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This Blackened Chicken Alfredo pasta is everything a Cajun chicken pasta should be, creamy, spicy, and memorable. I’m going to show you how to make an amazing alfredo pasta!
I don’t know if it was the creaminess of the pasta or the fact I liked slurping the pasta and getting it all over my face as I saw it on tv. However, I knew I had to learn how to make it when I got older.
I’m just happy that I grew up to be a chef because I learned the perfect alfredo sauce that lends itself to so many variations it’s not funny. But of course, growing up in New Orleans, a basic chicken alfredo wasn’t going to cut it.
Insert my blackened chicken alfredo pasta recipe. I combined my love for the crispy, crusty blackened chicken and alfredo pasta and merged two to create a pasta that will make even the pickiest eater ask for seconds.
Every time I make this recipe for my clients, they devour it. Even big portions that should last a couple of days are gobbled down in one day.
So let me say that this pasta is so good that don’t be surprised if you’re eating this for breakfast, lunch, dinner, or a late-night snack. Let me show you how to make the most amazing cajun chicken alfredo pasta!
What is blackened chicken alfredo?
Blackened chicken alfredo is a pasta dish made with blackened chicken and alfredo sauce. The chicken is seasoned with Cajun spices or blackened seasoning, then cooked in a piping hot skillet.
The alfredo sauce is a classic Italian white sauce made with heavy whipping cream, Parmesan cheese, garlic, and spices.
Key Ingredients
Before you start whipping up this tasty blackened chicken alfredo, look at this list of ingredients to make sure you have everything you need for some delicious blackened chicken and homemade alfredo sauce.
Chicken Breasts
You’ll need boneless skinless chicken breasts for this recipe. This will make the cooking process five times faster.
Butter
You’ll need unsalted butter to blacken the chicken and to make the alfredo sauce.
Cajun Seasoning
I love to use Savory Cajun seasoning because it’s low-sodium, but feel free to use your favorite. Cajun or Creole seasoning.
Heavy Cream
Heavy whipping cream is the base for alfredo sauce.
Garlic
We’re eating pasta, so we need lots of fresh garlic.
Parmesan Cheese
I used to have a particular type of parmesan cheese I would only use but feel free to use whatever you can find locally. Shredded, grated, or shaved will work.
Pasta
I love to use angel hair pasta.
How to make a blackened chicken alfredo recipe?
The key to blackening is all in the technique, and making a homemade alfredo is easier than you think. Once you learn how to make it at home, you’ll never buy the jarred alfredo sauce ever again. My basic alfredo sauce has heavy cream, garlic, salt, white pepper, and parmesan. This isn’t my basic version; this one is loaded with more flavor from the white wine, shallots, and jalapenos.
Blackened Chicken
Place a large cast iron skillet or heavy bottom skillet over high for 3-4 minutes until the skillet is smoking hot; open a few windows.
In batches, dip the chicken in butter, evenly coating both sides. Liberally season both sides of the chicken breasts with Cajun seasoning.
Place the chicken in the skillet, reduce heat to medium and cook for 3 minutes, until a deep dark brown color is achieved (blackened); flip over and cook for 1 minute; repeat with the next batch.
While the sauce is coming to a boil, chop the chicken into bite-sized pieces.
Homemade Creamy Alfredo Sauce
In the same skillet (wipe out if you notice a lot of burnt spices), add the shallots, jalapenos, and garlic and cook for 1 minute. Add the white wine while shaking the skillet; add the heavy cream, butter, parmesan, kosher salt, and white pepper bring to a boil and stir to make sure well combined.
Stir in cooked pasta and blackened chicken until coated with the sauce, bring to a slight boil, and reduce heat to low-medium, stirring occasionally until sauce coats the back of a spoon. Serve immediately, garnish with green onions, parsley, and freshly grated parmesan cheese.
You don’t have to mix the chicken in the pasta; you can serve the chicken on top.
Pro Recipe Tips & Tricks
Here are a few things to keep in mind while you whip up this Cajun chicken pasta.
- A cast iron skillet is best when blackening because it maintains heat best.
- Make sure to use room-temperature chicken breasts. If the chicken is cold, the butter will solidify.
- Pounding your chicken helps it to cook and blacken evenly.
- If you don’t have a meat mallet, use a heavy bottom small skillet to pound the chicken breast out.
- You can use boneless skinless chicken thighs instead of chicken breast.
- If you’re unsure if your skillet is hot enough, wait another minute or until you see faint white smoke.
- For those with electric ranges, cook the chicken for 1-2 minutes longer to blacken. Electric range voltages surge to keep energy from spiking.
- Add a couple of tablespoons of butter to the skillet to ensure your chicken is properly cooked and the right color.
- You can swap melted butter for oil.
- Canola oil and vegetable oil can be used instead of butter.
- You can use Fettuccine, Linguine, Penne, Ziti, or Bucatini instead of Angel hair pasta.
- Cook your pasta until it’s al dente it’ll be cooked, so it doesn’t turn into mush while being cooked in the sauce.
- Shredded parmesan may stick to the bottom of the pot. Which is why it’s important to stir occasionally. It’s still my favorite.
- Grated parmesan melts and blends faster but leaves a slightly grittier texture.
- Only use fresh garlic cloves – the chopped garlic in jars never tastes as good.
- The best parmesan cheese is Parmigiana Reggiano.
FAQs
Here are the top questions readers have about making blackened chicken alfredo pasta.
There are a few reasons why recipes call for al dente pasta. Al dente means “to the tooth” the pasta is undercooked slightly and will not overcook when added to a sauce. The other benefit of al dente pasta is that it lowers your glycemic index, which is great because pasta has a bad rap for spiking our blood pressure.
Alfredo sauce is a blank canvas for creating several flavors. Start with salt and white pepper, then play with Cajun spices and pestos.
