Cajun Blackened Chicken Alfredo

Ingredients

• 1 lb Boneless Chicken Breast (trimmed and pounded to even thickness)
• 1 cup Heavy Whipping Cream (full‑fat for a rich sauce)
• 1 cup Chicken Broth (low‑sodium)
• 5 cloves Garlic (minced)
• 6 oz Parmesan Cheese (freshly grated)
• 0.25 cup Fresh Parsley (chopped)
• 1 tbsp Blackened Seasoning (store‑bought)
• 1 tbsp Cajun Seasoning (store‑bought)
• 4 tbsp Unsalted Butter (divided into two 2‑tbsp portions)
• 12 oz Fettuccine Pasta (dry)
• to taste Salt (optional, adjust seasoning)
• to taste Black Pepper (freshly ground)

Instructions

1. Flatten the Chicken

   Place a sheet of plastic wrap on a cutting board, lay the chicken breast on it, cover with another sheet of plastic wrap and gently pound with a meat mallet or rolling pin until the thickest part is about ½‑inch thick.

   Time: PT5M

2. Season the Chicken

   In a small bowl combine blackened seasoning and Cajun seasoning. Generously sprinkle the mixture over both sides of the flattened chicken and rub it in to coat every crevice.

   Time: PT3M

3. Sear the Chicken

   Heat a large skillet over medium‑high heat, melt 2 tbsp butter, then add the seasoned chicken. Cook 4 minutes per side, or until the interior reaches 165°F (74°C).

   Time: PT8M

4. Rest the Chicken

   Transfer the cooked chicken to a cutting board and let it rest while you prepare the sauce.

   Time: PT1M

5. Make the Alfredo Base

   In the same skillet melt the remaining 2 tbsp butter, add the minced garlic and sauté for about 30 seconds until fragrant (do not let it brown).

   Time: PT1M

6. Add Cream and Broth

   Stir in the heavy cream and chicken broth, bring to a gentle simmer, and let cook for 4‑5 minutes.

   Time: PT5M

7. Finish the Sauce

   Add the grated Parmesan cheese, chopped parsley, a pinch of salt, pepper, and an extra ½‑1 tsp Cajun seasoning. Stir until the cheese melts and the sauce thickens to a coat‑the‑back‑of‑spoon consistency.

   Time: PT4M

8. Cook the Fettuccine

   Bring a large pot of salted water to a rolling boil, add the fettuccine and cook according to package directions (10‑12 minutes) until al dente. Drain, reserving ½ cup of cooking water.

   Time: PT12M

   Temperature: 212°F

9. Combine Pasta and Sauce

   Add the drained fettuccine to the skillet with the Alfredo sauce, tossing to coat. If needed, thin the sauce with reserved pasta water.

   Time: PT2M

10. Add the Chicken

    Slice the rested chicken into strips (or chop), return it to the pan, and give everything a final toss to combine.

    Time: PT2M

11. Serve

    Plate the blackened Cajun chicken fettuccine Alfredo, garnish with a little extra parsley or Parmesan if desired, and enjoy immediately.

    Time: PT1M

Nutrition Facts

Calories

650

Protein

35 g

Carbohydrates

55 g

Fat

30 g

Fiber

2 g