One pot wonder Cajun chicken alfredo is a lightened-up copy-cat version of a similar dish from Red Lobster. It’s pasta and chicken in a spicy alfredo sauce.
Red Lobster has a Cajun chicken linguini alfredo that my husband likes to get when we eat there. It’s got pasta and chunks of chicken in a garlic parmesan alfredo sauce that’s been kicked up with Cajun spices. It’s delicious, don’t get me wrong. But, the calorie count on that dish is through the roof.
I came up with my own version of this creamy pasta dish. But, I made it with much fewer calories and fat than the original. And, it’s a one pot wonder. So, all the ingredients, even the pasta, get cooked together in one pot.
One pot wonder Cajun chicken alfredo has pasta and chunks of chicken in a spicy alfredo sauce, like the original. But, this is a lightened up version that’s simple to make at home.
I’ve come up with several one pot wonder recipes over the past year and there are a few things I’ve learned along the way.
My previous one pot wonder recipes make a lot of food. While you can reheat these pasta dishes, they’re just not as good reheated as when they’re fresh. So, this recipe calls for half the pasta of previous recipes.
Also, you can add everything to the pot at one time, including the raw chicken. But, the chicken tastes better when you sauté it first. This process adds about 5 minutes of cooking time to the recipe. But, I think it’s totally worth it.
- 2 tbsp. olive oil
- 1 lb. boneless skinless chicken breast cut into bite size chunks
- 2 tsp. Cajun seasoning I used Weber N’Orleans Cajun
- 6 garlic cloves minced
- 1 ½ cups chicken broth
- 1 cup milk I used 2%
- 8 oz. dried fettuccini pasta half of a 1 pound box
- 1/3 cup grated parmesan cheese
- Add the oil to a large pot (or large high sided skillet). Place over medium-high heat for two minutes. Add the chicken and the Cajun seasoning. Cook for 5 minutes, stirring occasionally. Add the garlic. Cook 1 minute, stirring often.
- Add the broth and milk. Break the pasta in half and add it to the pot. Cover and bring to a rapid, rolling boil, stirring occasionally. *Note: Watch the pot carefully during the beginning of the cooking process as milk tends to boil over easily.
- Reduce the heat to medium-low and let the pasta simmer, covered, for 8-13 minutes. Stir every 2-3 minutes to prevent sticking. Cook until there is ¼ to ½ inch of liquid in the bottom of the pot.
- Remove the pot from the heat. Stir in the parmesan cheese. Serve immediately.
The wider the pot/skillet, the quicker the cooking time.