Blackened Cajun Chicken Alfredo – Bad Batch Baking - Restaurant.

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Step 1

Servings

Step 2

4 servings

Step 3

Pound chicken to even 1/4 inch thickness, rub them with oil and season liberally on both sides (about 2-3 tablespoons of seasoning).

Step 4

Heat a skillet to medium-high heat. Add 2 tablespoons olive oil to the pan and cook chicken for 3-4 minutes (or until it has a dark amber coloring on the underside).

Step 5

Flip just once, reduce the heat to low. Add 2 tablespoons of butter into the skillet along with 2 teaspoons of minced garlic, allowing the garlic butter to melt into the chicken as it finishes cooking, about 5-6 minutes (or until internal temp reaches 165 degrees).

Step 6

Remove chicken and place on a plate with tented foil to rest before slicing.

Step 7

In the same skillet over medium heat, add in remaining butter and melt. Add in the rest of the minced garlic and saute for 1-2 minutes or until fragrant.

Step 8

Stir in the heavy cream and 2-3 teaspoons of blackened seasoning. Bring to a low boil over simmer, allowing it to thicken, about 5 minutes.

Step 9

While the sauce simmers, cook the noodles to al dente, reserving 1/3 cup of pasta water.

Step 10

Add the parmesan into the alfredo sauce and stir until melted. Taste and adjust seasonings as needed.

Step 11

Pour 1/3 cup of reserved pasta water into the alfredo sauce and stir. Add cooked noodles into the pasta, mix to combine and top with chicken. I like to add a sprinkle of cajun seasoning on top the noodles before serving.