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A decadent Cajun-spiced chicken dish mixed with velvety Alfredo pasta. Every mouthful delivers juicy, seasoned blackened chicken over perfectly cooked noodles, smothered in a luscious, garlicky cream sauce - making this the ultimate comfort meal with a fiery twist.
When I cooked this for the first time, it completely changed our family's dinner routine. The way the Cajun flavors mix with the smooth sauce creates such an amazing balance that even my daughter, who doesn't like spicy food, wanted more.
Essential Ingredients
- Chicken Breasts: Flattened for even cooking
- Cajun Seasoning: DIY blend or good pre-made option
- Heavy Cream: Don't use low-fat versions
- Parmesan Cheese: Only use fresh-grated kind
- Fettuccine: Pick premium pasta brands
- Unsalted Butter: Creates sauce foundation
- Fresh Garlic: Chop right before cooking
- Fresh Parsley: Adds final touch
Cooking Instructions
- 1. Ready the Chicken:
- First flatten chicken breasts to 1/4-inch thick. Coat thoroughly with Cajun spices on all sides. Set aside at room temp for 10 minutes while you get everything else ready.
- 2. Boil the Pasta:
- Fill a big pot with water and bring to a full boil. Add plenty of salt so it tastes like ocean water. Cook the fettuccine until firm to bite, about a minute under package time. Save 1 cup of the cooking water before draining.
- 3. Cook the Chicken:
- Get a cast-iron pan very hot until it's smoking. Put chicken in, letting it cook 3-4 minutes each side until dark but not burnt. Check it reaches 165°F inside. Take it off and let it sit.
- 4. Make the Sauce:
- Using the same pan, melt butter and cook garlic until it smells good. Add the heavy cream and let it bubble gently. Mix in Parmesan bit by bit, stirring the whole time. Add some pasta water if it's too thick.
- 5. Put It All Together:
- Cut the chicken across the grain. Mix pasta into the sauce, adding more pasta water if needed for a smooth mix. Put sliced chicken on top, sprinkle with parsley and extra Parmesan.
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Making this dish taught me that getting the timing right matters most. My Italian grandma always told me, "Pasta won't wait for anyone," and she wasn't wrong - having all your stuff ready before you start cooking makes all the difference.
Keeping and Warming Up
Keep any leftover chicken and pasta in different containers with tight lids in your fridge for up to three days. The sauce will get much thicker when cold. When you're warming it up, add a bit of cream or milk to make it creamy again. Always heat it slowly so the sauce doesn't break apart.
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What to Serve With It
Balance this rich meal with light sides like arugula with lemon dressing or fresh roasted asparagus. Grab some garlic bread to mop up the extra sauce. For drinks, try a buttery Chardonnay or soft Pinot Noir that won't fight with the creamy flavors.
Prep Ahead Options
Do parts separately for best results. Cook and slice the chicken ahead of time and keep it covered in the fridge. Make the Alfredo sauce and store it on its own. When you're ready to eat, warm the chicken in the oven, heat the sauce gently while boiling fresh pasta, then mix it all up. This way everything stays the right texture.
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This Blackened Cajun Chicken Alfredo brings together Southern heat and Italian comfort food. It's always a hit whether you're feeding family or friends, thanks to its amazing combo of flavors and textures.
Frequently Asked Questions
- → Is it very spicy?
- It’s mildly spicy because of cayenne, but you can easily make it less spicy.
- → What’s the use of pasta water?
- It makes the sauce smoother and helps it stick to the pasta.
- → Can I skip making my own seasoning?
- Definitely! Just use 4 tablespoons of any store-bought Cajun seasoning mix.
- → Which pasta is best here?
- Fettuccine, linguine, or mafaldine are top picks as they hold the sauce so well.
- → Can I cook this ahead of time?
- It’s best fresh, but leftovers reheat nicely. Add a splash of cream or milk when reheating.