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Blackened Chicken w. Cajun Alfredo Sauce

Blackened chicken gets a flavor boost from a homemade Cajun alfredo sauce in this easy one-pan meal that’s keto-friendly and full of spice and smoke.
Prep Time20 minutes
Cook Time30 minutes
Total Time50 minutes
Course: Main Course
Keyword: Alfredo, chicken
Servings: 4 servings

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.