Creamy 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!
Servings: 4
Calories: 497kcal
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
Calories: 497kcal | Carbohydrates: 47g | Protein: 38g | Fat: 17g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.05g | Cholesterol: 137mg | Sodium: 641mg | Potassium: 733mg | Fiber: 2g | Sugar: 5g | Vitamin A: 981IU | Vitamin C: 3mg | Calcium: 189mg | Iron: 2mg