Blackened Cajun Chicken Alfredo is a delicious mix of spicy, creamy, and comforting all in one plate. You get tender chicken seasoned with bold Cajun spices that add just the right kick, paired with a rich and creamy Alfredo sauce tossed with perfectly cooked pasta. It’s a meal that balances heat and creaminess in a way that feels special but still easy to enjoy on any night.
I love making this dish when I want something that feels a little fancy but doesn’t take forever. The blackened chicken adds a smoky, flavorful punch that really wakes up the classic Alfredo. Plus, the combination of spices and creamy sauce is a guaranteed crowd-pleaser. A little tip I like to share is to let the chicken rest for a few minutes after cooking—that way, all those juices stay locked in, making every bite juicy and tender.
One of my favorite things about Blackened Cajun Chicken Alfredo is how versatile it is. I often serve it with a simple green salad or some steamed veggies to balance out the richness. It’s the kind of meal that feels warm and filling, perfect for cozy dinners with family or friends. Whenever I make it, the spices fill the kitchen with a mouthwatering aroma that instantly puts everyone in a good mood.
Key Ingredients & Substitutions
Chicken breasts: I like using boneless, skinless chicken breasts for quick cooking and easy slicing. If you prefer, chicken thighs work too and stay even juicier.
Cajun seasoning: Store-bought is great for convenience, but homemade blends let you control spice levels. Paprika, cayenne, garlic powder, and thyme make a good base.
Heavy cream & milk: The combo makes the Alfredo sauce creamy and smooth. For a lighter option, swap heavy cream for half-and-half or whole milk only, but the sauce may be less rich.
Parmesan cheese: Freshly grated Parmesan melts better and offers deeper flavor than pre-grated. If you don’t have Parmesan, Pecorino Romano is a nice substitute.
Red bell pepper: It adds color and a mild crunch to contrast the creamy sauce. You can swap with roasted red peppers or even green bell peppers if you want a slightly earthier flavor.
How Do I Get the Chicken Perfectly Blackened Without Burning?
Blackening chicken means a dark, flavorful crust from spices cooking quickly over high heat—not burnt. Here’s how I do it:
- Pat the chicken dry so the seasoning sticks well and prevents sogginess.
- Use a heavy skillet (cast iron works best) and get it hot with olive oil before adding chicken.
- Cook chicken over medium-high heat for about 5-6 minutes per side—but watch closely! If spices burn, lower heat slightly next time.
- Turn the chicken only once to build a good crust.
- Rest the chicken for 5 minutes after cooking so juices stay locked in and it’s tender when sliced.
With these tips, you get that spicy crust with juicy meat inside every time.
Equipment You’ll Need
- Heavy skillet or cast-iron pan – I recommend this because it gets very hot and makes a nice crust on the chicken.
- Large pot – perfect for cooking the pasta quickly and easily.
- Cooking spoon or tongs – for flipping the chicken and tossing the pasta with sauce.
- Measuring spoons and cups – to keep your ingredients precise and balanced.
- Grater – for freshly shredding Parmesan cheese, which melts best into the sauce.
Flavor Variations & Add-Ins
- Try adding sautéed mushrooms or spinach for extra vegetables and flavor that complement the spicy chicken.
- Swap the red bell pepper for roasted poblanos or green chilies if you want extra heat or smoky flavor.
- Mix in shrimp or thinly sliced sausage for a different protein base that still pairs well with Cajun spices.
- Use pepper jack cheese instead of Parmesan to make the sauce a little spicier and more melty.
Blackened Cajun Chicken Alfredo
Ingredients You’ll Need:
- 2 boneless, skinless chicken breasts
- 2 tbsp olive oil
- 1 tbsp Cajun seasoning (store-bought or homemade)
- 8 oz elbow macaroni or pasta of choice
- 2 tbsp butter
- 3 cloves garlic, minced
- 2 cups heavy cream
- 1 cup whole milk
- 1 cup freshly grated Parmesan cheese
- 1 red bell pepper, diced
- Salt and black pepper, to taste
- Fresh parsley, chopped, for garnish
How Much Time Will You Need?
This dish takes about 10 minutes to prep and 25 minutes to cook, so you can have a delicious, creamy meal ready in roughly 35 minutes. It’s a quick and satisfying dinner option!
Step-by-Step Instructions:
1. Prepare and Season the Chicken:
Start by patting your chicken breasts dry with paper towels. Rub Cajun seasoning evenly over all sides of the chicken to make sure every bite is flavorful.
2. Cook the Chicken:
Heat olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook for about 5-6 minutes on each side until they’re nicely blackened and fully cooked through (internal temperature should reach 165°F). Remove the chicken from the skillet and let it rest for 5 minutes before slicing it into strips.
3. Cook the Pasta:
While the chicken is cooking, bring a large pot of salted water to a boil. Cook your pasta according to the package instructions until it’s al dente, then drain and set aside.
4. Make the Alfredo Sauce:
Using the same skillet used for the chicken, lower the heat to medium and add butter. Once melted, sauté the minced garlic for about a minute until fragrant. Slowly pour in the heavy cream and whole milk, letting the sauce come to a gentle simmer.
5. Add Cheese and Bell Pepper:
Stir in the grated Parmesan cheese and continue to cook until the sauce thickens slightly. Add the diced red bell pepper and cook for another 2-3 minutes until the peppers soften, adding a lovely splash of color and sweetness.
6. Combine Pasta and Sauce:
Add the drained pasta back into the skillet and toss everything together so the pasta is evenly coated with the creamy sauce. Taste and add salt and black pepper as needed.
7. Serve and Enjoy:
Plate the creamy Cajun Alfredo pasta, then top with the sliced blackened chicken strips. Sprinkle with fresh parsley for a pop of green and extra flavor. Serve hot and enjoy your delicious, hearty meal!
Can I Use Frozen Chicken for This Recipe?
Yes! Just make sure to fully thaw the chicken in the refrigerator overnight before cooking. Pat it dry to ensure the Cajun seasoning sticks well and you get that perfect blackened crust.
Can I Make This Alfredo Sauce Ahead of Time?
Absolutely! You can prepare the Alfredo sauce up to a day in advance and store it in the fridge. Reheat gently on the stove over low heat, stirring occasionally, and add a splash of milk or cream if it thickens too much.
What Pasta Works Best for This Dish?
Elbow macaroni is classic, but feel free to use penne, fettuccine, or any pasta you like. Just cook according to package directions until al dente for the best texture.
How Should I Store Leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave, adding a little milk or cream to loosen the sauce if needed.