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A mouthwatering Blackened Cajun Chicken Alfredo that blends fiery, well-rubbed chicken with smooth, velvety pasta. Every mouthful delivers perfectly seared blackened chicken on tender pasta, wrapped in a thick, buttery Alfredo sauce - making the ultimate soul food with a spicy twist.
The first time I whipped up this meal, it completely changed our family dinners. The mix of Cajun spices against the creamy sauce hits such a sweet spot that even my kid who can't handle heat went back for more.
Essential Ingredients
- Chicken Breasts: Flattened for even cooking
- Cajun Seasoning: DIY blend or premium bought version
- Heavy Cream: Don't go low-fat here
- Parmesan Cheese: Grate it yourself only
- Fettuccine: Get the good stuff
- Unsalted Butter: For starting your sauce
- Fresh Garlic: Chop it right before cooking
- Fresh Parsley: Sprinkled on top
Making It Step by Step
- 1. Get the Chicken Ready:
- First, flatten chicken breasts to 1/4-inch thick. Coat them well with Cajun spices on all sides. Let them sit out for 10 minutes while you get everything else ready.
- 2. Fix the Pasta:
- Get a big pot of water bubbling. Add plenty of salt - it should taste like ocean water. Cook your fettuccine until just firm, about a minute less than the box says. Save a cup of that starchy water before draining.
- 3. Cook That Chicken:
- Get a cast-iron pan super hot until it's smoking. Throw on the chicken and let it cook 3-4 minutes each side until it's dark but not burnt. Make sure it hits 165°F inside. Take it off and let it chill.
- 4. Whip Up the Sauce:
- In that same hot pan, drop in butter and garlic until it smells amazing. Pour in your cream and let it bubble gently. Slowly mix in Parmesan, stirring the whole time. Use that saved pasta water to thin it if needed.
- 5. Put It All Together:
- Slice your rested chicken across the grain. Mix the pasta into the sauce, adding a splash of pasta water if it looks too thick. Top with those chicken slices, parsley, and extra cheese.
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Learning to cook this taught me that getting the timing right matters most. My Italian grandma always told me, "Pasta won't wait for anyone," and she wasn't kidding - having all your stuff ready before you start means you'll nail it every time.
Keeping and Warming Up Leftovers
Keep leftover chicken and pasta in different sealed containers in your fridge for up to three days. The sauce will get much thicker when cold. When warming it up, add a little splash of cream or milk to make it creamy again. Always heat it slowly so the sauce doesn't break apart.
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What to Eat With It
Balance this rich meal with light sides like arugula with lemon or green asparagus. Grab some garlic bread to mop up that extra sauce. For drinks, try a buttery Chardonnay or soft Pinot Noir to match the creamy sauce.
Prep Ahead Tricks
Get parts ready separately for best results. Cook and slice chicken ahead, then cover and chill it. Make sauce and keep it separate. When you're ready to eat, warm chicken in the oven, heat sauce gently while boiling fresh pasta, then mix together. This way everything stays just right.
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This Blackened Cajun Chicken Alfredo brings together Southern heat and Italian comfort food. It's a winner for family meals or dinner parties, always wowing everyone with its combo of flavors and textures.
Frequently Asked Questions
- → How hot is this recipe?
- It's got medium heat from the cayenne, but you can add more or less to match what you like.
- → Why should I save some pasta water?
- That starchy water makes your sauce extra smooth and helps it stick to your pasta.
- → Can I use store-bought Cajun seasoning?
- Sure thing, just grab 4 tablespoons of any Cajun or blackening mix you like.
- → Which pasta works best for this?
- Go for mafaldine, fettuccine, or linguine as they catch all that yummy sauce.
- → Is this good as leftovers?
- It's tastiest right after cooking, but you can warm up leftovers with a little cream or milk added.