Blackened Cajun Chicken Alfredo
A creamy and flavorful dish combining blackened chicken with rich Alfredo sauce, served over pasta for a comforting meal.
Equipment
- Oven
- Skillet
- Mixing Bowl
- Baking Sheets
- Pasta Pot
Ingredients
- 1 lb Mafaldine Noodles or fettuccine/linguine noodles
- 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
- 2 tablespoons Smoked Paprika for blackened seasoning
- 1 tablespoon Cayenne Pepper for blackened seasoning
- 1 tablespoon Onion Powder for blackened seasoning
- 2 teaspoons Garlic Powder for blackened seasoning
- 1 teaspoon Ground Black Pepper for blackened seasoning
- 1 teaspoon Salt for blackened seasoning
- 0.5 teaspoon Dried Thyme for blackened seasoning
- 0.5 teaspoon Dried Oregano for blackened seasoning
Instructions
- Pound the chicken breasts to an even 1/4-inch thickness and coat with olive oil and blackened seasoning.
- Heat 2 tablespoons of olive oil in a skillet over medium-high heat and cook the chicken for 3-4 minutes on one side.
- Flip the chicken, reduce heat, add 2 tablespoons of butter and garlic, and cook for another 5-6 minutes until done.
- Remove the chicken and let it rest, tented with aluminum foil.
- In the same skillet, melt the remaining butter, add garlic, and sauté for 1-2 minutes. Add heavy cream and remaining blackened seasoning.
- Bring to a gentle boil and let simmer for about 5 minutes to thicken.
- Cook the noodles according to package instructions and reserve 1/3 cup of pasta water.
- Stir in Parmesan cheese to the sauce until melted and adjust consistency with reserved pasta water if needed.
- Add the cooked noodles to the sauce, mixing well to coat. Slice the rested chicken and lay it on top.
- Finish with an extra sprinkle of Cajun seasoning before serving.
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Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop.