Name: Blackened Cajun Chicken Alfredo Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: Cajun
Ingredients: 2 large boneless, skinless chicken breasts; 2 tablespoons Cajun seasoning; 1 tablespoon olive oil; 12 oz fettuccine pasta; 2 tablespoons butter; 3 cloves garlic, minced; 1 ½ cups heavy cream; 1 cup grated Parmesan cheese; Salt and black pepper to taste; Chopped parsley, for garnish

Alright, so here’s how I ended up obsessed with Cajun Chicken Alfredo

Ever found yourself knee-deep in pasta at 9PM, swearing you'll just make a quick dinner, then suddenly the kitchen looks like a flour-and-spices tornado hit it? Yeah, that's how I discovered this Blackened Cajun Chicken Alfredo. My buddy Dave (you know, the one who puts hot sauce on everything, bless him) dared me to put a Cajun spin on my usual Alfredo. Figured why not? Next thing I knew my smoke alarm was serenading me with its greatest hits! But let me tell you, biting into juicy, spicy chicken over creamy noodles—worth every singed eyebrow hair. Now every time I make it, there's a bit of a wild streak in the air.

Why I keep coming back to this dish

I mostly make this when I want dinner that *feels* like a treat but doesn’t need me to track down fancy stuff. My family goes absolutely bonkers for it—even my sister, who once declared she was “done forever” with Alfredo after the infamous Overcooked Noodles Debacle of 2017 (don't ask). Oh, and honestly, it's my go-to when I want something bold yet creamy, especially on Fridays when there's half a bottle of wine left and all I want is comfort. Sometimes I just crave that little bit of spicy goodness hiding in a silky sauce—it's like the food equivalent of wrapping yourself in a warm jumper when it’s bucketing down outside.

Stuff you'll need (and some swaps I've made in a pinch)

2 large chicken breasts (or I sometimes use chicken thighs—they’re juicier, just adjust cooking time a smidge)
2 tablespoons Cajun seasoning (store bought works! Homemade if I’m feeling fancy; I sometimes just use extra paprika and garlic powder if I’m out)
1 tablespoon olive oil (honestly, whatever neutral oil is in the cupboard; Granny always insisted on Bertolli, but…)
3 cloves garlic, minced (yeah, I use pre-minced from a jar on crazy days)
250g fettucine (but any pasta, really—my cousin once brought penne and it was just fine)
1 and ½ cups heavy cream (have sneaked in half-and-half before, someone else might like coconut milk but I thought it was odd)
1 cup grated Parmesan (the kind in the bag saves some effort for weeknights)
Big handful fresh parsley, chopped (totally optional, but I like a bit of green)
Salt and pepper—just keep ‘em handy

How I put it all together (and what I've learned not to freak out about)

Get your pasta water going. Salted like the sea, or as close as you can stomach. I chuck in the fettucine, give it a swirl so it doesn’t clump up. Meanwhile...
Slap that seasoning on the chicken. Pat it dry, rub both sides with Cajun spice, and a bit of salt and pepper (I sometimes go overboard—no regrets). Heat oil in a skillet on medium-high, and when the oil starts shimmery dancing, lay in the chicken. Don’t fuss with it for 4 to 5 minutes; it’ll get those gorgeous crusty bits. Flip, finish cooking (another 3-4 minutes maybe), then take it out and let it rest a tick. This is where I sneak a taste and burn my tongue—don’t be like me.
Alfredo sauce time: Lower the skillet heat (don’t wash—extra flavor!). Toss in garlic, cook till it smells amazing, then pour in the cream. Let it barely bubble, then throw in the Parmesan. Keep stirring, don’t panic if it looks lumpy at first—just takes patience. Season however you like.
Mix and mingle: Swoop your cooked pasta into the sauce (save a mug of pasta water, sometimes helps loosen things up). Swirl it all together till everything’s coated and happy.
Slice up the chicken as thick or thin as you’re feeling, plop on top, fling over some parsley, and dig in.
(Optional: drizzle a little extra sauce to be fancy. This step is…sometimes skipped if people are too hungry.)

Notes (a few real-deal discoveries from previous adventures)

Once I tried using milk instead of cream—nope, sauce was way too runny. Maybe it works for others, but not for me.
Starting with a cold pan for the chicken gives you soggy skin; learned that the hard way.
Totally forgot the garlic once. The sauce was just… sad. Don’t do it.
Pasta water really does help if your Alfredo is too thick. I used to wonder if that was just chef nonsense, but it actually works.

Stuff I’ve changed up (and one flop I’ll admit to)

Tried swapping in shrimp once for the chicken—not bad; pretty quick too!
Added sun-dried tomatoes one wild Saturday (they’re pretty, a bit ‘chewy,’ daughter wasn’t impressed)
One time I used almond milk. Don’t do this unless you actually enjoy weeping over broken sauce.
Sometimes I just sprinkle red pepper flakes if I want more heat.

Kitchen tools (and what to use if you forgot something... like I sometimes do)

Large skillet—cast iron gets you that awesome blackened crust but truly, any frypan will do (in a pinch I've used a wok, it was... fine)
Pasta pot (though, to be honest, I've done it in my Dutch oven when all my pots were MIA)
Cutting board & sharp knife (I literally used kitchen scissors last time—the horror!)

How I keep leftovers (if there are any, which is rare)

Throw whatever’s left in a lidded container, fridge it for a couple days—although, in my house it never lasts more than a day! It’s probably at its best the next day, kind of like chili, but the pasta does soak up a bit more sauce by morning. Reheat gently with a splash of milk or water so it doesn’t cement together. Freezer? Sure, but the sauce does weird things. I’m not fussy, but you might be.

Serving it up (my favorite ways, plus a rogue suggestion)

I like piling bowls high with extra black pepper and maybe a lump of garlic bread (this garlicky breadcrumb thing is killer too). If you want to act downright posh, a crisp green salad on the side is classic. My cousin insists on adding roasted broccoli for 'health' (her word, not mine)…but honestly, you do you.

A few things I wish I'd known sooner (don’t skip these!)

Never rush the sauce—one time I cranked the heat and the cheese just clumped up and taunted me. Slow and low, always.
Resting the blackened chicken does help it stay juicy. I used to slice right away—in hindsight, not my finest moment.
Don’t get fancy with low-fat substitutes; I’ve tried, and Alfredo is not the place for calorie math.

FAQ: Stuff people actually ask, or I wish they'd asked me

How spicy is it, really? Depends which Cajun seasoning you use. Some are all hat, no cattle. Taste yours first, or just go for it if you like to live on the wild side.
Can I make it ahead? Sort of. Sauce thickens in the fridge but loosens up well with pasta water or a splash of cream. Chicken stays decent cold too. Just, uh… keep the components apart until ready to serve if possible.
Do I have to use Parmesan? Nope! I've sometimes used Pecorino, or, confession: the shelf-stable green-can powder in a pinch. Not gourmet, but hey, hungry is hungry.
What’s a decent store-bought Cajun seasoning? I like Slap Ya Mama (yeah, that’s the name) or Tony Chachere's. But honestly—paprika, cayenne, garlic powder, bit of oregano and thyme, you’re set. Serious Eats has a solid DIY blend if you wanna go full geek.
What if my sauce splits? Happens to the best of us. Bit more cream, lower the heat, and whisk like you mean it. Or, worst case: add a splash of pasta water and call it 'rustic.'

Alright, now get cooking—and don’t sweat a little mess. Oh! And if you want a true Cajun cooking deep-dive, I love Cajun Cooking TV for nerding out on technique!

Blackened Cajun Chicken Alfredo Recipe