Ree Drummond’s One-Pot Cajun Alfredo | The Pioneer Woman | Food Network

Ree’s update of America’s favorite fettuccine Alfredo includes chicken and Cajun seasoning. Cooking the pasta in the sauce — instead of in a separate pot of boiling water — cuts down on time and washing up!
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Take one sassy former city girl, her hunky rancher husband, a band of adorable kids, an extended family, cowboys, 3,000 wild mustangs, a herd of cattle and one placid basset hound and you have The Pioneer Woman. The Pioneer Woman is an open invitation into Ree Drummond’s life: The award-winning blogger and best-selling cookbook author comes to Food Network and shares her special brand of home cooking, from throw-together suppers to elegant celebrations. The series, set against the incredible story of life at home on the range, is the next best thing to actually sitting on a stool in Ree’s kitchen.

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One-Pot Cajun Alfredo
Recipe courtesy of Ree Drummond
Level: Easy
Total: 40 min
Active: 20 min
Yield: 4 to 6 servings

Ingredients

1 tablespoon salted butter
1 tablespoon olive oil
6 boneless, skinless chicken thighs
2 tablespoons Cajun seasoning
1 tablespoon fresh oregano
4 cloves garlic, minced
2 sweet bell peppers, diced
1 onion, diced
1/3 cup white wine
2 1/2 cups chicken stock
1 1/4 cups heavy cream
10 ounces fusilli
1 1/2 cups shredded Parmesan
3 tablespoons chopped fresh parsley
1 to 2 tablespoons hot sauce

Directions

Heat the butter and olive oil in a large pot over medium-high heat. Season the chicken with half of the Cajun seasoning. Add the chicken to the pot and cook until browned on both sides and cooked through, 4 to 5 minutes per side. Remove the chicken to a plate.

Add the oregano, garlic, bell peppers, onion and the remaining Cajun seasoning to the pot. Cook until the onions are translucent, 3 to 4 minutes. Lower the heat to medium, deglaze with the white wine and allow it to reduce for 1 to 2 minutes, scraping the bottom of the pot to release any caramelization into the liquid. Add the stock and heavy cream. Bring to a gentle simmer, add the pasta, cover and cook, stirring occasionally, until al dente, 10 to 12 minutes. Remove from the heat and stir in the Parmesan and half of the parsley. Let sit, stirring occasionally, to thicken, about 5 minutes.

Meanwhile, slice the chicken into strips. Serve over the pasta and garnish with the remaining parsley and a little hot sauce.

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Ree Drummond’s One-Pot Cajun Alfredo | The Pioneer Woman | Food Network

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