Blackened Cajun Chicken Alfredo is a flavorful twist on a classic creamy pasta dish. It combines tender chicken coated in bold Cajun spices with a rich Alfredo sauce that’s smooth and cheesy. The blackened seasoning adds a bit of a smoky kick that makes every bite exciting and satisfying.
I love making this dish when I want something a little special but don’t want to spend hours in the kitchen. The spicy chicken balances perfectly with the creamy sauce, and the pasta soaks up all those yummy flavors. I like to toss in some steamed broccoli or a simple green salad on the side to lighten things up.
When I serve this, it always feels like a treat that’s just right for cozy dinners or impressing friends without too much fuss. It’s one of those meals that quickly becomes a favorite because it’s both comforting and full of personality. Plus, the leftovers taste great the next day, which is always a bonus in my book!
Key Ingredients & Substitutions
Chicken Breasts: Boneless and skinless work best for even cooking and easy slicing. You can swap for chicken thighs if you want juicier meat with a bit more fat.
Cajun Seasoning: This spice mix adds the signature smoky heat. If you don’t have it, mix paprika, garlic powder, onion powder, cayenne, thyme, and black pepper. Adjust the cayenne for less heat.
Pasta: Mafaldine is great for holding sauce with its ruffled edges, but fettuccine or linguine are excellent substitutes. Just make sure to cook it al dente.
Heavy Cream & Milk: These create the creamy Alfredo sauce. You can use half-and-half to lighten it, but the sauce will be less rich. For dairy-free, try coconut cream for the sauce base.
Parmesan Cheese: Freshly grated Parmesan provides the best flavor and melt. Pre-grated works too, but avoid powdered cheese — it won’t melt as smoothly.
How Do You Get the Chicken Perfectly Blackened Without Burning?
Blackening needs high heat and quick cooking to get that deep color without turning bitter. Here’s how I do it:
- Pat the chicken dry to help the seasoning stick and prevent steaming.
- Heat the skillet until it’s very hot before adding oil and chicken—this helps form a crust.
- Press the seasoned chicken firmly into the pan but don’t move it too soon—cook 5-7 minutes per side.
- If the chicken looks like it’s burning before fully cooked, reduce the heat slightly.
- Let it rest a few minutes before slicing to keep it juicy.
Equipment You’ll Need
- Large skillet – I like using cast iron because it gets really hot and helps blacken the chicken evenly.
- Boiling pot – a big one is best for cooking pasta quickly and easily.
- Whisk – makes mixing the sauce smooth without lumps.
- Measuring cups and spoons – for precise seasoning and liquids.
- Kitchen tongs or spatula – helpful for handling the chicken and tossing pasta.
Flavor Variations & Add-Ins
- Swap chicken for shrimp or sausage for a seafood or smoky twist.
- Add sautéed peppers and onions to the sauce for extra sweetness and texture.
- Use different cheeses like mozzarella or pepper jack for a different flavor profile.
- Spice it up with more cayenne or hot sauce if you want extra heat.
Blackened Cajun Chicken Alfredo
Ingredients You’ll Need:
For the Chicken:
- 2 boneless, skinless chicken breasts
- 2 tbsp Cajun seasoning (store-bought or homemade)
- 2 tbsp olive oil or vegetable oil
For the Pasta and Sauce:
- 8 oz mafaldine or fettuccine pasta
- 2 tbsp unsalted butter
- 3 cloves garlic, minced
- 1 ½ cups heavy cream
- 1 cup whole milk
- 1 cup freshly grated Parmesan cheese
- ½ tsp dried thyme
- Salt and freshly ground black pepper, to taste
- Pinch of red pepper flakes (optional, for extra heat)
- Fresh parsley or basil (optional, for garnish)
How Much Time Will You Need?
This recipe takes about 10 minutes to prep and 25 minutes to cook, making the total time roughly 35 minutes. It’s a great choice for a flavorful and comforting meal on a weeknight without a long wait!
Step-by-Step Instructions:
1. Season the Chicken:
Pat the chicken breasts dry with a paper towel. Coat both sides generously with Cajun seasoning, pressing it into the meat so it sticks well.
2. Cook the Chicken:
Heat the olive oil in a large skillet over medium-high heat until hot. Add the seasoned chicken breasts and cook for 5 to 7 minutes on each side. The chicken should be blackened with a flavorful crust and cooked through (internal temperature of 165°F / 75°C). Remove the chicken from the skillet and let it rest for 5 minutes before slicing into strips.
3. Cook the Pasta:
While the chicken cooks, bring a large pot of salted water to a boil. Add the pasta and cook following the package instructions until al dente. Reserve ½ cup of pasta water before draining the rest, then set the pasta aside.
4. Make the Alfredo Sauce:
Use the same skillet you cooked the chicken in and melt the butter over medium heat. Stir in the minced garlic and sauté for about 1 minute until fragrant. Slowly whisk in the heavy cream and milk, then add dried thyme, red pepper flakes if you like it spicy, and season with salt and black pepper. Let the sauce simmer gently, stirring often.
5. Finish the Sauce:
Mix in the grated Parmesan cheese until it melts smoothly into the sauce. If the sauce feels too thick, add a splash of the reserved pasta water to loosen it.
6. Combine Pasta and Sauce:
Add the cooked pasta to the sauce and toss it well so every noodle is coated with creamy goodness.
7. Serve Your Dish:
Plate the creamy Cajun Alfredo pasta and top it with the sliced blackened chicken. Garnish with fresh parsley or basil for a touch of color and extra flavor. Sprinkle some more Parmesan or black pepper if you like.
Enjoy your delicious Blackened Cajun Chicken Alfredo — full of creamy, cheesy, and spicy flavors in every bite!
Can I Use Frozen Chicken for This Recipe?
Yes! Just make sure to fully thaw the chicken in the fridge overnight before cooking. Pat it dry well to help the Cajun seasoning stick and get that perfect blackened crust.
Can I Make the Alfredo Sauce Ahead of Time?
You can prepare the sauce a few hours in advance and keep it refrigerated. Reheat gently on low heat while stirring, adding a splash of milk or cream if it thickens too much.
What’s the Best Pasta to Use?
Mafaldine or fettuccine are ideal because their texture holds the creamy sauce nicely. But you can use linguine, penne, or any pasta you prefer.
How Should I Store Leftovers?
Keep leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave, adding a bit of cream or milk to refresh the sauce if it’s thickened.