The simplest Italian meal that everyone knows and loves featuring long pasta in a rich cream sauce gets a spicy new spin. Infused with Cajun flavor, this one pot cajun chicken alfredo is chock full of chicken chunks and has the added bonus of cooking in a single pot. It’s a creamy dinner everyone can agree on.
Italian food seems to speak right to my family’s soul.
Probably because the hubs is (almost) a full blooded Italian, and through him, my boys are pretty close.
We make it a point to talk to them about their heritage since it’s something we’re proud of.
We also make it a point to teach them how to make the same authentic dishes their Nonna & Nonno made for their Dad growing up.
Hopefully, this will make it so that they can keep the tradition going for their own kids someday.
And while this heart-warming, pasta in white sauce dish, the Italian equivalent of buttered noodles has always been a comfort food for my family, occasionally my American sticks it’s nose in.
And that’s how we get these glorious hybrid dishes, like a Cajun version of pasta Alfredo with chicken.
Say hello to this simple savory one pot Cajun chicken alfredo.
Your favorite pasta, rich, creamy alfredo sauce, chunks of white chicken, with Cajun spice mixed right in.
Chicken Alfredo gets a facelift with our new one pot Cajun flavored twist, and it’s now even easier in this quick and easy one pot meal version.
Betcha didn’t think a meal made almost entirely of noodles and sauce could get any easier, I know I didn’t, but prepare to be ‘wowed’ and won over to the one pot wonder cause.
If you’ve tried these ONE POT CAJUN CHICKEN ALFREDO, or any other recipe on the site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK, and INSTAGRAM to see more amazing recipes and whatever else we’ve got going on!
One Pot Cajun Chicken Alfredo
- 2 tbsp. olive oil
- 1 lb boneless skinless chicken breast cut into bite size chunks
- 3 tsp Cajun seasoning
- 6 garlic cloves minced
- 1 1/2 cups chicken broth
- 1 cup milk
- 8 oz. dried fettuccini pasta broken in half
- 1/3 cup grated Parmesan cheese
- salt & pepper to taste
- Add the oil to a dutch oven, or other large pot. Heat over medium heat for a minute or two, when the oil is hot add the chicken and the Cajun seasoning. Cook for 5 minutes, stirring occasionally, then add in the garlic and stirring often, so it doesn't burn and turn bitter, continue cooking for another minute.
- Stir in the milk and broth, scraping up and browned bits or spices stuck to the bottom of the pan. Add the pasta to the pot, stirring as you do so it doesn't clump and stick together. Cover and bring to a rapid, rolling boil, continuing to stir the mixture occasionally.
- Reduce the heat to medium-low and let the pasta simmer, covered, for 9-11 minutes, stirring every 2-3 minutes to prevent sticking. Cook until the time's up, or until there's only 1/2 inch of liquid left in the bottom of the pot.
- Remove the pot from heat and stir in the cheese until melted and evenly incorporated. Season with salt & pepper, and serve immediately.
recipe adapted from The Wholesome Dish