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Creamy cajun chicken alfredo pasta topped with blackened chicken and sautéed onion, celery, and green bell pepper.

Cajun Chicken Alfredo Pasta

Rebecca Blumer
Experience the bold spirit of the Bayou with this Cajun Chicken Alfredo Pasta. This recipe features smoky blackened chicken served over a velvety cream sauce infused with garlic, parmesan, and the aromatic 'holy trinity' for a restaurant-quality dinner.
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Prep Time 20 minutes
Cook Time 35 minutes
Resting time 10 minutes
Total Time 1 hour 5 minutes
Course Main Course
Cuisine American, Cajun
Servings 4 servings
Calories 845 kcal

Equipment

  • Cast Iron Skillet
  • Large Pot
  • Instant-read thermometer

Ingredients
 

Blackened Chicken:

  • 1.5 pounds boneless skinless chicken breasts
  • 1 tablespoon Cajun seasoning
  • 1.5 teaspoons kosher salt
  • 2 tablespoons unsalted butter

Cajun Alfredo Sauce & Pasta:

  • 16 ounces fettuccine
  • 2 tablespoons unsalted butter
  • 8 cloves fresh garlic
  • 1 cup chicken broth
  • 1 cup heavy whipping cream
  • 3 cups parmesan cheese
  • 0.5 to 1 tablespoon Cajun seasoning
  • 0.25 to 0.5 teaspoon kosher salt
  • 1 cup reserved pasta water
  • 1 handful fresh parsley

Instructions
 

Blacken the chicken and build flavor in the pan

  • Heat a large skillet over medium-high heat. Season the chicken breasts thoroughly on all sides with Cajun seasoning and salt to ensure an even crust.
  • Melt the butter in the skillet, then sear the chicken for about 5 to 6 minutes per side. Cook until the exterior is deeply browned and the internal temperature reaches 165°F.
  • Transfer the chicken to a plate and let it rest for 5 to 10 minutes before slicing. Keep the drippings and browned bits (fond) in the skillet for the sauce.

Cook the pasta al dente

  • Bring a large pot of salted water to a boil. Cook the fettuccine for 1 to 2 minutes less than the package instructions. Reserve at least 1 cup of starchy pasta water before draining.

Deglaze and finish the Alfredo the Cajun way

  • Lower the skillet heat to medium. Add the remaining butter and a splash of chicken broth. Stir in the minced garlic and cook for 1 minute until fragrant.
  • Pour in the remaining chicken broth to deglaze the pan. Scrape the bottom of the skillet to incorporate all the flavorful blackened bits into the liquid.
  • Reduce heat to low and stir in the heavy whipping cream. Gradually add the parmesan cheese one handful at a time, stirring constantly until the sauce is smooth.
  • Toss the cooked fettuccine into the sauce along with a splash of pasta water and fresh parsley. Continue tossing and adding pasta water until the sauce is silky and coats the noodles perfectly.
  • Slice the rested chicken and arrange it over the pasta. Garnish with additional parsley and parmesan and serve immediately.

Notes

Flavor Secret: Do not drain the skillet drippings after searing the chicken. This fond is the foundation of the sauce, providing a deep, smoky flavor that sets this Alfredo apart.
Texture Tip: Always grate your parmesan fresh from a block. Pre-shredded cheeses contain anti-caking agents that can cause the sauce to become grainy rather than silky.
Reheating Tip: To maintain the creamy texture, reheat leftovers in a skillet over low heat with a splash of milk or broth, stirring gently until the sauce loosens.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.

Nutrition

Calories: 845kcalCarbohydrates: 88gProtein: 48gFat: 42gSaturated Fat: 24gCholesterol: 165mgSodium: 1150mgPotassium: 410mgFiber: 4gSugar: 3.5gVitamin A: 22IUVitamin C: 12mgCalcium: 45mgIron: 18mg
Keyword Blackened Chicken, Cajun Pasta, Chicken Alfredo, Fettuccine
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