Blackened Cajun Chicken Alfredo Recipe


  • 2 lbs skinless, boneless chicken breasts
  • 2 TBSP olive oil
  • 3 TBSP minced garlic
  • 1/4 cup dry white wine
  • 3 cups heavy cream
  • 1 cup chopped Roma tomatoes
  • 2 cups baby Bella sliced mushrooms
  • 1 lb fettuccine
  • 1 tsp salt
  • 1 tsp pepper
  • Blackening Spice Mixture:
  • 3 TBSP garlic powder
  • 3 TBSP black pepper
  • 1 1/2 TBSP salt
  • 2 TBSP cumin
  • 2 TBSP onion powder
  • 3 tsp cayenne pepper
  • 3 tsp Italian seasoning
  • 3 tsp paprika
  • 1 1/2 tsp chili powder


Preheat oven to 400 degrees.

Combine the spices to coat the chicken.

Dredge each breast in the spice mixture coating completely.

Heat an iron skillet until it is smoking hot.

Cook each breast 2-3 minutes on each side.

Transfer chicken to a baking pan and bake for 10 minutes to cook through thoroughly.

Remove from pan and slice thinly; set aside.

Cook pasta according to package directions and set aside.

In another skillet, add the olive oil and garlic; cook 2-3 minutes.

Add the white wine and heavy cream; simmer until sauce is reduced by half.

Stir in Parmesan cheese and stir until melted.

Add the tomatoes, mushrooms and pasta and toss to combine.

Place chicken on top and serve.