Go Back
–+ servings
Blackened Chicken Alfredo

Blackened Chicken Alfredo Pasta

Tender white meat chicken gets a zesty blackened crust from a combination of spices like paprika, cayenne pepper, and garlic powder. It’s served over fettuccine or penne pasta coated in a lusciously creamy Alfredo sauce made with fresh Parmesan cheese, heavy cream, and a touch of that signature blackening seasoning.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Course
Cuisine American, Cajun
Servings 4 servings
Calories 720 kcal

Equipment

  • Large pot
  • Large skillet or cast iron pan
  • Tongs
  • Whisk
  • Meat Thermometer

Ingredients
  

Blackened Chicken

  • 2 large boneless, skinless chicken breasts pounded to 1/2 inch thickness
  • 2 tablespoons Cajun seasoning store-bought or homemade
  • 2 tablespoons olive oil

Pasta

  • 8 ounces fettuccine or penne pasta

Alfredo Sauce

  • 4 tablespoons unsalted butter
  • 4 cloves garlic minced
  • 1 1/2 cups heavy cream
  • 1 1/2 cups Parmesan cheese freshly grated
  • 1/2 teaspoon Cajun seasoning optional, for extra spice
  • to taste Salt and freshly ground black pepper

Garnish

  • Fresh parsley chopped, optional

Instructions
 

  • Cook the pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Reserve 1 cup of pasta water, then drain the pasta and set aside.
  • Prepare the chicken: While the pasta cooks, pound the chicken breasts to an even 1/2-inch thickness. Rub both sides of the chicken with the Cajun seasoning.
  • Cook the chicken: In a large skillet over medium-high heat, add the olive oil. Once hot, add the seasoned chicken breasts. Cook for about 5 minutes on each side, or until the chicken is blackened and cooked through (internal temperature of 165°F or 74°C). Remove the chicken from the skillet and let it rest.
  • Make the Alfredo sauce: In the same skillet, reduce the heat to medium and add the butter. Once melted, add the minced garlic and sauté for about 1 minute until fragrant. Pour in the heavy cream and bring to a gentle simmer. Stir in the grated Parmesan cheese until the sauce is smooth and creamy. If the sauce is too thick, add some of the reserved pasta water, a little at a time, until the desired consistency is reached. Season with additional Cajun seasoning, salt, and pepper to taste.
  • Combine pasta and sauce: Add the cooked pasta to the skillet with the Alfredo sauce. Toss to coat the pasta evenly.
  • Serve: Slice the rested chicken breasts and place them on top of the pasta. Garnish with chopped fresh parsley, if desired, and serve immediately.

Notes

For a lighter version, you can substitute half-and-half for the heavy cream, though the sauce will be less rich. Adjust the amount of Cajun seasoning to control the spice level. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of milk or cream to loosen the sauce if needed.

Nutrition

Calories: 720kcalCarbohydrates: 45gProtein: 45gFat: 40gSaturated Fat: 22gCholesterol: 140mgSodium: 800mgPotassium: 600mgFiber: 3gSugar: 5gVitamin A: 800IUVitamin C: 2mgCalcium: 350mgIron: 3mg
Keyword Alfredo Pasta, Blackened Chicken, Cajun Chicken Pasta
Tried this recipe?Let us know how it was!