Description
This One Pot Cajun Chicken Alfredo brings the heat and the cream! Skip the restaurant and whip up this zesty, soul-satisfying pasta right in your own kitchen in just 30 minutes.
Ingredients
Scale
- 1 lb (450g) fettuccine pasta
- 1½ lbs (680g) boneless, skinless chicken breasts, cut into 1-inch pieces
- 2 tablespoons Cajun seasoning (store-bought or homemade)
- 2 tablespoons olive oil
- 4 cloves garlic, minced (about 2 tablespoons)
- 1 small onion, finely diced (about 1 cup)
- 1 red bell pepper, sliced into thin strips
- 4 cups (950ml) chicken broth
- 2 cups (480ml) heavy cream
- 8 oz (225g) cream cheese, softened and cubed
- 1 cup (100g) freshly grated Parmesan cheese
- 2 tablespoons fresh parsley, chopped
- Salt and freshly ground black pepper to taste
- ¼ teaspoon cayenne pepper (optional, for extra heat)
Instructions
- Season chicken pieces with 1 tablespoon Cajun seasoning, salt, and pepper. Heat olive oil in a large pot over medium-high heat and cook chicken for 4-5 minutes until golden brown. Remove to a plate.
- In the same pot, add onion and bell pepper. Sauté for 3-4 minutes until softened. Add garlic and cook for 30 seconds. Sprinkle remaining Cajun seasoning over vegetables.
- Pour in chicken broth, scraping bottom of pot to release browned bits. Bring to a gentle boil.
- Add fettuccine to pot, ensuring it’s fully submerged. Return chicken to pot with any juices. Reduce heat to medium-low and simmer, stirring occasionally, for 8-10 minutes until pasta is nearly al dente.
- Reduce heat to low. Stir in heavy cream and cream cheese until completely melted. Add Parmesan cheese gradually, stirring continuously.
- Simmer for 2-3 minutes until sauce thickens and coats back of spoon. Taste and adjust seasoning. Remove from heat and let stand for 5 minutes.
- Garnish with chopped parsley before serving.