One Pot Cajun Chicken Alfredo Pasta

An amazing one pot meal that is on the dinner table in less than 30 minutes!  The cajun spice adds the perfect amount of flavor to the creamy alfredo sauce!
cajun_chicken_alfredo_pasta

 Me and one pot meals are BFF’s lately.  How nice is it to only dirty one pan and have a delicious and hearty meal for dinner?   They are fast, easy, and my family went crazy over this one!

It all started at Chili’s with my love for Cajun Chicken Pasta.  I actually have a dang good copycat recipe here on the blog.  I order every time, and my boys do too!  So I was thinking one day.  Why don’t I make this recipe in one pot that is quick and easy?   So I did.  And it was awesome.

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The cajun flavor added so much flavor to this one pot meal.  It added just the right amount of kick to the creamy alfredo sauce.  It was amazing!

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I loved throwing everything into the pot.  Covering it for about 12 minutes and dinner was ready.  The cajun wasn’t too spicy for the kids either.  They gobbled it down.

Quick.  Easy.  One Pot.  Delicious.  I call this meal a success!

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4.8 from 9 reviews
One Pot Cajun Chicken Alfredo Pasta
 
Prep time
Cook time
Total time
 
An amazing one pot meal that is on the dinner table in less than 30 minutes! The cajun spice adds the perfect amount of flavor to the creamy alfredo sauce!
Author:
Serves: 4-6
Ingredients
  • 2 tbsp. olive oil
  • 1 lb. boneless skinless chicken breast, cut into bite size chunks
  • 2 tsp. Cajun seasoning, divided
  • 2 garlic cloves, minced
  • 1 ½ cups chicken broth
  • 1 cup half and half
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • ¼ teaspoon garlic powder
  • 8 oz. dried fettuccini pasta
  • ½ cup grated parmesan cheese
Instructions
  1. Heat the oil in a large pot over medium high heat. Add the chicken and season with 1 teaspoon cajun seasoning. Cook until the chicken is cooked throughout and no longer pink in the center. Add the garlic and continue cooking for 1 minute.
  2. Add the broth, half and half, 1 teaspoon cajun seasoning, salt, pepper, and garlic powder to the pot. Break the fettuccine noodles in half and add them to the pot.
  3. Cover and bring to a rapid boil. Reduce heat to medium low and continue to cook for 10-12 minutes or until the noodles are al dente and there is only about ¼ inch of liquid along the bottom.
  4. Remove from heat and stir in the parmesan cheese. Serve immediately.

 

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Comments

  1. Crazy awesome flavors, can’t wait to make this for my boys. Perfect weeknight meal. So easy.

  2. There is something about cajun food that I just adore, the spiciness maybe?? Alfredo also happens to be one of my favorite pasta of all time, so kind of in love with this!

  3. this was amazing!!! My kids loved it, even the picky-eater ate two servings. Will be making this again 🙂

  4. Janet Bradley says:

    I’m a saucy kinda of woman, would it hurt the taste of this recipe if I doubled the sauce?

  5. This recipe has great flavor! I just can’t seem to get the sauce/pasta right though. If I cook it for the full 12 minutes (which is how I like my pasta – not al dente), then there is nothing left of the sauce. If I cook it for less time until there is just enough liquid left in the bottom, the pasta isn’t done. Do you have any recommendations? Add a bit more to the sauce maybe?

  6. Elizabeth Brown says:

    Tried this recipe for dinner and it was DELICIOUS! Definitely making this again!

  7. Making this soon! One question—what kind of Cajun seasoning do you use? Does it have salt in it, like Tony Chachere’s Cajun Seasoning? Thanks!

  8. Gail Plaskiewicz says:

    I love one pot meals! When you make everything in one pot it’s just so simple and easy. I love to cook but sometimes I don’t want to get all fancy and chop all the veggies and cook one thing, and put one thing in one bowl then another, and you get my drift I am sure. My sister came over to do her laundry so this was as good a time as any to make this. Everyone loved it! My sister, who is a big eater, had 3 bowls full! I had one and a half bowls. Mom likes a little pasta with her sauce and for her there wasn’t enough sauce. We have only a little leftovers so I will make more sauce for her. She said it was very tasty! This is definitely a keeper!

    • Gail Plaskiewicz says:

      Forgot to say that I had made some of Emeral’s Seasoning but I cut down on some of the spices that were to hot for me. I added bacon, about 3 slices of diced cooked and some tasty tiny baby leftover frozen peas. Since they were already cooked I added them at the end so we didn’t have mush. It was even more yummy with the added ingredients and besides, everything is better with bacon!

  9. This stuff is AMAZING! I have made it for the last 3 nights due to a sinus infection. My 3yo doesn’t like it (too spicy) but hubs and I both do! I love that it only takes one pan. Also, the chicken is easily omitted.

  10. Made this tonight and after reading the comments, I doubled the sauce and added a little extra noodles. I also cooked the noodles 20 minutes instead of 12, since my husband likes them well done. I have to say this was a hit! We love Cajun alfredo when we go out, and I’m excited to have a great recipe for home. Thanks! !

  11. This was absolutely fantastic! My family LOVED this! Thanks so much for the delicious, and crazy easy recipe!

  12. I’ve made this several times now, and it’s become one of my favorites for an easy, tasty, and very satisfying meal. I did want to get some veggies in there, so I chopped up some broccoli and tossed it in the pot for the last five minutes or so–it’s a really tasty addition!

  13. Carly Campbell says:

    Totally fab! 5 stars. Better than Chili’s. Thanks again!

  14. one of the ingredients is : 1 cup half and half…of what exactly?

  15. Hello! This looks simple and delicious but I have a question before I can make it: we don’t have half and half in the UK. What would you recommend as a substitute?

    • Half and half is just half milk and half heavy cream. You can substitute with a higher fat content of milk to still get the creaminess of the sauce.

  16. Mitchell says:

    This recipe is tasty and in the spirit of cooking more food for more people, I [exactly] doubled this recipe.
    It scales just fine except for the black pepper and perhaps the salt, as the black pepper overpowered the Cajun spice (Tony Chachere in this case). Some loved the black pepper tongue-burn, most did not. Plus many Cajun spices have a fair amount of salt anyway (looking at you “Slap Ya Mama”).

    In the subsequent, doubled, preparation, I reduced the amount of black pepper and salt by a third each, and the food was just right for the crew. Those who wanted tongue-burn were easily able to add more black pepper on their own.

    R/

  17. This looks great! Should I cover while it simmers or just until it boils?

    Thanks!

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