Blackened Cajun Chicken Alfredo is a delicious mix of bold and creamy flavors that really hits the spot. The blackened Cajun chicken offers a spicy, smoky crust, while the Alfredo sauce is rich, smooth, and cheesy. Together with tender pasta, this dish brings a perfect balance of heat and comfort in every bite.
I love making this when I want something special but still easy enough for a weeknight dinner. The Cajun spices pack such a punch, and the creamy Alfredo sauce cools everything down just right. A little tip I like to follow is to not overcook the chicken—the blackened crust is where all the flavor lives!
Serving this dish with a simple green salad or some steamed veggies makes it feel like a full meal without much fuss. Plus, it’s one of those recipes that always gets compliments from friends and family, especially if they love a bit of spice. I keep coming back to this combo because it’s comforting, exciting, and just downright tasty every time.
Key Ingredients & Substitutions
Chicken Breasts: I use boneless, skinless chicken breasts because they cook quickly and stay juicy. You can swap for thighs if you prefer darker meat; they add more flavor and stay moist.
Cajun Seasoning: This blend brings the smoky, spicy punch. If you don’t have Cajun seasoning ready, mix paprika, garlic powder, onion powder, cayenne, oregano, and thyme to mimic the flavor.
Heavy Cream & Parmesan Cheese: These make the Alfredo sauce creamy and cheesy. For a lighter option, you can try half-and-half, but the sauce might be less rich. Freshly grated Parmesan always melts best.
Pasta: I prefer cavatappi or penne because their shape catches the sauce well. Fettuccine works too for a classic Alfredo feel. Cook pasta al dente for the best texture.
Cherry Tomatoes & Parsley: Tomatoes add a fresh pop that cuts through the richness, and parsley brightens the dish. If you like, substitute with diced bell peppers or spinach for added veggies.
How Can I Get the Perfect Blackened Cajun Chicken Crust?
Creating that signature blackened crust takes good seasoning and the right heat. Here’s how I do it:
- Pat chicken dry to help the seasoning stick and get a nice sear.
- Coat chicken evenly with oil first, then press the spice mix onto all sides.
- Use a hot skillet (cast iron works best) on medium-high heat before adding chicken.
- Cook chicken without moving it too much for 4-5 minutes per side to form that dark crust.
- Watch closely to prevent burning; slight charring is good for flavor, but don’t overdo it.
- Rest the chicken a few minutes before slicing to keep it juicy inside.
Equipment You’ll Need
- Large skillet – I recommend cast iron for the best blackening and even cooking of the chicken.
- Large pot – to cook the pasta until al dente effortlessly.
- Measuring spoons and cups – for precise seasoning and sauce ingredients.
- Sharp knife and cutting board – for slicing chicken and chopping parsley or tomatoes.
- Whisk or spoon – to stir the Alfredo sauce smoothly and prevent lumps.
Flavor Variations & Add-Ins
- Use cooked shrimp or sausage instead of chicken for different flavors and textures.
- Mix in sautéed mushrooms or spinach to add more veggies and earthiness.
- Swap Parmesan for mozzarella or pepper jack for a different cheesy taste.
- Add a dash of hot sauce or extra cayenne for more spice punch.
Blackened Cajun Chicken Alfredo
Ingredients You’ll Need:
For the Chicken:
- 2 boneless, skinless chicken breasts
- 2 tablespoons olive oil (for cooking chicken)
- 1 tablespoon Cajun seasoning
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon dried oregano
- ½ teaspoon dried thyme
- ¼ teaspoon cayenne pepper (adjust to taste)
- Salt and black pepper to taste
For the Pasta and Sauce:
- 8 oz pasta (cavatappi, penne, fettuccine, or your favorite)
- 3 tablespoons unsalted butter
- 3 cloves garlic, minced
- 2 cups heavy cream
- 1 cup freshly grated Parmesan cheese
- ½ teaspoon crushed red pepper flakes (optional for extra heat)
- 1 cup cherry tomatoes, halved
- Fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This recipe takes about 30 minutes total—10 minutes to prep and season the chicken and ingredients, 10 minutes to cook the chicken and pasta, and 10 minutes to prepare the creamy Alfredo sauce and combine everything. It’s a quick, fulfilling meal perfect for any day of the week!
Step-by-Step Instructions:
1. Prepare the Chicken:
Mix together the Cajun seasoning, smoked paprika, garlic powder, onion powder, oregano, thyme, cayenne pepper, salt, and black pepper in a small bowl. Rub the chicken breasts with olive oil, then coat them evenly with the spice mixture. This prepares the chicken for that delicious blackened crust.
2. Cook the Chicken:
Heat a large skillet over medium-high heat and add a bit of olive oil. Place the chicken breasts in the hot pan and cook for 4 to 5 minutes on each side, or until the chicken is well blackened and cooked through (internal temperature should reach 165°F or 74°C). Remove the chicken and let it rest before slicing into strips.
3. Cook the Pasta:
While the chicken cooks, bring a large pot of salted water to a boil. Add your pasta and cook according to the package directions until al dente. Drain the pasta and set it aside.
4. Make the Alfredo Sauce:
In the same skillet used for the chicken, melt the butter over medium heat. Add the minced garlic and sauté for 1 to 2 minutes until fragrant. Pour in the heavy cream and stir well. Let the sauce simmer gently for about 3 to 4 minutes to thicken slightly. Lower the heat and stir in the Parmesan cheese until melted and smooth. Season with salt, black pepper, and optional crushed red pepper flakes to taste.
5. Combine Pasta and Sauce:
Add the cooked pasta to the Alfredo sauce, tossing it to coat every piece evenly. Stir in the halved cherry tomatoes, which add a lovely fresh flavor and color contrast.
6. Serve Your Dish:
Plate the creamy pasta mixture and top it with sliced blackened Cajun chicken. Sprinkle fresh chopped parsley on top for a bright, herby finish. Serve immediately while it’s warm and creamy.
Enjoy the rich, creamy Alfredo with the smoky spice from the blackened chicken and the fresh pop of tomatoes – it’s comfort food with a tasty twist!
Can I Use Frozen Chicken for This Recipe?
Yes! Just be sure to thaw the chicken completely before cooking. Thaw it overnight in the fridge or use the cold water method by sealing the chicken in a bag and submerging it in cold water until thawed. This ensures even cooking and a good blackened crust.
Can I Substitute the Pasta?
Absolutely! While cavatappi or penne work great, you can swap in fettuccine, linguine, or even gluten-free pasta to suit your preference. Just cook the pasta al dente so it holds up well in the creamy sauce.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently in a skillet over low heat, adding a splash of cream or milk to refresh the sauce and prevent it from sticking.
Can I Make This Dish Less Spicy?
Definitely! Reduce or omit the cayenne pepper and crushed red pepper flakes to tone down the heat. You can also add a little extra cream or cheese to mellow out the spice while keeping the flavor delicious.