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Spicy Blackened Cajun Chicken Alfredo Recipe

Blackened Cajun Chicken Alfredo Recipe

A spicy and creamy pasta dish featuring pan-seared blackened chicken and a rich Parmesan Alfredo sauce. Sautéed bell peppers and onions add a sweet and savory depth to this comforting main course.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Calories: 1175
Ingredients Method Notes

Ingredients
  

For the Cajun Spice Blend
  • 2 tsp smoked paprika
  • 1 tsp cayenne pepper adjust to your heat preference
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp dried oregano
  • 1/2 tsp dried thyme
  • 1/2 tsp black pepper
  • 1 tsp salt
For the Chicken and Pasta
  • 2 large chicken breasts about 500g total, sliced in half horizontally to make 4 thinner cutlets
  • 2 tbsp olive oil
  • 350 g fettuccine pasta
  • 1 red bell pepper deseeded and thinly sliced
  • 1 yellow bell pepper deseeded and thinly sliced
  • 1 medium onion thinly sliced
  • 3 cloves garlic minced
For the Alfredo Sauce
  • 60 g unsalted butter
  • 400 ml double cream
  • 100 g freshly grated Parmesan cheese
  • A pinch of nutmeg
  • Fresh parsley chopped, for garnish

Method
 

  1. Prepare the Spice Blend and Chicken: In a small bowl, mix together all the ingredients for the Cajun spice blend. Pat the chicken cutlets dry with a paper towel and generously coat all sides with the spice mixture, pressing it in slightly to adhere.
  2. Cook the Pasta: Bring a large pot of salted water to a boil. Add the fettuccine and cook according to package directions until al dente. Just before draining, reserve about 250ml (a mugful) of the starchy pasta water. Drain the pasta and set aside.
  3. Blacken the Chicken: While the pasta cooks, heat the olive oil in a large, heavy-bottomed frying pan or skillet over a medium-high heat. Carefully place the seasoned chicken in the hot pan. Cook for 4-5 minutes per side, without moving it too much, until a dark crust forms and the chicken is cooked through. The internal temperature should reach 74°C. Remove the chicken from the pan and set it aside to rest on a cutting board.
  4. Sauté the Vegetables: Reduce the heat to medium. Add the sliced onions and bell peppers to the same pan, scraping up any browned bits from the bottom. Sauté for 5-7 minutes until they have softened and are slightly caramelised. Add the minced garlic and cook for another minute until fragrant.
  5. Build the Sauce: Add the butter to the pan and let it melt. Pour in the double cream and bring it to a gentle simmer, stirring continuously. I find it’s important not to let it boil, as this can cause the cream to split.
  6. Add Cheese and Season: Reduce the heat to low. Gradually stir in the grated Parmesan cheese until it has completely melted and the sauce is smooth. Add the pinch of nutmeg and taste for seasoning—you may not need extra salt due to the Parmesan.
  7. Combine Everything: Add the cooked fettuccine to the pan with the sauce, tossing well to coat every strand. If the sauce is too thick, add a splash of the reserved pasta water to loosen it to your desired consistency.
  8. Serve: Slice the rested chicken against the grain. Serve the pasta into bowls and top with the sliced blackened chicken. Garnish with a generous sprinkle of fresh parsley before serving immediately.

Notes

For an extra kick, add a pinch more cayenne pepper to the sauce. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.