Blackened Cajun Chicken Alfredo | CookOS

Blackened Cajun Chicken Alfredo

Name: Blackened Cajun Chicken Alfredo
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Cuisine: Cajun
Ingredients: 1 lb boneless, skinless chicken breast, cut into cutlets; 1 tbsp olive oil; 2 tbsp Cajun seasoning, divided; 5 tbsp butter, divided; 3 cloves garlic, minced; 2 cups heavy cream; 1 cup grated Parmesan cheese; 1 lb Mafaldine pasta

Blackened Cajun Chicken Alfredo combines seasoned, seared chicken cutlets with a silky Parmesan cream sauce for a flavorful one-dish pasta meal that balances heat and richness.

🌍Cajun 🏷️Cajun chicken alfredo 🏷️Chicken alfredo 🏷️Pasta 🏷️Chicken Creamy

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Total

30 min

Servings

Difficulty

Easy

Est. Cost

$17–$28

Recipe Source

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Ingredients

1 lb boneless, skinless chicken breast, cut into cutlets
1 tbsp olive oil
2 tbsp Cajun seasoning, divided
5 tbsp butter, divided
3 cloves garlic, minced
2 cups heavy cream
1 cup grated Parmesan cheese
1 lb Mafaldine pasta

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Instructions

1
Pat chicken breasts dry and season liberally on all sides with olive oil and most of the Cajun seasoning, reserving some for garnish.
2
Heat a large skillet over medium-high heat. Add the seasoned chicken and cook for 4-5 minutes per side, or until cooked through.
3
In the last minute of cooking, add 1 tablespoon of butter to the pan and baste the chicken. Remove the chicken from the skillet and set aside to rest.
4
In the same skillet over medium heat, add the remaining 4 tablespoons of butter. Once melted, add the minced garlic and cook until fragrant, about 30 seconds.
5
Whisk in the heavy cream, then stir in the grated Parmesan cheese. Continue stirring until the cheese is melted and the sauce is smooth. Let it simmer gently.
6
While the sauce simmers, cook the pasta in a large pot of salted boiling water according to package directions until al dente.
7
Drain the cooked pasta and add it directly to the skillet with the Alfredo sauce. Toss well to coat the pasta completely.
8
Slice the rested chicken breast against the grain. Serve the pasta topped with the sliced blackened chicken and a sprinkle of the remaining Cajun seasoning.

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Tips & Notes

Pro tips

Cut chicken into uniform cutlets (about 0.5 inch thick) to ensure even cooking and proper blackening on both sides.
Use medium-high heat when searing; too low prevents the crust from forming, too high may burn the exterior before cooking the inside.
Add garlic to the butter just before adding cream to prevent it from browning or burning, which turns it bitter.
Reserve 1 cup of pasta cooking water before draining; stir a splash into the finished sauce if it seems too thick, as cream thickens as it cools.

Substitutions

Heavy cream → half-and-half or whole milk (sauce will be lighter and thinner; add 1 tbsp cornstarch mixed with 2 tbsp water to thicken)
Parmesan cheese → Pecorino Romano (more peppery, slightly saltier; reduce added salt)
Mafaldine pasta → fettuccine or pappardelle (similar texture and sauce cling)
Cajun seasoning → homemade mix of paprika, garlic powder, onion powder, cayenne, thyme, and black pepper (adjust cayenne to taste)

Storage & make-ahead

Store leftovers in an airtight container for up to 3 days. Reheat gently on the stovetop over low heat with a splash of cream or pasta water to restore sauce consistency.

Common Questions

Can I use a different pasta shape instead of mafaldine?

Yes. Fettuccine, pappardelle, or penne work well and hold the cream sauce equally. Avoid delicate shapes like angel hair, which may tear under the weight of the sauce.

How do I know when the chicken is blackened correctly?

The chicken should have a dark, caramelized crust (nearly charred edges) after 3–4 minutes per side over medium-high heat. The interior should reach 165°F on a meat thermometer.

Can I make the Alfredo sauce ahead of time?

Yes. Prepare it up to 2 days ahead and refrigerate. Reheat gently over low heat, stirring frequently and adding a splash of cream or pasta water if it thickens too much.

What's the difference between this and regular Alfredo?

The Cajun seasoning on the blackened chicken introduces spice and smoky flavor, contrasting with the mild, creamy sauce rather than blending into it like traditional Alfredo.

Can I reduce the Cajun seasoning to make it less spicy?

Absolutely. Cut the 2 tbsp down to 1 tbsp, or use a milder Cajun blend with less cayenne. You can also serve hot sauce on the side for individual heat control.