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Summary
Blackened Cajun Spices Meet Creamy Decadence
This isn’t your standard Alfredo. The chicken is crusted in a custom blackening blend, seared until crisp, then layered over fresh fettuccine tossed in a buttery, umami-rich cream sauce. We give a nod to Italian cacio e pepe by toasting whole peppercorns for a spicy, aromatic touch that balances it all out. It’s indulgent, deeply savory, and impossible to stop twirling.
4
servings20
minutes25
minutes690
kcal45
minutes
This isn’t your standard Alfredo. The chicken is crusted in a custom blackening blend, seared until crisp, then layered over fresh fettuccine tossed in a buttery, umami-rich cream sauce.
Ingredients
1 recipe fresh fettuccine (10.5 oz dried fettuccini)
7 g 1 tbsp smoked paprika
5 g ½ tbsp garlic granules
3 g 1 tsp onion granules
0.8 g ½ tsp dried thyme
0.4 g ½ tsp dried oregano
0.5 g ¼ tsp cayenne pepper (adjust to taste)
2.7 g 1 tsp whole black peppercorns, toasted and ground
390 g 3 small boneless, skinless chicken breasts
20 g 2 tbsp avocado oil
5 g 1 tsp kosher salt
5 tbsp butter, divided
13 g 2 tbsp shallot, finely diced (about ½ large)
11 g 3 cloves garlic, minced
4 g ½ tsp Better Than Bouillon (chicken base)
120 g ½ cup hot water
165 g ¾ cup heavy cream
70 g ¼ cup crème fraîche
2 g 1 tsp lemon zest
5 g 1 tsp fresh lemon juice
36 g 1½ cups grated Parmesan
1 handful Salt for pasta water
Equipment
Directions
Before We Start
Pasta prep: You can use fresh or dried fettuccine. For fresh, roll to KitchenAid setting 6 and cut into ¼-inch ribbons. Boil just before finishing the sauce.
Blackening tip: Pound chicken breasts to ½-inch thick for even searing. Press seasoning firmly onto both sides before adding to hot oil.
Peppercorn pop: Toasting whole black peppercorns until they dance in the pan adds aromatic heat. Grind medium-fine for use in both sauce and topping.Make the fresh pasta (optional)
If going all out, make the pasta from scratch using our recipe. Before you start cooking the chicken, get a pasta pot going since it takes a while to boil—fill ⅔ with water, salt it until it tastes like the sea, and set it on high. See Step 6 for when to roll out the dough.
Make the Seasoning
To make the cajun seasoning, combine the smoked paprika, granulated garlic, granulated onion, thyme, oregano, and cayenne pepper and stir to combine. You will end up with more than you need. Likely only 1 tbsp will be used in the recipe.
Toast and grind the peppercorns
Heat a dry 12 in skillet over medium-high heat. Add whole peppercorns and toast for 2–3 mins until they pop and become fragrant. Transfer to mortar and grind medium-fine.
Mix the Bouillon
In a medium bowl, whisk together the bouillon and hot water until dissolved. Microwave for 30–60 sec if needed to help dissolve.
Prep Ingredients
Peel and finely dice the shallot. Mince the garlic. Zest and juice the lemon. Grate the Parmesan with a microplane.
Roll Out The Pasta (Optional)
If making the pasta fresh, this is a good time to roll out the pasta and cut it into fettuccine noodles.Season and sear the chicken
Pat chicken dry and pound to ½ in thick. Season with ¾ tsp salt and ~1 tsp cajun seasoning per breast. Press seasoning in. Heat 2 tbsp avocado oil in 12 in skillet on medium-high and sear 3–4 min per side until golden. Add butter and baste. Lower heat if needed. Cook through, then transfer to a plate.
Build the sauce
Lower heat to medium. Add shallot and garlic. Sauté 1–2 min. Stir in bouillon mixture, scraping fond. Reduce liquid by half.
Add cream and finish the sauce
Pour in cream and simmer 3–4 min. Stir in lemon zest, lemon juice, crème fraîche, and a pinch of ground pepper. Add Parmesan and stir until melted. Season with salt. Keep on low until pasta is ready.
Cook the pasta and combine
Boil pasta in salted water—1–2 min for fresh, or 8–12 min for dried. Reserve ¼ cup pasta water, then drain. Toss pasta into sauce, simmer 1–2 min. Add pasta water as needed to loosen.
Plate and finish
Slice chicken and place on top of pasta. Garnish with more Parmesan and remaining ground pepper. Enjoy!
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Additional Details About This Recipe
Can I make the spice blend in bulk?
Yes! This batch makes extra. Store in an airtight jar for up to 3 months.
Can I skip the crème fraîche?
Use sour cream or a splash of extra cream + lemon if needed.
How spicy is this?
It’s a medium heat—bump the cayenne if you like it hot, or omit for a milder dish.
What if I don’t have fresh pasta?
Use 8 oz dried fettuccine. Cook until al dente and toss directly into the sauce. Follow packet instructions for timing.
How do I know how much salt to add to the pasta water?
1.5 tbsp of kosher salt per quart of water is a good rule of thumb. So if you have 1 gallon of water, that is 6 tbsp of salt.
The water should “taste like the sea”—noticeably salty but not overwhelming. This is key to giving the pasta flavor from the inside out.
Nutritional Facts
(Per Serving, Approximate)
- Calories: 690
- Protein: 38 g
- Fat: 42 g
- Carbohydrates: 45 g
- Sodium: 680 mg
- Fiber: 2 g