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blackened chicken cajun alfredo

Rich Blackened Chicken Cajun Alfredo

Delicious Rich Blackened Chicken Cajun Alfredo recipe with step-by-step instructions.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 37 minutes
Servings: 6 servings
Calories: 4000
Ingredients Method

Ingredients
  

For the seasoning blend::
  • 2.5 tbsp smoked paprika
  • 1.5 tbsp cayenne pepper
  • 1 tbsp onion powder
  • 2 tsp garlic powder
  • 1.5 tsp salt
  • 1 tsp black pepper
  • 0.5 tsp thyme
  • 0.5 tsp oregano
  • 4 tbsp blackened seasoning (I use Zatarain's for the most authentic kick)
For the chicken::
  • 3 lb chicken breasts (sliced into 1-inch strips across the grain)
  • 3 tbsp butter (I prefer Kerrygold for richer browning)
  • 2 tbsp olive oil
  • 3 garlic cloves
  • salt
  • pepper
For the pasta and sauce::
  • 1 lb mafaldine
  • 5 tbsp butter
  • 2 tbsp olive oil
  • 7 garlic cloves (freshly minced to release the aromatic oils)
  • 2.5 cups heavy cream (must be full-fat for a silky, stable sauce)
  • 1.75 cups parmesan (freshly grated from the block for better melting)
  • Pinch of nutmeg

Method
 

  1. Combine the smoked paprika, cayenne pepper, onion powder, garlic powder, salt, black pepper, thyme, and oregano in a small bowl to create your blackening spice blend. While you're doing this prep work, fill a large pot with salted water and bring it to a boil—this ensures the water is ready the moment you need it for the pasta. Having these two elements ready before you start cooking the chicken allows you to move efficiently through the remaining steps without any downtime.
  2. Pat the chicken breast strips dry and season generously on both sides with the blackening spice blend from Step 1. Heat 3 tablespoons of butter and 2 tablespoons of olive oil in a large skillet over medium-high heat until the butter is foaming. Working in batches if necessary to avoid crowding, sear the chicken strips for 3-4 minutes on the first side without moving them, allowing a dark, flavorful crust to form. Flip the chicken, reduce heat to medium, and add 2 tablespoons of butter and the 3 minced garlic cloves, cooking for 5-6 minutes more until the internal temperature reaches 165°F. I like to use Kerrygold butter here because it browns more beautifully and adds a richer, almost nutty depth to the crust. Remove the chicken to a plate and set aside.
  3. Add the mafaldine to the boiling salted water from Step 1 and cook according to package directions until just al dente. While the pasta cooks, begin the sauce by melting 5 tablespoons of butter and 2 tablespoons of olive oil in the same skillet used for the chicken (all those browned bits add incredible flavor). Add the 7 freshly minced garlic cloves and sauté for 1-2 minutes until fragrant, being careful not to let them brown. Pour in the 2.5 cups of heavy cream and bring to a gentle simmer, then let it reduce for about 5 minutes while stirring occasionally—this helps the sauce thicken slightly and develop richness. When the pasta is done, reserve 1/3 cup of the starchy cooking water before draining.
  4. Remove the simmering cream from heat and stir in the 1.75 cups of freshly grated Parmesan cheese and a generous pinch of nutmeg, stirring constantly until the cheese is fully melted and the sauce is silky smooth. Gradually add the reserved pasta water a little at a time, stirring until you reach your desired consistency—the starch helps the sauce cling to the pasta beautifully. I always start with a smaller amount of pasta water and add more as needed because you can always loosen the sauce, but you can't easily thicken it back up. Taste and season with salt and pepper as needed. Add the cooked pasta from Step 3 to the sauce and toss gently to coat every strand.
  5. Divide the creamy pasta among serving bowls or plates, then top each portion with several of the blackened chicken strips from Step 2. The contrast between the crispy, spiced chicken and the silky Alfredo sauce creates both textural and flavor interest in every bite.