Description
This One Pot Cajun Chicken Alfredo combines tender, flavorful chicken breasts seasoned with a spicy Cajun blend and a creamy Alfredo sauce all cooked in one skillet with fettuccine pasta. It’s a convenient, comforting meal with bold flavors and rich texture, perfect for a satisfying weeknight dinner.
Ingredients
Scale
Protein and Seasonings
- 4 boneless skinless chicken breasts
- 1 teaspoon Cajun seasoning
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon red pepper flakes
Vegetables and Flavor
- 4 cloves garlic, minced
- 1/4 cup chopped parsley
Liquids and Dairy
- 2 tablespoons olive oil
- 2 cups chicken broth
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1 tablespoon unsalted butter
Pasta
- 12 ounces fettuccine pasta
Instructions
- Heat the oil: Warm the olive oil in a large, deep skillet or Dutch oven over medium-high heat to prepare for cooking the chicken.
- Season the chicken: Sprinkle both sides of the chicken breasts evenly with Cajun seasoning, garlic powder, onion powder, smoked paprika, salt, black pepper, and red pepper flakes for a well-spiced flavor.
- Cook the chicken: Place the chicken breasts in the hot skillet and cook for 6 to 7 minutes per side until golden brown and fully cooked through, reaching an internal temperature of 165°F.
- Remove chicken: Take the cooked chicken out of the skillet and set aside on a plate to rest while you prepare the sauce and pasta.
- Sauté garlic: Add the minced garlic to the same skillet and cook for about 30 seconds until fragrant, releasing its aroma and flavor.
- Deglaze the pan: Pour in the chicken broth and use a wooden spoon to scrape up any flavorful browned bits stuck to the bottom of the skillet.
- Add cream and simmer: Stir the heavy cream into the skillet and bring the mixture to a gentle simmer to start forming the Alfredo sauce.
- Add pasta: Submerge the uncooked fettuccine pasta into the creamy broth mixture, ensuring it is mostly covered by the liquid.
- Cook pasta covered: Cover the skillet with a lid and cook the pasta for about 10 to 12 minutes, stirring occasionally to prevent sticking, until tender and most of the liquid is absorbed.
- Slice chicken: While the pasta is cooking, slice the rested chicken breasts into thin strips or bite-sized pieces.
- Add Parmesan cheese: Once the pasta is ready, stir in the grated Parmesan cheese to thicken and enrich the sauce with a creamy texture.
- Combine chicken and pasta: Return the sliced chicken to the skillet and stir well to coat the chicken pieces in the creamy sauce.
- Add parsley and butter: Mix in the chopped parsley and unsalted butter, stirring until the butter melts and the dish is luxurious and well combined.
- Season to taste: Taste the Alfredo and adjust seasoning by adding more salt, pepper, or Cajun seasoning as desired for your preferred level of spice.
- Serve: Serve the One Pot Cajun Chicken Alfredo hot, optionally garnished with extra Parmesan cheese and parsley for a fresh finish.
Notes
- For best results, use fresh garlic and high-quality Parmesan cheese to maximize flavor.
- If preferred, you can substitute heavy cream with half-and-half for a lighter sauce, but the texture will be less rich.
- Feel free to adjust the amount of Cajun seasoning and red pepper flakes to control the spiciness of the dish.
- Make sure to stir the pasta occasionally while cooking to prevent it from sticking to the bottom of the skillet.
- Allow the chicken to rest before slicing to keep it juicy and tender.
- This recipe can be doubled to serve a larger group; just use a larger skillet or pot.
