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Spicy Blackened Cajun Chicken Alfredo featured image showcases a creamy pasta dish with blackened chicken and cajun spices.

ULTIMATE SPICY BLACKENED CAJUN CHICKEN ALFREDO

This Spicy Blackened Cajun Chicken Alfredo is a creamy, spicy, and flavorful dish that combines tender, blackened Cajun chicken with perfectly cooked pasta and a rich, decadent Alfredo sauce. It's easy to make and customizable to your spice preference, making it the perfect comfort food.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 750
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch pieces
  • 2 tablespoons olive oil
  • 2 tablespoons Cajun seasoning store-bought or homemade
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon cayenne pepper optional
  • Salt and black pepper to taste
  • 1 tablespoon paprika
  • 2 teaspoons garlic powder
  • 2 teaspoons onion powder
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • 1 teaspoon black pepper
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon red pepper flakes optional
  • 1 teaspoon salt
  • 1/2 cup unsalted butter 1 stick
  • 4 cloves garlic, minced
  • 2 cups heavy cream
  • 1 cup grated Parmesan cheese, plus more for serving
  • 1/4 teaspoon nutmeg
  • Salt and black pepper to taste
  • 1/4 cup chopped fresh parsley, for garnish optional
  • 1 pound fettuccine pasta
  • Salt, for pasta water

Equipment

  • Large pot
  • Medium bowl
  • Large skillet (preferably cast-iron)
  • Whisk
  • Tongs
  • Measuring cups and spoons
  • Colander
  • Meat thermometer

Method
 

  1. Bring a large pot of salted water to a rolling boil.
  2. Add the fettuccine pasta and cook according to package directions until al dente.
  3. Reserve about 1 cup of pasta water before draining.
  4. Drain the pasta and set aside.
  5. In a medium bowl, combine the chicken pieces with olive oil, Cajun seasoning, smoked paprika, garlic powder, cayenne pepper (if using), salt, and black pepper.
  6. Heat a large skillet over medium-high heat.
  7. Add the seasoned chicken to the hot skillet in a single layer.
  8. Cook for about 3-4 minutes per side, until the chicken is cooked through and beautifully blackened. The internal temperature should reach 165°F (74°C).
  9. Remove the chicken from the skillet and set aside.
  10. In the same skillet, melt the butter over medium heat.
  11. Add the minced garlic and sauté for about 1 minute, until fragrant.
  12. Pour in the heavy cream and bring to a simmer, stirring occasionally.
  13. Reduce the heat to low and simmer for about 5 minutes, allowing the sauce to thicken slightly.
  14. Gradually whisk in the grated Parmesan cheese until it's fully melted and the sauce is smooth and creamy.
  15. Stir in the nutmeg, salt, and black pepper to taste.
  16. If the sauce is too thick, add a little of the reserved pasta water until it reaches your desired consistency.
  17. Add the cooked pasta to the skillet with the Alfredo sauce. Toss to coat the pasta evenly.
  18. Add the blackened Cajun chicken to the pasta and sauce. Gently toss everything together.
  19. If the pasta seems dry, add a splash more of the reserved pasta water.
  20. Serve immediately.
  21. Garnish with chopped fresh parsley and extra grated Parmesan cheese, if desired.

Notes

Don't overcook the chicken. Freshly grated Parmesan is key for the creamiest Alfredo. Adjust the spice level to your preference. Pasta water is essential for a silky sauce. Leftovers can be stored in the refrigerator for up to 3 days and reheated gently. For an extra creamy Alfredo, stir in 2-4 ounces of softened cream cheese along with the Parmesan cheese. Add spinach or kale for added nutrients.