Go Back
When it comes to weeknight dinners, few dishes can rival the simplicity and satisfaction of a one-pot meal. The One-Pot Cajun Chicken Alfredo is an exceptional choice for those looking to indulge in a rich and creamy pasta dish without the hassle of multiple cooking vessels. This dish marries the robust flavors of Cajun seasoning with tender chicken, fresh vegetables, and a luscious Alfredo sauce, all cooked together in one pot for maximum convenience and minimal cleanup.

One-Pot Cajun Chicken Alfredo

Discover the ultimate weeknight dinner solution with this One-Pot Cajun Chicken Alfredo recipe! Combining the bold flavors of Cajun seasoning with tender chicken, fresh vegetables, and a creamy Alfredo sauce, this dish is both satisfying and easy to prepare. Perfect for busy evenings, it requires minimal cleanup and can be customized to suit dietary preferences. Indulge in a rich, flavorful meal that’s sure to impress your family and friends!
Print Recipe Pin Recipe

Ingredients
  

1 lb (450g) boneless, skinless chicken breasts, cut into bite-sized pieces

1 tablespoon Cajun seasoning

2 tablespoons olive oil

3 cloves garlic, minced

1 cup (240ml) low-sodium chicken broth

1 cup (240ml) heavy cream

8 oz (225g) fettuccine pasta, uncooked

1 cup (100g) grated Parmesan cheese

1 cup (150g) mixed bell peppers, sliced (red, yellow, and green)

1 cup (150g) fresh spinach leaves

Salt and pepper to taste

2 tablespoons chopped fresh parsley (for garnish)

Instructions
 

Season the Chicken: In a bowl, toss the chicken pieces with Cajun seasoning, ensuring they are well-coated.

    Sear the Chicken: In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the seasoned chicken and sauté until browned, about 5-7 minutes. Remove the chicken from the pot and set aside.

      Sauté the Vegetables: In the same pot, add the minced garlic and sliced bell peppers. Cook for about 2-3 minutes, until the peppers are tender.

        Add Broth and Cream: Pour in the chicken broth and heavy cream, stirring to combine. Bring the mixture to a gentle simmer.

          Cook the Pasta: Add the uncooked fettuccine directly into the pot. Stir to ensure the pasta is submerged in the liquid. Cover and let it cook for 8-10 minutes, stirring occasionally, until the pasta is al dente and has absorbed most of the liquid.

            Combine: Return the cooked chicken to the pot, and add the grated Parmesan cheese. Stir well until the cheese is melted and everything is combined. If the sauce is too thick, you can add a splash of chicken broth or cream to reach your desired consistency.

              Finish with Spinach: Gently fold in the fresh spinach leaves and cook for another 1-2 minutes until wilted.

                Season: Taste and adjust the seasoning with salt and pepper as needed.

                  Serve: Remove from heat, garnish with chopped parsley, and serve immediately.

                    Prep Time: 10 minutes | Total Time: 30 minutes | Servings: 4