Blackened Cajun Chicken Alfredo is a flavorful dish that combines spicy, smoky chicken with creamy, cheesy Alfredo sauce. The blackened seasoning on the chicken gives it a nice kick and a beautiful dark crust, while the Alfredo sauce brings in a smooth and comforting touch. It’s a great balance of bold and rich flavors all in one plate.
I love how the blackened Cajun spices add some excitement to the classic Alfredo pasta. It’s one of those meals that feels special but isn’t hard to make. When I cook this, I usually let the chicken rest for a few minutes after cooking to keep it juicy, then slice it up and lay it right on top of the pasta. The mix of spicy chicken and creamy sauce always impresses anyone I serve it to.
This dish is perfect for a cozy dinner at home, whether you’re feeding family or friends. I like serving it with a simple green salad or some steamed veggies to add a fresh crunch. It makes the meal feel balanced and adds a pop of color on the plate. Plus, the leftovers heat up really well for a quick lunch the next day!
Key Ingredients & Substitutions
Chicken breasts: I use boneless, skinless breasts for even cooking. You can swap for thighs if you want juicier, more flavorful meat. Just adjust cooking time since thighs take a bit longer.
Cajun seasoning: This blend gives the blackened crust its iconic kick. If you don’t have Cajun seasoning, mix paprika, garlic powder, onion powder, cayenne, thyme, and oregano. Adjust cayenne to control the spice.
Heavy cream and Parmesan: These are the stars of the Alfredo sauce for that creamy, cheesy texture. For a lighter option, try half-and-half, but the sauce will be less thick and rich.
Pasta: Fettuccine is classic, but feel free to use any pasta you like — linguine, penne, or even spiral shapes work well to hold the sauce.
How Do You Get the Blackened Cajun Chicken Just Right?
Creating the perfect blackened crust is all about heat and timing. Here’s how I do it:
- Pat chicken dry to help the seasoning stick better.
- Coat chicken well with oil and spice mixture.
- Heat the pan over medium-high heat until it’s really hot — this helps form that blackened crust quickly without overcooking inside.
- Cook chicken undisturbed for about 5-7 minutes on each side. Don’t move it around or poke it, so the crust can develop nicely.
- Use a meat thermometer to check doneness (165°F / 74°C). Rest the chicken a few minutes before slicing to keep it juicy.
Taking your time with the heat means you avoid burning the spices while still getting that smoky, flavorful char perfect for this dish.
Equipment You’ll Need
- Large skillet – I recommend a cast-iron or heavy-duty pan for even high heat and a good sear on the chicken.
- Boiling pot – for cooking the pasta; choose a large one so it doesn’t spill over.
- Meat thermometer – helps you check when the chicken reaches 165°F, so it’s perfectly cooked and juicy.
- Whisk and wooden spoon – for mixing the Alfredo sauce, keeping it smooth and preventing sticking.
- Knife and cutting board – to slice the chicken and herbs for garnishing.
Flavor Variations & Add-Ins
If you want to switch things up, try adding sautéed shrimp or scallops in place of chicken for seafood lovers.
For a cheesy twist, mix in mozzarella or fontina cheese into the Alfredo sauce to make it extra creamy and gooey.
Adding sautéed mushrooms, spinach, or bell peppers brings extra flavor and some healthy veggies to the dish.
Adjust spice levels by using milder or hotter Cajun seasoning or adding a splash of hot sauce for more heat.
Blackened Cajun Chicken Alfredo
Ingredients You’ll Need:
For the Blackened Cajun Chicken:
- 2 boneless, skinless chicken breasts
- 2 tablespoons Cajun seasoning
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon dried oregano
- ½ teaspoon dried thyme
- ½ teaspoon cayenne pepper (adjust for heat preference)
- ½ teaspoon salt
- 2 tablespoons olive oil or melted butter
For the Alfredo Sauce:
- 2 tablespoons unsalted butter
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1 cup whole milk
- 1 cup freshly grated Parmesan cheese
- Salt and freshly ground black pepper to taste
- ¼ teaspoon nutmeg (optional)
- 1 tablespoon chopped fresh parsley or basil (optional)
For the Pasta:
- 12 oz fettuccine or your preferred pasta
Time You’ll Need:
This recipe takes about 10 minutes to prepare and around 20 minutes to cook. In total, expect roughly 30 minutes from start to finish, perfect for a tasty weeknight dinner.
Follow These Simple Steps:
1. Prepare the Chicken
In a small bowl, mix the Cajun seasoning, smoked paprika, garlic powder, onion powder, oregano, thyme, cayenne pepper, and salt. Pat the chicken dry with paper towels. Rub each chicken breast with olive oil or melted butter, then generously coat both sides with the spice mixture. Let it rest for 10 minutes so the flavors soak in.
2. Cook the Chicken
Heat a large skillet over medium-high heat. Add a little olive oil to keep the chicken from sticking. Place the chicken breasts in the pan and cook without moving them for 5 to 7 minutes, until the outside forms a dark, blackened crust. Flip the chicken and cook for another 5 to 7 minutes, or until the internal temperature reaches 165°F (74°C). Remove from the skillet and let rest for 5 minutes before slicing.
3. Cook the Pasta
While the chicken cooks, bring a large pot of salted water to a boil. Add your pasta and cook according to the package instructions until al dente. Save half a cup of pasta water, then drain the pasta and set aside.
4. Make the Alfredo Sauce
In the same skillet used for the chicken (wipe out any burnt bits if necessary), melt the butter over medium heat. Add the minced garlic and sauté until it’s fragrant, about 1 minute. Pour in the heavy cream and milk, and bring the mixture to a gentle simmer. Cook for 3 to 4 minutes until it thickens slightly. Whisk in the Parmesan cheese until smooth and creamy. Season with salt, pepper, and a pinch of nutmeg if you like. If the sauce gets too thick, add reserved pasta water a little at a time to loosen it.
5. Mix Pasta and Sauce
Add the cooked pasta to the Alfredo sauce, tossing gently so every bit is coated in creamy goodness.
6. Serve
Slice the rested blackened chicken into strips. Plate your pasta and top with the chicken slices. Garnish with fresh parsley or basil leaves for a pop of color and freshness. Serve immediately and enjoy your flavorful Blackened Cajun Chicken Alfredo!
Can I Use Frozen Chicken for This Recipe?
Yes! Just make sure to thaw the chicken completely in the fridge overnight before cooking. Pat it dry well to ensure the blackened seasoning sticks and the crust forms properly.
Can I Make the Alfredo Sauce Ahead of Time?
Absolutely! You can prepare the sauce up to 1 day in advance and store it in the fridge. Reheat gently on the stove over low heat, stirring frequently and adding a splash of milk to loosen it if needed.
How Should I Store Leftovers?
Keep any leftover chicken and pasta in separate airtight containers in the fridge for up to 3 days. Reheat on the stovetop or in the microwave, adding a little extra cream or milk to refresh the sauce.
Can I Use Different Pasta for This Dish?
Sure! While fettuccine is classic, any pasta shape like linguine, penne, or even rigatoni will work great and hold the Alfredo sauce nicely.