Description
This one-pot Cajun chicken Alfredo pasta is creamy, spicy, and bursting with flavor! Juicy Cajun-seasoned chicken, tender fettuccine, cherry tomatoes, and fresh spinach are tossed in a rich Parmesan Alfredo sauce. Perfect for weeknight dinners, this easy recipe combines bold Cajun spices with classic Italian comfort food.
Ingredients
Main Ingredients:
1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
2 tbsp Cajun seasoning
2 tbsp olive oil (or butter for richer flavor)
3 cups chicken broth
8 oz fettuccine pasta
1 cup heavy cream (or half-and-half for lighter option)
1 cup grated Parmesan cheese
1 cup cherry tomatoes, halved
2 cups baby spinach
Salt and pepper, to taste
Fresh parsley, chopped (for garnish)
Optional Substitutions:
Swap chicken for shrimp or tofu (adjust cooking time).
Use homemade Cajun seasoning blend (paprika, garlic powder, cayenne, onion powder, oregano, thyme, salt, pepper).
Instructions
Prepare Chicken: Cut chicken into bite-sized pieces. Toss with Cajun seasoning until evenly coated.
Cook Chicken: Heat olive oil in a large pot over medium-high heat. Cook chicken for 5–7 minutes until browned and fully cooked. Remove and set aside.
Cook Pasta: In the same pot, add chicken broth and bring to a boil. Add fettuccine and cook until al dente. Stir occasionally to prevent sticking.
Make Alfredo Sauce: Reduce heat to low. Stir in heavy cream and Parmesan cheese. Mix until smooth and creamy.
Combine Ingredients: Add cooked chicken, cherry tomatoes, and spinach. Stir until spinach wilts and tomatoes soften. Season with salt and pepper.
Serve: Dish into bowls, garnish with parsley and extra Parmesan. Serve hot.
Notes
For a spicier kick, increase cayenne in Cajun seasoning.
Adjust sauce consistency by adding extra broth if too thick or simmering if too thin.
Do not rinse pasta after cooking; the starch helps the sauce cling.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main course
- Method: Stovetop
- Cuisine: Italian-American
