoke point: Like olive oil or avocado oil for searing.
- Rest the chicken: Let the cooked chicken rest a few minutes before slicing. This keeps it juicy.
These steps ensure you get that smoky, spicy blackened flavor and the perfect texture for slicing over creamy Alfredo pasta.
Equipment You’ll Need
- Large skillet – I recommend a heavy-bottomed one to get a good sear on the chicken and make the sauce in the same pan, which keeps flavors locked in.
- Pot for boiling pasta – Choose a big enough one so the pasta has room to cook evenly without sticking.
- Kitchen tongs or fork – Essential for flipping the chicken safely without piercing it and losing juices.
- Meat thermometer – Handy to ensure your chicken reaches 165°F but isn’t overcooked.
- Grater – To freshly grate Parmesan cheese, which melts better and adds more flavor.
Flavor Variations & Add-Ins
- Swap chicken for shrimp or sausage for a different protein twist that still pairs well with the spicy seasoning.
- Add sautéed bell peppers, onions, or mushrooms to the sauce for extra texture and color.
- Use smoked paprika or add a pinch of cayenne in the Alfredo sauce for more heat.
- Sprinkle with chopped scallions or fresh basil instead of parsley for a fresh herbal touch.
Blackened Cajun Chicken Alfredo
Ingredients You’ll Need:
- 2 boneless, skinless chicken breasts
- 2 tablespoons Cajun seasoning (store-bought or homemade)
- 1 tablespoon olive oil
- 8 oz mafaldine pasta (or fettuccine/any ribbon pasta)
- 3 tablespoons unsalted butter
- 3 cloves garlic, minced
- 1 ½ cups heavy cream
- 1 cup freshly grated Parmesan cheese
- ¼ teaspoon black pepper
- ¼ teaspoon salt (adjust to taste)
- 1 tablespoon fresh parsley, chopped (optional, for garnish)
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and 20 minutes to cook. The chicken needs about 8-10 minutes to blacken and cook through, while the pasta and sauce come together in about 12-15 minutes. Altogether, expect around 30 minutes from start to finish—a perfect quick and tasty dinner!
Step-by-Step Instructions:
1. Prepare the Chicken:
Pat the chicken breasts dry with paper towels, then rub both sides evenly with the Cajun seasoning. This seasoning adds bold and spicy flavor to your chicken.
2. Cook the Chicken:
Heat olive oil in a large skillet over medium-high heat until hot. Add the chicken breasts and sear for about 4-5 minutes per side until blackened and fully cooked (internal temperature should reach 165°F or 74°C). Remove the chicken from the skillet, let it rest for a few minutes, then slice it thinly.
3. Cook the Pasta:
While the chicken cooks, bring a large pot of salted water to a boil. Add the mafaldine pasta and cook according to package instructions until al dente. Reserve half a cup of the pasta water, then drain the pasta.
4. Make the Alfredo Sauce:
In the same skillet you used for the chicken, melt the butter over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant. Slowly pour in the heavy cream and bring it to a gentle simmer.
5. Add Cheese and Season:
Stir in the freshly grated Parmesan cheese until the sauce is smooth and melted. Season with salt and black pepper. If the sauce is too thick, add some of the reserved pasta water one tablespoon at a time until it reaches your desired creamy consistency.
6. Combine Pasta and Sauce:
Add the drained pasta into the Alfredo sauce and gently toss to coat every piece with the creamy sauce.
7. Serve:
Plate the saucy pasta and arrange the sliced blackened chicken over the top. Garnish with chopped parsley if you like for a nice fresh touch.
8. Enjoy!
Serve immediately while warm and creamy, and enjoy the wonderful flavors of spicy blackened chicken combined with rich Alfredo pasta.
Can I Use Frozen Chicken for This Recipe?
Yes, you can! Just make sure the chicken is fully thawed before cooking. Thaw it overnight in the fridge or use the cold water method for quicker thawing. Pat dry thoroughly before seasoning to help achieve that perfect blackened crust.
How Can I Make the Alfredo Sauce Thicker or Thinner?
If the sauce is too thick, gradually add reserved pasta water a little at a time until it reaches your desired consistency. To thicken it more, simmer gently for a few extra minutes to reduce the sauce, or add a bit more Parmesan cheese.
Can I Substitute the Pasta?
Absolutely! Mafaldine is great for holding sauce, but you can use fettuccine, linguine, or any ribbon-style pasta you have. For gluten-free options, there are many tasty alternatives available that will still pair well with the creamy sauce.
How Should I Store Leftovers?
Store any leftover chicken Alfredo in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat or in the microwave, adding a splash of cream or milk to loosen the sauce if it has thickened too much.