Blackened Cajun Chicken Alfredo Recipe

Prep chicken

Butterfly or pound the chicken breasts to an even thickness about ½-inch. Pat dry with paper towels.

Season

In a small bowl combine Cajun seasoning, smoked paprika, garlic powder, onion powder, dried oregano, cayenne, kosher salt and black pepper. Rub olive oil over both sides of the chicken, then coat each breast evenly with the spice mixture, pressing to adhere.

Blacken and rest

Heat a large heavy skillet or cast-iron pan over medium-high heat until very hot. Add 1 tablespoon butter and swirl to melt. Place chicken in the pan and cook without moving 4–5 minutes until a deep brown-blackened crust forms. Flip and cook 4–5 minutes more, or until internal temperature reaches 165°F (74°C). Transfer chicken to a cutting board and tent loosely with foil; let rest 5–10 minutes before slicing thinly on the bias.

Bring a large pot of water to a rolling boil. Add 1 tablespoon salt. Cook fettuccine according to package directions until al dente (usually 9–11 minutes). Reserve 1 cup of pasta cooking water, then drain the pasta and set aside.

Start the roux

In the same skillet used for the chicken (wipe out excess burnt bits but keep fond), melt 4 tablespoons unsalted butter over medium heat. Add the minced garlic and cook 30–45 seconds until fragrant but not browned. Sprinkle 1 teaspoon flour over the butter and garlic and stir to combine, cooking 30 seconds to remove raw flour taste.

Build the sauce

Slowly whisk in 1 cup whole milk and 1 cup heavy cream until smooth. Bring to a gentle simmer, stirring frequently. Add softened cream cheese and whisk until incorporated and smooth.

Finish and thicken

Reduce heat to low-moderate and stir in 1 cup grated Parmesan cheese until melted. If sauce is too thick, add reserved pasta water a few tablespoons at a time to reach a silky consistency. Season with 1 teaspoon salt, 1/2 teaspoon black pepper and 1/4 teaspoon nutmeg (if using). Taste and adjust seasoning.

Combine pasta and sauce

Add drained pasta directly to the skillet with the Alfredo sauce. Toss with tongs over low heat until noodles are fully coated, adding up to 1/2 cup reserved pasta water as needed to loosen the sauce so it clings to the pasta.

Plate

Slice the rested blackened chicken into 1/4-inch slices. Serve a portion of Alfredo-coated pasta on each plate, top with sliced blackened chicken. Sprinkle with chopped parsley and extra grated Parmesan. Serve with lemon wedges to squeeze over the chicken for brightness.

Serve

Serve immediately while hot. Leftovers: refrigerate in an airtight container up to 3 days; reheat gently adding a splash of cream or milk to revive the sauce.