Description
This creamy and spicy Cajun Chicken Alfredo is an easy one-pot meal that’s packed with flavor! Juicy, seasoned chicken is tossed with pasta in a rich, cheesy Alfredo sauce—perfect for a quick weeknight dinner.
Ingredients
Units
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- 2 tablespoons olive oil
- 2 boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 1/2 teaspoons Cajun seasoning (plus more to taste)
- 1/2 teaspoon salt (adjust as needed)
- 1/2 teaspoon black pepper
- 3 cloves garlic, minced
- 4 cups low-sodium chicken broth
- 1 1/2 cups heavy cream
- 12 ounces fettuccine pasta (or penne)
- 1 cup freshly grated Parmesan cheese
- 2 tablespoons unsalted butter
- 1 teaspoon smoked paprika (optional, for extra flavor)
- 1/2 teaspoon red pepper flakes (optional, for spice)
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
- Season and cook the chicken: Heat olive oil in a large pot or deep skillet over medium-high heat. Toss the chicken with Cajun seasoning, salt, and black pepper. Add to the pot and cook until golden brown, about 5-6 minutes. Remove the chicken from the pot and set aside.
- Sauté the garlic: In the same pot, add the minced garlic and cook for 30 seconds until fragrant.
- Add liquids and pasta: Pour in the chicken broth and heavy cream. Stir in the uncooked pasta and bring to a simmer. Cover and cook for about 12-15 minutes, stirring occasionally, until the pasta is tender.
- Finish the sauce: Reduce the heat to low and stir in the Parmesan cheese, butter, and smoked paprika. Add red pepper flakes if using. Mix well until the sauce is creamy.
- Combine everything: Return the cooked chicken to the pot, tossing everything together. Let it heat through for 2-3 minutes.
- Garnish and serve: Sprinkle with fresh parsley and serve immediately. Enjoy!
Notes
- Adjust the Cajun seasoning to your spice preference.
- Swap heavy cream for half-and-half for a lighter version.
- Add bell peppers or mushrooms for extra veggies.
- Store leftovers in an airtight container in the fridge for up to 3 days.