Description
This Blackened Cajun Chicken Alfredo combines tender, spicy blackened chicken with a rich, creamy Alfredo sauce served over perfectly cooked mafaldine noodles. Infused with robust Cajun spices and garlic, this dish delivers a flavorful twist on a classic comfort meal, ideal for a satisfying weeknight dinner.
Ingredients
Pasta
- 1 lb. Mafaldine noodles (or fettuccini/linguini noodles)
Chicken and Seasoning
- 3 chicken breasts
- 4 tablespoons olive oil
- 4 tablespoons blackened seasoning, divided (recipe below)
- Salt and pepper, to taste
Blackened Seasoning
- 2 tablespoons smoked paprika (regular paprika works too)
- 1 tablespoon cayenne pepper
- 1 tablespoon onion powder
- 2 teaspoons garlic powder
- 1 teaspoon ground black pepper
- 1 teaspoon salt
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried oregano
Sauce
- 6 tablespoons butter
- 6-8 cloves garlic, minced
- 2 cups heavy whipping cream
- 1.5 cups shredded parmesan cheese
Optional
- Garlic bread, Texas toast, or garlic knots for serving
Instructions
- Prepare the Chicken: Pound the chicken breasts to an even 1/4 inch thickness. Rub the chicken with olive oil and season liberally on both sides using about 2-3 tablespoons of the blackened seasoning.
- Cook the Chicken (First Side): Heat a skillet over medium-high heat. Add 2 tablespoons of olive oil and cook the chicken breasts for 3-4 minutes, until they develop a dark amber color on the underside.
- Cook the Chicken (Second Side): Flip the chicken breasts once, reduce the heat to low, and add 2 tablespoons of butter along with 2 teaspoons of minced garlic to the skillet. Allow the garlic butter to melt into the chicken as it finishes cooking for about 5-6 minutes or until the internal temperature reaches 165°F.
- Rest the Chicken: Remove the chicken from the skillet and place it on a plate. Tent loosely with foil and let it rest before slicing to maintain juiciness.
- Make the Alfredo Sauce Base: In the same skillet over medium heat, melt the remaining butter. Add the rest of the minced garlic and sauté for 1-2 minutes until fragrant.
- Simmer the Sauce: Stir in the heavy cream and 2-3 teaspoons of the blackened seasoning. Bring the mixture to a low boil and allow it to simmer and thicken for about 5 minutes, stirring occasionally.
- Cook the Pasta: While the sauce simmers, cook the mafaldine noodles in salted boiling water until al dente, according to package instructions. Reserve 1/3 cup of the pasta water before draining.
- Finish the Sauce: Stir the shredded parmesan cheese into the Alfredo sauce until fully melted and smooth. Taste and adjust seasoning if necessary.
- Combine Pasta and Sauce: Pour the reserved pasta water into the Alfredo sauce and mix well. Add the cooked noodles to the sauce and toss to combine thoroughly.
- Serve: Slice the rested blackened chicken and arrange it on top of the sauced noodles. Optionally, sprinkle additional Cajun seasoning over the top before serving. Serve with garlic bread or your preferred side.
Notes
- For best results, use an instant-read thermometer to ensure chicken reaches 165°F internally.
- You may substitute mafaldine noodles with fettuccine or linguini noodles based on availability.
- Adjust the amount of cayenne pepper in the blackened seasoning if you prefer more or less heat.
- Reserving pasta water is essential to loosen and help the sauce adhere to the noodles.
- Leftover blackened chicken Alfredo keeps well refrigerated for up to 3 days and reheats nicely with a splash of cream or milk.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
