Cajun Chicken Alfredo (One Pot Recipe)
The classic Italian dish gets a delicious twist with an infusion of Southern flavor, in this easy Cajun chicken alfredo that features fettuccini pasta bathed in a rich and creamy sauce with tender chunks of chicken and just the right amount of ‘kick’. This 30 minute meal comes together in a single pot, for less mess and easy cleanup, making it perfect for busy weeknights!
Italian food seems to speak right to my family’s soul.
They love old family favorites like their Nonna’s infamous Italian chicken noodle soup and Nonno’s spaghetti & broccoli. However their absolute favorite has always been a rich and creamy classic fettuccini alfredo.
With fettuccini pasta cooked to perfection and bathed in a cozy white sauce, it’s Italian American comfort food at it’s finest.
Occasionally though my homegrown Southern side sticks it’s nose in and decides to shake things up a bit. That’s usually how we end up with these absolutely delicious hybrid dishes, like this Cajun version of Alfredo pasta with chicken.
An easy homemade creamy fettuccini is infused with a little Cajun kick and chunks of tender chicken comes that all comes together in a single pot.
It’s a 30 minute meal that fills you up without having to spend hours slaving over the stovetop, making it perfect for busy weeknights.
Give it a try and discover a new family favorite by giving a little kick to the beloved classic pasta!
Ingredients Needed
While I’m no stranger to taking short cuts in the kitchen, this recipe doesn’t use a jarred alfredo sauce. Instead it comes together from scratch, in a single pot, using easy ingredients.
To make it, you’ll need:
- Oil – Olive oil, regular or extra virgin will both work
- Chicken – Boneless, skinless chicken breasts. Trim them of fat before cutting them into bite sized chunks. Be careful not to chop them too small though, since they will shrink some while cooking.
- Seasoning – A blend of Cajun seasoning, salt, and pepper give this dish it’s signature flavor.
- Garlic – Garlic cloves, minced. Fresh garlic will yield the best flavor, but jarred minced garlic can be used if that’s what you have on hand or prefer.
- Broth – Chicken broth. I recommend using our homemade version, but the store bought variety will work just fine.
- Milk
- Pasta – Fettuccini pasta, although linguini will also work.
- Cheese – Grated Parmesan cheese
Once you’ve gathered all the ingredients, you’re ready to begin!
How To Make Cajun Chicken Alfredo
Making this spicy chicken alfredo is both quick and easy.
Start by adding the olive oil to a heavy bottomed pot, or Dutch oven. Once the oil’s hot, add in cubed chicken breast and season them with a bit of the Cajun spice.
Cook the chicken, stirring often so that it doesn’t stick or burn, for roughly five minutes. It’s ok if it is mostly cooked, but not completely done, since it will finish cooking later on in the sauce.
At this point, add in minced garlic, cooking and stirring for 60 seconds. Don’t skip the stirring or cook longer than instructed, otherwise it can burn and turn bitter.
Pour in the milk and chicken broth, stirring until evenly incorporated.
Using a sturdy spoon, scrape up any stuck on browned bits off the bottom of the pan. This is a technique called ‘de-glazing’, and it’s important to many saucy dishes because those stuck on bits carry a heavy amount of flavor and seasoning you don’t want to miss.
Add the pasta to the pot and stir, or agitate it, as best you can so that it doesn’t stick together in a clump.
Cover the pot to encourage it coming to a boil, still stirring often so the pasta doesn’t clump.
Once the mixture reaches a rolling boil, reduce the heat to medium low. Stir the pasta a final time, and let it simmer, covered, for 9-11 minutes until the pasta is ‘al dente’ and it’s absorbed most of the liquid.
Immediately remove the pot from heat, and stir in the cheese until completely melted and incorporated with the sauce.
Season the dish with salt & pepper, to taste.
Ladle into bowls, serve warm, and enjoy!
Storing Leftovers
Completely cooled leftover cajun chicken alfredo can be stored in an airtight container in the refrigerator for up to 5 days.
As with many pasta dishes, it will become dryer the longer it’s stored from the pasta continuing to soak up the sauce. When ready to enjoy it again, add a bit of milk or broth and reheat in a pot on the stove to bring it back to it’s original warm and creamy consistency.
Unfortunately since this pasta dishes base is a cream sauce, it doesn’t freeze well.
Spice It Up
We’ve kept this dish on the milder side so that the whole family can enjoy it together; however, if you like eating on the wilder side, then by all means spice it up and add in some extra Cajun seasoning.
However, since spices permeate and tend to intensify as the cooking time goes on, I recommend cooking it as instructed and then adding additional Cajun seasoning to taste.
