This Cajun Chicken and Sausage Alfredo is literally the definition of classic, creamy, comfort food. Made with hearty chicken and andouille sausage, smothered in a rich, cheesy Cajun-spiced sauce that sticks to your belly. It’s a loose interpretation of true Italian Alfredo sauce, which is made by tossing hot butter with parmesan cheese, and may a little cream sometimes. My version is thick and creamy, closer to mac and cheese style sauce that we all know and crave. However you define it, this pasta is scrumptious and satisfying, and so simple to make.
My fiancé is obsessed with creamy pasta – Carbonara, Alfredo, Béchamel, even plain old macaroni and cheese. We also both really enjoy spicy food. So this is kind of his dream dish. Ever since I first made this for him, he’s been asking for it nonstop.
Juicy chicken breast, cooked up with my favorite Cajun seasoning blend, and joined by seared sliced of spicy Andouille sausage. Peppers and onions help round out the base of the buttery, cheesy, Cajun spiced sauce, made with a splash of cream and two kinds of cheeses.
This pasta is delicious and satisfying pretty much any and all of the time. But I’ve found myself craving it more and more lately as the nights get colder. After a long week, or on a lazy Sunday, I love turning to this recipe. You can have this dinner on your table in about half an hour. Pair it with a green salad for a perfect weeknight meal that you’ll be coming back to again and again (just trust me).
Easy Cajun pasta perfection
You’ll need a skillet, and two large pots for this recipe, and while that may sound like a lot, the steps to bring this dreamy pasta together couldn’t be easier.
First grab the skillet and warm it up over medium-high heat. Drizzle in some vegetable oil and then add in some chicken breast, chopped up in to 1-2 inch pieces. Sprinkle a little salt and pepper, and some of your favorite Cajun seasoning blend — I love and recommend McCormick! Once your chicken is cooked through, remove it from the pan.
Replaced sliced up links of Andouille chicken sausage, which will sear up nicely in the heat of the pan after a few minutes. Remove those from the pan once they do, and then grab your two pots for the sauce and noodles.
Fill one pot with water, season generously with salt and bring to a boil. Cook a package of fettuccine noodles (gluten-free noodles work too!) according to the instructions, and drain when they are al dente.
In the other pot, melt some butter over medium heat. Then add in some diced up yellow onion, minced garlic, plus finely chopped red and green bell peppers. Let it all sauté until its soft and oh-so-fragrant in your kitchen.
When the veggies are starting to brown, add in a little flour to start the base of the sauce. Season with more of the Cajun seasoning blend, along with some dried oregano. Make sure to cook this mixture for several minutes until any raw taste has been cooked out of the flour.
Next, stir in a few cups of chicken broth, and bring the sauce to a simmer for a few minutes. The lower the heat and stir in a cup of half and half. You can also substitute for low-fat milk if you want to lighten up this recipe a bit.
Next come the cheeses — equal parts fresh shredded cheddar and Colby or Monterey Jack. Cook and stir the sauce over low heat for a few minutes until all the cheese is melted and everything is smooth and creamy.
At this point you can taste the sauce, and season it with some salt and pepper. Then add in the chicken, sausage, some fresh chopped parsley, and fettuccine. Toss everything until is coated and creamy and delicious, and then it’s ready to serve up with some more fresh parsley for garnish.
Let me know if you give this Cajun Chicken and Sausage Alfredo a try! I love to hear from you in the comments, or tag me on instagram @eat.think.live and let me see your creation! Plus, you can check out the rest of my recipes HERE.
Cajun Chicken and Sausage Alfredo
- 1 tbsp vegetable oil
- 1 lb chicken cut into bite-size piece
- 3 tsp cajun seasoning divided
- 5 links andouille sausage cut into thin circles
- 2 tbsp butter
- 1 yellow onion diced
- 3 celery stalks diced
- 1 green bell pepper diced
- 1 red bell pepper diced
- 1 tsp garlic powder
- 1 tsp paprika
- 1 tsp dried oregano
- 1 tbsp flour
- 2 cups chicken broth
- 1 cup half and half
- 1 cup cheddar jack cheese freshly shredded
- 1 handful fresh parsley chopped
- 1 pkg fettucine noodles
- Add vegetable oil to a skillet over medium-high heat. Add the chicken and season with salt, pepper, garlic powder, paprika, and 2 tsp of the Cajun seasoning and cook for about 7-10 minutes until cooked through. Remove from pan and set aside.
- In the same page, add the sausages and cook for about 5-7 minutes until browned on all sides. Remove from pan and set aside.
- In a dutch oven or large pot, melt the butter over medium heat. Add onion, celery and bell pepper and cook until soft and fragrant and browning, about 5-7 minutes. Add the rest of the Cajun seasoning, the oregano and the flour and cook for another 2 minutes, stirring frequently.
- Meranwhile, bring a seperate pot of water to boil and cook noodles until just almost al dente. Drain.
- Add the chicken broth to the pan and stir to combine. The mixture will thicken. Cook for another minute.
- Add the half and half and shredded cheese and stir until combined. Season with salt and pepper to taste.
- Add the chicken, sausage, most of the parsley, and the noodles to the sauce and stir until everything is combined. Cook for another few minutes on low heat, tossing frequently until everything is coated and creamy.
- Serve with more fresh parsley for garnish.