Ingredients
Scale
For the Pasta:
- Mafaldine noodles (or fettuccini/linguini) – Their broad, ridged shape is perfect for holding onto the creamy Alfredo sauce, but feel free to use your favorite pasta.
For the Chicken:
- Chicken breasts – Pounded to an even thickness for quicker, even cooking.
- Olive oil – To cook the chicken and achieve a crispy, blackened exterior.
- Blackened seasoning – A key ingredient that brings the Cajun spice. Make your own or use a store-bought blend.
- Butter – Adds richness to both the chicken and the sauce.
- Garlic – Provides a savory base flavor in both the chicken and Alfredo sauce.
For the Alfredo Sauce:
- Heavy whipping cream – The base for the creamy Alfredo sauce.
- Shredded parmesan cheese – For the perfect, rich, cheesy finish.
- Blackened seasoning – To bring the Cajun spice into the sauce.
Optional:
- Garlic bread, Texas toast, or garlic knots – To serve on the side and complete the meal.
Homemade Blackened Seasoning
- 2 tbsp smoked paprika (regular paprika works too)
- 1 tbsp cayenne pepper
- 1 tbsp onion powder
- 2 tsp garlic powder
- 1 tsp ground black pepper
- 1 tsp salt
- ½ tsp dried thyme
- ½ tsp dried oregano
Tip: Adjust the amount of cayenne pepper for your desired spice level.
Instructions
1. Prepare the Chicken:
- Pound the chicken breasts to an even 1/4-inch thickness.
- Rub olive oil over the chicken and season generously with the blackened seasoning, about 2-3 tablespoons.
- Heat a skillet over medium-high heat and add 2 tablespoons of olive oil.
- Place the chicken in the skillet and cook for 3-4 minutes until the underside has a dark amber coloring.
- Flip the chicken only once and reduce the heat to low.
- Add 2 tablespoons of butter and 2 teaspoons of minced garlic to the skillet, allowing the garlic butter to melt into the chicken as it finishes cooking, about 5-6 minutes (until the internal temperature reaches 165°F).
- Remove the chicken and cover with tented foil to rest before slicing.
2. Make the Alfredo Sauce:
- In the same skillet over medium heat, add the remaining 4 tablespoons of butter and melt.
- Add the remaining minced garlic (4-6 cloves) and sauté for 1-2 minutes, or until fragrant.
- Stir in the heavy cream and 2-3 teaspoons of blackened seasoning.
- Bring the mixture to a low boil, then reduce to a simmer for 5 minutes to allow it to thicken.
3. Cook the Pasta:
- While the sauce is simmering, cook the mafaldine noodles to al dente according to package instructions.
- Reserve 1/3 cup of pasta water before draining the noodles.
4. Combine the Sauce and Pasta:
- Add the parmesan cheese to the Alfredo sauce and stir until melted and smooth.
- Taste and adjust the seasoning, adding more blackened seasoning or salt as needed.
- Pour in the reserved pasta water and stir to thin the sauce slightly.
- Add the cooked noodles to the skillet, tossing to coat the pasta in the sauce.
5. Serve:
- Slice the blackened chicken and place on top of the creamy Alfredo pasta.
- For an extra burst of Cajun flavor, sprinkle additional blackened seasoning over the top before serving.
- Optionally, serve with garlic bread, Texas toast, or garlic knots.
Notes
- Quick and Easy: With only 30 minutes from start to finish, this recipe is perfect for busy weeknights.
- Bold Flavors: The blackened Cajun chicken and creamy Alfredo sauce are a match made in heaven, balancing heat and richness.
- Customizable: Adjust the spice level to your liking by adding more or less cayenne pepper or blackened seasoning.
- Prep Time: 10 minutes
- Cook Time: 20 minutes