Cajun Chicken and Sausage Alfredo

Indulge in the bold flavors of Spicy Cajun Chicken and Smoked Sausage Alfredo Pasta, a dish that combines tender chicken, smoky sausage, and a creamy Cajun-spiced Alfredo sauce. This hearty meal is perfect for those who love a little heat and a lot of flavor. If you’re a fan of Cajun-inspired dishes, you’ll also enjoy my Cajun Chicken with Roasted Garlic Alfredo recipe.

Why You’ll Love This Dish

This recipe brings together the smoky richness of sausage, the tenderness of seasoned chicken, and the creamy decadence of Alfredo sauce, all infused with the vibrant spices of Cajun seasoning. It’s a one-skillet wonder that’s both comforting and exciting for your taste buds.

Key Ingredients & Substitutions

Pasta

• Fettuccine is the classic choice for Alfredo dishes because its wide, flat shape holds the creamy sauce beautifully. If you don’t have fettuccine, feel free to use linguine, penne, or even homemade pasta. Don’t forget to save about a cup of pasta water before draining—it’s a secret weapon for perfect sauce consistency.

Chicken

• Boneless, skinless chicken breasts are ideal for this recipe. Cut them into evenly sized cubes for consistent cooking. If you prefer, chicken thighs can be used instead—just adjust the cooking time. Cooked chicken, like rotisserie or shredded chicken, works too; simply season and warm it with the sausage before adding it to the dish.

Smoked Sausage

• A 13.5-ounce ring of smoked sausage (such as andouille) adds a smoky depth to the dish. If you don’t have smoked sausage, try chorizo, Polish kielbasa, or even turkey sausage for a lighter option.

Seasonings

• The chicken is seasoned with a blend of salt, garlic powder, onion powder, paprika, and black pepper. The Alfredo sauce gets its kick from Cajun seasoning and a touch of crushed red pepper flakes. Adjust the spice level to your liking—add more red pepper for extra heat or omit it for a milder flavor.

Why Reserve Pasta Water?

Pasta water is a game-changer for creamy sauces. It’s starchy, salty, and helps bind the sauce to the noodles, creating a silky, cohesive dish. Use it sparingly to adjust the sauce’s consistency. If you’re making other pasta dishes like Tomato Basil Pasta or Vodka Sauce, this tip applies there too!

Cajun Chicken and Sausage Alfredo

Recipe by Kyla EvansCourse: Main CourseCuisine: Cajun-Inspired, AmericanDifficulty: Medium

Servings

6

servings

Prep time

20

minutes

Cooking time

30

minutes

Calories

650

kcal

Ingredients

• 16 ounces fettuccine

• 1 cup reserved pasta water

• For the Chicken and Sausage

• 1 pound boneless, skinless chicken breasts, cut into 1-inch cubes

• 1 tablespoon olive oil

• ½ teaspoon kosher salt

• ½ teaspoon garlic powder

• ½ teaspoon onion powder

• ¼ teaspoon paprika

• ¼ teaspoon black pepper

• 1 ring (13.5 ounces) smoked sausage, sliced into ¼-inch pieces

• For the Alfredo Sauce

• ¼ cup (½ stick) unsalted butter

• 2 cups heavy cream

• 1 tablespoon minced garlic

• 1 tablespoon Cajun seasoning

• 1 teaspoon kosher salt

• ½ teaspoon black pepper

• ¼ teaspoon crushed red pepper flakes (optional)

• 1 cup grated Parmesan cheese

• Fresh parsley, for garnish

Directions

• Cook the Pasta:
• Bring a large pot of salted water to a boil.
• Add the fettuccine and cook until al dente (8-10 minutes).
• Reserve 1 cup of pasta water, then drain the noodles and set aside.
• Season the Chicken:
• In a bowl, toss the chicken cubes with salt, garlic powder, onion powder, paprika, and black pepper until evenly coated.
• Cook the Chicken and Sausage:
• Heat olive oil in a large skillet over medium heat.
• Add the seasoned chicken and cook for 10-15 minutes, flipping halfway, until golden brown and cooked through (internal temperature of 165°F).
• Add the smoked sausage and cook for 2-3 minutes until warmed.
• Remove the chicken and sausage from the skillet and set aside, covering with foil to keep warm.
• Make the Alfredo Sauce:
• In the same skillet, melt the butter over medium heat.
• Add the minced garlic and cook for 1 minute until fragrant.
• Pour in the heavy cream, Cajun seasoning, salt, black pepper, and red pepper flakes. Stir to combine and bring to a gentle boil.
• Reduce the heat and simmer for 6-8 minutes, stirring occasionally, until the sauce thickens.
• Stir in the Parmesan cheese until melted and smooth.
• Combine Everything:
• Add the cooked pasta, chicken, and sausage to the skillet.
• Toss to coat everything in the sauce. If the sauce is too thick, add reserved pasta water, a little at a time, until you reach your desired consistency.
• Serve:
• Garnish with fresh parsley and serve immediately.

Notes

• Notes
  Pasta Substitutions: If you don’t have fettuccine, linguine, penne, or any flat pasta works well.
  Spice Level: Adjust the amount of Cajun seasoning and red pepper flakes to suit your taste.
  Storage: Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop or in the microwave, adding a splash of cream or pasta water to revive the sauce.
  Serving Suggestions: Pair with garlic knots, roasted vegetables, or a crisp salad for a complete meal.
  Enjoy your Spicy Cajun Chicken and Smoked Sausage Alfredo Pasta!