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Flavorful Cajun Chicken Alfredo

Cajun Chicken Alfredo - featured image
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A creamy Alfredo pasta dish with bold, smoky blackened Cajun chicken, combining spicy and rich flavors for a comforting and satisfying meal.

Ingredients

Scale
  • 2 large boneless, skinless chicken breasts (about 1 lb / 450 g)
  • 2 tsp smoked paprika
  • 1 tsp cayenne pepper (adjust to taste)
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp dried thyme
  • 1/2 tsp dried oregano
  • Salt and black pepper to taste
  • 2 tbsp olive oil or avocado oil
  • 4 tbsp unsalted butter (60 g)
  • 3 cloves minced garlic
  • 1 1/2 cups heavy cream (360 ml)
  • 1 cup freshly grated Parmesan cheese (100 g)
  • Salt and freshly ground black pepper to taste
  • 12 oz fettuccine or linguine (340 g)
  • Salt for pasta water
  • Fresh parsley, chopped (for garnish)

Instructions

  1. Pat chicken breasts dry with paper towels. Combine smoked paprika, cayenne, garlic powder, onion powder, dried thyme, oregano, salt, and pepper in a small bowl. Rub this blackened seasoning mix all over the chicken breasts evenly. Let them sit for 10 minutes to absorb the flavors.
  2. Bring a large pot of salted water to a boil. Add the fettuccine and cook according to package instructions until al dente (usually about 10-12 minutes). Drain and reserve 1/2 cup (120 ml) of pasta water for the sauce. Set pasta aside.
  3. Heat 2 tablespoons of olive oil in a large cast-iron skillet over medium-high heat until shimmering. Add the seasoned chicken breasts and cook for about 4-5 minutes per side until blackened and cooked through (internal temp 165°F / 74°C). Remove chicken and let rest for 5 minutes, then slice into strips.
  4. In the same skillet, reduce heat to medium and melt 4 tablespoons (60 g) unsalted butter. Add minced garlic and sauté for 30 seconds until fragrant (don’t let it burn!). Slowly pour in 1 1/2 cups (360 ml) heavy cream while whisking continuously.
  5. Let the cream mixture gently simmer for 3-4 minutes, stirring often, until it starts to thicken slightly. Gradually whisk in 1 cup (100 g) freshly grated Parmesan cheese until melted and smooth. Season with salt and freshly ground black pepper to taste. If sauce is too thick, add reserved pasta water a tablespoon at a time until desired consistency.
  6. Add the cooked fettuccine to the skillet with Alfredo sauce. Toss gently to coat all noodles evenly. If needed, warm through for another minute on low heat.
  7. Plate the creamy pasta, top with sliced blackened chicken, and sprinkle fresh chopped parsley for a pop of color and freshness.

Notes

Use a meat thermometer to ensure chicken is cooked to 165°F. Preheat pan well for a crispy blackened crust. Add reserved pasta water to adjust sauce consistency. For gluten-free, substitute pasta with gluten-free fettuccine. For a lighter sauce, use half-and-half instead of heavy cream. Freshly grated Parmesan melts better than pre-grated.

Nutrition

Keywords: Cajun chicken, Alfredo sauce, blackened seasoning, creamy pasta, spicy chicken, easy dinner, weeknight meal

Find it online: https://magnetmeal.com/flavorful-cajun-chicken-alfredo-recipe-easy-blackened-seasoning-guide/