Quick Blackened Cajun Alfredo Recipe

Introduction

Blackened Cajun Alfredo Chicken is an easy and comforting meal that will satisfy your taste buds in no time. This classic dish, reimagined with a Cajun twist, transforms simple ingredients into an explosion of flavors that will delight the whole family. The meeting between the creaminess of Alfredo sauce and Cajun spices creates a perfect marriage of sweetness and spicy warmth.

Why You’ll Love Blackened Cajun Alfredo Chicken

Delicious Classic

This dish instantly evokes home cooking and awakens childhood memories. Creamy pasta coated in Alfredo sauce provides a familiar base that everyone enjoys, but with an original touch that makes it irresistible.

Simple Ingredient List

No need to run to specialty stores to prepare this dish. Heavy cream, butter, garlic, seasonings, and parmesan – ingredients you probably already have in your kitchen or can easily find at any grocery store.

Very Tender Chicken

With the detailed instructions I’m going to give you, you’ll get perfectly cooked chicken, juicy on the inside and deliciously blackened on the outside. No more dry, flavorless chicken! The uniform flattening technique and controlled cooking guarantee a melt-in-your-mouth texture.

Tons and Tons of Flavor

The homemade blackened Cajun seasoning adds a kick of heat that awakens the entire dish. The carefully dosed spice blend creates an impressive depth of flavor, transforming a simple Alfredo chicken into a memorable culinary experience without being excessively spicy.

Rich and Comforting

When days are long and you need comfort, this dish delivers. The richness of the creamy sauce combined with Cajun spices offers that feeling of inner warmth that only truly comforting dishes can provide.

Quick and Easy

Between work, family, and daily obligations, who has time to spend hours in the kitchen? This dish comes together in less than 30 minutes, making it an ideal option for busy weeknights without sacrificing quality or flavor.

Key Ingredients

Chicken Breast

Opt for fresh, good quality chicken breasts. They form the protein base of this dish and will absorb all the flavors of the Cajun seasoning. Their tender texture perfectly contrasts with the al dente pasta.

Blackened Cajun Seasoning

The heart of this dish! A balanced blend of smoked paprika, cayenne pepper, onion powder, garlic powder, black pepper, salt, dried thyme, and dried oregano. This mixture brings heat, complexity, and that characteristic blackened crust that gives the dish its name.

Heavy Cream

It brings richness and creaminess to the Alfredo sauce. Its velvety texture perfectly coats the pasta and softens the heat of the Cajun spices.

Garlic

Essential in both Cajun and Italian cooking, fresh garlic brings essential aromatic depth to this fusion dish.

Butter

It serves both to blacken the chicken and enrich the sauce. Its nutty flavor is the pillar of any good Alfredo sauce.

Parmesan

Use freshly grated parmesan for optimal flavor. It melts into the hot sauce and adds that characteristic salty, umami note.

Mafaldine Pasta (or fettuccine/linguine)

Mafaldine, with their wavy edges, perfectly retain the creamy sauce. If you can’t find them, fettuccine or linguine will work very well. Their wide, flat texture is ideal for this type of sauce.

Pro Tips for Foolproof Juicy Chicken Breasts

Start with quality chicken, ideally air-chilled and organic. The quality of your main ingredient will directly influence the final result.
Take time to trim excess fat or bloody areas. This ensures even cooking and better presentation.
Pound the chicken to a uniform 1/4 inch thickness by placing it between two sheets of parchment paper and using a meat mallet. This step is crucial for quick and even cooking.
Generously rub the chicken with oil before applying seasonings. The oil helps spices adhere and promotes the formation of that beautiful blackened crust.
Take the chicken out of the refrigerator about 30 minutes before cooking. Room temperature chicken cooks more evenly than cold chicken.
Sear the chicken over medium-high heat for 3-4 minutes on each side. This high temperature is essential to get the blackened effect without overcooking the inside.
Only flip the chicken once, then reduce the heat and add butter to finish cooking. This allows for a perfect crust while keeping the inside juicy.

Blackened Chicken VS Burnt Chicken

Don’t be misled by the term “blackened.” Blackened chicken is coated with a spice mixture that forms a dark crust during cooking, but it absolutely does not have a bitter taste like burnt chicken might have. This culinary technique, originating from Louisiana, is also commonly used for shrimp and salmon. It’s the reaction between the spices and heat that creates this characteristic color, not overcooking.

