Cajun Blackened Chicken Alfredo (Printable version)

Spicy chicken with creamy Alfredo sauce and fettuccine, garnished with parsley and Parmesan.

# 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

# Directions:

01 - Bring a large pot of salted water to a boil. Cook fettuccine according to package instructions until al dente. Drain and set aside, reserving 1/2 cup pasta water.
02 - Pat chicken breasts dry. Sprinkle Cajun seasoning evenly over both sides.
03 - Heat olive oil in a large skillet over medium-high heat. Add chicken and cook 5–6 minutes per side or until blackened and cooked through (internal temp 165°F). Remove from pan, let rest 5 minutes, then slice thinly.
04 - In the same skillet, reduce heat to medium. Add butter and garlic; sauté 1 minute until fragrant.
05 - Pour in heavy cream and milk. Bring to a gentle simmer, stirring frequently.
06 - Stir in Parmesan cheese until melted and sauce thickens slightly, about 2–3 minutes. Add salt, pepper, and cayenne to taste.
07 - Toss cooked fettuccine in the sauce. If needed, add reserved pasta water a little at a time until desired consistency is reached.
08 - Serve pasta topped with sliced blackened chicken. Garnish with parsley and extra Parmesan.

# Expert Advice:

01 -
  • The blackened chicken brings a smoky heat that cuts through the richest, creamiest Alfredo sauce youll ever make
  • Everything comes together in under 45 minutes but tastes like it came from a restaurant kitchen
02 -
  • The pan must be properly hot before adding the chicken or you will not get that signature blackened crust
  • Never add cheese to boiling cream or it will separate and become grainy, keep it at a gentle simmer
03 -
  • Grate your Parmesan from a wedge rather than buying pre shredded, the texture difference is remarkable
  • Let your chicken come to room temperature for 20 minutes before cooking for more even results

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