Pin it
Experience the perfect fusion of Southern heat and Italian comfort with this Cajun Chicken Alfredo. Tender blackened chicken, seasoned with bold Cajun spices, rests on a bed of fettuccine enrobed in velvety garlic Alfredo sauce - creating an irresistible balance of spice and cream.
This recipe became an instant family favorite in our home. The way the assertive Cajun spices complement the rich Alfredo sauce creates such harmony that even those who usually avoid spicy foods keep coming back for more.
Essential Ingredients
- Boneless Chicken: Evenly pounded cutlets
- Authentic Cajun Blend: Store-bought or homemade mix
- Heavy Whipping Cream: For richest sauce
- Parmigiano-Reggiano: Fresh-grated preferred
- Quality Fettuccine: Bronze-die pasta recommended
- European Butter: Unsalted variety
- Fresh Garlic Cloves: Recently minced
- Italian Parsley: For finishing
Cooking Method
- 1. Chicken Preparation:
- Pound chicken to uniform thickness. Coat thoroughly with Cajun seasoning blend. Rest 10 minutes at room temperature before cooking.
- 2. Pasta Cooking:
- Cook fettuccine in heavily salted water until barely al dente. Save 1 cup cooking water before draining.
- 3. Blackening Process:
- Heat cast iron until very hot. Sear chicken 3-4 minutes each side until blackened crust forms and center reaches 165°F. Set aside to rest.
- 4. Sauce Making:
- Using same pan, melt butter with garlic until golden. Add cream, simmer gently. Incorporate Parmesan gradually, stirring constantly. Thin with pasta water if needed.
- 5. Final Assembly:
- Slice rested chicken diagonally. Combine pasta with sauce, adding water for proper consistency. Top with chicken, parsley, extra cheese.
Pin it
Success with this dish comes down to proper timing. Having all components ready before starting ensures everything comes together perfectly at the right moment - especially the pasta, which waits for no one.
Storage Instructions
Keep chicken and pasta in separate sealed containers for up to three days refrigerated. The sauce will naturally thicken when cold. To reheat, add a splash of cream while warming slowly over low heat to maintain the sauce's smooth texture.
Pin it
Accompaniments
Balance this rich pasta with fresh sides like lemony greens or roasted vegetables. Crusty garlic bread makes the perfect sauce-soaking companion. A crisp Chardonnay or light Pinot Noir complements the creamy sauce beautifully.
Advance Preparation
Components can be prepared separately ahead of time. Blacken and slice chicken, store covered. Make sauce and refrigerate. For service, warm chicken in oven, heat sauce gently, cook fresh pasta, then combine. This method ensures optimal textures.
Pin it
This elegant fusion dish showcases how beautifully Cajun and Italian cuisines can blend together. The result is a memorable meal that satisfies both comfort food cravings and culinary sophistication.
Frequently Asked Questions
- → Does this dish have a strong heat level?
- It’s mid-level spicy from cayenne, but you can tone it down or heat it up to your taste.
- → What’s the purpose of keeping pasta water?
- Pasta water is starchy, which makes the sauce extra smooth and helps it stick to the pasta better.
- → Is store-bought Cajun seasoning okay?
- Sure! Just use about 4 tablespoons of a store-bought blend if you don’t want to make your own.
- → What kind of pasta should I choose?
- Go for fettuccine, linguine, or mafaldine—they all grab the sauce really well.
- → Can this dish be prepared in advance?
- It tastes best fresh, but if you’ve got leftovers, warm them up with a splash of milk or cream.