Creamy Cajun Chicken Alfredo Is Comfort Food with a Kick

Creamy, indulgent, and with just the right amount of heat, this Cajun Chicken Alfredo is the perfect dish to shake up your weekly dinner rotation. It’s a satisfying blend of tender blackened chicken, sun-dried tomatoes, and a luscious Parmesan cream sauce all tossed with fettuccine and finished with fresh scallions. Whether you're cooking for guests or treating yourself to a cozy night in, this dish delivers on both flavor and flair.

Ingredients

• 4 (5-ounce) boneless, skinless chicken breasts

• 1 cup blackening spice (like Paul Prudhomme's Chicken Magic)

• 2 tablespoons extra-virgin olive oil

• 3 tablespoons minced garlic

• 1 cup marinated sun-dried tomatoes, roughly chopped

• 1/4 cup white wine

• 3 cups heavy cream

• 3/4 cup grated Parmesan, divided

• 1 teaspoon sea salt

• 1 teaspoon freshly ground black pepper

• 1 pound fettuccine, cooked al dente

• 1/2 cup sliced scallions

Directions

1. Preheat the oven to 350°F.

2. Blacken the chicken: Coat each chicken breast evenly in the blackening spice. Heat a cast iron skillet over high heat. Sear both sides of the chicken until well blackened, about 2–3 minutes per side. Transfer to the oven and cook for 10 minutes, or until internal temperature reaches 165°F. Let rest, then slice into strips on the bias.

3. Make the sauce: In a large sauté pan over medium heat, add the olive oil. Sauté the minced garlic until lightly golden and aromatic, about 1–2 minutes. Add the sun-dried tomatoes and sliced chicken. Deglaze with white wine and simmer briefly.

4. Add the cream: Pour in the heavy cream and increase the heat to bring to a gentle simmer. Let the sauce reduce by half, stirring occasionally this should take about 10 minutes.

5. Finish the dish: Stir in 1/2 cup Parmesan cheese, salt, and pepper. Add the cooked fettuccine and toss until everything is well coated and warmed through.

6. Serve: Plate the pasta and chicken in shallow bowls or on rimmed plates. Garnish with scallions and the remaining 1/4 cup Parmesan.

Tips for Lighter Variations

• Swap half-and-half for heavy cream to reduce fat while keeping the sauce creamy.

• Use zucchini noodles or whole-grain pasta for added fiber and fewer refined carbs.

• Sub in grilled chicken seasoned with Cajun spice if you're short on time or prefer a leaner option.

Why This Dish Works

Cajun Chicken Alfredo offers the perfect balance of richness and spice. The blackening spice infuses the chicken with bold flavor, while the Parmesan cream sauce smooths everything out. Adding sun-dried tomatoes introduces a touch of acidity that cuts through the cream, and scallions bring freshness and texture.

One serving of this dish can provide over 30 grams of protein and a good amount of calcium from the cheese and cream. For those watching their sodium or saturated fat intake, consider using reduced-sodium blackening seasoning and trimming the portion size.

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