Spicy Chicken Meets Creamy Pasta

This blackened Cajun chicken Alfredo transforms ordinary pasta night into a restaurant-worthy experience with minimal effort. The contrast between spicy blackened chicken and creamy Alfredo sauce creates perfect flavor harmony that will have everyone asking for seconds.

I discovered this recipe during a phase when I was trying to recreate my favorite restaurant dishes at home. After several attempts to perfect the blackening technique, this version became our family's Friday night tradition, requested more often than takeout.

Ingredients

• 1 lb Mafaldine noodles or fettuccine/linguine noodles Their frilly edges capture more sauce than regular pasta
• 3 chicken breasts Choose thin ones or plan to pound them flat for even cooking
• 4 tablespoons olive oil The foundation for proper blackening without burning
• 6 tablespoons butter Creates the rich base for your Alfredo sauce
• 6 8 cloves garlic minced Fresh garlic provides aromatic depth that powder cannot match
• 2 cups heavy whipping cream The higher fat content ensures a silky sauce that won't break
• 1.5 cups shredded Parmesan cheese Freshly grated melts better than pre packaged varieties
• 4 tablespoons blackened seasoning divided Use homemade for the best flavor control
• Salt and pepper to taste Always adjust final seasoning to your preference
• Optional garlic bread Texas toast or garlic knots for serving Perfect for soaking up extra sauce

Homemade Blackened Seasoning

• 2 tablespoons smoked paprika The smoky notes add complexity to the spice blend
• 1 tablespoon cayenne pepper Adjust according to your heat preference
• 1 tablespoon onion powder Provides savory backbone without texture
• 2 teaspoons garlic powder Complements the fresh garlic in the sauce
• 1 teaspoon ground black pepper Adds sharp heat different from cayenne
• 1 teaspoon salt Essential for bringing out all other flavors
• 1/2 teaspoon dried thyme Herbal notes that define Cajun cooking
• 1/2 teaspoon dried oregano Adds Mediterranean influence to round out the blend

Step-by-Step Instructions

Prepare the Chicken

Pound chicken breasts to an even 1/4 inch thickness using a meat mallet or heavy pan. This ensures quick even cooking and maximum surface area for the blackened seasoning. Brush both sides with olive oil until fully coated then generously apply 2 3 tablespoons of blackened seasoning pressing it into the meat to adhere properly.

Blacken the Chicken

Heat a cast iron skillet if you have one or heavy bottomed pan over medium high heat until it just starts to smoke. Add 2 tablespoons olive oil and carefully place seasoned chicken in the pan. Allow it to develop a dark amber crust undisturbed for 3 4 minutes. The high heat caramelizes the spices creating that signature blackened flavor. Flip once and immediately lower heat to prevent burning.

Finish Cooking with Garlic Butter

After flipping reduce heat to low and add 2 tablespoons butter along with 2 teaspoons minced garlic to the pan. The butter will melt around the chicken infusing it with garlic flavor while gently finishing the cooking process for 5 6 minutes. Use a meat thermometer to confirm 165°F internal temperature. Remove and tent with foil to keep warm while allowing juices to redistribute.

Create the Alfredo Base

In the same unwashed skillet over medium heat add remaining butter allowing it to melt completely. All those blackened bits from the chicken will infuse your sauce with incredible flavor. Add remaining garlic and sauté for 1 2 minutes until fragrant but not browned which would create bitterness.

Develop the Cream Sauce

Pour heavy cream into the garlic butter mixture and add 2 3 teaspoons of blackened seasoning. Whisk continuously while bringing to a gentle simmer not a rolling boil which can cause separation. Allow to simmer for 5 minutes stirring occasionally as it thickens enough to coat the back of a spoon.

Cook Pasta and Finish Sauce

While sauce simmers cook pasta according to package directions until al dente remembering to reserve 1/3 cup starchy cooking water before draining. Once sauce has thickened gradually stir in Parmesan cheese until completely melted. The sauce should be smooth with no graininess. Taste and adjust seasoning as needed.

