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

Ingredient Substitutions

• Instead of Boneless Chicken Breast: Turkey Breast
• Instead of Heavy Whipping Cream: Half‑and‑half
• Instead of Chicken Broth: Vegetable broth, Water + bouillon cube
• Instead of Garlic: Garlic powder (1 tsp)
• Instead of Parmesan Cheese: Pecorino Romano
• Instead of Fresh Parsley: Dried parsley (1 tbsp)
• Instead of Blackened Seasoning: Paprika + cayenne + garlic powder
• Instead of Cajun Seasoning: Homemade Cajun blend
• Instead of Unsalted Butter: Olive oil
• Instead of Fettuccine Pasta: Linguine, Tagliatelle

Equipment Needed

• Cutting Board
• Plastic Wrap
• Meat Mallet or Rolling Pin
• Mixing Bowl
• Large Skillet or Frying Pan
• Wooden Spoon or Spatula
• Saucepan
• Colander
• Chef’s Knife
• Measuring Cups
• Grater
• Tongs

Critical Steps — Do Not Skip

• Flatten the chicken to an even thickness for uniform cooking.
• Do not burn the garlic; it should only become fragrant.
• Achieve a sauce that coats the back of a spoon before adding pasta.
• Ensure chicken reaches an internal temperature of 165°F for safety.

Chef Tips from the Video

• Use freshly grated Parmesan for the best melt and flavor.
• Add a splash of fresh lemon juice just before serving for brightness.
• Reserve pasta water; the starch helps bind the sauce to the noodles.

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for 3‑4 days.

Freezer: Freeze portions (without fresh parsley) for up to 1 month; reheat gently and add fresh parsley after thawing.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• The Alfredo sauce can be prepared up to 2 hours ahead; keep warm on low heat.
• Cooked chicken can be sliced and refrigerated; reheat gently in the sauce before serving.

Frequently Asked Questions