How to Make Blackened Cajun Alfredo Chicken

Step 1: Pound the chicken, season it, and blacken it in a pan

Start by uniformly flattening your chicken breasts, then generously coat them with the Cajun spice mixture. In a hot pan with a little oil, sear the chicken until it develops that beautiful characteristic blackened crust. Set aside the chicken and slice it.

Step 2: Prepare the Alfredo sauce in the same pan

Without cleaning the pan (those little stuck bits are full of flavor!), add butter and minced garlic. Sauté until the garlic is fragrant, then add the heavy cream. Let simmer for a few minutes before incorporating the grated parmesan. The sauce should thicken slightly.

Step 3: Boil the noodles and mix everything together

While your sauce is simmering, cook the pasta al dente according to package instructions. Drain them and incorporate them directly into the sauce. Add the blackened chicken slices and gently mix so that each bite is coated with this delicious creamy sauce.

My Favorite Things for This Recipe

Italian Mafaldine Pasta No. 16

These traditional Italian pasta with their wavy edges are perfect for retaining the creamy Alfredo sauce. Their authentic texture truly elevates this dish.

Whole Wheat Mafaldine Pasta

For a slightly more nutritious version, whole wheat Mafaldine offer the same experience with added fiber.

Large Pot with Built-in Strainer

A practical utensil that simplifies draining pasta while reducing dishes to wash.

17-inch Cast Iron Skillet

Cast iron perfectly retains and distributes heat, ideal for uniformly blackening chicken and then preparing the sauce in the same vessel.

How to Reheat Alfredo Chicken

Creamy pasta dishes can become dry when reheated. To avoid this, add a bit of chicken broth, heavy cream, or even just water to rehydrate the pasta. An extra small piece of butter will also revive the richness of the sauce. Reheat over low heat, stirring frequently for optimal texture.

Looking for Other Comfort Foods?

Southern Shrimp and Grits

A classic of Southern American cuisine, rich and flavorful.

Smothered Chicken and Gravy

A traditional Cajun stew, slowly simmered to develop deep flavors.

Chicken Scampi Stuffed Shells

The elegance of Italian cuisine meets the richness of seafood.

Easy Chicken Tetrazzini

A creamy and comforting baked pasta dish, perfect for using leftover chicken.

Buffalo Chicken Mac & Cheese

A delicious fusion between classic mac & cheese and spicy Buffalo chicken flavors.

Instructions

Preparation: 10 minutes | Cooking: 20 minutes

In a small bowl, mix all the Cajun seasoning ingredients: 1 Tbsp smoked paprika, 1/2 tsp cayenne pepper (adjust according to your heat tolerance), 1 tsp onion powder, 1 tsp garlic powder, 1/2 tsp black pepper, 1 tsp salt, 1/2 tsp dried thyme, and 1/2 tsp dried oregano.
Place the chicken breasts between two sheets of parchment paper and flatten them to about 1/4 inch thickness using a meat mallet or a heavy pot.
Lightly brush both sides of the chicken with olive oil, then generously coat with the Cajun spice mixture.
Heat a large skillet over medium-high heat. Add 1 tablespoon of oil and place the seasoned chicken breasts in the pan. Cook for 3-4 minutes on each side until they are well blackened and the internal temperature reaches 165°F (74°C).
Remove the chicken from the pan and let it rest on a cutting board while you prepare the sauce and pasta.
In the same pan, reduce heat to medium and add 4 tablespoons of butter. Once melted, add 4 minced garlic cloves and sauté for 30 seconds until fragrant.
Pour 2 cups of heavy cream into the pan and let simmer for 2-3 minutes. Then incorporate 1 cup of freshly grated parmesan and stir until the cheese is melted and the sauce is smooth.
Meanwhile, cook 1 pound of Mafaldine pasta (or fettuccine) in a large pot of salted boiling water according to package instructions until al dente.
Drain the pasta and add it directly to the pan with the Alfredo sauce. Mix well to coat all the pasta.
Slice the blackened chicken and arrange it on top of the pasta. Garnish with chopped fresh parsley and additional parmesan if desired.
Serve immediately, possibly accompanied by a piece of garlic bread to soak up this delicious creamy sauce.