Description
This One Pot Cajun Chicken Alfredo is a creamy, flavorful pasta dish made with tender Cajun-seasoned chicken, perfectly cooked fettuccini, and a rich Parmesan Alfredo sauce. Prepared entirely in a single pot, this comforting meal comes together quickly and makes cleanup a breeze, ideal for busy weeknights.
Ingredients
Scale
Chicken and Seasoning
- 1 pound boneless skinless chicken breast, cut into bite-size pieces
- 2 tablespoons olive oil
- 2 teaspoons Cajun seasoning
- 2 teaspoons minced garlic (about 2 cloves)
Liquid & Dairy
- 1 ½ cups chicken broth
- 1 cup half and half
- ½ cup grated Parmesan cheese
Spices & Pasta
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- ¼ teaspoon garlic powder
- 8 ounces uncooked fettuccini pasta
Instructions
- Cook the Chicken: Heat olive oil in a large pot or deep skillet over medium-high heat. Add the chicken pieces and sprinkle with Cajun seasoning. Cook the chicken until it is browned and fully cooked through, about 5-7 minutes. Remove the chicken from the pot and set aside.
- Sauté Garlic: In the same pot, add the minced garlic and sauté for 1 minute until it becomes fragrant, ensuring it does not burn.
- Add Liquids and Seasonings: Pour in the chicken broth and half and half, stirring to combine the liquids. Season with salt, ground black pepper, and garlic powder to enhance the flavor.
- Cook the Pasta: Add the uncooked fettuccini pasta to the pot, making sure the pasta is mostly submerged in the liquid mixture. Bring the mixture to a gentle boil, then reduce the heat and simmer uncovered. Stir occasionally to prevent sticking, cooking until the pasta is al dente and the sauce has thickened, about 10-12 minutes.
- Combine Chicken and Pasta: Return the cooked chicken back to the pot and stir well to combine it evenly with the pasta and sauce.
- Finish with Cheese: Remove the pot from heat and stir in the grated Parmesan cheese until it melts completely, creating a creamy Alfredo sauce.
- Serve: Serve the Cajun Chicken Alfredo immediately, optionally garnishing with extra Parmesan cheese for added flavor.
Notes
- For a spicier dish, increase the amount of Cajun seasoning.
- Half and half can be substituted with heavy cream for a richer sauce or milk for a lighter version.
- Use freshly grated Parmesan cheese for better melting and flavor.
- Stir the pasta frequently during cooking to prevent it from sticking to the bottom of the pot.
- If the sauce thickens too much, add a splash of chicken broth or water to loosen it up.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop.
