Cajun Blackened  Chicken Alfredo

Blackened Chicken Alfredo is a wonderful homemade dinner recipe your family is sure to enjoy. From the seasoned chicken to the homemade alfredo sauce, this recipe is full of flavor and love.



Alfredo Sauce – 3 Tablespoons Butter  – ½ teaspoons Minced garlic – 2 Tablespoons All purpose flour  – 2 cups Whole milk  – 4 ounces Cream cheese softened & cubed – 1 teaspoon Garlic powder  – 1 teaspoon Italian seasoning ( – ¼ teaspoon Black pepper  – 1 cup Parmesan cheese, shredded – Salt and pepper to taste – 1 pound Dry pasta Noodles Blackened Chicken – 2 pounds  Boneless & skinless chicken breasts  – 1 Tablespoon  Olive oil   – 1 teaspoon  Paprika – 1 teaspoon  Garlic powder  – 1 teaspoon  Italian seasoning – ½ teaspoon  Salt  – ¼ teaspoon  Ground black pepper – 1 teaspoon Cajun seasoning or Cayenne Pepper *optional

– In a large pot of salted water, boil your pasta noodles according to the package directions until al dente. Drain into a colander and rinse under cold water. Set aside. IMPORTANT: Reserve 1 cup of pasta water before draining. Set aside.



– Add the seasoning for your chicken to a small bowl.

– Mix together to combine.

– Sprinkle the seasoning evenly between your chicken breasts.

– Rub well to coat all sides of the chicken.

– Add your olive oil to a large pan and place over medium-high heat. Let preheat until the oil is very hot. It should be sizzling or smoking.

– Rub well to coat all sides of the chicken.

– Add your chicken breasts to the pan, evenly spaced.

– Cook for about 3-4 minutes per side or until the chicken is dark on both sides (not burnt, just dark brown).

– Reduce the heat and add the lid to the pan. Continue to cook for several minutes until the chicken is fully cooked through and the juices run clear. This may be about 5 more minutes, but it depends upon the size of the breasts.

– When the internal temperature of the chicken has reached 165 degrees F, remove the chicken and place it on a plate, and tent well with foil. This will keep the chicken warm and prevent it from drying out. Set aside until the sauce is finished.

– Add your butter to a medium sized pot over medium heat.

– Cook until the butter has melted.

– Add in the garlic and seasonings.

– Stir until well mixed. About 30 seconds.

– Add in the flour.

– Mix again to combine. Stir until no flour clumps remain.

– Slowly add in the milk while whisking.

– Continue until the mixture is smooth.

– Add in the parmesan cheese. Stir together until blended. Remove from heat.

– If the sauce is too thick, add in reserved pasta water a little at a time until it reaches your desired consistency.

– Slice your chicken breasts into thin pieces.

– Plate your pasta and top it with alfredo sauce. Add some sliced chicken to the top and serve warm. Enjoy!

Serve and Enjoy!

Serve and Enjoy!