Description
This One-Pot Cajun Chicken Alfredo Pasta is a quick, easy, and flavorful meal. Chicken, pasta, and vegetables are cooked together in a creamy, cheesy, Cajun-spiced sauce for a satisfying and comforting dish.
Ingredients
Scale
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- 2 tablespoons Cajun seasoning (adjust to your spice preference)
- 2 tablespoons olive oil
- 1 small yellow onion, finely chopped
- 1 red bell pepper, chopped
- 3 cloves garlic, minced
- 8 ounces penne pasta or fettuccine pasta, uncooked
- 2 cups low-sodium chicken broth
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese, plus more for garnish (optional)
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
- Fresh parsley or green onions (scallions), chopped (for garnish, optional)
Instructions
- Season and Cook Chicken: Season the bite-sized chicken pieces generously with the Cajun seasoning. Heat the olive oil in a large, deep skillet or Dutch oven over medium-high heat. Add the seasoned chicken to the hot pot and cook for 4-5 minutes, stirring occasionally, until the chicken is mostly cooked through and lightly browned. It doesn’t need to be completely cooked at this stage, as it will finish cooking in the sauce. Remove the chicken from the pot and set it aside on a plate.
- Sauté Vegetables: Add the chopped onion and chopped red bell pepper to the same pot (no need to clean it). Cook, stirring occasionally, for 2-3 minutes, or until the vegetables begin to soften.
- Add Garlic: Add the minced garlic to the pot and cook for about 30 seconds, stirring constantly, until fragrant.
- Add Pasta, Broth, and Cream: Add the uncooked pasta to the pot with the vegetables. Pour in the chicken broth and heavy cream. Season with salt and black pepper. Stir well to combine all ingredients.
- Simmer: Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to low, cover the pot, and simmer for 10-12 minutes, or until the pasta is cooked al dente and most of the liquid has been absorbed. Stir occasionally to prevent the pasta from sticking to the bottom of the pot.
- Add Chicken and Parmesan: Stir in the cooked chicken pieces and the grated Parmesan cheese. Cook for another 2-3 minutes, stirring constantly, until the cheese is melted, the sauce has thickened slightly, and the chicken is heated through.
- Garnish and Serve: Remove the pot from the heat. Garnish with chopped fresh parsley or green onions, if desired. Serve immediately.
Notes
- Cajun Seasoning: Use your favorite brand of Cajun seasoning, or make your own. Adjust the amount to your preferred level of spiciness.
- Chicken: You can use boneless, skinless chicken breasts or thighs.
- Pasta: Penne or fettuccine are recommended, but you can use other pasta shapes, such as rotini, shells, or bowties. Adjust the cooking time according to package directions.
- Heavy Cream: For a lighter sauce, you can substitute half-and-half or milk, but the sauce will be thinner.
- Parmesan Cheese: Use freshly grated Parmesan cheese for the best flavor and melting quality.
- Serving Suggestions: Serve this pasta dish on its own or with a side salad or garlic bread.
- Make-Ahead: You can cook the chicken and prepare the vegetables ahead of time. Store them separately in the refrigerator.
- Storage: store in fridge