One-Pot Cajun Chicken Alfredo
A creamy, spicy Cajun Chicken Alfredo made in just one pot! With tender chicken, crispy bacon, bell peppers, and a rich, savory sauce, this dish is a quick and satisfying meal. It’s loaded with protein, fiber, and flavor, perfect for a busy weeknight or meal prep.
Equipment
- 1 large, heavy-bottomed pot
- 1 cutting board
- 1 knife
- 1 spoon or spatula
- 1 measuring cup
- 1 measuring spoons
- 1 cheese grater (optional for Parmesan)
Ingredients
- 5 strips of bacon chopped
- 3 boneless skinless chicken breasts, cubed
- 3 tablespoons Cajun seasoning divided (or to taste)
- 4 cloves garlic minced
- ¼ cup sun-dried tomatoes chopped
- 3 cups chicken broth
- 2 cups half-and-half or whole milk plus more as needed
- 3 bell peppers stemmed, seeded, and thinly sliced
- 1 pound uncooked fettuccine pasta
- ¾ cup grated Parmesan cheese plus more for topping
- 3 sprigs green onion sliced (plus more for topping)
- 2 tablespoons fresh parsley chopped (plus more for topping)
Instructions
- Cook the Bacon for Crunch and Flavor: Start by placing a large, heavy-bottomed pot over medium-high heat. Add the chopped bacon strips and cook, stirring occasionally, until they become crispy and golden brown. This should take around 4-6 minutes. The bacon will release flavorful fat, which will help cook the chicken and add depth to the dish. Once the bacon is crispy, use a slotted spoon to remove it from the pot, and set it aside for later. Leave the rendered bacon fat in the pot.
- Sear the Chicken for Tenderness and Crispness: Season the chicken breasts (cut into cubes) with about half of the Cajun seasoning. The Cajun seasoning will infuse the chicken with its zesty, spicy flavor. Increase the heat to medium-high, and add the seasoned chicken cubes to the pot. Cook the chicken, turning occasionally, until it’s browned on all sides—approximately 6-8 minutes. The goal here is to get a nice caramelization on the chicken. This step ensures a rich, flavorful base for your Alfredo sauce.
- Add Garlic and Sun-Dried Tomatoes for Aromatic Flavor: Once the chicken is browned, add the minced garlic and chopped sun-dried tomatoes to the pot. Stir well, ensuring the garlic gets evenly distributed. Sauté for about 1 minute, just until the garlic becomes fragrant and slightly golden. The sun-dried tomatoes will rehydrate in the cooking liquid, adding a tangy, savory depth of flavor that perfectly complements the Cajun spices and creamy sauce.
- Pour in Chicken Broth and Cream: Now, pour in the chicken broth and the half-and-half (or whole milk) into the pot. Stir everything together, ensuring the garlic, sun-dried tomatoes, and chicken are well-mixed in the liquids. Bring the mixture to a gentle boil, while keeping an eye on it so that it doesn’t overflow. The creamy broth will serve as the base for your Alfredo sauce, and the chicken will continue cooking in it.
- Add the Bell Peppers and Fettuccine: Once the mixture reaches a gentle boil, it’s time to add the sliced bell peppers. Their slightly sweet, tender crunch will offer a nice contrast to the creamy pasta. Stir in the bell peppers and uncooked fettuccine pasta. Make sure the pasta is submerged in the liquid. Bring everything back to a boil, and then reduce the heat slightly to maintain a simmer.
- Simmer and Cook the Fettuccine: Cook the fettuccine for about 10 minutes, stirring frequently to ensure the pasta doesn’t stick to the bottom of the pot. The sauce will thicken and reduce, and the pasta will cook until it’s just al dente, which should be tender but with a slight bite. Keep an eye on the liquid level; if the sauce starts to evaporate too quickly, simply add more half-and-half (or milk) a little at a time, stirring well.
- Season to Taste and Add Final Ingredients: Once the fettuccine is cooked to your desired level of tenderness, it’s time to adjust the seasoning. Sprinkle in the remaining Cajun seasoning, and stir well to ensure an even distribution of flavor. Then, add in the grated Parmesan cheese, sliced green onions, and chopped parsley. Stir until the cheese has fully melted into the sauce, creating a rich and creamy texture. The green onions add a mild, fresh crunch, while the parsley brightens the overall dish with a burst of color and freshness.
- Serve and Garnish for Extra Flavor: Once everything is well-mixed and the sauce has thickened to your liking, it’s time to serve! Spoon the creamy Cajun Chicken Alfredo into bowls or plates, and top with the crispy bacon you set aside earlier. Garnish with extra grated Parmesan cheese, fresh parsley, and a few more green onion slices for added flavor and visual appeal. The dish is now ready to be enjoyed!
- Enjoy Your Meal: Serve your one-pot Cajun Chicken Alfredo immediately while it's hot, creamy, and full of flavor. The combination of the smoky bacon, tender chicken, and creamy sauce will make each bite irresistible. Enjoy this hearty, satisfying meal with your loved ones, or save the leftovers for a delicious lunch the next day!
Notes
- Adjusting Spice Level: Feel free to customize the level of heat in this recipe by adjusting the amount of Cajun seasoning. If you prefer a milder flavor, reduce the seasoning, or add extra for more spice.
- Alternative Pasta: While fettuccine works beautifully in this dish, you can substitute it with other pasta shapes like penne or rigatoni if you prefer.
- Substitute Dairy: If you're looking for a lighter version, you can swap the half-and-half with whole milk or even a plant-based milk like almond or oat milk. For a richer taste, heavy cream will provide extra creaminess.
- Vegetable Variations: Bell peppers add a nice color and texture, but feel free to include other vegetables such as zucchini, spinach, or mushrooms to elevate the dish.
- Use Leftover Chicken: This recipe is a great way to use up any leftover cooked chicken. Simply add it in during Step 3 when you add the garlic and sun-dried tomatoes to skip the browning step.
