Bring a large pot of salted water to a boil, then cook your pasta according to the package instructions until al dente. Drain and set aside.

While the pasta is cooking, generously coat both sides of the chicken breasts with Cajun seasoning. Make sure they’re fully covered for that bold blackened flavor.

In a big skillet, heat the olive oil over medium-high heat.. Add the seasoned chicken breasts and cook for 5-7 minutes on each side until fully cooked and blackened on the outside.

You’ll know they’re done when the internal temperature reaches 165°F (use a meat thermometer if you have one). Once cooked, remove the chicken from the skillet and let it rest for a few minutes before slicing into strips.

In the same skillet (don’t clean it, those browned bits add flavor!), melt the butter over medium heat. Add the minced garlic and cook for one minute, or until fragrant.

After adding the heavy cream, boil for three to four minutes, stirring occasionally.

Once the sauce is smooth and creamy, gradually whisk in the grated parmesan cheese. If you want extra heat, add an additional teaspoon of Cajun seasoning. Let the sauce thicken slightly, about 3 minutes.

Add the cooked pasta to the Alfredo sauce and toss until it’s fully coated. Top with the sliced blackened chicken and give everything a good mix to combine.

Dish out generous portions of the blackened chicken Alfredo pasta and serve immediately. Garnish with a little extra parmesan or fresh parsley if you’re feeling fancy!