Cajun Chicken Alfredo (Print)
Tender, spicy chicken and creamy garlic alfredo noodles come together in just 30 minutes for a super satisfying meal.
# Ingredients:
→ Chicken and Pasta
01 -
3 boneless chicken breasts, no skin
02 -
4 tablespoons olive oil
03 -
450 g mafaldine noodles or swap in linguine or fettuccine
→ Dairy Goodness
04 -
1.5 cups (135 g) parmesan, shredded
05 -
6 tablespoons unsalted butter
06 -
2 cups (480 ml) heavy cream
→ Garlic and Seasonings
07 -
4 tablespoons blackened cajun seasoning, split up
08 -
6 garlic cloves, chopped small
09 -
Black pepper, fresh cracked, add as much as you like
10 -
Salt, shake in what you need
→ Pick a Side
11 -
Some garlic bread, garlic knots, or Texas toast—totally up to you
→ DIY Blackened Spice Mix
12 -
1 tablespoon hot cayenne
13 -
2 tablespoons smoky paprika
14 -
1 tablespoon onion powder
15 -
2 teaspoons garlic powder
16 -
1 teaspoon salt
17 -
1 teaspoon ground black pepper
18 -
1/2 teaspoon dried oregano
19 -
1/2 teaspoon dried thyme
# Steps:
01 -
Lay the chicken out and pound it until it's nice and flat, about half a centimeter thick. Slather both sides with some olive oil and a heavy shake of blackened seasoning—about 2 to 3 tablespoons should be good.
02 -
Pop a big pan on the stove and crank up the heat. Pour in 2 tablespoons olive oil. Set the chicken in and let it cook for 3 to 4 minutes—you want a good, deep brown burn on the first side.
03 -
Give the chicken a flip, drop the heat to low, then add 2 tablespoons butter and 2 teaspoons of your chopped garlic. Cook it 5 to 6 more minutes, aiming for an inside temp of 74°C.
04 -
Once it's done, move the chicken to a plate and cover it up loosely with foil. Let it chill for a bit before cutting it into thin pieces.
05 -
Still using your pan, bring it to medium heat. Throw in the last of your butter then the rest of that chopped garlic. Stir it around for a minute or two till it smells real nice.
06 -
Now pour in the heavy cream and toss in 2 or 3 teaspoons of the blackened spice. Let it softly bubble for about five minutes, stirring so it gets a bit thicker.
07 -
As the sauce cooks, drop your pasta into boiling salted water. Cook it until it's firm but not hard—check the package for exact time. Make sure to save about 80 ml of the starchy water before draining.
08 -
Once your sauce is looking good, add in the parmesan and stir till it’s melted smooth. Taste and toss in some salt or more blackened spice if it needs help.
09 -
Pour that reserved pasta water into your sauce. Toss in the drained noodles and gently mix it up so everything’s loaded with sauce.
10 -
Lay the chicken over your sauced pasta. Sprinkle over some extra cajun seasoning if you like then eat right away.
# Notes:
01 -
Cutting into the chicken after it rests keeps it nice and juicy. Turn the heat up or down by playing with how much blackened seasoning you use.