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Blackened Chicken Alfredo Recipe Easy Cajun Butter Sauce Guide

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A flavorful blackened chicken Alfredo with a creamy Cajun butter sauce that combines smoky spices and rich creaminess, perfect for a quick and satisfying weeknight meal.

Ingredients

Scale
  • 2 boneless, skinless chicken breasts (about 6 oz / 170 g each), pounded to even thickness
  • 2 tablespoons Cajun seasoning
  • 1 tablespoon olive oil
  • 4 tablespoons unsalted butter
  • 3 cloves garlic, minced
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon cayenne pepper
  • 2 cups heavy cream
  • 1 cup freshly grated Parmesan cheese
  • Salt and freshly ground black pepper, to taste
  • 8 ounces fettuccine pasta
  • Optional: chopped fresh parsley or chives for garnish
  • Optional: extra Parmesan cheese for serving

Instructions

  1. Pat the chicken breasts dry with paper towels. Evenly coat both sides of each breast with Cajun seasoning, pressing it gently into the meat. Set aside.
  2. Bring a large pot of salted water to a boil.
  3. Add the fettuccine to boiling water and cook until al dente, about 10-12 minutes, stirring occasionally. Drain and set aside, reserving about ½ cup of pasta water.
  4. Heat olive oil in a cast-iron skillet over medium-high heat until shimmering but not smoking (about 2 minutes). Add chicken breasts and cook without moving for 4-5 minutes until a dark crust forms. Flip and cook another 4-5 minutes until internal temperature reaches 165°F (74°C). Remove chicken and let rest for 5 minutes before slicing thinly against the grain.
  5. Reduce heat to medium and melt butter in the same skillet. Add minced garlic and sauté for about 30 seconds until fragrant. Stir in smoked paprika and cayenne pepper, letting spices bloom for about 1 minute.
  6. Slowly pour in heavy cream while whisking to combine with butter and spices. Bring to a gentle simmer and cook for 3-4 minutes until slightly thickened.
  7. Gradually whisk in Parmesan cheese until melted and smooth. If sauce is too thick, add reserved pasta water a tablespoon at a time to reach desired consistency. Season with salt and pepper to taste.
  8. Toss cooked fettuccine in the Cajun Alfredo sauce, coating every strand.
  9. Plate the pasta and top with sliced blackened chicken. Garnish with chopped parsley and extra Parmesan if desired. Serve immediately while warm.

Notes

Pat chicken dry before seasoning for a crisp crust. Use a cast-iron skillet for best blackened crust. Adjust cayenne pepper to control heat. Rest chicken before slicing to keep it juicy. Add reserved pasta water to adjust sauce consistency. Reheat leftovers gently with cream or milk to avoid drying.

Nutrition

Keywords: blackened chicken, Alfredo, Cajun butter sauce, creamy pasta, Cajun seasoning, quick dinner, weeknight meal

Find it online: https://katedishes.com/blackened-chicken-alfredo-recipe-easy-cajun-butter-sauce-guide/