One Pot Cajun Chicken Alfredo with Fettuccine
Seasoned chicken and fettuccine cooked in one pot in a creamy Parmesan sauce with Cajun spices.
Ingredients
Main Ingredients
- 8 oz fettuccine uncooked, broken in half
- 1 lb boneless skinless chicken breast diced
- 2 tbsp Cajun seasoning adjust to taste
- 2 tbsp olive oil
- 2 cloves garlic minced
- 1 ½ cup heavy cream
- 1 ½ cup low-sodium chicken broth
- 1 cup grated Parmesan cheese
- ¼ tsp salt plus more to taste
- black pepper to taste
- chopped fresh parsley for garnish
Instructions
Cooking
- Toss the diced chicken with the Cajun seasoning, salt, and pepper.
- Heat the olive oil in a large deep pot over medium heat and cook the chicken for 5 to 7 minutes until browned and cooked through at 165 degrees F.
- Stir in the garlic and cook for about 1 minute.
- Pour in the cream and broth, scrape up the browned bits, and bring to a gentle simmer.
- Add the fettuccine, stir, cover until simmering, then cook uncovered over medium-low heat for 10 to 12 minutes, stirring often, until al dente.
- Remove from the heat, stir in the Parmesan until melted, and rest for a few minutes to thicken.
- Garnish with parsley and serve right away.
Notes
Refrigerate within 2 hours, eat within 3 days, and reheat with a splash of liquid to 165 degrees F. Nutrition is an estimate.