Blackened Cajun Chicken Alfredo

Ingredients:

Directions:

1. Add the ingredients for the blackened seasoning to a Ziploc bag and shake to combine. Add the chicken, seal the bag, and toss to completely coat the chicken.
2. Heat oil in a skillet over medium heat. Add the chicken and cook for about 8 minutes on one side. Flip and cook the chicken on the other side for an additional 8 minutes. At the 4 minute mark, add 2 Tbsp unsalted butter and 2 tsp of the minced garlic. Let the butter melt and cook the garlic. Spoon some over the chicken while it finishes cooking. The internal temperature of the chicken should be 165 degrees F.
3. Remove the chicken to a cutting board and cover with aluminum foil to rest.
4. Bring a large pot of salted water to a boil and cook the noodles according to package instructions. Reserve 1/3 cup of the pasta water before draining.
5. In the same skillet (do not wipe out), melt the remaining butter over medium heat. Add the garlic and let cook for about 1 minute.
6. Stir in the heavy cream. Bring to a boil then reduce the heat to simmer for about 3-4 minutes. Add the parmesan cheese and stir to combine until melted.
7. Add the 1/3 cup of pasta water and mix well. Add the cooked noodles and stir to coat.
8. Plate the pasta. Sprinkle some Cajun seasoning over the top, to taste. Slice the chicken and place on top of the pasta. Serve immediately and enjoy!