How to Make Cajun Chicken Sausage Alfredo

Prepare Proteins

Cook seasoned chicken and sausage until perfectly browned.

Sauté Aromatics

Soften colorful bell peppers, onions, and garlic for flavor base.

Create Creamy Sauce

Blend dairy components with spices for a velvety, zesty sauce.

Combine and Finish

Bring proteins, pasta, and sauce together for a harmonious dish.

Baking Tips

For an authentic taste, use andouille sausage, but smoked kielbasa can work as a substitute.

Adjust the amount of Cajun seasoning and red pepper flakes based on your heat preference.

The sauce will thicken as it cools. If reheating leftovers, add a splash of milk or cream.

For a lighter version, substitute half-and-half for the heavy cream.

Check the salt content of your Cajun seasoning before adding additional salt to the dish.

Cajun Chicken Sausage Alfredo

Name: Cajun Chicken Sausage Alfredo
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 6 servings
Cuisine: Cajun-Italian, Fusion
Ingredients: 16 ounces fettuccine pasta; 2 tablespoons olive oil, divided; 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces; 8 ounces andouille sausage, sliced into rounds; 1 tablespoon Cajun seasoning, plus more to taste; 1 red bell pepper, thinly sliced; 1 green bell pepper, thinly sliced; 1 medium onion, thinly sliced; 4 cloves garlic, minced; 1 cup heavy cream; 1 cup chicken broth; 4 ounces cream cheese, softened and cubed; 1 cup freshly grated Parmesan cheese; 2 tablespoons butter; 1/2 teaspoon dried thyme; 1/4 teaspoon crushed red pepper flakes (adjust to taste); 1/2 teaspoon salt (adjust based on saltiness of Cajun seasoning); 1/4 teaspoon black pepper; 2 green onions, thinly sliced for garnish; 2 tablespoons fresh parsley, chopped for garnish; Lemon wedges for serving (optional)

A rich and zesty pasta dish featuring spicy Cajun-seasoned chicken, smoky andouille sausage, and a creamy Alfredo sauce with a hint of heat. This indulgent comfort food blends traditional Italian creaminess with bold Louisiana flavors for a satisfying meal that's perfect for weeknight dinners or special occasions.

Prep Time

15 Minutes

Cook Time

25 Minutes

Total Time

40 Minutes

Chef

JUE

Ingredients

Custard Cream

16 ounces fettuccine pasta

2 tablespoons olive oil, divided

1 pound boneless, skinless chicken breasts, cut into 1-inch pieces

8 ounces andouille sausage, sliced into rounds

1 tablespoon Cajun seasoning, plus more to taste

1 red bell pepper, thinly sliced

1 green bell pepper, thinly sliced

1 medium onion, thinly sliced

4 cloves garlic, minced

1 cup heavy cream

1 cup chicken broth

4 ounces cream cheese, softened and cubed

1 cup freshly grated Parmesan cheese

2 tablespoons butter

1/2 teaspoon dried thyme

1/4 teaspoon crushed red pepper flakes (adjust to taste)

1/2 teaspoon salt (adjust based on saltiness of Cajun seasoning)

1/4 teaspoon black pepper

2 green onions, thinly sliced for garnish

2 tablespoons fresh parsley, chopped for garnish

Lemon wedges for serving (optional)

Instructions

Cook pasta according to package directions until al dente. Reserve 1/2 cup of pasta water before draining. Drain pasta and toss with a drizzle of olive oil to prevent sticking. Set aside.

In a large skillet or dutch oven, heat 1 tablespoon olive oil over medium-high heat. Season chicken pieces with half the Cajun seasoning. Add chicken to the skillet and cook until browned and cooked through, about 5-7 minutes. Remove chicken from pan and set aside.

In the same pan, add the remaining olive oil. Add sliced andouille sausage and cook until browned, about 3-4 minutes. Remove sausage and set aside with the chicken.

Add bell peppers and onions to the pan and sauté until softened, about 4-5 minutes. Add minced garlic and cook for another 30 seconds until fragrant.

Reduce heat to medium-low. Add heavy cream, chicken broth, and cream cheese to the pan. Stir until cream cheese is melted and sauce is smooth.

Gradually stir in Parmesan cheese until melted and sauce is thickened. Add butter and stir until melted.

Season the sauce with remaining Cajun seasoning, dried thyme, crushed red pepper flakes, salt, and black pepper. Adjust seasonings to taste.

Return chicken and sausage to the pan, stirring to coat with sauce. Let simmer for 2-3 minutes to allow flavors to meld.

Add cooked pasta to the sauce and toss to coat evenly. If sauce is too thick, add reserved pasta water a little at a time until desired consistency is reached.

Serve immediately, garnished with sliced green onions, chopped parsley, and lemon wedges if desired.

Cajun Chicken Sausage Alfredo

JUE

Essential Ingredients Selection

Creating Your Masterpiece

How to Make Cajun Chicken Sausage Alfredo

Cajun Chicken Sausage Alfredo

Ingredients

Instructions