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Blackened Cajun Chicken Alfredo

Irresistible Blackened Cajun Chicken Alfredo in Just 30 Minutes

This Blackened Cajun Chicken Alfredo offers a quick and delicious meal that transforms any weeknight into a flavorful culinary experience.
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Prep Time 10 minutes
Cook Time 20 minutes
Resting Time 10 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Cajun
Calories: 650
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 2 pieces Chicken Breasts Can substitute with skinless thighs.
  • 1 tablespoon Smoked Paprika Provides depth and color.
  • 1 teaspoon Garlic Powder Can substitute with fresh garlic.
  • 1 teaspoon Onion Powder
  • 1 teaspoon Dried Oregano
  • 1 teaspoon Dried Thyme
  • 1 pinch Cayenne Pepper Adjust to taste.
For the Pasta
  • 12 ounces Fettuccine Pasta Can substitute with other pasta types.
For the Alfredo Sauce
  • 2 tablespoons Unsalted Butter Essential for richness.
  • 2 tablespoons Olive Oil Use extra virgin.
  • 1 cup Chicken Broth Reduced sodium preferred.
  • 1 cup Heavy Cream Can substitute with evaporated milk.
  • 1 tablespoon Cornstarch Used for thickening.
  • ½ cup Freshly Grated Parmesan Cheese Avoid pre-grated.

Equipment

  • large skillet
  • large pot
  • Meat Mallet
  • whisk

Method
 

Preparation Steps
  1. Cut the chicken breasts in half horizontally to create fillets and pound them to an even thickness.
  2. In a small bowl, mix smoked paprika, garlic powder, onion powder, oregano, thyme, and cayenne. Coat the chicken fillets with the seasoning and let rest for 10 minutes.
  3. Boil salted water in a large pot and cook fettuccine according to package instructions, about 10-12 minutes. Drain and rinse under cold water.
  4. Heat olive oil and butter in a skillet over medium-high heat. Cook seasoned chicken fillets for 4-5 minutes per side until golden brown.
  5. Add butter and minced garlic to the skillet, sauté for 1 minute, then incorporate blackening seasoning, chicken broth, and whisk in cornstarch until smooth.
  6. Stir in heavy cream and simmer for 3-4 minutes until thickened. Mix in Parmesan cheese until melted.
  7. Add the fettuccine to the skillet, toss to coat. Slice the rested chicken and layer on top. Season if desired.

Nutrition

Serving: 1servingCalories: 650kcalCarbohydrates: 40gProtein: 45gFat: 32gSaturated Fat: 15gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 120mgSodium: 800mgPotassium: 650mgFiber: 2gSugar: 3gVitamin A: 500IUVitamin C: 2mgCalcium: 250mgIron: 2mg

Notes

Ensure chicken is at room temperature for even cooking. Watch heat for perfect crust.

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