Cajun Chicken Alfredo is a quick weeknight meal that comes together in a single pan. Fettuccine and cajun chicken are coated in a creamy parmesan alfredo sauce.
You’re going to love this recipe for one pan cajun chicken alfredo. This dish is one of my new favorites when I’m looking for an easy weeknight meal.
First, the chicken is ridiculously easy to prepare. I used my homemade Cajun Seasoning, but you can also find cajun seasoning at your local grocer.
Second, the pasta is boiled in the same pan, which saves you time and cleanup afterward. I love a good skillet meal.
Plus, the alfredo sauce is creamy, cheesy, and so rich. Try using your favorite pasta you have on hand – I’ve made this with cavatappi pasta and bow ties.
First, gather all of your ingredients. Other than your ingredients, all you’ll need is a sauté pan and a spoon or spatula. I love using my spoonula for recipes like this – it’s like a spatula and a spoon in one.
For this recipe, you’ll need fettuccine, chicken, chicken broth, minced garlic, parmesan cheese, cajun seasoning, salt, olive oil, heavy cream.
I used fettucine pasta for my chicken alfredo, but bow ties, cavatappi, spaghetti, or shells would all work well.
First, season your chicken. Then, in your sauté pan over medium heat, add your olive oil and brown your chicken on all sides. Remove the chicken from the pan, add your minced garlic, and cook for 30 seconds.
Then, add your chicken broth, water, heavy cream, and pasta to the pan. Bring to a boil, cover, and cook until al dente.
At this point, most of your liquid should be absorbed by the pasta. Your sauce will also thicken over time, because the pasta will continually soak up liquid as it sits.
Next, add your parmesan cheese and heavy cream to the pan. Stir to combine, all while keeping your pan over medium-low heat. Then, add your cooked chicken to the pan and stir to incorporate.
Remove your pan from the heat once the cheese has melted and allow it to sit, undisturbed, for 5 minutes. This will allow your sauce to thicken and absorb into the pasta.
Lastly, sprinkle with a bit of fresh chopped parsley just before serving.
Pasta one pan meals
My love for one pan meals is unparalleled. There is nothing worse than having a kitchen full of dishes to clean after you’ve just finished enjoying your meal.
If you love skillet meals as much as I do, you should check out some of my other pasta one pan meals. They’re all made in a single pan, and come together in 30 minutes or less. Add some variety to your weeknight meals!
Ground Beef and Pasta
Chicken and Pasta
Cajun Chicken Alfredo
- 16 ounces boneless skinless chicken breasts
- 1/2 teaspoon salt
- 1 1/2 teaspoons cajun seasoning
- 2 tablespoons olive oil
- 2 cloves garlic minced
- 2 cups chicken broth
- 1 cup water
- 1/4 cup heavy cream
- 8 ounces fettuccine uncooked
- 2/3 cup parmesan cheese grated
- Cube chicken breasts and season with salt and cajun seasoning.
- Heat saute pan over medium heat. Add olive oil to pan. When heated, add cubed chicken and cook evenly on all sides, about 4-5 minutes. Remove chicken from pan, set aside, and cover to keep warm.
- Add minced garlic and cook for 30 seconds. Add chicken broth, water, heavy cream, and pasta to pan. Stir to combine. Bring to a boil, cover, and reduce heat to low. Simmer for 8-10 minutes (or according to your pasta's package directions for al dente pasta). Most of the liquid should be absorbed.
- Remove lid and add parmesan cheese. Stir to combine and allow cheese to melt, about 1-2 minutes.
- Add cooked chicken and stir to incorporate. Remove pan from heat and allow to sit for 5 minutes to allow sauce to thicken.
- Optionally, top pasta with fresh parsley before serving.
- My original recipe included a spinach. If desired, Add two handfuls of spinach to your dish along with the cheese.
- Fettuccine can be substituted with other pasta you have on hand - bow ties, cavatappi, spaghetti, or shells are all great choices.