Blackened Cajun Chicken Alfredo is a delicious twist on classic creamy pasta. It’s got tender chicken breasts seasoned with a bold blend of Cajun spices, giving it that smoky, spicy kick. Tossed in a rich, creamy Alfredo sauce with plenty of Parmesan cheese and fettuccine, this dish balances spicy heat and smooth, cheesy comfort perfectly.
I love how the blackened chicken adds a flavorful, slightly crispy contrast to the silky Alfredo sauce. For me, the key is not to be shy with the Cajun seasoning—it wakes up the whole dish and makes each bite exciting. It’s one of those meals that feels special but comes together pretty easily, which I really appreciate on busy nights.
My favorite way to enjoy this dish is with a simple side of steamed broccoli or a crisp green salad to balance out the richness. I’ve also found it’s great for leftovers because the flavors develop even more after a day. Whenever I make this, people always ask for seconds, and it’s become a go-to recipe I feel happy sharing with friends and family.
Key Ingredients & Substitutions
Chicken breasts: Using boneless, skinless chicken makes cooking fast and easy. You can swap for chicken thighs if you want a juicier, more flavorful result.
Cajun seasoning: This spice mix is key to getting that bold, smoky flavor. If you don’t have it, try mixing paprika, garlic powder, and a pinch of cayenne for a simple stand-in.
Heavy cream: It makes the Alfredo sauce rich and smooth. For a lighter option, half-and-half works but the sauce won’t be as thick or creamy.
Parmesan cheese: Freshly grated Parmesan melts best and gives a nutty, salty taste. Avoid pre-grated cheese when possible for better texture and flavor.
Fettuccine pasta: This flat, wide pasta holds sauce beautifully. You can substitute linguine or tagliatelle for a similar effect.
How Do You Get the Perfect Blackened Crust on the Chicken?
Blackening chicken gives it a spicy, crispy outer crust with a juicy inside. Here’s how to nail it:
- Dry the chicken well before seasoning — moisture stops the crust from forming.
- Coat the chicken evenly with Cajun seasoning, pressing it in gently so it sticks.
- Heat oil in a heavy skillet until it’s very hot but not smoking. Medium-high heat works well.
- Cook chicken without moving it for 4-5 minutes per side. This lets the spices char and form a crust.
- Check doneness with a meat thermometer (165°F/74°C internal temperature) or slice to peek.
Let the chicken rest for a few minutes before slicing. This helps the juices settle so the meat stays moist. With practice, you’ll get a beautifully blackened crust every time!
Equipment You’ll Need
- Large skillet – I prefer a heavy-bottom skillet like cast iron because it heats evenly and gets nice and hot for blackening the chicken.
- Pot for boiling pasta – a big enough one so the noodles cook without sticking together.
- Chef’s knife – makes slicing the cooked chicken easy and quick.
- Measuring spoons and cups – to keep everything accurate, especially with spices and liquids.
- Spatula or tongs – for turning the chicken and tossing the pasta with the sauce.
- Grater – for freshly grated Parmesan that melts smoothly into the sauce.
Flavor Variations & Add-Ins
- Try shrimp or andouille sausage instead of chicken for a different protein boost and smoky flavor.
- Stir in sautéed mushrooms or spinach to add more texture and greens.
- Use smoked Gouda or fontina cheese for a different cheesy flavor in the sauce.
- Sprinkle with chopped green onions or chives for fresh, mild onion flavor.
Blackened Cajun Chicken Alfredo
Ingredients You’ll Need:
For the Chicken:
- 2 boneless, skinless chicken breasts
- 2 tablespoons Cajun seasoning (store-bought or homemade; see below)
- 1 tablespoon olive oil
For the Pasta and Sauce:
- 12 oz fettuccine pasta (or your preferred pasta)
- 4 tablespoons unsalted butter
- 4 cloves garlic, minced
- 1 ½ cups heavy cream
- 1 cup grated Parmesan cheese
- Salt and freshly ground black pepper, to taste
Optional Garnishes:
- Fresh parsley, chopped
- Crushed red pepper flakes
For Homemade Cajun Seasoning (optional):
- 1 tsp paprika
- ½ tsp salt
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp dried oregano
- ½ tsp dried thyme
- ¼ tsp cayenne pepper
- ¼ tsp black pepper
How Much Time Will You Need?
This recipe takes about 10 minutes for prep and roughly 20 minutes for cooking. So altogether, plan for around 30 minutes to get this creamy, spicy meal on your table.
Step-by-Step Instructions:
1. Prepare the Cajun Seasoning and Chicken:
If you’re using homemade Cajun seasoning, mix all the spices in a small bowl. Pat your chicken breasts dry with a paper towel, then rub the seasoning evenly on both sides.
2. Cook the Chicken:
Heat the olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook for about 4-5 minutes on each side until a dark, flavorful crust forms and the chicken is cooked through. Remove the chicken from the pan and let it rest for 5 minutes before slicing into strips.
3. Cook the Pasta:
While the chicken rests, bring a large pot of salted water to a boil. Cook the fettuccine according to package instructions until al dente. Drain the pasta, saving ½ cup of the pasta water for later.
4. Make the Alfredo Sauce:
Using the same skillet you cooked the chicken in, lower the heat to medium. Melt the butter and add the minced garlic, sautéing for about 1 minute until fragrant. Pour in the heavy cream and gently simmer for 3-4 minutes to thicken slightly.
5. Finish the Sauce and Combine:
Slowly stir in the grated Parmesan cheese until the sauce becomes creamy and smooth. If the sauce feels too thick, add some reserved pasta water a little at a time to thin it out. Season with salt and pepper to taste.
6. Combine Pasta and Serve:
Toss the cooked pasta in the Alfredo sauce until nicely coated. Serve on plates or a platter, then top with the sliced blackened Cajun chicken. Garnish with fresh parsley and crushed red pepper flakes if you like a bit more spice.
7. Enjoy!
Dig in right away while it’s warm, creamy, and packed with bold flavors!
Can I Use Frozen Chicken for This Recipe?
Yes, you can! Just be sure to fully thaw the chicken in the fridge overnight before cooking. Pat it dry well to help the Cajun seasoning stick and get that nice blackened crust.
How Do I Store Leftovers?
Store any leftover chicken Alfredo in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of cream or milk to loosen the sauce if it’s thickened too much.
Can I Make This Recipe Ahead of Time?
Absolutely! Cook the chicken and pasta separately and prepare the sauce ahead. Combine everything just before serving and warm through. This makes a great meal prep option.
What Can I Substitute for Heavy Cream?
You can use half-and-half or whole milk with a tablespoon of flour to thicken, but the sauce won’t be quite as rich and creamy as with heavy cream. For a dairy-free option, try canned coconut milk, though it will alter the flavor slightly.
