One-Pot Cajun Chicken Alfredo (Print Version)
# Ingredients:
→ For the Chicken
01 -
1 lb boneless, skinless chicken breasts or thighs, cut into strips
02 -
1 tablespoon olive oil
03 -
1 tablespoon Cajun seasoning
04 -
1/2 teaspoon garlic powder
05 -
1/2 teaspoon smoked paprika
06 -
1/2 teaspoon salt
→ For the Pasta & Sauce
07 -
3 cloves garlic, minced
08 -
3 cups chicken broth
09 -
1 1/2 cups heavy cream
10 -
12 ounces fettuccine pasta
11 -
1 teaspoon Cajun seasoning
12 -
1/2 teaspoon black pepper
13 -
1/2 cup freshly grated Parmesan cheese
14 -
1 tablespoon butter
15 -
1/4 teaspoon red pepper flakes (optional)
16 -
2 tablespoons fresh parsley, chopped (for garnish)
# Instructions:
01 -
Heat olive oil in a large deep skillet or Dutch oven over medium-high heat. Toss chicken with Cajun seasoning, garlic powder, smoked paprika, and salt. Sear chicken for 3-4 minutes per side until golden brown and cooked through. Remove and set aside.
02 -
In the same pan, melt butter and sauté minced garlic for 30 seconds until fragrant. Pour in chicken broth and heavy cream, scraping up any browned bits from the pan.
03 -
Add fettuccine, Cajun seasoning, and black pepper to the pan. Bring to a simmer and cook for 12-15 minutes, stirring occasionally, until pasta is tender and sauce thickens.
04 -
Stir in Parmesan cheese until melted and creamy. Return the chicken to the pan and toss to coat. Sprinkle with red pepper flakes (if using) and garnish with fresh parsley.
05 -
Serve warm with extra Parmesan cheese and garlic bread on the side.
# Notes:
01 -
Make it extra creamy by adding 1/4 cup cream cheese.
02 -
Use shrimp instead of chicken for a seafood twist.
03 -
For a lighter version, swap half-and-half for heavy cream and use whole wheat pasta.