Cajun Chicken Alfredo One Dish Pasta

Cajun Chicken Alfredo Recipe


  • 2 boneless skinless chicken breasts, cubed
  • 1 Tbsp. olive oil
  • 1 Tbsp. butter
  • dash of salt and pepper
  • 1 Tbsp. cajun seasoning
  • 5 cloves garlic thinly sliced or minced
  • 3 cups chicken broth
  • 2 cups 2% milk
  • 16 oz. fettuccine
  • 1/2 cup grated Parmesan cheese
  • 3 oz. herb goat cheese


  1. Heat a skillet over medium-high heat. Add the olive oil and butter and allow the butter to melt. Add the cubed chicken and seasonings and cook for 5 minutes or until chicken is no longer pink.
  2. Add the garlic and cook for an additional minute.
  3. Add the chicken broth, milk and dry pasta to the skillet. I broke my noodles in half because they fit in my skillet better that way.
  4. Cover and bring to a boil, being sure not to let it boil over.
  5. Reduce the heat to medium-low and simmer for 10-15 minutes, covered. You'll want to stir it every few minutes so that the noodles don't stick together.
  6. When the pasta is cooked to your liking and the sauce has reached the thickness you're going for, remove from heat and stir in the goat cheese and parmesan. This is the good part because that cheese is where all the richness come from!
  7. Continue stirring until the cheeses have melted.