Blackened Cajun Chicken Alfredo is a creamy, spicy, and totally satisfying dish. The tender chicken is coated in bold Cajun spices and seared to a perfect blackened crust. This flavorful chicken sits atop a bed of rich, velvety Alfredo sauce that clings to fettuccine noodles, making every bite a creamy, spicy delight.
I love making this meal when I want something that feels special but isn’t too complicated. The Cajun seasoning adds a nice kick without overwhelming the creaminess of the sauce, which balances everything out perfectly. I usually toss a little extra sprinkle of parsley on top for a fresh touch and a pop of color.
My favorite way to enjoy this dish is with a simple side of steamed veggies or a crisp green salad to lighten things up. It’s one of those meals that almost everyone enjoys, whether they’re fans of spicy food or just love a creamy pasta. Whenever I make it, it always gets lots of compliments and often, second helpings!
Key Ingredients & Substitutions
Chicken breasts: Choose fresh, boneless chicken breasts for even cooking and great texture. If you want a lighter option, try chicken thighs, which stay juicy and add richness.
Cajun seasoning: The spice mix is crucial for that bold, smoky flavor. You can use store-bought or make your own with paprika, garlic powder, onion powder, cayenne, and black pepper. Adjust cayenne for heat preference.
Rotini pasta: Rotini’s curls hold onto the creamy Alfredo sauce nicely. Feel free to swap with fettuccine, linguine, or even penne based on what you like or have on hand.
Heavy cream and milk: These make the sauce rich and smooth. For a lighter option, consider half-and-half or a mixture of milk with a bit of Greek yogurt, but keep the cream for best results.
Parmesan cheese: Freshly grated Parmesan gives the sauce its sharp, nutty flavor. Pre-grated works but fresh is creamier and melts better.
How Do You Get the Perfect Blackened Chicken Crust Without Burning?
Blackening chicken means cooking it fast at high heat so the spices char and form a crust. Here’s how to get it just right:
- Pat chicken dry; moisture prevents good searing.
- Rub spices evenly for full flavor.
- Heat skillet well—cast iron works best for even heat retention.
- Add oil or butter and get it hot, but not smoking.
- Cook chicken 4-5 minutes per side without moving it too much to let crust form.
- Watch closely—if it’s getting too black too fast, lower heat slightly.
- Rest chicken after cooking to let juices redistribute for juicy bites.
Equipment You’ll Need
- Large skillet (preferably cast iron) – I like it because it gets really hot and helps create a good blackened crust without burning.
- Large pot – perfect for boiling pasta to al dente texture.
- Mixing bowls – for blending spices and preparing the chicken rub.
- Whisk – makes mixing the Alfredo sauce smooth and easier.
- Cooking spoon or tongs – for flipping chicken and tossing pasta and sauce.
- Grater – to freshly grate Parmesan cheese for the best flavor.
Flavor Variations & Add-Ins
- Swap chicken for shrimp or other seafood – adds a different seafood twist that pairs well with Cajun spices.
- Use smoked Gouda instead of Parmesan for a richer, smoky flavor in the sauce.
- Stir in sautéed bell peppers, onions, or mushrooms – adds sweetness and extra texture.
- Adjust heat by increasing cayenne or adding hot sauce to the sauce for more spice.
Blackened Cajun Chicken Alfredo
Ingredients You’ll Need:
For the Chicken:
- 2 boneless, skinless chicken breasts
- 2 teaspoons Cajun seasoning (store-bought or homemade)
- 1 teaspoon paprika
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon cayenne pepper (optional, adjust for heat)
- Salt and black pepper, to taste
- 2 tablespoons olive oil or unsalted butter (for cooking chicken)
For the Pasta and Sauce:
- 8 ounces rotini pasta (or fettuccine/linguine)
- 3 tablespoons unsalted butter
- 3 cloves garlic, minced
- 1½ cups heavy cream
- 1 cup whole milk
- 1½ cups freshly grated Parmesan cheese
- 1 tablespoon chopped fresh parsley (optional)
- Pinch of red pepper flakes (optional, for extra heat)
How Much Time Will You Need?
This recipe takes about 10 minutes to prep, 15 minutes to cook, and a few minutes to rest the chicken. In total, you’ll be ready to enjoy your creamy, flavorful Blackened Cajun Chicken Alfredo in about 30 minutes.
Step-by-Step Instructions:
1. Prepare the Chicken:
Pat the chicken breasts dry with paper towels. Mix the Cajun seasoning, paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper in a small bowl. Rub this spice blend evenly over both sides of the chicken breasts to coat well.
2. Cook the Chicken:
Heat olive oil or butter in a large skillet over medium-high heat. Add the seasoned chicken breasts and cook for 4 to 5 minutes on each side until they develop a blackened crust and are cooked through (internal temp should reach 165°F or 75°C). Remove the chicken from the skillet and let it rest for 5 minutes before slicing into strips.
3. Cook the Pasta:
While the chicken cooks, bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Drain the pasta and set it aside.
4. Make the Alfredo Sauce:
Using the same skillet you cooked the chicken in, lower the heat to medium and melt the butter. Add the minced garlic and sauté for about 30 seconds until fragrant, being careful not to burn it. Slowly whisk in the heavy cream and milk and bring to a gentle simmer. Gradually add the Parmesan cheese, whisking until the sauce is smooth and creamy. Season with salt and pepper to taste. If you like, stir in chopped parsley and a pinch of red pepper flakes for extra flavor and color.
5. Combine Pasta and Sauce:
Add the drained pasta to the Alfredo sauce and toss well to coat every noodle with creamy goodness.
6. Serve:
Plate the creamy pasta and top with slices of the blackened Cajun chicken. For a finishing touch, sprinkle extra parsley or a dash of paprika on top. Serve immediately and enjoy!
Can I Use Frozen Chicken for This Recipe?
Yes! Just be sure to fully thaw the chicken in the refrigerator overnight before cooking. Pat it dry well to get that perfect blackened crust when searing.
Can I Make Blackened Cajun Chicken Alfredo Ahead of Time?
You can prepare the chicken and sauce separately a day ahead. Store them in airtight containers in the fridge and reheat gently before combining with freshly cooked pasta for best texture.
What Can I Substitute for Heavy Cream?
If you want a lighter sauce, try half-and-half or a mix of whole milk and cream cheese. Keep in mind the sauce might be less rich and creamy but will still taste delicious.
How Should I Store Leftovers?
Keep leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet over low heat, adding a splash of milk or cream to loosen the sauce if needed.
