Blackened Chicken Cajun Alfredo Fettuccine Step-by-step instructions

Before you start

Before starting, pat the chicken dry with paper towels and let it sit at room temperature for up to 30 minutes. Measure out the Cajun seasoning, cream, and Parmesan. Grate the Parmesan if not already done.

Bring a large pot of salted water to a boil for the pasta, but cook it after the chicken is seared so the sauce and pasta finish together.

Have a plate ready for the rested chicken and a set of tongs for tossing.

Instructions

Sear the Chicken

1. 1Coat and Sear the Chicken
   Pat the chicken breasts dry with paper towels. Sprinkle the Cajun seasoning evenly over both sides, pressing it in gently. Heat the olive oil in a large skillet over medium-high heat until shimmering. Add the chicken and cook until the underside is deeply browned and a blackened crust forms, about 4 to 5 minutes. Flip and cook until the chicken reaches 165°F (74°C) in the thickest part, about 5 to 7 minutes more. Transfer the chicken to a plate and set aside.
   Look for The crust is dark and crisp, and the chicken is firm to the touch.
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip Do not overcrowd the pan; cook in batches if needed.
2. 2Rest the Chicken
   Let the chicken rest on a cutting board or plate for at least 3 minutes before slicing. This allows the juices to redistribute and keeps the meat moist.
   Look for The chicken rests while the sauce is made.
   Tip Resting is essential for juicy chicken.

The chicken breasts are coated in a dark, spicy crust and cooked through to 165°F (74°C). The kitchen smells smoky and savory. The chicken rests on a plate while the sauce is made.

Build the Sauce and Cook Pasta

3. 3Make the Cajun Alfredo Sauce
   Reduce the heat to medium. Pour the heavy cream into the same skillet, scraping up any browned bits from the bottom. Bring to a simmer and let it bubble gently for 2 to 3 minutes. Gradually whisk in the Parmesan cheese until melted and smooth. Continue to simmer until the sauce thickens enough to coat the back of a spoon, about 3 to 4 minutes. Season with salt and black pepper to taste.
   Look for The sauce is thick, creamy, and bubbling gently.
   Tip Keep the heat moderate to prevent the cream from curdling.
4. 4Cook the Fettuccine
   While the sauce simmers, bring a large pot of salted water to a boil. Add the fettuccine and cook according to package instructions until al dente. Reserve about 1 cup of pasta water before draining.
   Look for The pasta is tender but still has a slight bite.
   Tip Reserve pasta water to loosen the sauce if needed.
5. 5Toss Pasta with Sauce
   Add the drained fettuccine directly to the skillet with the Cajun Alfredo sauce. Toss well with tongs to coat every strand. If the sauce seems too thick, add a splash of the reserved pasta water until it reaches the desired consistency.
   Look for Every noodle is glossy and coated with sauce.
   Tip Toss quickly over low heat to meld the flavors.

The cream and Parmesan have formed a thick, creamy sauce that coats the back of a spoon. The fettuccine is al dente and ready to be tossed. The sauce is bubbling gently and aromatic.

Combine and Serve

6. 6Slice the Chicken
   Using a sharp knife, slice the rested chicken breasts into 1/2-inch thick strips.
   Look for The slices are even and juicy.
   Tip Slice against the grain for tenderness.
7. 7Assemble and Serve
   Arrange the sliced chicken on top of the pasta. Twirl a forkful of the fettuccine to show the creamy sauce clinging to the noodles. Serve immediately while hot.
   Look for The dish is vibrant with blackened chicken over creamy pasta.
   Tip Serve right away for the best texture.

The pasta is fully coated with the Cajun Alfredo sauce, and the sliced chicken sits on top. The dish looks glossy and inviting, with the blackened chicken providing a striking contrast.

Common mistakes

A common mistake is overcrowding the pan, which steams the chicken instead of searing it. Cook in batches if needed. Another pitfall is boiling the cream too vigorously, which can cause it to separate.

Keep the heat at a gentle simmer. Finally, do not skip resting the chicken; slicing too soon releases juices and leaves the meat dry.

How to tell it’s done

The chicken is done when an instant-read thermometer inserted into the thickest part registers 165°F (74°C). The crust should be dark and crisp, not burnt.

The sauce is ready when it coats the back of a spoon and leaves a trail when you run a finger through it. The pasta should be al dente, tender but still slightly firm to the bite.

• Poultry: 165°F (74°C) in the thickest part