Looking for an easy and comforting dinner? Look no further than this Blackened Cajun Chicken Alfredo.
When it comes to indulgent comfort foods, it doesn’t get better than chicken alfredo. If you haven’t tried the blackened cajun spin on this cozy classic, this is your sign!
The most tender chicken breasts are cooked to juicy blackened perfection. Then the tender noodles are smothered in a luscious garlicky cajun-seasoned alfredo sauce. This cozy meal is a showstopper and one that will impress your friends and family.
❤️ Why You’ll Love Blackened Cajun Chicken Alfredo
Delicious Classic – who doesn’t love fettuccini alfredo? It’s a dish I grew up eating, one that reminds me of my mom and good ol’ home cooking.
Simple List of Ingredients – heavy cream, butter, garlic, seasonings, and parmesan cheese is the base for the sauce. Add in chicken and noodles and that’s it!
Tenderest Chicken – I’ve included detailed instructions for preparing the juiciest chicken that’s fool-proof and absolutely tender and juicy every time.
Tons and Tons of Flavor – the homemade blackened cajun seasoning is full of flavor and a kick of heat (while not too spicy). It transforms this dish and takes it to another level.
Indulgent and Comfy – no, we won’t be eating this on the regular, but when the weather or moment calls for a heart-warming indulgent dish – this is the recipe I reach for.
Quick and Easy – a short list of ingredients and a quick cooking process. You’ll love the simplicity of this meal.
This lusciously dreamy blackened cajun chicken alfredo is the easiest meal to make, but it tastes like the best restaurant made it. You’ll eat this until you are uncomfortably full.
Here is the short list of ingredients you’ll need (be sure to read through the printable recipe card below for measurements and details):
Blackened Cajun Seasoning
Pro Tips for Fool-Proof Juicy Chicken Breasts
In my early days of cooking I took an interest in mastering tender chicken breasts because I kept failing at it.
Chicken breasts sound like the easiest protein to prepare, but in reality, it can go very wrong if you don’t cook them correctly. You can end up with tough, stringy, dry, or even gristly chicken.
After years of trial and error, these are my favorite steps to follow to ensure perfect chicken every single time:
- Start with quality chicken breasts. I always opt for Air Chilled Organic
- Trim off any excess fat or any bloody areas
- Pound the chicken to 1/4 inch even thickness
- Rub the chicken on both sides with oil, then seasonings
- Remove chicken from the fridge at least 30 minutes before cooking to remove the chill
- Sear chicken over medium-high until dark golden brown (about 3-4 minutes, being sure not to over-crowd the pan)
- Flip the chicken only once, reduce the heat to low and add in 2-3 tablespoons of butter, allowing it to melt with the chicken as it cooks. Cook another 5 minutes or until internal temp reaches 165 degrees.
Blackened Chicken VS. Burnt Chicken
Food that is blackened is not burnt. Blackened proteins are coated in a special spice blend (usually cajun seasoning, like in this recipe) and that takes on a very dark brown, almost black color when cooked in a skillet, on a grill or in an oven.
While we do cook the chicken over medium-high to give it a good sear, it’s not burnt and therefore, doesn’t have any bitter aftertaste. It’s properly cooked, tender and juicy.
The most common proteins to “blacken” is shrimp, chicken, and salmon.
How to Make Blackened Cajun Chicken Alfredo
With just a few easy steps, this blackened cajun chicken alfredo can be on your table tonight. You may even have most of the ingredients in your kitchen.
Step 1: Pound chicken to even thickness, season and blacken it in the skillet. Set aside while preparing the alfredo sauce.
Step 2: In the same skillet, add in garlic and butter, the stir in the heavy cream and seasonings. Bring to a low boil, allowing it to thicken, then add parmesan and stir. Taste and adjust seasonings as needed.
Step 3: While the sauce simmers, boil the noodles to al dente. Add 1/3 cup of pasta water into the alfredo sauce before discarding. Add cooked noodles into the pasta, mix to combine and add chicken. I like to add a sprinkle of cajun seasoning on top the noodles before serving. It’s great with garlic bread.
💁♀️ My Favorites Things for This Recipe
How to Reheat Chicken Alfredo
The key to reheating any pasta dish is to be sure to rehydrate the pasta before heating. Simply add a few splashes of chicken broth/stock or heavy cream (water works too if you have neither of these on hand).
I also like to add in 1-2 teaspoons of butter as well. Allow that to heat with the pasta and it will come back to life as if you just made this dish.
Looking for More Comfort Foods?
Did you love this Blackened Cajun Chicken Alfredo Recipe? Be sure to comment below with any questions or feedback. Don’t forget to tag me on IG with any photos; @BadBatchBaking and use #BadBatchBaking
Blackened Cajun Chicken Alfredo
- 1 lb. Mafaldine noodles (or fettuccini/linguini noodles)
- 3 chicken breasts
- 4 tablespoons olive oil
- 6 tablespoons butter
- 6-8 cloves garlic, minced
- 2 cups heavy whipping cream
- 1.5 cups shredded parmesan cheese
- 4 tablespoons blackened seasoning, divided recipe is below
- salt and pepper
- optional: garlic bread, Texas toast or garlic knots of serving
My Homemade Blackened Seasoning
- 2 tablespoons smoked paprika regular paprika works too
- 1 tablespoon cayenne pepper
- 1 tablespoon onion powder
- 2 teaspoon garlic powder
- 1 teaspoon ground black pepper
- 1 teaspoon salt
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- Pound chicken to even 1/4 inch thickness, rub them with oil and season liberally on both sides (about 2-3 tablespoons of seasoning).
- Heat a skillet to medium-high heat. Add 2 tablespoons olive oil to the pan and cook chicken for 3-4 minutes (or until it has a dark amber coloring on the underside).
- Flip just once, reduce the heat to low. Add 2 tablespoons of butter into the skillet along with 2 teaspoons of minced garlic, allowing the garlic butter to melt into the chicken as it finishes cooking, about 5-6 minutes (or until internal temp reaches 165 degrees).
- Remove chicken and place on a plate with tented foil to rest before slicing.
- In the same skillet over medium heat, add in remaining butter and melt. Add in the rest of the minced garlic and saute for 1-2 minutes or until fragrant.
- Stir in the heavy cream and 2-3 teaspoons of blackened seasoning. Bring to a low boil over simmer, allowing it to thicken, about 5 minutes.
- While the sauce simmers, cook the noodles to al dente, reserving 1/3 cup of pasta water.
- Add the parmesan into the alfredo sauce and stir until melted. Taste and adjust seasonings as needed.
- Pour 1/3 cup of reserved pasta water into the alfredo sauce and stir. Add cooked noodles into the pasta, mix to combine and top with chicken. I like to add a sprinkle of cajun seasoning on top the noodles before serving.