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Our family absolutely relishes rich, robust flavors, especially with a spicy kick. My kids will demolish buffalo wings in minutes flat, while my husband douses barbecue ribs in hot sauce.
So when I stumbled onto this recipe for seared, blackened chicken smothered in a creamy Cajun Alfredo sauce over pasta, I knew it would be an immediate hit!
Blending the intense flavor punch of blackening spices like paprika, oregano and cayenne with the decadent creaminess of an Alfredo is pure genius.
The chicken skin crisps deeply charred, encrusting juicy meat that nearly melts from bone to bone under that velvety, cheesy sauce infused with zingy Cajun seasoning. Piled atop pasta, every single component complements the others flawlessly. Savory, spicy, lush and indulgent – this dish truly has it all!
I wasn’t surprised when empty plates were licked clean in minutes. But the true test is my kids begging for leftovers the next day.
Trust me when I say this saucy, soul-warming chicken dinner needs to be on heavy rotation in your meal plan if you like big, bold Cajun-inspired flavors too!
Why You’ll Love This Blackened Chicken Cajun Alfredo
- The chicken skin gets ultra crispy – Smoky paprika, garlic and other spices blacken the skin for incredible crunch and char flavor.
- Cajun spice kicks up rich Alfredo – Usual heavy cream sauce transforms with addition of zesty Cajun blend.
- Easy way to fancy up basic ingredients – Transforms pantry staples like chicken, cream and pasta into a restaurant-worthy dish.
- Kid-approved flavors – What’s not to love about crispy, saucy chicken and cheesy pasta?!
- Endlessly adaptable – Cook shrimp or beef instead of chicken. Use zoodles rather than pasta. Add veggies!
Tips
Use Butter
Use butter rather than margarine or oil when making the alfredo sauce. Butter is what gives the sauce its ultra-rich, decadent texture and flavor.
Get the Pan Hot
You need a good, hot skillet to get the signature blackening on the chicken. Make sure to preheat it so the chicken sizzles as soon as it hits the pan.
Pat Chicken Dry
Make sure to pat the chicken dry before seasoning and cooking. This helps the spices stick and allows for even browning.
Use Enough Spice
Don’t be afraid to generously season the chicken with the Cajun spice mixture. You want a good coating so the smoky, spicy flavors really come through.
The Ingredients
Boneless Chicken Breasts
I prefer juicy boneless, skin-on chicken breasts to really let the blackening spice shine. But bone-in or boneless skinless would work too. Just skip blackening and use Cajun seasoning instead.
Smoky Paprika
Sweet yet slightly spicy paprika provides the signature flavor that makes blackened cuisine so craveable. It gives incredible depth and vibrancy.
Heavy Cream
Luscious heavy cream provides the base for an ultra silky, decadent alfredo sauce that clings perfectly to each morsel of chicken and pasta. The richness is so satisfying.
How to Make Blackened Chicken with Cajun Alfredo Sauce
Blacken the Chicken
Rinse chicken breasts and pat extremely dry with paper towels. Pound them to an even 1/2-inch thickness.
Make the blackening spice mix by combining paprika, garlic powder, onion powder, oregano, cayenne, salt and pepper.
Brush both sides of the chicken with oil then coat thoroughly with the spice mix. Press mixture into the meat.
Heat a large skillet over high heat. Sear chicken 2-3 minutes per side until blackened and cooked through. Set chicken aside.
Make the Cajun Alfredo Sauce
In the same pan, melt the butter. Add the minced garlic and cook for 1 minute until fragrant.
Pour in heavy cream and whisk for 2-3 minutes as it begins to simmer and thicken up.
Stir in Parmesan until melted and smooth. Season with Cajun seasoning, salt, and pepper.
Put It All Together
Slice the blackened chicken and return it to the pan, tossing it gently in the Cajun alfredo sauce to coat.
Serve chicken immediately, topped with more sauce and a sprinkling of parsley if desired.
What to Serve with Blackened Chicken & Cajun Alfredo
- Garlic Bread – The perfect vehicle for swiping extra sauce!
- Steamed Broccoli – Fresh contrast to all the richness.
- Rice Pilaf – Cajun spice flavors would complement wonderfully.
- Side Salad – Crisp lettuce and veggies balance heaviness.
- Corn on the Cob – A summery, buttery accompaniment.
Substitutions
- Shrimp or sausage – Use instead of chicken
- Lighter sauce – Sub half and half or milk for lower fat
- Vegetables – Mix in peppers, onion, tomato
- Pasta swap – Try zoodles, fettuccine, penne
- Toppings – Garnish with scallions, bacon crumbles, chili flakes
FAQs
Can I use chicken tenders instead?
Yes, you can use chicken tenders or thin chicken cutlets here. Just reduce the cooking time slightly since they tend to cook faster than breasts. They may also not get quite as blackened.
What type of Cajun seasoning do you recommend?
I like to use a salt-free, all-purpose Cajun seasoning so I can control the salt content. Brands like Slap Ya Mama or Tony Chachere’s have good spice blends. Choose medium heat unless you like it very spicy.
How spicy does the Cajun alfredo sauce end up?
That depends on the type of Cajun seasoning you use. In general, I’ve found the sauce to have a nice kick but not be overly spicy. The cream balances out some of that heat. If you don’t want it spicy, use less seasoning or substitute regular alfredo.
Can I make it ahead of time?
Yes! The blackened chicken and sauce store well in the fridge for 2-3 days. Reheat the sauce gently before adding the chicken back in to serve. The flavors meld beautifully the longer it sits.
Blackened chicken with creamy, spicy Cajun alfredo sauce is the ultimate comfort food, yet has an exciting flair from contrasting flavors and textures in every bite.
What pasta works best with the sauce?
I personally love how the sauce clings to fettuccine but linguine and pappardelle also excel at catching all that deliciousness.
Can I use jarred Alfredo sauce?
Sure, for the shortcut version! Just spice it up with extra Cajun seasoning to infuse flavor.
How should I store leftovers?
Let cool completely before storing covered in the fridge 3-4 days. Reheat gently to avoid curdling sauce.
Blackened Chicken w. Cajun Alfredo Sauce
Equipment
- Large skillet
- Mixing bowls
- Whisk
- Spatula
- Cutting board
- Knife
- Measuring cups & spoons
Ingredients
For the Cajun Chicken:
- 4 boneless and skinless chicken breasts
- 2 tablespoons olive oil
- 1 tablespoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- ½ teaspoon cayenne pepper
- 1 teaspoon salt
- ½ teaspoon black pepper
For the Cajun Alfredo Sauce:
- 2 tablespoons butter
- 3 cloves minced garlic
- 2 cups heavy cream
- 1 cup grated Parmesan cheese
- 1 tablespoon Cajun seasoning
- Salt to taste
- Black pepper to taste
- Chopped parsley for garnish
Instructions
Prepare the Chicken:
- Mix paprika, garlic powder, onion powder, thyme, oregano, cayenne pepper, salt, and black pepper.
- Rub this mixture all over the chicken breasts.
Cook the Chicken:
- In a skillet, heat olive oil over medium heat.
- Add the chicken and cook for about 5-7 minutes on each side, until it's blackened and fully cooked.
- Remove and set aside.
Make the Sauce:
- In the same skillet, melt butter.
- Add minced garlic and sauté for a minute.
- Pour in the heavy cream and bring to a simmer.
- Add Parmesan cheese and Cajun seasoning, stirring until the cheese melts and the sauce thickens.
Serve
- Slice the cooked chicken and serve it over your favorite pasta, topped with the Cajun Alfredo sauce.
- Sprinkle some chopped parsley for a fresh touch.