Tips & Tricks
- When prepping the chicken breasts, make sure to carefully remove all fat. Be careful not to cut the chicken into pieces that are too small because it will shrink during cooking.
- For the best flavor use fresh garlic cloves in this recipe, either minced or pressed; however, jarred minced garlic will also work but have a more subtle flavor.
- Don’t forget to deglaze the pan after adding the liquids. Those stuck on browned bits are little flavor bombs.
- This cajun alfredo is on the milder side as far as ‘spice’ goes. If you like things hotter, add more Cajun seasoning to taste; however, I recommend cooking as instructed first and waiting until the end to taste and adjust since spices tend to intensify during cooking.
- Switch up the meat and use sliced andouille sausage or peeled & deveined shrimp instead of the chicken, or treat yourself and use a mixture of all three!
- You can serve it as is, or add a sprinkle of Parmesan cheese and chopped parsley for an added garnish.
Other One Pot Dinner Recipes To Try
Your favorite pasta’s bathed in a rich, creamy alfredo sauce with chunks of tender chicken, and a hint of Cajun spice mixed right in.
This is a seriously flavorful 30 minute meal the whole family will love that’s made in a single pot!
Looking for other easy one pot dinner ideas to enjoy?
Try these:
- Pizza Pasta
- Mexican Chicken & Rice
- 15 Minute Taco Pasta
- Jambalaya Pasta
- Chicken Lo Mein
- Cheeseburger Casserole
- Dirty Rice
If you’ve tried this 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!
Creamy Cajun Chicken Alfredo (One Pot Recipe)
Ingredients
- 2 tbsp olive oil
- 1 lb boneless, skinless chicken breast trimmed of fat & cut into bite size chunks
- 3 tsp Cajun seasoning
- 6 garlic cloves minced or pressed
- 1 1/2 cups chicken broth
- 1 cup milk
- 8 oz fettuccini pasta broken in half
- 1/3 cup grated Parmesan cheese
- salt & pepper to taste
Instructions
- Add the oil to a dutch oven, or other large heavy bottomed pot, set over medium heat. When the oil is hot add the chicken and the Cajun seasoning, stirring to combine. Cook for 5 minutes, stirring occasionally.2 tbsp olive oil, 1 lb boneless, skinless chicken breast, 3 tsp Cajun seasoning
- Stir in the garlic and cook for another 60 seconds.6 garlic cloves
- Stir in the milk and broth, scraping up and browned bits or spices stuck to the bottom of the pan, until evenly incorporated.1 1/2 cups chicken broth, 1 cup milk
- Add the pasta to the pot, stirring as you do so it doesn't clump and stick together. Cover and bring to a boil, continuing to stir the mixture occasionally.8 oz fettuccini pasta
- Reduce the heat to medium low and let the pasta simmer, covered, for 9-11 minutes, stirring every 2-3 minutes to prevent sticking until most of the liquid has been absorbed.
- Remove the pot from heat and stir in the cheese until melted and evenly incorporated.1/3 cup grated Parmesan cheese
- Season with salt & pepper, to taste, and serve immediately.salt & pepper
Notes
- When prepping the chicken breasts, make sure to carefully remove all fat. Be careful not to cut the chicken into pieces that are too small because it will shrink during cooking.
- For the best flavor use fresh garlic cloves in this recipe, either minced or pressed; however, jarred minced garlic will also work but have a more subtle flavor.
- Don't forget to deglaze the pan after adding the liquids. Those stuck on browned bits are little flavor bombs.
- This Cajun alfredo is on the milder side as far as 'spice' goes. If you like things hotter, add more Cajun seasoning to taste; however, I recommend cooking as instructed first and waiting until the end to taste and adjust since spices tend to intensify during cooking.
- Switch up the meat and use sliced andouille sausage or peeled & deveined shrimp instead of the chicken, or treat yourself and use a mixture of all three!
- You can serve it as is, or add a sprinkle of Parmesan cheese and chopped parsley for an added garnish.
Nutrition
recipe adapted from The Wholesome Dish
Sounds so delicious! Great thinking. :)
Oh. My. Goodness. I love Alfredo pasta!! And your pictures are stunning.. Thanks for sharing!!
I just wanted to drop a note and invite you to come join us at Sunday’s Simple Homemaker Link-Up. Would love to have you link-up!! https://www.prairiegalcookin.com/sundays-simple-homemaker-1st-weekly-link-up
Yum, love Alfredo and think you have really amped it up with the creole seasoning Sounds delicious and thank you so much for bringing this delicious dish to the party,
I know this will be a super hit at our house!! Happy Throwback Thursday!!
Mollie