Cajun Blackened Chicken Alfredo (Printable)
Juicy Cajun-spiced chicken atop fettuccine coated in a smooth, garlicky Alfredo sauce with Parmesan cheese.
# What You’ll Need:
→ Chicken
01 - 2 large boneless, skinless chicken breasts
02 - 2 tablespoons Cajun seasoning
03 - 1 tablespoon olive oil
→ Pasta
04 - 12 oz fettuccine pasta
05 - Salt, for boiling water
→ Alfredo Sauce
06 - 2 tablespoons unsalted butter
07 - 3 cloves garlic, minced
08 - 1 1/2 cups heavy cream
09 - 1 cup freshly grated Parmesan cheese
10 - 1/2 cup whole milk
11 - Salt and black pepper, to taste
12 - Pinch of cayenne pepper
→ Garnish
13 - 2 tablespoons chopped fresh parsley
14 - Freshly grated Parmesan cheese, for serving
# How-To Steps:
01 - Bring a large pot of salted water to a rolling boil.
02 - Pat chicken breasts dry with paper towels. Sprinkle Cajun seasoning evenly over both sides, pressing gently to adhere.
03 - Heat olive oil in a large skillet over medium-high heat. Add chicken and cook for 5 to 6 minutes per side until blackened and cooked through, reaching an internal temperature of 165°F. Remove from pan and let rest for 5 minutes before slicing thinly.
04 - Add fettuccine to boiling water and cook according to package directions until al dente. Drain, reserving 1/2 cup of pasta water, and set aside.
05 - In the same skillet used for chicken, reduce heat to medium. Add butter and minced garlic; sauté for 1 minute until fragrant but not browned.
06 - Pour in heavy cream and whole milk. Bring to a gentle simmer, stirring frequently to prevent scorching.
07 - Stir in freshly grated Parmesan cheese until completely melted and sauce thickens slightly, about 2 to 3 minutes. Season with salt, black pepper, and cayenne to taste.
08 - Add cooked fettuccine to the sauce, tossing to coat evenly. If sauce is too thick, add reserved pasta water a tablespoon at a time until desired consistency is reached.
09 - Divide pasta among serving plates. Top with sliced blackened chicken. Garnish with chopped fresh parsley and additional grated Parmesan cheese.
# Expert Advice:
01 -
- The contrast between the fiery, crusty chicken and silky smooth Alfredo hits every craving at once
- It comes together faster than delivery but tastes like something from a proper Italian restaurant
02 -
- Resist the urge to move the chicken while it sears or you will lose that gorgeous blackened crust
- The sauce will look thin at first but it thickens beautifully once the cheese melts and it stands for a minute
03 -
- Grate your Parmesan from a wedge because the cellulose in pre grated cheese prevents smooth melting
- Warm your cream slightly before adding it to the pan to prevent the sauce from breaking