Cajun Chicken Alfredo Done Right (Better Than Chili’s)

Cajun Chicken Alfredo is like the vanilla ice-cream of American restaurant fare. Enjoyable, inoffensive, and there’s a lot of room for simple improvements to really make them really special. I’m going to give you the keys to the ultimate Cajun chicken pasta at home.

Really this recipe is all about 2 things, super juicy well seasoned chicken breast - the blackened chicken, and an alfredo sauce that is flavorful and not at all gloopy.

Support me on Patreon!
  / cameronmarti  

All the equipment I like!
https://www.amazon.com/shop/cameronma...

Juicy blackened chicken
1 - 1.5 lb boneless skinless chicken breast
Salt on chicken along with msg
5g (2 tsp) Smoked paprika
3g (1 tsp) Cayenne
.5g (1 tsp) Oregano
1/2 tsp sage
3g (1 tsp) Onion powder
3g (1 tsp) Garlic powder
Fresh ground black pepper
White pepper
Celery salt

Alfredo
16 oz penne
5 clove garlic - grated
1/2 cup butter - 1 stick
240g (1 cup) heavy cream
1 1/4 cup parm
Lots of pepper
Leftover blackened seasoning
Fresh thyme
Pasta water to taste

Some of the links used in the description will direct you to Amazon, as an Amazon Associate I earn from qualifying purchases at no additional cost to you.