Cajun chicken alfredo is a quick weeknight meal that comes together in a single pan. Fettuccine and Cajun spiced chicken are coated in a creamy homemade alfredo sauce.
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, or until cooked through in the center. Remove chicken from pan, set aside, and cover to keep warm.
Add minced garlic and cook for 30 seconds. Add chicken broth, milk, and pasta to pan. Stir to combine. Bring to a simmer, cover, and reduce heat to low. Simmer for until pasta is al dente according to your pasta's package directions. At this point only a small amount of liquid will remain in the pan.
Remove lid and add heavy cream and parmesan cheese. Stir until cheese has melted and sauce looks smooth. Add cooked chicken and stir to incorporate.
Remove pan from heat and allow to sit for 5 minutes to allow sauce to thicken.
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 shapes - bow ties, cavatappi, spaghetti, or shells are all great choices.
Leftovers will keep for 3 to 4 days in a tightly sealed container in the refrigerator. Add a splash of milk or heavy cream to help thin the sauce while reheating.