Adding fresh garlic, pestos, white wine, or sun-dried tomatoes to your chicken alfredo recipe gives it a boost of flavor. The more classic seasonings such as garlic powder, onion powder, and Italian seasoning will also help elevate the taste of your dish.
This is a personal matter, but traditionally, Cajun chicken alfredo is more seasoned than a traditional alfredo, and those spices can be misinterpreted as spicy.
Cajun chicken pasta is not healthy. The use of heavy cream makes it a high-calorie dish.
I love to serve my chicken alfredo with garlic chive biscuits and a green salad.
Whatever wine you love to drink is the best wine to pair with your chicken alfredo. However, to keep it simple, a nice Pinto Grigio, Chardonnay, or White Blend will taste great to wash it down.
No, pasta is created for certain sauces and meat to cling to them. The best pasta for alfredo sauce are fettuccine, linguine, penne, ziti, bucatini, and angel hair pasta.
Yes, you can sometimes powdered parm can leave a slightly gritty texture to your alfredo.
Blackened seasoning is a blend that’s popular in Cajun-Creole cooking its a blend of paprika, salt, black pepper, white pepper, cayenne pepper, onion powder, garlic powder, dry thyme, and dry oregano.
When you make a homemade blackened seasoning, you can play with the different spicy levels per your taste.
Blackened chicken pasta is best eaten immediately, but it will remain fresh in an airtight container for 3 days in the fridge.
Reheat pasta over medium heat in a skillet with ¼ cup of low-sodium chicken stock per serving until hot.
More Pasta Recipes
Here are a few more pasta recipes that I know you’ll love to dig into.
- Blackened Salmon Pasta
- Cajun Mushroom Pasta
- New Orleans Spicy Chicken Pasta
- White Wine Chicken Pasta
- Chicken Enchilada Pasta
Latest Recipe Video:
Before You Begin
Before getting started, I use the steps to stay organized and move faster when I cook.
Step 1: Bring a large pot of water to a boil. Get the ingredients for the blackened chicken alfredo on the counter.
Step 2: Be sure to measure everything before you begin.
Step 3: Get ready to enjoy the best cajun chicken alfredo pasta you’ve ever had by following this recipe.
If you’re in the mood for a creamy and delicious chicken dish, be sure to try out my blackened chicken alfredo recipe. This dish is easy to make and tastes fantastic. I would love to hear what you think of it, so please leave me a comment and a star rating below.
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Blackened Chicken Alfredo
Ingredients
Blackened Chicken:
- 4 boneless skinless chicken breasts, pounded
- 1 stick unsalted butter melted
- 2 tablespoons Savory Cajun Seasoning
Creamy Alfredo Sauce:
- 1 medium shallot thin sliced
- 2 jalapenos sliced
- 6 garlic cloves chopped fine
- ¼ cup white wine
- 4 cups heavy cream
- 2 sticks unsalted butter quartered
- 1 cup shredded parmesan plus ½ cup for garnish
- ½ teaspoon kosher salt
- ½ teaspoon white pepper
- 1 lb. cooked angel hair pasta
- 1 bunch green onion sliced
- 2 tablespoons chopped Italian parsley
Instructions
Blackened Chicken:
- Place a large cast iron skillet or heavy bottom skillet over high for 3-4 minutes until the skillet is smoking hot; open a few windows.
- In batches, dip the chicken in butter, evenly coating both sides. Liberally season both sides of the chicken breasts with Cajun seasoning.
- Place the chicken in the skillet, reduce heat to medium and cook for 3 minutes, until a deep dark brown color is achieved (blackened); flip over and cook for 1 minute; repeat with the next batch.
- While the sauce is coming to a boil, chop the chicken into bite-sized pieces.
Creamy Alfredo Sauce:
- In the same skillet (wipe out if you notice a lot of burnt spices), add the shallots, jalapenos, and garlic and cook for 1 minute. Add the white wine while shaking the skillet; add the heavy cream, butter, parmesan, kosher salt, and white pepper bring to a boil and stir to make sure well combined.
- Stir in cooked pasta and blackened chicken until coated with the sauce, bring to a slight boil, and reduce heat to low-medium, stirring occasionally until sauce coats the back of a spoon. Serve immediately, garnish with green onions, parsley, and freshly grated parmesan cheese.
- You don’t have to mix the chicken in the pasta; you can serve the chicken on top.
Notes
- A cast iron skillet is best when blackening because it maintains heat best.
- Make sure to use room-temperature chicken breasts. If the chicken is cold, the butter will solidify.
- Pounding your chicken helps it to cook and blacken evenly.
- If you don’t have a meat mallet, use a heavy bottom small skillet to pound the chicken breast out.
- You can use boneless skinless chicken thighs instead of chicken breast.
- If you’re unsure if your skillet is hot enough, wait another minute or until you see faint white smoke.
- For those with electric ranges, cook the chicken for 1-2 minutes longer to blacken. Electric range voltages surge to keep energy from spiking.
- Add a couple of tablespoons of butter to the skillet to ensure your chicken is properly cooked and the right color.
- You can swap melted butter for oil.
- Canola oil and vegetable oil can be used instead of butter.
- You can use Fettuccine, Linguine, Penne, Ziti, or Bucatini instead of Angel hair pasta.
- Cook your pasta until it’s al dente it’ll be cooked, so it doesn’t turn into mush while being cooked in the sauce.
- Shredded parmesan may stick to the bottom of the pot. Which is why it’s important to stir occasionally. It’s still my favorite.
- Grated parmesan melts and blends faster but leaves a slightly grittier texture.
- Only use fresh garlic cloves – the chopped garlic in jars never tastes as good.
- The best parmesan cheese is Parmigiana Reggiano.
