A creamy, spicy pasta made entirely in one pot: Cajun chicken, garlic, broth, half and half, pasta, and Parmesan come together into a flavorful, comforting meal.

Why You Will Love This Recipe

• One pot, minimal cleanup.

• Creamy Alfredo meets bold Cajun seasoning—flavorful comfort.

• Chicken and pasta cook together, making flavors meld.

• Ready in about 20 minutes.

• Easily customizable (spice, sauce thickness, garnish).

One Pot Cajun Chicken Alfredo Pasta

When you crave pasta with personality—not just creamy but with a punch—the One Pot Cajun Chicken Alfredo Pasta delivers. It starts by searing chicken cubes seasoned with Cajun spice in olive oil. The spice forms a flavorful crust while sealing in juices. Garlic is added for aromatic depth, lending savory warmth to the base.

Next, a blend of chicken broth and half and half is brought in, along with additional Cajun seasoning, salt, pepper, and garlic powder. Instead of cooking pasta separately, you break your fettuccine in half and submerge it into the liquid mixture. As it simmers, the noodles absorb flavor, the sauce thickens, and everything melds—pasta, chicken, spice, and sauce become one.

When pasta is al dente and the sauce has reduced just enough, a generous fold of Parmesan cheese enriches the sauce and holds it together, giving it creamy consistency and that final cheesy nod. The result is pasta coated in a velvety, spicy sauce with tender chicken in every bite. Because everything cooks together, flavors are integrated rather than layered. This dish is ideal for weeknights when you want something satisfying, flavorful, and easy.

Servings

Serves 4–6

Time

Ingredients

• 2 Tbsp olive oil

• 1 lb boneless, skinless chicken breast, cut into bite-sized chunks

• 2 tsp Cajun seasoning (divided)

• 2 garlic cloves, minced

• 1½ cups chicken broth

• 1 cup half and half

• 1 tsp salt

• 1 tsp black pepper

• ¼ tsp garlic powder

• 8 oz fettuccine (broken in half)

• ½ cup grated Parmesan cheese

Instructions

1. In a large pot over medium-high heat, warm olive oil.

2. Season chicken with 1 tsp Cajun seasoning; add to pot and cook until no longer pink.

3. Add minced garlic; cook ~1 minute until fragrant.

4. Pour in chicken broth and half and half. Stir in remaining Cajun seasoning, salt, pepper, and garlic powder.

5. Add broken fettuccine, pressing down to submerge. Cover and bring to a boil, then reduce to medium-low. Simmer ~10–12 minutes, stirring occasionally, until pasta is al dente and liquid mostly absorbed.

6. Remove from heat and stir in Parmesan until sauce is creamy and well coated.

7. Serve immediately.

Tips

• Stir occasionally to prevent pasta stalling or sticking.

• Adjust Cajun seasoning to your desired spice level.

• For thicker sauce, use slightly less broth or more Parmesan.

• Use freshly grated Parmesan for better melt and flavor.

• Garnish with parsley or extra cheese if desired.