Description
Spicy Blackened Cajun Chicken Alfredo combines comfort and bold flavors, making it an exciting dinner choice.
Ingredients
Scale
- 8 oz Mafaldine noodles (Can substitute with fettuccine or linguine)
- 2 pieces Chicken breasts (Pound them to an even thickness)
- 2 Tbsp Olive oil (Can substitute with vegetable oil)
- 2 Tbsp Blackened seasoning (Key ingredient for spice)
- 4 Tbsp Butter (Use unsalted for better control)
- 4 cloves Garlic (Preferably fresh, minced)
- 1 cup Heavy whipping cream (Light cream can be used for less richness)
- 1 cup Shredded Parmesan cheese (Pecorino Romano can be a twist)
- to taste Salt
- to taste Pepper
- 1 loaf Garlic bread (Optional accompaniments include Texas toast or garlic knots)
Instructions
- Begin by pounding the chicken breasts to an even 1/4-inch thickness using a meat mallet; drizzle with olive oil and coat with blackened seasoning.
- Heat a large skillet over medium-high heat, add olive oil, and place the seasoned chicken in the skillet. Cook for about 3-4 minutes.
- Flip the chicken and reduce heat to medium. Add butter and minced garlic, sautéing for 5-6 minutes until cooked through.
- In the same skillet, melt remaining butter, add garlic, and sauté until fragrant. Pour in heavy cream and simmer for 5 minutes.
- Cook the mafaldine noodles in salted water until al dente, reserving 1/3 cup of pasta water before draining.
- Add cooked pasta to the skillet with the sauce, stirring in parmesan cheese and adjusting consistency with reserved pasta water.
- Slice the rested chicken and arrange it atop the pasta. Serve hot, optionally with garlic bread.
Notes
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Cajun
Nutrition
- Serving Size: 1 serving
- Calories: 650
- Sugar: 1 g
- Sodium: 800 mg
- Fat: 40 g
- Saturated Fat: 20 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 2 g
- Protein: 40 g
- Cholesterol: 150 mg