P&L’s Cajun Blackened Chicken Alfredo

P&L Cajun Blackened Chicken Alfredo

Creamy, spicy, and loaded with flavor this dish takes classic Alfredo and gives it that bold Southern twist.

Ingredients:
 • 2 large chicken breasts (or 4 thighs)
 • 2–3 tbsp P&L Cajun Blackening Seasoning
 • 2 tbsp olive oil or butter
 • 12 oz fettuccine pasta
 • 2 cups heavy cream
 • 1 cup grated Parmesan cheese
 • 4 cloves garlic, minced
 • 2 tbsp butter
 • 1 tsp P&L Texas Black SPG (in place of salt & pepper)
 • Fresh parsley (optional, for garnish)

Directions:
 1. Season & Sear:
Coat chicken generously with P&L Cajun Blackening Seasoning on both sides.
Heat olive oil or butter in a skillet over medium-high heat. Sear chicken 5–6 minutes per side, or until cooked through. Remove and let rest.
 2. Make the Sauce:
In the same skillet, melt 2 tbsp butter. Add minced garlic and sauté until fragrant (about 30 seconds).
Pour in heavy cream and simmer 2–3 minutes. Stir in Parmesan cheese until smooth and creamy.
Season the sauce with P&L Texas Black SPG to taste.
 3. Combine:
Cook pasta according to package directions. Drain and toss in the Alfredo sauce. Slice the Cajun chicken and layer on top.
 4. Finish Strong:
Sprinkle a pinch of P&L Cajun Blackening Seasoning over the top for that extra pop. Garnish with parsley if you’re feeling fancy.

Pro Tip:

For a smoky edge blacken your chicken on a hot grill instead of a skillet. The char from the Cajun seasoning pairs perfectly with that creamy Alfredo sauce.