One Pot Cajun Chicken Alfredo (Print)

Creamy fettuccine blended with spicy Cajun chicken and Parmesan, all simmered together in one hearty skillet meal.

# Ingredients:

→ Chicken and Seasoning

01 - 2 tablespoons olive oil
02 - 500 grams boneless skinless chicken breasts
03 - 1 teaspoon Cajun seasoning
04 - 1 teaspoon garlic powder
05 - 1 teaspoon onion powder
06 - 1 teaspoon smoked paprika
07 - 1 teaspoon salt
08 - 0.5 teaspoon ground black pepper
09 - 0.5 teaspoon red pepper flakes

→ Sauce and Pasta

10 - 4 cloves garlic, minced
11 - 750 millilitres chicken broth
12 - 250 millilitres heavy cream
13 - 300 grams fettuccine pasta, uncooked
14 - 80 grams grated Parmesan cheese
15 - 30 grams chopped fresh parsley
16 - 1 tablespoon unsalted butter

# Steps:

01 - Heat olive oil in a large, deep skillet or Dutch oven over medium-high heat.
02 - Pat chicken breasts dry and evenly coat both sides with Cajun seasoning, garlic powder, onion powder, smoked paprika, salt, black pepper, and red pepper flakes.
03 - Place chicken breasts in the hot skillet and cook for 6–7 minutes per side until fully cooked and the internal temperature reaches 74°C.
04 - Transfer chicken to a plate and rest while preparing the sauce.
05 - In the same skillet, add minced garlic and sauté for 30 seconds until aromatic.
06 - Pour in chicken broth, scraping up any browned bits from the pan with a wooden spoon.
07 - Stir in heavy cream and bring the mixture to a gentle simmer.
08 - Add uncooked fettuccine to the skillet, ensuring it is submerged in the liquid.
09 - Cover with a lid and cook for 10–12 minutes, stirring occasionally, until the pasta is tender and most liquid has been absorbed.
10 - While pasta cooks, slice the chicken into thin strips or bite-sized pieces.
11 - When the pasta is al dente, stir in grated Parmesan cheese until the sauce becomes creamy.
12 - Add the sliced chicken back to the skillet and mix to distribute evenly throughout the sauce.
13 - Stir in chopped parsley and unsalted butter until melted and the dish is well coated.
14 - Taste and adjust seasoning if needed. Serve hot, garnished with extra Parmesan and parsley if desired.

# Additional Notes:

01 - Season the chicken up to 24 hours in advance for enhanced flavor.
02 - For additional heat, increase red pepper flakes or incorporate a dash of hot sauce.
03 - Substitute half-and-half or milk for lighter alternatives to heavy cream.
04 - Fettuccine can be swapped with penne, spaghetti, or similar pasta shapes depending on preference.
05 - Enhance the sauce's richness by adding extra Parmesan or a splash of cream at the end.

Go Back