Go Back
+ servings
Cajun blackened chicken alfredo pasta recipe.
Print Recipe
4.99 from 53 votes

Blackened Chicken Alfredo Pasta

Tender chicken gets a zesty blackened crust and is served over creamy fettuccine alfredo for the ultimate restaurant-quality pasta night at home.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Main Course
Cuisine: American
Servings: 4 servings

Equipment

Ingredients

To cook the pasta:

To cook the chicken:

Alfredo Sauce

  • 4 tablespoons butter
  • 4 cloves garlic minced
  • 1 1/2 cups heavy cream
  • 2 cups parmesan cheese finely grated, see note below
  • 1 teaspoon Cajun seasoning see note below

Instructions

  • Cook 8 ounces pasta in salted boiling water. Be sure to reserve half to one cup of salted pasta water just before you drain the pasta in case you need to thin the sauce.
  • While pasta is cooking, smash or roll the chicken breasts in between two pieces of plastic wrap until they are about 1/2 inch thick. Coat both sides of the chicken breasts in 2 tablespoons of the Cajun seasoning mix.
  • In a large sauté or cast iron pan, heat olive oil over medium high heat. When oil is super hot, add the seasoned chicken breast. Allow to cook for about 5 minutes or until browned. Flip and cook for another 5 minutes. Transfer chicken to a plate and loosely tent with foil.
  • Add butter and garlic to the pan and reduce heat to low. Allow to cook until the butter is infused with the garlic, about 5 minutes. Add the heavy cream, stir, and allow to come to a simmer. Cook for 5 minutes.
  • While the cream mixture is simmering, slice the chicken into thin strips or small bites.
  • After the cream sauce has simmered, remove the pan from the heat and add in the finely grated parmesan cheese and teaspoon of Cajun seasoning. Add the cooked and drained pasta. Stir to combine and thin with reserved pasta water, if needed.
  • Add the sliced chicken along with any juices that may have accumulated on plate. Serve and enjoy!

Video

Notes

  • Cajun seasoning blend: Highly recommended you make my Cajun seasoning blend as a store bought version might be too salty. 
  • Chicken breasts: Pound or roll the chicken breast to create a thin, even thickness but also to break down the tissue. This makes the cooking process faster but also makes the meat fork tender. Anytime you're cooking meat, the best practice is to allow it to come to room temperature before cooking. So, if time allows, let your chicken sit at room temperature for about an hour before making this recipe.
  • Chicken Cooking tip: Ensure the oil is hot in the pan before you add the chicken. Any time you're trying to get a good sear on meat, you have to ensure the oil is hot enough to seal the outside of the meat with a nice crispy outer layer without burning it. This is a skill every home cook should learn to perfect.
  • Resting time: As with most meats, I highly recommend allowing the meat to rest for a few minutes after cooking. This allows the juices in the chicken to redistribute. Also, any juices that accumulate on the plate can be added back to the final pasta dish.
  • Pasta cooking tip: Whenever you add pasta to a dish where you will continue to cook, or even warm, it in a sauce, you want to ensure your pasta is cooked al dente as it will continue to cook once added to the sauce. 
  • Parmesan cheese: In order for the cheese to melt instantly in the sauce, you must grate it from a block using a microplane or you must finely mince pre-grated cheese.

Nutrition

Calories: 952kcal | Carbohydrates: 50g | Protein: 41g | Fat: 66g | Saturated Fat: 37g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 21g | Trans Fat: 0.5g | Cholesterol: 201mg | Sodium: 2732mg | Potassium: 573mg | Fiber: 3g | Sugar: 5g | Vitamin A: 4040IU | Vitamin C: 2mg | Calcium: 685mg | Iron: 2mg