blackened chicken alfredo
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5 from 2 votes

Cajun Chicken Alfredo

Simple seasonings make this family favorite
Prep Time30 mins
Cook Time20 mins
Total Time50 mins
Course: Main
Cuisine: American
Servings: 4
Author: Debbie


  • 4 boneless skinless chicken breasts
  • 1 cup blackening spices I use Zatarain's Blackened Seasoning
  • 2 tablespoons extra virgin olive oil
  • 3 tablespoons minced garlic
  • 1/4 cup white wine
  • 3 cups heavy cream
  • 3/4 cup grated Parmesan cheese
  • 2 Pinches of Nutmeg
  • 1 teaspoon sea salt
  • 1 teaspoon freshly ground black pepper
  • 1 pound cooked fettuccine
  • 1/2 cup chopped flat leaf italian parsley


  • Preheat the oven to 350 degrees F.
  • Dredge the chicken breasts in the blackening spice and place in a cast iron skillet over very high heat.
  • Blacken both sides of the chicken then place in the oven for 10 minutes, or until internal temperature of chicken reaches 165 degrees F on a thermometer.
  • Slice in strips on the bias and set aside in a covered bowl.

To Make The Sauce

  • In a saute pan over medium heat, add 2 tablespoons of extra virgin olive oil.
  • Add garlic and lightly caramelize. Then add the chicken slices.
  • Deglaze the pan with the white wine.
  • Add the heavy cream, increase the heat to a simmer reducing the cream sauce by half.
  • Stir in a pinch or two of ground nutmeg
  • When the cream sauce is to desired consistency, stir in 1/2 cup Parmesan cheese,salt, pepper,chicken and pasta.
  • Using tongs nest the pasta on large rimmed plates, pour sauce over pasta, and garnish with scallions and the remaining Parmesan cheese.