Blackened Chicken Cajun Alfredo Fettuccine Tips, FAQ & printable recipe

Tips for success

For the best blackened crust, use a heavy skillet like cast iron that retains heat well.

Make sure the pan is hot before adding the chicken, and do not move the chicken while it sears to allow a proper crust to form. Use a splatter guard if needed, as the seasoning can smoke.

When tossing the pasta, work quickly and use a gentle folding motion to coat the noodles without breaking them.

If the sauce thickens too much, add pasta water a tablespoon at a time. Taste and adjust seasoning with salt and pepper just before serving, as the Parmesan adds saltiness.

Variations

• Shrimp Cajun Alfredo: Replace the chicken with 1 pound of large shrimp. Season with Cajun seasoning and sear for 1-2 minutes per side until pink and cooked through. Proceed with the sauce and pasta as directed.
• Vegetarian Blackened Alfredo: Omit the chicken and add sliced mushrooms or zucchini. Sauté the vegetables in the skillet with Cajun seasoning until tender, then make the sauce and toss with pasta.
• Extra Spicy: Add 1 teaspoon of cayenne pepper to the Cajun seasoning for an extra kick. Finish with a drizzle of hot sauce before serving.
• Smoky Bacon Alfredo: Cook 4 slices of bacon in the skillet until crisp, then remove and crumble. Use the bacon fat to sear the chicken and add the crumbled bacon to the sauce before tossing with pasta.

Storage and make-ahead

Fridge

Store in an airtight container in the refrigerator for up to 3 days.

Freezer

Freeze in an airtight container for up to 2 months. Thaw overnight in the refrigerator before reheating.

Reheat

Reheat in a skillet over medium-low heat, stirring frequently, until hot. Add a splash of milk or cream to restore the sauce's creamy texture.

Store leftovers in an airtight container in the refrigerator for up to 3 days. The sauce will thicken as it cools; add a splash of milk or cream when reheating to restore the creamy texture.

The Cajun seasoning can be mixed in advance and stored in a jar. The chicken can be seasoned and refrigerated for up to 24 hours before cooking.

The sauce and pasta are best made fresh, but cooked pasta can be stored separately for up to 2 days.

Serving ideas

Serve the blackened chicken Cajun Alfredo immediately while hot, with extra grated Parmesan on the side.

A simple green salad with a tangy vinaigrette balances the richness. Crusty bread is perfect for sopping up any extra sauce.

For a complete meal, pair with roasted vegetables like broccoli or asparagus. The dish is hearty enough to stand alone, but a light side helps cut through the creaminess. Enjoy with a cold beer or a glass of Chardonnay.

Frequently asked questions

Recipe card

Blackened Chicken Cajun Alfredo Fettuccine

Prep 10 minCook 20 minTotal 30 minServes 4

Ingredients

• 1 1/2 lb boneless, skinless chicken breasts
• 2 tbsp Cajun seasoning
• 1 tbsp olive oil
• 2 cups heavy cream
• 1 cup freshly grated Parmesan cheese
• 12 oz fettuccine pasta
• salt, to taste
• black pepper, to taste

Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. Using a sharp knife, slice the rested chicken breasts into 1/2-inch thick strips.
7. 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.

Contains: gluten, milk

Estimated nutrition per serving

Calories

720

Protein

38 g

Carbohydrates

48 g

Fat

42 g

Automatic estimate from the ingredient list, not laboratory-verified.