Description
This one-pot Cajun chicken alfredo is creamy, spicy, and packed with bold flavors! Juicy Cajun-seasoned chicken, tender pasta, and a rich Parmesan sauce make this an easy weeknight dinner favorite.
Ingredients
Units
Scale
For the Chicken:
- 1 lb boneless, skinless chicken breasts (or thighs), cut into strips
- 1 tablespoon olive oil
- 1 tablespoon Cajun seasoning
- 1/2 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt
For the Pasta & Sauce:
- 3 cloves garlic, minced
- 3 cups chicken broth
- 1 1/2 cups heavy cream
- 12 ounces fettuccine pasta
- 1 teaspoon Cajun seasoning (adjust for spice level)
- 1/2 teaspoon black pepper
- 1/2 cup freshly grated Parmesan cheese
- 1 tablespoon butter
- 1/4 teaspoon red pepper flakes (optional, for extra heat)
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
-
Cook the Chicken:
- Heat olive oil in a large deep skillet or Dutch oven over medium-high heat.
- Toss chicken with Cajun seasoning, garlic powder, smoked paprika, and salt.
- Sear chicken for 3-4 minutes per side until golden brown and cooked through. Remove and set aside.
-
Sauté Garlic & Add Liquids:
- In the same pan, melt butter and sauté minced garlic for 30 seconds until fragrant.
- Pour in chicken broth and heavy cream, scraping up any browned bits from the pan.
-
Cook the Pasta:
- Add fettuccine, Cajun seasoning, and black pepper.
- Bring to a simmer and cook for 12-15 minutes, stirring occasionally, until pasta is tender and sauce thickens.
-
Finish the Dish:
- Stir in Parmesan cheese until melted and creamy.
- Return the chicken to the pan and toss to coat.
- Sprinkle with red pepper flakes (if using) and garnish with fresh parsley.
-
Serve & Enjoy:
- Serve warm with extra Parmesan cheese and garlic bread on the side!
Notes
- Make it extra creamy by adding ¼ cup cream cheese.
- Use shrimp instead of chicken for a seafood twist.
- Lighter version? Swap half-and-half for heavy cream and use whole wheat pasta.