Cajun-Style Blackened Chicken Fettuccine Alfredo

Cajun-Style Blackened Chicken Fettuccine Alfredo is a delightful fusion of creamy Italian pasta and the bold, spicy flavors of Cajun cooking from the Southern United States. Just like this Tortellini Primavera with Cajun Shrimp.

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This dish combines the comforting creaminess of Alfredo sauce with the rich, spicy essence of blackened chicken, making it a favorite for both weeknight dinners and special occasions.

Ingredients Highlight

The key to this dish lies in its ingredients, which are simple yet powerful.

The blackened chicken is seasoned to perfection with a homemade Cajun spice mix, while the Alfredo sauce relies on creamy textures enhanced by garlic and parmesan.

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Cajun-Style Blackened Chicken Fettuccine Alfredo is a crowd-pleaser that’s sure to impress both family and guests.

With its blend of textures and flavors, it captures the warmth and vibrancy of Cajun cuisine, bringing a taste of the South directly to your table. As does these Southern Style Garlic Green Beans with Bacon.

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Whether you’re a cooking enthusiast or a novice in the kitchen, this recipe offers a delightful culinary adventure that’s both satisfying to prepare and enjoy.

With its straightforward ingredients and rich flavors, it’s a dish that embodies comfort and satisfaction, perfect for any occasion.

Cajun-Style Blackened Chicken Fettuccine Alfredo

For the Blackened Chicken

2 boneless, skinless chicken breasts

2 tablespoons Cajun seasoning

1 tablespoon olive oil

For the Fettuccine Alfredo

12 ounces fettuccine pasta

2 tablespoons unsalted butter

3 cloves garlic, minced

1 1/2 cups heavy cream

1 cup grated Parmesan cheese

Salt and pepper to taste

Chopped parsley for garnish

Rub both sides of the chicken breasts with Cajun seasoning until evenly coated.

Heat olive oil in a skillet over medium-high heat. Add chicken breasts and cook for about 6-8 minutes on each side, or until cooked through and nicely blackened. Remove from heat and set aside to rest.

Bring a large pot of salted water to a boil. Cook the fettuccine according to package instructions until al dente. Drain and set aside.

In a large pan, melt butter over medium heat. Add minced garlic and sauté until fragrant (about 1 minute).

Add heavy cream to the pan, bringing it to a simmer. Gradually stir in Parmesan cheese until melted and smooth. Season the sauce with salt and pepper to taste.

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Add the cooked fettuccine to the sauce, tossing to coat the pasta evenly.

Plate and garnish with chopped parsley.

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Try These Cajun-Style Favorites

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