Name: Blackened Cajun Chicken Alfredo
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Cajun
Ingredients: 1 lb mafaldine (or fettuccini/linguini) noodles; 3 chicken breasts; 4 Tbsp olive oil; 6 Tbsp butter; 6–8 garlic cloves, minced; 2 cups heavy whipping cream; 1½ cups shredded Parmesan cheese; 4 Tbsp blackened/Cajun seasoning; Salt and pepper to taste; Optional: garlic bread, Texas toast, or garlic knots for serving; Homemade Blackened Seasoning:; 2 Tbsp smoked paprika (or regular); 1 Tbsp cayenne pepper; 1 Tbsp onion powder; 2 tsp garlic powder; 1 tsp ground black pepper; 1 tsp salt; ½ tsp dried thyme; ½ tsp dried oregano

I whip up succulent chicken breasts blackened in a homemade Cajun seasoning, served over creamy, garlicky Alfredo sauce clinging to tender pasta. It’s comfort food with a spicy twist—ready in just 30 minutes and always a hit.

Why You’ll Love This Recipe

I love how this dish feels indulgent without being overly complicated. The chicken is juicy and packed with smoky, savory flavors, and pairing it with a rich Alfredo sauce creates a perfect harmony. With only a handful of ingredients and minimal prep, it’s an easy yet impressive meal.

Ingredients

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 lb mafaldine (or fettuccini/linguini) noodles
3 chicken breasts
4 Tbsp olive oil
6 Tbsp butter
6–8 garlic cloves, minced
2 cups heavy whipping cream
1½ cups shredded Parmesan cheese
4 Tbsp blackened/Cajun seasoning (homemade – see below)
Salt and pepper
Optional: garlic bread, Texas toast or garlic knots for serving

My Homemade Blackened Seasoning

2 Tbsp smoked paprika (or regular)
1 Tbsp cayenne pepper
1 Tbsp onion powder
2 tsp garlic powder
1 tsp ground black pepper
1 tsp salt
½ tsp dried thyme
½ tsp dried oregano

Directions

Prep and blacken chicken
- I start by pounding the chicken breasts to about ¼ inch thickness. I rub them with olive oil and coat both sides with 2–3 tablespoons of the blackened seasoning.
- Then I heat 2 tablespoons of olive oil in a skillet over medium-high heat. I sear the chicken for 3–4 minutes until it gets a dark golden crust. After flipping, I reduce the heat, add 2 tablespoons of butter and a bit of garlic, and cook for another 5–6 minutes until fully cooked (165°F). I let the chicken rest under foil, then slice it.
Make Alfredo sauce
- In the same skillet, I melt the remaining butter and sauté the minced garlic until fragrant.
- I stir in the cream, bring it to a gentle boil until it thickens slightly, then whisk in the Parmesan until smooth. I season it with salt and pepper to taste.
Cook pasta and combine
- I cook the pasta until al dente, reserving about ⅓ cup of the pasta water before draining.
- I stir the pasta into the Alfredo sauce, adding the reserved pasta water if needed to loosen the sauce. Then I top it with the sliced chicken and an extra sprinkle of seasoning before serving hot.

Servings and Timing

Serves: 4
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

Variations

I sometimes use shrimp or salmon instead of chicken—just season and cook the same way.
If I’m out of mafaldine, I go with fettuccini or penne, whatever I have on hand.
For extra richness, I stir in a few tablespoons of cream cheese.
I adjust the cayenne if I want more or less heat.

Storage/Reheating

I let leftovers cool completely before storing them in an airtight container in the fridge for up to 4 days. When reheating, I warm the pasta gently over low heat with a splash of cream or a pat of butter to keep the sauce smooth and creamy. I reheat the chicken separately and slice it fresh for serving if possible.

FAQs

1. How do I get that perfect blackened crust without burning the chicken?

I make sure the skillet is hot before adding the chicken and avoid moving it around too much. The spices darken and create a crust, but I keep the heat controlled so they don’t scorch.

2. Can I make the seasoning in advance?

Yes, I like to mix a batch of the blackened seasoning and store it in a sealed jar. It saves time and tastes even better as it sits.

3. What’s the purpose of the pasta water?

That starchy water helps the sauce cling to the noodles and gives the Alfredo a silkier texture without thinning it out too much.

4. Can I use a different type of cream or milk?

I’ve used half-and-half or a milk and cream cheese combo in a pinch. It works, but the sauce is definitely lighter and a bit less rich.

5. Is this dish good for meal prep?

Absolutely. I store the pasta and chicken separately, then combine when reheating. A splash of cream or milk helps bring the sauce back to life.

Conclusion

This Blackened Cajun Chicken Alfredo is one of those meals I turn to when I want something fast but full of bold flavor. It’s creamy, spicy, and satisfying—and I can always count on it to be a crowd-pleaser. Whether for a weeknight dinner or a casual weekend treat, I keep this recipe in regular rotation.