Cajun Chicken Alfredo

5 from 5 votes

This Cajun Chicken Alfredo pasta is quick, easy, and always receives rave reviews. Authentic blackened chicken creates a charred, boldly seasoned, and succulent dish that wakes up the comforting, classic creamy alfredo sauce for a restaurant quality flavor.

Course Main Course

Cuisine new orleans

Keyword Cajun, Homemade Alfredo

Prep Time 5 minutes

Cook Time 20 minutes

Total Time 25 minutes

Servings people

Calories 980kcal

Author Rachel

Equipment

1 Skillet Cast iron is preferred, but the chicken can be cooked in a regular skillet or on a gas grill.

Ingredients

Cajun Chicken

2 Chicken Breast
1 tablespoon Paprika
1 teaspoon Cayenne Pepper This is 3 pepper spicy rating. Add more or less depending on your heat preferene.
1 teaspoon Onion Powder
1 teaspoon Garlic Powder
½ teaspoon Salt
½ teaspoon Dried Thyme
½ teaspoon Oregano
½ teaspoon White Pepper black pepper can be substituted
1 tablespoon butter

Alfredo Pasta

8 oz fettuccine pasta
6 tablespoon butter
1 teaspoon garlic, minced
1 cup heavy cream
2 cups Parmesan, freshly grated
1 tablespoon cornstarch
3 cups broccoli, cut into florets red and green peppers, mushrooms, and green onions are also great additions

Instructions

Stir all seasonings together in a small dish. Pound chicken to about ½-3/4 inch thickness and pat dry. Liberally season on both sides with the seasoning mixture. Set aside until ready to cook.
In a large pot, cook fettuccine pasta as directed on package. Drain and set aside.
* See Note for alternative if you don't have a steamer. In a large pot, add an inch of water and bring to a rolling boil. Place a steamer basket inside the pot and add the broccoli. Cover, turn the heat down to a medium-low, and cook for 6-10 minutes, until the broccoli is tender.
Melt 1-2 tablespoons of butter in a skillet, preferrably cast iron, over medium-high heat. Add chicken and cook for 2-3 minutes per side. Chicken should be dark brownish-black on the outside and cooked through, but still moist. The skillet may smoke during the blackening process. Don't be alarmed! Allow the chicken to rest uncut while the sauce is making.
In a large, deep skillet, melt 6 tablespoons of butter over medium heat. Add in minced garlic and sauté one minute until golden and fragrant. Slowly add in the cream and stir until well combined. Stir occassionally and bring to a bubbling boil, about 5 minutes. Add salt and pepper.
While the sauce is thickened and still bubbling, add in Parmesan cheese, ½ cup at a time, whisking vigorously between additions very well. Reduce heat to low after the cheese has completed melted. Stir frequently to keep the cheese from scorching.
In a small bowl, add ¼ cup of cream sauce and 1 tablespoon cornstarch. Mix until smooth and without lumps. Add cornstarch mixture into sauce and stir until well combined.
Mix noodles into sauce and heat up to warm. Plate with broccoli and chicken pieces on top. Sprinkle additional shredded parmesan as desired.

Notes

Substitutions and Equiptment

If you don't have a steamer, you can easily use these steamer bags in your microwave.
You can substitute 2 Tablespoons of store-bought Cajun seasoning, but the homemade version has more flavor, and you can control the heat level better.
I always make this in a cast iron skillet because of the smoke and high heat. However, you can make the chicken over a gas grill or in a regular skillet.

Nutrition