Description
A rich, creamy pasta dish combining Cajun spices and Alfredo sauce, perfect for cozy evenings and family gatherings.
Ingredients
- 1 lb Mafaldine noodles (or fettuccine or linguine)
- 3 chicken breasts
- 4 tablespoons olive oil
- 6 tablespoons butter
- 6-8 cloves garlic (minced)
- 2 cups heavy whipping cream
- 1.5 cups shredded Parmesan cheese
- 4 tablespoons blackened seasoning (divided)
- Salt and pepper (to taste)
- Blackened Seasoning:
- 2 tablespoons smoked paprika
- 1 tablespoon cayenne pepper
- 1 tablespoon onion powder
- 2 teaspoons garlic powder
- 1 teaspoon ground black pepper
- 1 teaspoon salt
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried oregano
Instructions
- Pound the chicken breasts to an even 1/4-inch thickness.
- Brush both sides with olive oil and sprinkle with 2-3 tablespoons of blackened seasoning.
- Heat a skillet over medium-high heat and add 2 tablespoons of olive oil. Cook the chicken for 3-4 minutes until dark amber.
- Flip the chicken, reduce heat to low, and add 2 tablespoons of butter and 2 teaspoons of minced garlic. Cook for another 5-6 minutes until done.
- Remove chicken and let rest under foil.
- In the same skillet, melt remaining butter and sauté remaining garlic for 1-2 minutes.
- Add heavy cream and 2-3 teaspoons of blackened seasoning. Simmer for about 5 minutes until slightly thickened.
- Cook pasta to al dente and reserve 1/3 cup of pasta water.
- Stir Parmesan cheese into the sauce until melted. Add reserved pasta water and mix well.
- Toss the cooked noodles with the sauce. Slice chicken and serve on top of pasta, garnishing with additional Cajun seasoning.
Notes
Serve with crispy garlic bread and a light green salad. Refrigerate leftovers in an airtight container for up to 3 days.
- Prep Time: 10
- Cook Time: 25
- Category: Main Course
- Method: Sautéing
- Cuisine: Italian