This Blackened Chicken Alfredo is a twist on classic chicken Alfredo, with a Cajun flair. Thin chicken fillets are seasoned, seared for a flavorful crust, and served with a rich Alfredo sauce infused with Cajun spices, garlic, and cheese. With the addition of pasta, it's a restaurant-quality dish you'll love!
Blackened Chicken Fettuccine Alfredo
This Blackened Chicken Alfredo is a pasta lover's dream! It features tender chicken and pasta coated in a flavorful, buttery Alfredo sauce with a Cajun kick. The creamy sauce complements the silky noodles and crispy chicken perfectly. It's a delicious and easy recipe that's sure to become a new favorite.
If you're a fan of Alfredo sauce like we are, you'll definitely want to explore our other mouthwatering recipes featuring this sauce. Don't miss out our Baked Turkey Pesto Meatballs with Sun Dried Tomato Alfredo Sauce, Baked Chicken Ricotta Meatballs with Spinach Alfredo Sauce, Olive Garden Alfredo Sauce Copycat, Best Shrimp Alfredo, or Easy Alfredo Sauce. Whether you're craving meatballs, seafood, or a classic Italian restaurant-style sauce, these recipes have got you covered.
- Chicken Breast: You can use boneless, skinless chicken thighs instead of chicken breasts.
- Olive Oil: Feel free to use other cooking oils like vegetable oil, canola oil, or even clarified butter (ghee).
- Pasta: While fettuccine pasta is classic for Alfredo, you can use other pasta shapes like linguine, spaghetti, or penne if you prefer.
- Salted Butter: Unsalted butter is a good substitute, especially if you want to control the saltiness. Just add a pinch of salt to the sauce separately.
- Garlic: If you don't have fresh garlic, you can use garlic powder as a substitute. ¼ teaspoon of garlic powder is roughly equivalent to one clove of fresh garlic.
- All-Purpose Flour: You can use cornstarch or arrowroot powder as a gluten-free alternative for thickening the sauce. Use half the amount of cornstarch (1 tablespoon in this case).
- Half and Half: Half and half is a mix of equal parts milk and heavy cream. If you don't have it, you can make your own by mixing equal parts of whole milk and heavy cream.
- Freshly Grated Parmesan Cheese and Pecorino Romano: We like to use a blend of both for a unique flavor.
- Blackening Seasoning: If you don't have all the individual spices, you can use store-bought blackening seasoning. Adjust the quantity to taste, as store-bought blends can vary in intensity.
How to Make Blackened Chicken Alfredo
Make the chicken cutlets: Start by slicing the chicken horizontally to make 4 thin fillets. Place a sheet of plastic wrap over them, and using a meat mallet or the side of a can, gently pound them to an even thickness of about half an inch.
Season the chicken: In a small bowl, mix together all the ingredients for the Blackening seasoning. Reserve 1 tablespoon of this seasoning mixture for later use in the Alfredo sauce. Use the remaining seasoning to evenly coat both sides of the chicken.
Cook the chicken: In a pan, heat olive oil over medium-high heat. Add the seasoned chicken to the hot pan and cook each side for approximately 4-5 minutes or until it achieves a golden brown color. Remove the cooked chicken from the pan and allow it to rest for 10 minutes before slicing it into strips. Leave most of the cooked bits (known as "fond") in the pan, but ensure to clean off any burnt spots.
Cook the pasta in salted water according to the package instructions until al dente. Reserve 1 cup of the pasta water. This reserved water can be used later to adjust the sauce's thickness. If the sauce becomes too thick, you can add a bit of this pasta water. Additionally, it's handy for reheating leftovers to maintain their moisture. After draining, rinse the pasta and toss it with a small amount of olive oil, then set it aside.
To make homemade Alfredo sauce, use the same skillet with the remaining drippings. Melt the butter over medium-low heat in the skillet. Add the minced garlic and the remaining 1 tablespoon of blackening seasoning. Cook these ingredients together for about 1 minute.
Whisk in the flour and cook for 1-2 minutes while stirring constantly. Gradually add the half and half in small portions, continuing to stir.
Reduce heat to low when the mixture gently bubbles. Let it simmer while the pasta cooks, thickening as it loses water. Stir occasionally. Slowly stir in grated cheeses over low heat. After adding cheese, taste and season with salt and pepper if necessary.
Mix drained pasta into the sauce, allowing it to absorb and thicken. Return the chicken to the pan, toss together, and heat for 1-2 minutes.
Sprinkle with chopped parsley and it's ready to enjoy!
Tips for Blackened Chicken Alfredo
- Pound the Chicken: To ensure even cooking, pound the chicken fillets to an even thickness, about half an inch, using a meat mallet or the side of a can.
- Use High-Quality Ingredients, especially for the cheese and spices, to enhance the flavor of the dish.
- Reserve Pasta Water: You can use it later to adjust the sauce's consistency or when reheating leftovers.
- Adjust Sauce Thickness: Control the sauce's thickness by adding reserved pasta water if needed or simmering it longer to thicken.
Storage and Reheating
- Storage: Store any leftover Blackened Chicken Alfredo in an airtight container and refrigerate it. You can keep it in the fridge for up to 3 days. If you want to store it for a longer period, you can also freeze it for up to 3 months.
- Reheating: To reheat leftovers and bring the dish back to its original consistency, we recommend using a makeshift double boiler. This gentle heating method helps prevent the sauce from breaking or separating.
What to Serve with Cajun Chicken Alfredo Pasta?
- Air Fryer Garlic bread pairs perfectly with creamy Alfredo sauce.
- Cucumber and Tomato Salad can provide a refreshing contrast to the creamy pasta.
- Serve steamed vegetables like Broccoli, asparagus, or green beans on the side.
- The bold flavors of Caesar salad, with its creamy dressing and Parmesan cheese, complement the richness of Chicken Alfredo.
- Roast vegetables like Asparagus, carrots, zucchini, or bell peppers with herbs and olive oil for a flavorful and slightly caramelized side dish.
- If you enjoy wine, consider pairing your Blackened Chicken Alfredo with a white wine like Chardonnay or Pinot Grigio. The acidity of the wine can balance the creaminess of the sauce.
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