One Pot Cajun Chicken Alfredo

Creamy spicy One Pot Cajun Chicken Alfredo is pure comfort food, but with a bold Louisiana twist. The chicken sears up golden and juicy, while smoky Cajun spices infuse every bite and a silky Parmesan sauce ties it all together. Weeknights or weekends, this is my answer whenever we want something filling that wows everyone and uses just one pan.

Ingredients

• Olive oil: Brings everything together and helps brown the chicken Use a fresh bottle for best flavor
• Boneless skinless chicken breasts: Lean protein becomes juicy thanks to the one pot method Look for chicken with a pink hue and minimal liquid in the package
• Cajun seasoning: Layers in smoky peppery heat Check the label for salt if you want to control your sodium
• Garlic powder and onion powder: Build foundational savory depth and boost the Cajun profile
• Smoked paprika: Brings a gentle woodsy smokiness Pick sweet Spanish paprika for mellow flavor or try hot if you want extra kick
• Salt and black pepper: Essential for flavor balance Freshly ground black pepper gives better heat
• Red pepper flakes: Adjustable for spice lovers Adds a lingering heat Start low and taste as you go
• Minced garlic: Real pungent flavor brightens up the sauce Use firm heavy cloves with no green sprouts
• Chicken broth: Adds depth to the sauce Use low sodium options so you can adjust salt to taste
• Heavy cream: The foundation for that lush Alfredo texture Buy the freshest cream available cold and with no off smell
• Fettuccine pasta: Classic shape for soaking up the creamy Cajun sauce Choose pasta with a rough surface to help sauce cling
• Grated Parmesan cheese: Melts into the sauce for depth and body Use real Parmigiano Reggiano if possible
• Chopped parsley: A pop of herbaceous freshness Flatleaf parsley is best for flavor
• Unsalted butter: A final silky finish and ties all the elements together

Step-by-Step Instructions

Heat the Oil:

Drizzle olive oil generously into a wide deep skillet or Dutch oven Set over medium high and wait until the oil shimmers but is not smoking This is key for a good chicken sear

Season the Chicken:

Liberally coat chicken breasts on both sides with Cajun seasoning garlic powder onion powder smoked paprika salt black pepper and red pepper flakes Press the spices into the chicken to help them stick

Sear the Chicken:

Carefully lay chicken breasts into the hot oil Use tongs and avoid overcrowding the pan Let them cook undisturbed about seven minutes per side until golden outside and cooked to 165 degrees inside Do not move them too soon or you will lose the crispy brown crust

Remove Chicken and Rest:

Transfer cooked chicken breasts to a plate and tent loosely with foil Resting keeps the juices inside the meat

Sauté the Garlic:

Drop minced garlic into the still hot skillet Stir continuously for about thirty seconds The moment it smells fragrant it is ready Do not allow the garlic to brown or it turns bitter

Deglaze with Broth:

Pour in chicken broth and immediately scrape the bottom of the pan with a wooden spoon Work up all those flavorful browned bits from the chicken This is where a lot of the flavor comes from

Add Cream and Simmer:

Gently stir in the heavy cream Bring the mixture just to a simmer with small bubbles around the edge This helps blend everything without curdling the cream

Cook the Pasta:

Nestle the uncooked fettuccine pasta into the creamy liquid Push each strand down so it is covered by the sauce Cover your skillet with a lid and simmer stirring once or twice for about twelve minutes The pasta should be tender and most of the liquid will be absorbed

Slice the Chicken:

While pasta cooks slice the rested chicken breasts diagonally into strips or bite sized pieces Slicing while still warm keeps them extra juicy

Finish the Sauce:

When the pasta is fully cooked and the sauce has thickened sprinkle in grated Parmesan cheese Stir constantly until the cheese is fully melted and the sauce turns glossy and creamy

Combine Chicken and Sauce:

Add the sliced chicken and any accumulated juices back to the pan Stir well so chicken is coated in the sauce and reheats gently

Herbs and Butter:

Toss in chopped parsley and a spoonful of unsalted butter Stir until the butter melts and everything glistens The parsley brightens the final dish

Taste and Adjust:

Have a taste of the finished sauce Adjust the seasoning with extra salt pepper or Cajun spice as you like

Serve:

Dish up steaming bowls of pasta and garnish with more Parmesan and parsley if you want Each bite is creamy spicy and loaded with comfort

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Storage Tips

Cool your leftovers completely before moving them to an airtight container Store in the fridge for up to three days Reheat over low heat in a pan with a splash of milk or broth to keep the sauce smooth The dish can thicken up in the fridge and a little extra cream or liquid makes it creamy again Avoid microwaving on high which can make the sauce separate

Ingredient Substitutions

This recipe is very flexible with the proteins You can swap the chicken with sliced smoked sausage or cubes of shrimp for a change If you only have penne or spaghetti on hand those shapes work great as well For cream you can use half and half but it will be a bit less rich For the Parmesan if you do not have block cheese use the best grated variety you can find

Serving Suggestions

Serve this pasta with a crisp green salad dressed in vinaigrette or a side of garlicky broccolini Warm crusty bread is perfect for sopping up extra sauce For something special try adding a few roasted cherry tomatoes or extra sauteed bell peppers on top right before serving

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Cultural context

Cajun cuisine’s roots come from French settlers in Louisiana blending local ingredients and bold peppery spices Cajun Alfredo pasta is not traditional but brings together Old World technique and American comfort flair I love making this twist on the classic when I am craving something both familiar and new at the same time

Recipe FAQs

→ How do I keep chicken moist in this dish?

Cook chicken breasts until just done (165°F), then slice after resting and finish in the sauce for juiciness.

→ Can I control the spice level?

Absolutely! Adjust Cajun seasoning and red pepper flakes to your preference, or add a splash of hot sauce for extra heat.

→ What other pasta types can I use?

Penne, spaghetti, or linguine work well—just monitor pasta until tender and adjust liquid as needed.

→ Can I make a lighter version?

Substitute half-and-half or milk for heavy cream, and use less cheese to lighten up the sauce.

→ How do I get a creamier sauce?

Increase Parmesan cheese or finish with a splash of cream at the end to enrich the sauce’s texture and flavor.

→ Is this dish good for meal prep?

Yes! Store leftovers in the fridge and gently reheat with a splash of cream or broth to maintain creaminess.