Description
This One Pot Cajun Chicken Alfredo is a creamy, flavorful dish that combines tender Cajun-spiced chicken with a rich Alfredo sauce and perfectly cooked fettuccini pasta. Made entirely in one pot, it’s a quick and easy meal that balances the bold spices of Cajun seasoning with the smoothness of Parmesan and half and half. Ideal for busy weeknights when you crave comfort food without the mess.
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 and Pasta
- 1 ½ cups chicken broth
- 1 cup half and half
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- ¼ teaspoon garlic powder
- 8 ounces uncooked fettuccini pasta
Finishing
- ½ cup grated Parmesan cheese
Instructions
- Cook Chicken: Heat olive oil in a large pot or deep skillet over medium-high heat. Add chicken pieces and sprinkle with Cajun seasoning. Cook until chicken is browned and cooked through, about 5-7 minutes. Remove chicken and set aside.
- Sauté Garlic: In the same pot, add minced garlic and sauté for 1 minute until fragrant, stirring constantly to avoid burning.
- Add Liquids and Seasoning: Pour in chicken broth and half and half, stirring to combine. Season the mixture with salt, black pepper, and garlic powder to build the Alfredo sauce base.
- Cook Pasta: Add uncooked fettuccini pasta to the pot, ensuring the pasta is mostly submerged in the liquid. Bring to a gentle boil, then reduce heat and simmer uncovered. Stir occasionally, cooking until pasta is al dente and the sauce thickens, about 10-12 minutes.
- Combine Chicken: Return the cooked chicken to the pot and stir to combine everything evenly.
- Finish with Cheese: Remove pot from heat and stir in grated Parmesan cheese until it melts into a creamy sauce that coats the pasta and chicken beautifully.
- Serve: Serve immediately, optionally garnishing with additional Parmesan cheese for extra flavor and presentation.
Notes
- Make sure not to overcook the pasta; it should remain al dente for the best texture.
- You can adjust the Cajun seasoning amount to make the dish milder or spicier according to your preference.
- Use freshly grated Parmesan cheese for better melting and flavor instead of pre-grated varieties.
- Half and half can be substituted with heavy cream for a richer sauce, or milk for a lighter version.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Reheat gently on the stovetop or microwave, adding a splash of broth or milk to loosen the sauce if it thickens too much.
