Blackened Cajun Chicken Alfredo
A creamy and flavorful pasta dish featuring seasoned chicken and a rich Alfredo sauce.
Equipment
- Large pot For boiling pasta.
- Sauté pan For cooking chicken and sauce.
Ingredients
Main Ingredients
- 8 ounces pasta Any type such as fettuccine or penne
- 1 tablespoon kosher salt
- 2 small boneless skinless chicken breasts
- 2 tablespoons Cajun seasoning
- 2 tablespoons olive oil
- 4 tablespoons butter
- 4 cloves garlic, minced
- 1.5 cups heavy cream
- 2 cups Parmesan cheese, finely grated
- 1 teaspoon Cajun seasoning
Instructions
- Cook 8 ounces of pasta in salted boiling water, reserving half to one cup of salted pasta water before draining.
- Flatten the 2 small boneless skinless chicken breasts until they are about 1/2 inch thick and coat with 2 tablespoons of Cajun seasoning.
- In a large sauté or cast iron pan, heat 2 tablespoons of olive oil over medium-high heat and cook the seasoned chicken breasts for about 5 minutes on each side until browned. Transfer to a plate and tent with foil.
- Add 4 tablespoons of butter and 4 cloves of minced garlic to the pan, reduce heat to low, and cook until the garlic is fragrant, about 5 minutes. Pour in 1 1/2 cups of heavy cream and simmer for an additional 5 minutes.
- Slice the cooked chicken into strips or small bites while the sauce simmers.
- Mix in 2 cups of finely grated Parmesan cheese and 1 teaspoon of Cajun seasoning into the cream sauce, add the cooked pasta and stir to combine, thinning with reserved pasta water as needed.
- Add the sliced chicken along with any accumulated juices and serve immediately.
Notes
For a spicier kick, increase the amount of Cajun seasoning in the chicken or sauce.