Combine and Serve

Add reserved pasta water to the sauce and stir to incorporate. This starchy water helps the sauce adhere to pasta better. Add drained pasta to the sauce tossing until every strand is generously coated. Slice rested chicken into strips against the grain and arrange on top of sauced pasta. Finish with a light dusting of blackened seasoning and fresh parsley if desired.

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The smoky paprika in the blackening seasoning is truly the secret ingredient here. My grandmother always used regular paprika in her cooking until I introduced her to the smoked variety. She claimed it added a depth she'd been missing her entire cooking life and immediately rewrote several family recipes to include it.

Storage and Reheating

This dish surprisingly reheats better than most cream-based pastas. Store leftovers in an airtight container in the refrigerator for up to 3 days. When reheating add a splash of milk or cream to revitalize the sauce which tends to thicken considerably when chilled. Warm gently over medium-low heat stirring frequently to prevent scorching. Microwaving works in a pinch but use 50% power and stir halfway through for best results.

Lighter Variations

While traditional Alfredo is indulgently rich you can create a lighter version without sacrificing flavor. Substitute half and half for heavy cream and reduce butter by half. To maintain creaminess without added fat add 1/4 cup cream cheese to the sauce. Another option is replacing heavy cream with equal parts chicken broth and milk whisked with 1 tablespoon cornstarch. The blackened chicken provides so much flavor that the sauce can be lightened without significant taste difference.

Serving Suggestions

This versatile dish pairs beautifully with different sides depending on the occasion. For casual family dinners serve with a simple green salad dressed with lemon vinaigrette to cut through the richness. For entertaining add roasted asparagus or broccolini with lemon zest. White wine enthusiasts will appreciate a crisp Sauvignon Blanc or unoaked Chardonnay alongside this creamy pasta. For a complete Cajun experience consider starting with a small cup of gumbo or shrimp cocktail with remoulade sauce.

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Common Recipe Questions

→ Can I use a different pasta shape for this dish?

Absolutely! While the recipe suggests Mafaldine, fettuccine or linguine noodles, you can substitute with any pasta that holds sauce well. Penne, rigatoni, or even rotini work nicely as alternatives. The key is choosing a pasta with texture to capture the creamy Alfredo sauce.

→ How can I make this dish less spicy?

To reduce the heat level, adjust the cayenne pepper in the blackened seasoning. Start with just 1/2 tablespoon instead of the full amount, or omit it completely for a mild version. You can also use less of the blackened seasoning on the chicken while still maintaining the dish's flavor profile.

→ Can I make a lighter version of the Alfredo sauce?

Yes! For a lighter alternative, substitute half-and-half or whole milk for some or all of the heavy cream. You can also reduce the butter to 4 tablespoons. While the sauce won't be quite as rich, it will still be delicious. Adding a little extra Parmesan helps maintain creaminess with lighter ingredients.

→ What can I serve with Cajun Chicken Alfredo?

This dish pairs beautifully with garlic bread, a simple green salad with vinaigrette, or roasted vegetables like asparagus or broccoli. For a complete meal, consider adding a side of sautéed spinach or a tomato and cucumber salad to balance the richness of the Alfredo sauce.

→ Can I prepare any components ahead of time?

Yes! The blackened seasoning can be made several weeks in advance and stored in an airtight container. You can also season and cook the chicken up to 2 days ahead, then reheat it before serving. The complete dish reheats well—just add a splash of cream or milk when warming to restore the sauce's creamy texture.

→ How do I know when the chicken is properly blackened?

Properly blackened chicken should have a dark amber to almost-black crust from the spices, but should not be burnt. Cook on medium-high heat until this color develops (about 3-4 minutes per side), then reduce heat to finish cooking without burning the spices. The internal temperature should reach 165°F for safe consumption.