Cajun/Creole · Cajun · main

Cajun Blackened Chicken Alfredo

Cajun Blackened Chicken Alfredo reads umami 7.2, richness 5.9 and salinity 5.0 on Palate's 0–10 flavor X-ray — a Cajun/Creole · Cajun main, about 29 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

• Umami & Savory — 7.9 / 10
• Sweet & Fruity — 1.5 / 10
• Sour & Bright — 0.8 / 10
• Bitter & Earthy — 3.6 / 10
• Rich & Fat — 6.8 / 10
• Aromatic & Spice — 5.1 / 10

The measured notes (of 18)

Umami 7.2 · Richness 5.9 · Salinity 5.0 · Allium 4.5 · Smoke 3.2 · Nutty 3.2 · Heat 3.0 · Herbaceous 2.7 · Warm Spice 2.0 · Funk & Ferment 1.7 · Bitterness 1.3 · Earthy 1.3 · Sweetness 1.3 · Fruity 0.8 · Floral 0.8 · Citrus 0.7

What's in it (15)

• fettuccine — 340 g
• salt — 10 g
• boneless chicken — 680 g
• smoked paprika — 10 g
• garlic — 5 g
• onion powder — 5 g
• thyme — 1 g
• cayenne pepper — 3 g
• freshly ground black pepper — 3 g
• unsalted butter — 41 g
• olive oil — 14 g
• garlic — 12 g
• heavy cream — 355 g
• freshly grated parmesan cheese — 114 g
• parsley — 7 g

Time & effort: about 29 min (24 min active) · effort: involved

Nutrition (per 100 g, engine-estimated): 249.9 kcal, 18.3 g protein, 13.7 g fat, 18.2 g carbs

Dietary: Contains meat · Contains dairy — engine-derived; double-check anything allergy-critical.

How it's cooked (9 steps)

1. Bring a large pot of water to a boil over high heat and season it with 1 teaspoon of the kosher salt. Add the fettuccine and cook until just shy of al dente per the package, about 9-10 minutes; reserve 1 cup of the pasta water, then drain.
2. While the water heats, pound the chicken breasts between two sheets of plastic wrap to an even 1/2-inch thickness -- this is what keeps blackened chicken from drying out. In a small bowl, stir together the smoked paprika, garlic powder, onion powder, thyme, cayenne, black pepper, and the remaining 1 teaspoon kosher salt, then rub it all over the chicken.
3. Heat 1 tablespoon of the butter and the olive oil in a large cast-iron or heavy skillet over high heat until just starting to smoke. Lay in the chicken and sear undisturbed until a deep, dark crust forms on the first side, 3-4 minutes.
4. Flip and sear the second side until equally dark and an instant-read thermometer inserted at the thickest point reads 165F, 3-4 minutes more. Transfer to a plate and rest 5 minutes before slicing -- this holds the juices in instead of losing them to the cutting board.
5. Reduce the heat to medium and melt 1 tablespoon butter in the same skillet, scraping up the browned bits on the bottom. Add the garlic and cook, stirring, until fragrant but not browned, about 30 seconds.
6. Pour in the heavy cream, bring to a bare simmer, and cook, stirring occasionally, until slightly thickened, 3-4 minutes.
7. Take the skillet off the heat and whisk in the parmesan a handful at a time until smooth, then whisk in the remaining 1 tablespoon butter -- working off the heat is what keeps this sauce silky instead of grainy or broken.
8. Add the drained pasta to the sauce and toss over low heat, splashing in reserved pasta water a tablespoon at a time, until the sauce clings to the noodles, about 1 minute.
9. Slice the rested chicken against the grain. Divide the pasta among plates, fan the chicken over the top, and finish with the parsley and extra parmesan.

Dishes with a similar flavor shape

• Cajun Chicken and Andouille Pasta — Cajun/Creole · Cajun
• Feijoada Fritters With Collard Greens — Brazilian
• Feijao Tropeiro — Brazilian
• Quick Red Beans and Rice with Smoked Sausage — Cajun/Creole
• Migas — Spanish

Keep reading: what umami, richness, salinity mean in the flavor lexicon · the world's cuisines, by flavor.

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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.