One-Pot Cajun Chicken Alfredo
This One-Pot Cajun Chicken Alfredo is creamy, spicy, and easy! Tender chicken and fettuccine swim in a luscious Cajun-spiced Alfredo sauce for a comforting meal.
Equipment
- Large deep skillet or sauté pan
- Sharp Knife
- Cutting Board
- Measuring cups and spoons
- Wooden spoon or heatproof spatula
- Grater
Ingredients
- 1 pound chicken breast diced
- 2 tablespoons olive oil
- 1 tablespoon Cajun seasoning
- 3 cloves garlic minced
- 1 cup heavy cream
- 1 cup chicken broth
- 8 ounces fettuccine pasta uncooked
- 1 cup grated Parmesan cheese
- salt and pepper to taste
- chopped parsley for garnish
Instructions
- Toss diced chicken breast with Cajun seasoning until well-coated.
- Heat olive oil in a large skillet over medium-high heat until shimmering.
- Add chicken in a single layer and sear for 4-5 minutes until golden brown on all sides but not fully cooked. Remove chicken and set aside.
- Lower heat to medium and add minced garlic to the skillet. Sauté gently for about 1 minute until fragrant.
- Pour in chicken broth and heavy cream, stirring to combine. Bring mixture to a gentle simmer.
- Add uncooked fettuccine in a single layer, pressing it down gently so it’s submerged in the liquid.
- Simmer uncovered, stirring occasionally to prevent sticking, until pasta is al dente and liquid has reduced into a creamy sauce, about 12-15 minutes. Add more broth or cream if sauce thickens too much before pasta is done.
- Stir the seared chicken back into the pot. Sprinkle in grated Parmesan cheese and stir until melted and sauce is creamy.
- Taste and adjust seasoning with salt and pepper as needed.
- Remove from heat and let rest for a couple minutes to thicken slightly.
- Sprinkle chopped parsley over the top and serve immediately.
Notes
- Use chicken thighs instead of breast for juicier meat and richer flavor.
- Substitute heavy cream with half-and-half or whole milk for a lighter sauce.
- Store leftovers in an airtight container in the fridge for up to 3 days; reheat gently with added cream or broth.
- Gluten-free pasta can be used to make this recipe gluten-free.
- Freshly grate Parmesan cheese for best flavor, but pre-grated works in a pinch.