Blackened Chicken Alfredo Pasta Recipe

This crowd pleasing pasta recipe features tender and juicy chicken breasts seasoned with bold Cajun spices, then seared to perfection and tossed with creamy Cajun-inspired alfredo sauce and al dente pasta. It's a rich and flavorful dish that delivers a delightful kick with every bite, perfect for those who love a touch of heat in their comfort food.

Course 30 minute meals, Main Course

Cuisine American, Cajun

Keyword Blackened Chicken Alfredo Pasta Recipe

Prep Time 20

Cook Time 20

Servings Servings

Calories 446kcal

Author Bon Appeteach

Ingredients

8 oz Penne Pasta or other pasta

For The Blackened Chicken

2 Chicken Breasts
2 tbsp Olive Oil divided
2 tbsp Blackened Seasoning

Cajun Alfredo Cream Sauce

1/2 cup Fire Roasted Red Peppers fresh or jarred
1/2 cup White Onion minced
3 cloves Garlic minced
2 cups Half and Half or heavy cream
1 cup Parmesan Cheese finely grated

Instructions

Prepare the Blackened Chicken

Preheat the oven to 375 F.
Remove the chicken breast from the packaging and pat it dry. Lightly oil all the chicken using 1 tbsp of the olive oil.
Use the blackened seasoning to evenly coat each piece of chicken entirely on all sides.
Preheat a large cast iron skillet to medium-high heat and add the other tablespoon of olive oil.
Sear the chicken top side down for 4-5 minutes. Flip the chicken over and remove it from the heat.
Place the skillet in the oven and let the chicken finish cooking another 10 minutes or until they reach an internal temperature of 165 F.
Once the chicken is cooked, set aside onto a plate and tent with foil and let it rest while you prepare the pasta and sauce.

Cajun Alfredo Pasta Sauce

Boil the pasta according to the package directions and cook until al dente (saving a little pasta water if desired for the sauce).
In the same pan you seared the chicken in, heat it back on the stove over low heat (it is most likely already very hot so be careful).
To the chicken drippings in the pan, add in the fire roasted peppers, diced onion, and minced garlic. Sauté for 5 minutes.
Slowly add the half and half and whisk it into the peppers and onions. Once heated through, slowly add the grated parmesan cheese into the half so it melts and becomes combined into the sauce.
Continue whisking until the sauce is thick enough to coat the back of a spoon.
Add the pasta to the sauce and toss to coat until mixed and combine. Add a small amount of the pasta water if needed to thin the sauce at all slightly.
Slice the chicken and add it in and mix again or serve on top of the mixed pasta and sauce. Garnish with extra parmesan if desired and enjoy.

Notes

Reheat Gently: Reheat leftovers gently over low heat on the stove or half power in the microwave, adding a splash of cream or milk to loosen the sauce again.

Nutrition