Blackened Chicken Pasta with Alfredo Sauce
Indulge in the rich, bold flavors of Blackened Chicken Pasta with Alfredo Sauce, a dish that perfectly balances spicy Cajun-seasoned chicken with the creamy decadence of a homemade garlic-Parmesan Alfredo sauce. Featuring tender, blackened chicken breasts seared to perfection and served atop velvety linguine or fettuccine, this recipe is a restaurant-quality meal you can effortlessly create in your own kitchen. The Cajun spices infuse the chicken with a smoky, robust kick, beautifully complemented by the silky, buttery cream sauce that clings to every strand of pasta. With a prep time of just 15 minutes and straightforward cooking techniques, this easy yet impressive dish is ideal for weeknight dinners or special occasions alike. Garnish with fresh parsley for a burst of color, and don't forget the option to customize with pasta water to achieve your desired sauce consistency. Perfect for lovers of creamy pasta recipes with a spicy twist!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 pieces Boneless, skinless chicken breasts
- 2 tablespoons Cajun seasoning
- 2 tablespoons Olive oil
- 4 tablespoons Butter
- 3 pieces Garlic cloves, minced
- 2 cups Heavy cream
- 1.5 cups Parmesan cheese, grated
- 0.5 teaspoons Salt
- 0.5 teaspoons Black pepper
- 12 ounces Linguine or fettuccine pasta
- 2 tablespoons Fresh parsley, chopped (optional)
Instructions
Cook the pasta according to package instructions for al dente, then drain and set aside. Reserve 1/2 cup of the pasta cooking water.
Pat the chicken breasts dry with a paper towel. Coat both sides evenly with Cajun seasoning.
In a large skillet, heat the olive oil over medium-high heat. Add the chicken breasts and cook for 4-5 minutes per side, or until blackened and cooked through (165°F internal temperature). Remove the chicken from the skillet and let it rest. Slice it into thin strips once cooled slightly.
In the same skillet, reduce the heat to medium and add the butter. Once melted, add the minced garlic and sauté for about 1 minute until fragrant.
Pour in the heavy cream and bring it to a gentle simmer. Stir frequently to avoid scorching.
Whisk in the Parmesan cheese gradually, allowing it to melt and create a smooth sauce. If the sauce is too thick, add a small amount of the reserved pasta water to loosen it.
Season the sauce with salt and black pepper to taste.
Add the cooked pasta to the skillet and toss until fully coated in the Alfredo sauce.
Plate the pasta and top with sliced blackened chicken. Garnish with chopped parsley, if desired.
Serve immediately and enjoy your Blackened Chicken Pasta with Alfredo Sauce!
Nutrition Facts
Calories |
3909 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 286.4 g | 367% | |
| Saturated Fat | 154.1 g | 770% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 1027 mg | 342% | |
| Sodium | 7918 mg | 344% | |
| Total Carbohydrate | 115.8 g | 42% | |
| Dietary Fiber | 10.0 g | 36% | |
| Total Sugars | 4.1 g | ||
| Protein | 176.9 g | 354% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 1429 mg | 110% | |
| Iron | 8.1 mg | 45% | |
| Potassium | 1129 mg | 24% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
