Blackened Cajun Chicken Alfredo is a delicious mix of bold and creamy flavors. The chicken is seasoned with spicy Cajun spices and seared until it’s perfectly blackened and crispy on the outside. This spicy chicken sits on top of a rich, creamy Alfredo sauce that’s smooth and comforting, tossed with tender pasta for the perfect bite every time.
I love making this dish when I want something that feels both special and satisfying. The Cajun seasoning adds just the right kick, and I sometimes like to add a little extra paprika to make it even more colorful and flavorful. It’s one of those recipes that makes your kitchen smell amazing and your taste buds happy.
My favorite way to serve this is with a simple green salad and some crusty bread to soak up any leftover Alfredo sauce. It’s a great dinner for sharing because everyone can taste the spicy chicken alongside the creamy pasta, making it a wonderful balance of flavors. Plus, it always feels like a treat without being too complicated to make.
Key Ingredients & Substitutions
Cajun Seasoning: This spice mix gives the chicken its bold, smoky flavor. If you don’t have Cajun seasoning, you can make a simple mix with paprika, garlic powder, onion powder, cayenne, thyme, and oregano.
Chicken Breasts: Boneless and skinless work best for even cooking. You could swap chicken breasts for thighs if you prefer juicier meat, but cook times may vary.
Mafaldine or Fettuccine Pasta: Mafaldine’s ruffled edges hold the sauce beautifully. Fettuccine is a great substitute, but other flat or ribbon-like pasta, such as linguine or tagliatelle, will work well, too.
Heavy Cream & Milk: Heavy cream creates a rich sauce; mixing with milk lightens it a bit. For a dairy-free option, try coconut cream and unsweetened almond milk, but the flavor will differ.
Parmesan Cheese: Freshly grated parmesan melts smoothly for the best sauce texture. If unavailable, Pecorino Romano or Asiago can be used.
How Do You Get the Perfect Blackened Chicken Without Burning It?
Blackening chicken means cooking it fast at high heat to create a flavorful, dark crust without charring it too much. Here’s how to nail it:
- Pat the chicken dry – excess moisture causes steaming, not searing.
- Preheat your skillet well over medium-high heat before adding oil.
- Use just enough oil to coat the pan – too much can cause flare-ups or burning.
- Cook chicken undisturbed for 4-5 minutes per side until a dark crust forms.
- If the pan smoke is heavy, lower the heat slightly to avoid burning spices.
- Rest the chicken for a few minutes after cooking; it keeps juices locked in.
Equipment You’ll Need
- Large skillet – I like it because it heats evenly, giving the chicken a nice blackened crust.
- Pot for pasta – a big enough pot makes cooking the noodles faster and easier.
- Cooking spoon or tongs – helps flip the chicken safely and toss the pasta with sauce.
- Measuring spoons and cups – keep everything accurate for the best results.
- Grater – for fresh Parmesan cheese to make the sauce smooth and full of flavor.
Flavor Variations & Add-Ins
- Use chicken thighs instead of breasts for extra juiciness and flavor.
- Add sautéed bell peppers or onions to the pasta for more color and crunch.
- Mix in some cooked shrimp or sausage for a seafood or meaty twist.
- Sprinkle with a pinch of cayenne or hot sauce if you like more 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)
- 1 tbsp olive oil
For the Pasta & Sauce:
- 12 oz mafaldine or fettuccine pasta
- 3 tbsp unsalted butter
- 4 cloves garlic, minced
- 1 ½ cups heavy cream
- 1 cup whole milk
- 1 cup freshly grated Parmesan cheese
- ½ tsp smoked paprika
- Salt and black pepper, to taste
To Garnish (Optional):
- Fresh parsley, chopped
- Halved cherry tomatoes
Time You’ll Need:
This dish takes about 30 minutes from start to finish. You’ll spend around 10 minutes prepping and 20 minutes cooking — including blackening the chicken, making the creamy Alfredo sauce, and cooking the pasta.
Step-by-Step Instructions:
1. Season and Prepare the Chicken:
Pat the chicken breasts dry with paper towels. Rub both sides evenly with the Cajun seasoning so they’re fully coated with flavor.
2. Cook the Pasta:
Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until it’s al dente — tender but still a little firm. Drain the pasta and set it aside.
3. Blacken the Chicken:
Heat the olive oil in a large skillet over medium-high heat until it’s hot. Add the seasoned chicken breasts and cook them without moving for about 4-5 minutes per side. You want the chicken to get a dark, blackened crust and be fully cooked inside (an internal temperature of 165°F). Transfer the chicken to a plate and let it rest for 5 minutes, then slice it into strips.
4. Make the Alfredo Sauce:
Using the same skillet (no need to clean it), melt the butter over medium heat. Add the minced garlic and cook until fragrant, about 1 minute. Carefully stir in the heavy cream and milk, bringing the mixture to a gentle simmer.
5. Add Cheese and Season:
Slowly add the freshly grated Parmesan cheese to the sauce, stirring constantly until it melts and the sauce thickens a bit. Stir in the smoked paprika, then season with salt and pepper to your taste.
6. Combine Pasta and Sauce:
Add the drained pasta into the skillet with the Alfredo sauce. Toss gently so the noodles are fully coated in that creamy, cheesy sauce.
7. Serve and Garnish:
Plate the creamy pasta, then lay sliced blackened Cajun chicken on top. Sprinkle with chopped fresh parsley and add some halved cherry tomatoes if you like a burst of freshness and color.
8. Enjoy!
Dig in and savor that perfect combo of spicy, smoky chicken with rich and creamy Alfredo pasta.
Can I Use Frozen Chicken for This Recipe?
Yes! Just make sure to fully thaw the chicken in the refrigerator overnight before cooking. Pat it dry well to get the best blackened crust.
What Can I Substitute for Mafaldine Pasta?
Fettuccine is a perfect substitute, but linguine, tagliatelle, or any flat ribbon pasta will also work well to hold the creamy sauce.
How Do I Store Leftovers?
Store any leftover chicken Alfredo in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet over low heat or in the microwave, adding a splash of milk or cream to keep it creamy.
Can I Make This Dish Ahead of Time?
Absolutely! Prepare the chicken and Alfredo sauce separately, then combine with freshly cooked pasta when ready to serve for the best texture.
