Description
How to make creamy one pot spicy Cajun chicken alfredo with tender pasta and bold seasonings that delivers restaurant flavor in 30 minutes flat.
Ingredients
Scale
Protein & Base
- 1 lb boneless skinless chicken breasts, cut into bite-sized pieces
- 2 tbsp olive oil
- 3 tbsp butter, divided
- 1 medium yellow onion, diced
- 4 cloves garlic, minced
Cajun Seasonings
- 2 tsp paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp dried oregano
- 1/2 tsp dried thyme
- 1/4 tsp cayenne pepper
- 1 tsp salt
- 1/2 tsp black pepper
Pasta & Sauce
- 12 oz penne pasta
- 3 cups chicken broth
- 1 cup heavy cream
- 1 cup freshly grated Parmesan cheese
- 2 tbsp fresh parsley, chopped
Instructions
- Season Chicken: Mix all Cajun seasonings in a bowl, then toss chicken pieces until evenly coated. Let sit for 5 minutes while you prep other ingredients – this helps the flavors really penetrate.
- Sear Chicken: Heat olive oil in large skillet over medium-high heat. Add seasoned chicken and cook 5-6 minutes until golden brown and cooked through. Remove chicken and set aside on plate.
- Sauté Aromatics: Add 1 tablespoon butter to same skillet. Sauté diced onion for 3 minutes until softened, then add minced garlic and cook 30 seconds until fragrant but not browned.
- Cook Pasta: Add penne pasta and chicken broth to skillet. Bring to boil, then reduce heat and simmer 12-15 minutes, stirring occasionally, until pasta is tender and most liquid absorbed.
- Create Sauce: Stir in heavy cream and remaining 2 tablespoons butter. Simmer 2-3 minutes until sauce thickens slightly. Remove from heat before adding cheese to prevent curdling.
- Finish Dish: Add cooked chicken back to skillet along with Parmesan cheese. Toss gently until cheese melts and everything is well combined. Taste and adjust seasoning as needed.
- Serve Immediately: Garnish with fresh chopped parsley and serve right away while hot. The sauce will thicken as it cools, so don’t let it sit too long before enjoying.
Notes
- Don’t add cheese while the skillet is on the heat or it will curdle and break.
- Stir pasta frequently during cooking to prevent sticking to the bottom of the pan.
- Freshly grated Parmesan melts much better than pre-shredded for the smoothest sauce.
- Adjust spice level by reducing cayenne pepper for milder heat preferences.
- Serve immediately as the sauce thickens quickly once it starts to cool down.
- Leftover sauce can be thinned with a splash of cream or broth when reheating.
Allergy Information: Dairy, Gluten
Nutrition
- Calories: 685 calories
- Fat: 32g
- Carbohydrates: 58g
- Protein: 42g