Blackened Cajun Chicken Alfredo Recipe: Spicy, Creamy & Flavorful Dish

The first time I made this Blackened Cajun Chicken Alfredo, I couldn’t believe how good it turned out. The smoky chicken with Cajun spice mixed into that creamy Alfredo sauce felt like something I’d ordered at a fancy restaurant.

I loved how the pasta soaked up all the rich flavor, making every bite worth it. What surprised me most was how easy it was to pull together on a weeknight. Now it’s one of my go-to dishes whenever I want comfort food with a little kick.

Ingredients

Here’s what I used to make this recipe taste so good:

2 large chicken breasts – Pound them evenly so they cook faster and stay juicy.
1 ½ tablespoons Cajun seasoning – I love the smoky-spicy flavor this gives.
2 tablespoons olive oil – Helps the chicken sear to a golden crust.
2 tablespoons butter – Adds richness to the sauce and chicken.
3 cloves garlic, minced – Fresh garlic is best for that bold aroma.
1 ½ cups heavy cream – The base of the Alfredo sauce, creamy and smooth.
½ cup freshly grated Parmesan cheese – Always grate fresh; pre-shredded doesn’t melt as well.
8 ounces fettuccine pasta – Wide ribbons hold onto the sauce beautifully.
Fresh parsley or extra Parmesan – Optional, but adds color and flavor for serving.

Note: This recipe makes about 4 servings. Double the ingredients if you’re cooking for more people or want leftovers.

Variations

This dish is easy to tweak if you want something different.

Swap chicken with shrimp or salmon for a seafood twist.
Use coconut cream instead of heavy cream for a dairy-free version.
Go for gluten-free or whole wheat pasta if you prefer healthier options.
Add mushrooms, bell peppers, or spinach for extra veggies and flavor.

Cooking Time

This recipe doesn’t take long at all.

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

Equipment You Need

A few simple tools make this dish easy to prepare.

Skillet – To blacken the chicken and simmer the sauce.
Large pot – For boiling the pasta.
Tongs – Handy for flipping chicken and tossing pasta in sauce.
Whisk – Helps make a silky-smooth Alfredo sauce.

How to Make Blackened Cajun Chicken Alfredo?

Making this recipe is simple if you follow each step. Let’s break it down.

Prepare and Season the Chicken

I always start by pounding the chicken breasts so they’re even in thickness. This makes them cook evenly without drying out. I rub each breast with olive oil, then coat them well with Cajun seasoning. This step sets the foundation for that bold, smoky flavor.

Blacken the Chicken

I heat olive oil in my skillet over medium-high heat and place the chicken in. Letting it sit undisturbed for 3–4 minutes creates that golden crust. After flipping, I add a little butter and minced garlic to the pan. Cooking for another 5–6 minutes while basting with butter keeps the chicken moist and flavorful. I set it aside to rest so the juices stay locked in.

Make the Alfredo Sauce

In the same skillet, I melt more butter and sauté garlic until fragrant. Then I pour in heavy cream and let it warm through. Slowly whisking in Parmesan makes the sauce creamy and thick. A pinch of Cajun seasoning adds a subtle kick that ties everything together.

Cook the Pasta

While the sauce simmers, I boil the fettuccine in salted water. Just before draining, I save a bit of the starchy pasta water—it’s a lifesaver for loosening the sauce later. Once drained, the pasta stays warm until mixing.

Combine Everything

I add a splash of the pasta water into the Alfredo sauce, then toss the noodles until they’re coated. Slicing the rested chicken and placing it over the pasta makes the dish look and taste amazing. A sprinkle of parsley or Parmesan is the final touch.

Additional Tips for Making this Recipe Better

From my own experience, these little tricks make a big difference.

I always use freshly grated Parmesan because it melts into the sauce much smoother.
Letting the chicken rest for a few minutes after cooking keeps it juicy.
If the sauce feels too thick, I splash in extra pasta water or milk.
A dusting of extra Cajun seasoning on top makes the dish look pretty and taste bolder.

How to Serve Blackened Cajun Chicken Alfredo?

I love serving this dish straight from the skillet onto plates for that fresh, hot feel. Garnishing with chopped parsley makes it pop with color. A side of garlic bread is perfect for soaking up extra sauce. For balance, I like pairing it with a crisp salad or even a squeeze of lemon on top for freshness.

Nutritional Information

Here’s a quick idea of what’s in each serving:

Calories: 871
Protein: 41g
Carbohydrates: 45g
Fat: 55g

Make Ahead and Storage

This recipe can easily be made ahead and stored for later.

Refrigeration: I store cooled pasta and chicken in a sealed container for up to 3 days. Adding a little broth or cream when reheating makes the sauce creamy again.
Freezing: I’ve frozen this dish for up to 2 months, though the sauce may separate slightly. Thaw overnight and reheat slowly, stirring well to bring it back together.

Why You’ll Love This Recipe?

This dish checks so many boxes, and that’s why I keep making it.

It balances smoky Cajun spice with rich, creamy Alfredo sauce beautifully.
You can swap ingredients easily—seafood, veggies, or different pasta all work great.
It’s quick to prepare, perfect for busy nights but still impressive for guests.
The dish feels indulgent, yet it’s not complicated to make at all.
I can adjust the spice level to make it mild or bold depending on who I’m serving.

Ash Tyrrell