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Sliced blackened Cajun chicken breast over a bed of creamy fettuccine alfredo garnished with parsley.

Blackened Cajun Chicken Alfredo

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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Calories: 845
Ingredients Method

Ingredients
  

  • 1 lb boneless skinless chicken breasts
  • 2 tablespoons Cajun seasoning
  • 1 tablespoon olive oil
  • 9 tablespoons unsalted butter, divided
  • 12 oz fettuccine pasta
  • 2 cups heavy cream
  • 1.5 cups freshly grated Parmesan cheese
  • 2 cloves garlic , minced
  • 1/4 teaspoon ground nutmeg
  • 0.5 teaspoon kosher salt
  • 0.25 teaspoon cracked black pepper
  • 2 tablespoons fresh parsley, chopped

Method
 

  1. Bring 4 quarts of salted water to a boil and cook fettuccine until al dente; reserve 0.5 cup of pasta water, then drain.
  2. Dredge chicken breasts in Cajun seasoning, ensuring an even coating on all sides.
  3. Heat olive oil and 1 tablespoon of butter in a heavy-bottomed skillet over medium-high heat.
  4. Sear chicken for 6 to 8 minutes per side until the spice crust is blackened and the internal temperature reaches 165°F (74°C).
  5. Transfer chicken to a cutting board and allow to rest for 5 minutes before slicing into 0.5-inch strips.
  6. In a medium saucepan, melt remaining 8 tablespoons of butter over medium heat and sauté minced garlic for 60 seconds.
  7. Whisk in heavy cream and nutmeg, bringing the mixture to a gentle simmer for 4 minutes until slightly thickened.
  8. Reduce heat to low and gradually whisk in Parmesan cheese until fully incorporated and smooth.
  9. Adjust sauce seasoning with salt and pepper to taste.
  10. Incorporate cooked pasta into the sauce, adding reserved pasta water as needed to emulsify.
  11. Plate the pasta, top with sliced chicken, and garnish with chopped parsley.