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. It's easy to prepare as a quick weeknight meal.
Using only simple ingredients, this one pan meal is ready in 30 minutes or less. Plus, fettuccine alfredo is a crowd pleasing recipe - the entire family will love this dish!
The homemade alfredo sauce is creamy, cheesy, and rich. Try using your favorite pasta you have on hand - I've made this with cavatappi pasta and bow ties.
Ingredients and substitutions
I used fettucine pasta for my chicken alfredo, but bow ties, cavatappi, spaghetti, or shells would all work well. Check your pasta's cooking directions and adjust the recipe times as needed.
Chicken broth is best for this recipe, but can be substituted with vegetable broth if needed.
I suggest freshly shredding your parmesan cheese for this recipe. Many pre-shredded cheeses (or parmesan cheese in a canister) often contains anti-clumping powders. When melted, this makes your cheese sauce grainy. To prevent this, use freshly grated parmesan cheese only.
Thickening your sauce
Thickening your sauceThis recipe contains no additional thickening agents, like flour or cornstarch, to help thicken your cheese sauce.
When the pasta cooks, it releases starches into the liquid, which helps to thicken your sauce naturally.
If your ingredients are measured accurately, you should have just enough broth to boil your pasta and make a sauce - most will be absorbed by the time it is done cooking.
If your sauce looks thin, remove your finished dish from the heat and allow to set, uncovered, for 5 minutes. Your sauce will continue to thicken as it stands.
Cajun Chicken Alfredo
Ingredients
- 16 ounces boneless skinless chicken breasts
- ½ teaspoon salt
- 1 ½ teaspoons cajun seasoning
- 2 tablespoons olive oil
- 2 cloves garlic minced
- 2 cups chicken broth
- 1 cup water
- ¼ cup heavy cream
- 8 ounces fettuccine uncooked
- ⅔ cup parmesan cheese grated
Instructions
- 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.
Equipment Recommendations
Notes
- My original recipe included 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.
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