Cajun Chicken Sausage Alfredo

This Cajun Chicken and Sausage Alfredo pasta combines the bold flavors of Cajun seasoning with the creamy richness of alfredo sauce for a truly satisfying meal. The combination of tender chicken pieces and smoky sausage creates a hearty dish that feels indulgent yet is simple to prepare in your own kitchen.

I first created this dish when my brother was visiting from college and requested something with a bit of a kick. It was such a hit that it has become our go-to meal whenever family gets together for special occasions.

Ingredients

• Fettuccine pasta: Forms the base of this dish providing the perfect sturdy noodle to hold up to the rich sauce
• Boneless skinless chicken breasts: Add lean protein and take on the cajun flavors beautifully
• Smoked sausage or kielbasa: Brings a smoky depth that complements the spices in the dish
• Heavy cream: Creates the silky base for our alfredo sauce
• Cajun seasoning: The star ingredient giving this dish its distinctive flavor profile
• Parmesan cheese: Adds saltiness and helps thicken the sauce to the perfect consistency
• Fresh garlic: Provides aromatic flavor that permeates the entire dish
• Butter: Creates richness and helps emulsify the sauce

Step-by-Step Instructions

Cook the Pasta:

Bring a large pot of generously salted water to a rolling boil. Add your fettuccine and cook until al dente according to package directions usually 8 to 10 minutes. Be sure to reserve a cup of the starchy pasta water before draining as this will help thin your sauce later if needed. The starchy water acts as a natural thickener while adding silkiness to the final dish.

Season and Cook the Chicken:

Season your chicken pieces thoroughly with the salt garlic powder onion powder paprika and black pepper making sure each piece is evenly coated. Heat olive oil in a large skillet over medium heat until shimmering. Add the seasoned chicken in a single layer being careful not to overcrowd the pan as this will cause steaming rather than browning. Cook for about 5 to 7 minutes then flip and cook another 5 to 8 minutes until golden brown and cooked through to 165°F.

Add the Sausage:

Once the chicken is cooked through add your sliced smoked sausage to the same skillet. Since the sausage is already cooked you just need to warm it through and allow it to release some of its smoky flavors into the pan about 2 to 3 minutes. Remove both meats to a plate and tent with foil to keep warm while capturing all those flavorful juices.

Create the Alfredo Base:

Using the same skillet with all those delicious browned bits from the meat melt the butter over medium heat. Add the minced garlic and sauté just until fragrant about 1 minute being careful not to brown it as this can create bitterness. The aroma will be intoxicating as the garlic infuses into the butter.

Make the Cajun Alfredo Sauce:

Pour in the heavy cream and add the cajun seasoning salt pepper and crushed red pepper. Stir well to combine and allow the mixture to come to a gentle boil stirring occasionally to prevent scorching. Reduce the heat slightly and continue to simmer until the sauce begins to thicken about 6 to 8 minutes. The sauce should coat the back of a spoon but still flow smoothly.

Finish the Dish:

Add the grated parmesan cheese to the thickened sauce stirring continuously until completely melted and incorporated. Return the cooked pasta chicken and sausage to the skillet tossing everything together until well coated with the sauce. If the sauce seems too thick add some of the reserved pasta water a little at a time until you reach your desired consistency. The starch in the water helps the sauce cling to the pasta.

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The cajun seasoning is truly what makes this dish special. My grandmother who grew up in Louisiana always taught me that authentic cajun food should have layers of flavor not just heat. This recipe honors that tradition by creating a complex taste profile that balances spice with the creaminess of the alfredo sauce.

Storing Leftovers

This Cajun Chicken and Sausage Alfredo stores beautifully in an airtight container in the refrigerator for up to 3 days. The flavors actually continue to develop overnight making the leftovers sometimes even more delicious than the original meal. When reheating I recommend adding a splash of milk or cream to revitalize the sauce as it tends to thicken considerably when chilled. Heat gently on the stovetop or microwave in short intervals stirring frequently to prevent the sauce from breaking.

Ingredient Substitutions

This recipe is incredibly versatile and can be adapted based on what you have available. Penne or rigatoni work wonderfully in place of fettuccine especially if you prefer shorter pasta shapes that capture more sauce in their ridges. For a lighter version substitute half and half for the heavy cream though the sauce won't be quite as rich. Turkey sausage can replace the smoked sausage for a leaner option and shrimp makes an excellent alternative to chicken for a seafood variation that pairs beautifully with the cajun flavors.

Serving Suggestions

Serve this hearty pasta with a simple side salad dressed with a light vinaigrette to balance the richness of the dish. Garlic bread makes the perfect accompaniment for soaking up every last bit of the delicious sauce. For a complete Louisianian experience consider starting the meal with a small cup of gumbo or ending with a classic bread pudding for dessert. A crisp white wine like Pinot Grigio or a light beer pairs wonderfully with the spicy flavors.

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This simple Cajun Chicken and Sausage Alfredo is sure to become a favorite in your meal rotation combining bold flavors with creamy comfort food appeal.

Frequently Asked Questions

→ What can I substitute for heavy cream in this dish?

For a lighter version, you can substitute half-and-half mixed with 1 tablespoon of cornstarch. While the sauce won't be quite as rich, it still provides good flavor. Evaporated milk can also work in a pinch, though the sauce will be thinner. For dairy-free options, full-fat coconut milk provides similar creaminess, though it will add a subtle coconut flavor.

→ How spicy is this Cajun Alfredo dish?

With 1 tablespoon of Cajun seasoning and ¼ teaspoon of crushed red pepper, this dish has a moderate heat level. For a milder version, start with half the Cajun seasoning and omit the red pepper flakes. For more heat, increase the crushed red pepper or add a dash of hot sauce to the finished dish. Remember that Cajun seasoning blends vary in spiciness, so adjust according to your preferred brand.

→ What type of sausage works best in this pasta?

Andouille sausage is traditional for Cajun cuisine and adds authentic flavor, but any smoked sausage or kielbasa works well. For a spicier dish, try chorizo. For a lighter option, you could use chicken or turkey sausage. The key is using pre-cooked sausage that will add savory flavor to complement the creamy sauce.

→ Can I make this dish ahead of time?

While best served fresh, you can prepare components ahead of time. Cook the chicken and sausage up to a day ahead and refrigerate. The sauce tends to thicken when cooled, so it's best made just before serving. When reheating, add a splash of milk or reserved pasta water to restore the creamy consistency. Fully assembled leftovers will keep 2-3 days refrigerated, though the pasta may absorb sauce and become softer.

→ What sides pair well with Cajun Chicken and Sausage Alfredo?

This rich pasta pairs beautifully with lighter sides. Try a simple green salad with vinaigrette, steamed vegetables like broccoli or asparagus, or garlic bread to soak up the extra sauce. For a true Cajun-inspired meal, serve with a side of collard greens or okra. A chilled white wine like Pinot Grigio or Chardonnay complements the creamy, spicy flavors.

→ Is there a way to make this dish lower in calories?

To reduce calories, use half-and-half instead of heavy cream, reduce the butter to 2 tablespoons, and use less parmesan cheese. Consider using whole wheat pasta for added fiber, and increase the protein-to-pasta ratio by adding more chicken and reducing the pasta amount. You can also add vegetables like bell peppers, spinach, or broccoli to bulk up the dish with fewer calories.