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one pot cajun chicken alfredo

One-Pot Cajun Chicken Alfredo

Spice up your usual pasta night with Cajun seasoning. This one-pot pasta comes together with a handful of pantry staples.


- 1 pound boneless, skinless chicken breast, cut into bite-size pieces

- 1 tablespoon olive oil

- Salt and pepper

- 1 onion, diced

- 3 cloves of garlic, minced

- 1 red bell pepper, diced

- 1 green bell pepper, diced

- 1 teaspoon dried oregano

- 1 teaspoon dried thyme

- 1 teaspoon paprika

- 1 teaspoon garlic powder

- 1 teaspoon onion powder

- 1/2 teaspoon cayenne pepper (optional)

- 1 cup chicken broth

- 1 cup heavy cream

- 1/2 cup grated Parmesan cheese

- 8 ounces fettuccine pasta

- Fresh parsley, chopped (for garnish)


1. In a large pot or dutch oven, heat olive oil over medium-high heat.

2. Season chicken with salt and pepper, then add to the pot and cook until browned on all sides.

3. Remove chicken from pot and set aside.

4. In the same pot, add diced onion, minced garlic, and diced bell peppers. Cook until softened, about 2-3 minutes.

5. Add dried oregano, thyme, paprika, garlic powder, onion powder, and cayenne pepper (if using) to the pot. Stir to combine.

6. Pour in chicken broth and scrape up any brown bits from the bottom of the pot.

7. Add heavy cream and bring to a simmer.

8. Add the uncooked fettuccine pasta and stir to combine.

9. Return the chicken to the pot and mix everything together.

10. Cover the pot and let it simmer for 15-20 minutes, or until the pasta is cooked and the sauce has thickened.

11. Stir in grated Parmesan cheese until melted and well combined.

12. Taste and adjust seasoning if needed.

13. Serve the Cajun chicken alfredo in bowls or on plates and garnish with chopped fresh parsley.

14. Enjoy your delicious one-pot Cajun chicken alfredo!

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