Why You’ll Love This this Cajun-Spiced Blackened Chicken Alfredo
This Cajun-spiced blackened chicken alfredo brings together the best of two worlds – that smoky, spicy kick from the blackening seasoning and the rich, creamy comfort of homemade alfredo sauce.
The colorful bell peppers and onions add a nice crunch and sweetness that balances out all that heat, while the pinot grigio gives the sauce a little something extra that makes you wonder what that amazing flavor is.
Trust me, this is the kind of dish that makes you look like a kitchen genius even though it’s really just about timing everything right and not burning the chicken.
Ingredients List
Here’s everything you’ll need to create this flavor-packed dish that’s guaranteed to make your kitchen smell absolutely incredible.
- 2 large chicken breasts, boneless and skinless
- 3 tablespoons cajun seasoning or blackening spice
- 1½ teaspoons coarse kosher salt
- ½ lb dried linguine
- 2 tablespoons butter (divided)
- ½ tablespoon vegetable oil
- ½ large green bell pepper
- ½ large red bell pepper
- ½ large onion
- 1 cup pinot grigio wine
- 1 cup heavy whipping cream (plus extra as needed)
- 1 cup grated parmesan or romano cheese
- ½ cup fresh parsley, chopped
- Salt and white pepper to taste
A few things to keep in mind about these ingredients:
- The heavy cream and butter make this a pretty indulgent dish, so maybe save it for special occasions or when you’re ready to embrace the richness
- You can lighten it up slightly by using half-and-half instead of heavy cream, though the sauce won’t be quite as luxurious
- Fresh parmesan that you grate yourself will melt much better than the pre-shredded stuff, which has anti-caking agents that can make your sauce grainy
- If you don’t have pinot grigio on hand, any dry white wine will work just fine – or you can substitute with chicken broth if you prefer to skip the alcohol altogether
Step by Step Directions
This rich and flavorful dish combines perfectly seasoned blackened chicken with creamy alfredo sauce and tender linguine for a restaurant-quality meal at home.
- Prep the chicken: Slice 2 large chicken breasts in half horizontally to create 4 pieces, then rub with cajun seasoning and kosher salt.
- Start the pasta: Bring 6 cups of salted water to boil in a large pot and cook ½ lb linguine according to package directions.
- Make the sauce: Sauté sliced bell peppers and minced onion in 1 tablespoon butter over medium-high heat until softened.
- Add wine: Pour in 1 cup pinot grigio and turn heat to high, cooking until most liquid evaporates.
- Add cream: Stir in 1 cup heavy cream and reduce heat to medium until hot.
- Finish sauce: Add 1 cup grated parmesan cheese, reduce heat to low, and thin with additional cream or wine if needed.
- Cook the chicken: Heat remaining butter and vegetable oil in a heavy skillet over medium-high heat, cook seasoned chicken 4-6 minutes per side until blackened and cooked through.
- Combine: Drain pasta and toss with sauce, add chopped parsley, then slice chicken into strips.
- Serve: Plate pasta and top with sliced blackened chicken, seasoning with salt and white pepper as needed.
For the best searing and even heat distribution, consider using stainless steel cookware to achieve that perfect blackened crust on your chicken.
Substitutions and Variations
- Wine substitutes: Chicken broth works if you don’t have wine on hand, though the pinot grigio really does add something special to the sauce.
- Vegetable mix-ins: Mushrooms, cherry tomatoes, or asparagus can join the pepper party – just add them with the onions and peppers.
- Dairy-free version: Coconut cream and nutritional yeast can work in a pinch, but let’s be real, it won’t taste quite the same.
- Herb swaps: Basil or oregano can step in for parsley, or use whatever green herbs are looking sad in your fridge.
Additional Things to Serve With This Dish
This dish is rich enough to make your belt buckle cry, so you’ll want some lighter sides to balance things out.
- Garlic bread – Because let’s face it, you need something to soak up every last drop of that alfredo sauce, and plain bread just won’t cut it.
- Simple green salad – Crisp lettuce with a tangy vinaigrette helps cut through all that creamy goodness, plus it makes you feel slightly less guilty about the butter situation.
- Roasted asparagus or broccoli – A little char on your vegetables adds a nice smoky contrast to the rich pasta, and the crunch is surprisingly satisfying.
- Caesar salad – If you’re already going full indulgent, why not lean into it with some parmesan-heavy greens and crunchy croutons?
- Steamed green beans – Sometimes the simplest sides work best, especially when your main dish has more personality than a reality TV show.
- Crusty Italian bread – Perfect for when garlic bread feels like too much work, but you still need that carb-on-carb action that makes life worth living.
Cooking Tips & Tricks (Chef’s Notes)
Getting this dish right isn’t rocket science, but a few pro moves will save you from culinary disaster and maybe a few choice words under your breath.
- Don’t rush the blackening – Medium-high heat is your friend here, not that blazing inferno setting that seems so tempting. You want a gorgeous dark crust, not charcoal with a raw center that’ll send someone to the emergency room.
- Slice chicken evenly – Those thick parts cook slower than the thin bits, which means you’ll end up with some pieces perfect and others resembling shoe leather. A meat mallet works wonders if your knife skills are still developing.
- Save some pasta water – That starchy liquid is liquid gold for thinning out alfredo sauce that’s gotten too thick, and it helps everything stick together like a happy family.
- Taste as you go – Your palate is better than any recipe, so adjust that salt, pepper, and cheese until it makes you do a little happy dance in the kitchen.
- Let the wine cook off – Nobody wants boozy alfredo sauce, so give that pinot grigio time to lose its alcohol bite and concentrate into something magical.
- Keep it moving – Alfredo sauce can go from silky smooth to grainy mess faster than you can say “oops,” so stir frequently and keep that heat gentle.
- Rest the chicken – Those juices need a minute to redistribute, otherwise your first cut will create a butter puddle on your cutting board instead of staying in the meat where it belongs.
Nutritional Facts
This indulgent pasta dish packs serious flavor alongside some hefty numbers – here’s what you’re getting per serving.
- Calories: Approximately 920-1,050 per serving (recipe serves 4)
- Protein: 45-50g from the chicken breast and parmesan cheese
- Carbohydrates: 65-70g primarily from the linguine pasta
- Fat: 45-55g from heavy cream, butter, cheese, and cooking oil
- Saturated Fat: 25-30g due to the rich dairy components
- Cholesterol: 180-220mg from chicken, cream, and cheese
- Sodium: 1,200-1,500mg largely from the cajun seasoning and cheese
- Fiber: 3-4g from the pasta and vegetables
- Sugar: 6-8g naturally occurring from dairy and vegetables
- Calcium: 400-500mg thanks to the heavy cream and parmesan
- Iron: 4-5mg from the chicken and enriched pasta
- Vitamin C: 60-80mg from the bell peppers
- Vitamin A: 15-20% daily value from the colorful peppers and dairy
Fun “Did You Know?”
Beyond those impressive nutritional numbers lies a fascinating culinary history packed with surprising facts.
Did you know blackening originated in the 1980s when Chef Paul Prudhomme accidentally created the technique while cooking redfish? The method involves cooking at extremely high temperatures, creating that signature charred crust while keeping meat tender inside.
Alfredo sauce wasn’t originally paired with chicken – Italian chef Alfredo di Lelio created it in 1908 using only butter, Parmesan, and pasta water for his pregnant wife. Today’s cream-based American version would surprise him!
Cajun seasoning typically contains eight different spices, creating complex flavor layers.
