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Blackened Cajun Chicken Alfredo Recipe
Marigold Voss

Blackened Cajun Chicken Alfredo

A rich and creamy pasta dish featuring blackened Cajun-spiced chicken served over a smooth Alfredo sauce. This bold and flavorful recipe is perfect for a satisfying dinner.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 People
Course: Dinner, Main Course
Cuisine: American, Cajun
Calories: 620
Ingredients Method Video Notes

Ingredients
  

  • 2 pieces Chicken breast boneless, skinless
  • 2 tbsp Cajun seasoning adjust to taste
  • 2 tbsp Olive oil for cooking
  • 250 g Fettuccine pasta or any pasta
  • 2 tbsp Butter unsalted
  • 3 cloves Garlic minced
  • 1½ cups Heavy cream full fat preferred
  • 1 cup Parmesan cheese grated
  • ½ tsp Black pepper freshly ground
  • ½ tsp Salt adjust to taste
  • 2 tbsp Fresh parsley chopped, for garnish

Method
 

  1. Season the chicken breasts generously with Cajun seasoning on both sides.
  2. Heat olive oil in a skillet over medium-high heat.
  3. Cook the chicken until blackened and fully cooked, about 5–6 minutes per side.
  4. Remove chicken from skillet and let it rest before slicing.
  5. Boil fettuccine pasta in salted water according to package instructions.
  6. In the same skillet, melt butter over medium heat.
  7. Add minced garlic and sauté until fragrant.
  8. Pour in heavy cream and bring to a gentle simmer.
  9. Stir in Parmesan cheese, salt, and black pepper until smooth.
  10. Add drained pasta to the sauce and toss to coat evenly.
  11. Slice the chicken and place on top of the pasta.
  12. Garnish with fresh parsley and serve hot.

Video

Notes

  • Adjust Cajun seasoning for desired spice level.
  • Use freshly grated Parmesan for best flavor and texture.
  • You can substitute chicken with shrimp for variation.
  • Serve immediately for the creamiest texture.