Blackened Cajun Chicken Alfredo is a flavorful twist on a classic creamy pasta dish. It features juicy chicken seasoned with bold Cajun spices, seared to create a tasty, slightly crispy crust, all served over rich and creamy Alfredo sauce with tender fettuccine noodles. The blend of spicy, smoky chicken with the smooth, cheesy sauce makes every bite satisfying and full of contrast.
I love making this dish when I want something comforting but with a bit of a kick. The Cajun seasoning gives the chicken a nice zing that wakes up the rich Alfredo sauce in a way that keeps things exciting. When I cook the chicken, I like to make sure the blackened crust gets just right—it adds so much flavor and a little bit of texture that everyone seems to enjoy.
This recipe is great for a cozy dinner or when you want to impress friends with something simple yet super tasty. I usually serve it with a fresh green salad or some steamed veggies to balance out the richness. Plus, it always makes my kitchen smell amazing while it’s cooking, which is a nice bonus that gets everyone hungry for dinner!
Key Ingredients & Substitutions
Chicken breasts: Boneless, skinless chicken breasts are great here because they cook quickly and take on spices well. If you prefer, you can use chicken thighs for juicier meat.
Cajun seasoning: This mix gives the bold flavor and color. If you don’t have Cajun seasoning, try using a combination of smoked paprika, garlic powder, onion powder, cayenne, thyme, and oregano as listed. Adjust the cayenne for heat.
Heavy cream & milk: These create the rich Alfredo sauce. You can use half-and-half or a mix of cream and milk for a lighter version, but the sauce will be less thick.
Parmesan cheese: Freshly grated Parmesan melts smoothly and adds sharpness. Avoid pre-grated cheese since it can be powdery and won’t melt as well.
Pasta: Fusilli or fettuccine work well because their shapes hold the creamy sauce nicely. Any pasta you like will do, even penne or rigatoni.
How Do You Get the Perfect Blackened Crust on the Chicken?
Getting a great blackened crust means cooking the chicken over medium-high heat with enough fat and patience to build flavor without burning.
- Pat the chicken dry before applying the spice rub—this helps the crust form better.
- Use enough oil or butter in the pan to prevent sticking and help the spices char nicely.
- Don’t move the chicken around too much; let it cook undisturbed for 4-6 minutes per side.
- If the pan starts to smoke a lot, lower the heat slightly to avoid bitterness.
- Let the chicken rest after cooking to keep it juicy before slicing.
This technique locks in seasoning while giving that tasty blackened look and flavor that contrasts beautifully with the creamy Alfredo sauce.
Equipment You’ll Need
- Skillet or cast-iron pan – I recommend it because it heats evenly and gives the chicken a nice crust.
- Large pot – for cooking the pasta easily and quickly.
- Wooden spoon or spatula – helps stir the sauce without scratching your pan.
- Grater – for freshly grating Parmesan cheese, which melts best and tastes better.
- Tongs or a fork – to turn and remove the chicken nicely without piercing the meat.
Flavor Variations & Add-Ins
- Use shrimp or sliced sausage instead of chicken for a different protein twist.
- Try adding chopped spinach or kale to the sauce for some greens.
- Swap Parmesan for a mix of cheeses like mozzarella or provolone for a Melty version.
- Kick up the spice with extra cayenne or hot sauce stirred into the sauce.
Blackened Cajun Chicken Alfredo
Ingredients You’ll Need:
For the Chicken:
- 2 boneless, skinless chicken breasts
- 2 teaspoons Cajun seasoning
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- 1/4 teaspoon cayenne pepper (adjust to taste)
- Salt and black pepper, to taste
- 2 tablespoons olive oil or butter (for cooking chicken)
For the Pasta and Alfredo Sauce:
- 12 ounces pasta (fusilli, fettuccine, or your choice)
- 3 tablespoons butter
- 4 cloves garlic, minced
- 1 cup sliced mushrooms
- 1/2 cup diced red bell pepper
- 1 1/2 cups heavy cream
- 1 cup whole milk
- 1 1/2 cups freshly grated Parmesan cheese
- Fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and 20 minutes to cook, totaling approximately 35 minutes. You’ll cook the pasta, sear the blackened chicken, and prepare a creamy Alfredo sauce all within this easy timeframe.
Step-by-Step Instructions:
1. Prepare the Chicken:
Mix together the Cajun seasoning, smoked paprika, garlic powder, onion powder, thyme, oregano, cayenne, salt, and black pepper in a small bowl. Rub this flavorful spice mixture evenly over both sides of the chicken breasts.
2. Cook the Chicken:
Heat olive oil or butter in a skillet over medium-high heat. Add the seasoned chicken breasts and cook without moving for about 4-6 minutes per side, until the chicken is blackened on the outside and cooked through. Remove from heat and let the chicken rest for a few minutes before slicing it into strips.
3. Cook the Pasta:
Bring a large pot of salted water to a boil. Add your choice of pasta and cook according to the package instructions until al dente. Drain the pasta, saving about ½ cup of pasta water, and set the pasta aside.
4. Make the Alfredo Sauce:
In the same skillet you used for the chicken, melt butter over medium heat. Stir in the minced garlic and sauté until you smell its lovely aroma (about 1 minute). Add sliced mushrooms and diced red bell pepper, cooking until soft, about 3-4 minutes.
5. Add Cream and Milk:
Pour in the heavy cream and milk, stirring well to combine. Let it simmer gently for 3-5 minutes until the sauce thickens slightly.
6. Add Cheese:
Gradually whisk in the grated Parmesan cheese until the sauce is silky and smooth. If the sauce gets too thick, add a splash of the reserved pasta water until you reach your desired creaminess. Taste and adjust seasoning with salt and pepper.
7. Combine Pasta and Sauce:
Add the cooked pasta to the Alfredo sauce in the skillet. Toss everything gently to coat the noodles evenly with the rich sauce.
8. Finish the Dish:
Plate a generous portion of creamy Cajun Alfredo pasta and top it with the sliced blackened chicken. Garnish with fresh parsley and more Parmesan cheese if you like.
9. Serve and Enjoy:
Serve your Blackened Cajun Chicken Alfredo hot, alongside steamed vegetables or a refreshing green salad to balance the meal. Enjoy the perfect mix of creamy and spicy in every bite!
Can I Use Frozen Chicken for This Recipe?
Yes, you can! Just make sure to thaw the chicken completely in the fridge overnight before seasoning and cooking. This helps ensure even cooking and a nice blackened crust.
Can I Make the Alfredo Sauce Ahead of Time?
Absolutely! You can prepare the sauce up to 2 days in advance and store it in the fridge. Reheat gently on the stove, stirring occasionally, and add a splash of milk or cream if it thickens too much.
What Can I Substitute for Heavy Cream?
If you want a lighter sauce, try using half-and-half or a mix of milk and cream. Keep in mind the sauce might be less rich and thick, so adjust the cheese amount to maintain flavor.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, stirring to keep the sauce smooth and creamy.
