Cajun Chicken Sausage Alfredo (Print Version)

# Ingredients:

→ Base

01 - 450g fettuccine pasta

→ Chicken and Sausage

02 - 450g boneless skinless chicken breasts, cut into 2.5cm pieces
03 - 1 tablespoon olive oil
04 - ½ teaspoon kosher salt
05 - ½ teaspoon garlic powder
06 - ½ teaspoon onion powder
07 - ¼ teaspoon paprika
08 - ¼ teaspoon black pepper
09 - 380g smoked sausage or kielbasa, cut into 0.6cm pieces

→ Alfredo Sauce

10 - 57g unsalted butter
11 - 476g heavy cream
12 - 1 tablespoon minced garlic
13 - 1 tablespoon cajun seasoning
14 - 1 teaspoon kosher salt
15 - ½ teaspoon black pepper
16 - ¼ teaspoon crushed red pepper
17 - 100g freshly grated parmesan cheese
18 - Salt to taste
19 - Fresh parsley, chopped for garnish

# Instructions:

01 - Bring a large pot of salted water to a boil over medium-high heat. Add fettuccine and cook al dente (8-10 minutes), or according to package instructions. Reserve 240ml of pasta water before draining.
02 - In a bowl, combine chicken pieces with kosher salt, garlic powder, onion powder, paprika, and black pepper. Toss thoroughly to ensure even coating.
03 - Heat olive oil in a large skillet over medium heat. Add seasoned chicken and cook for 10-15 minutes, turning halfway through, until golden brown and internal temperature reaches 74°C (165°F).
04 - Add smoked sausage pieces to the chicken and cook for 2-3 additional minutes until warmed through. Transfer meat to a plate and cover with foil to keep warm.
05 - Using the same skillet, melt butter over medium heat. Add minced garlic and sauté for 1 minute until fragrant.
06 - Pour in heavy cream and add cajun seasoning, salt, black pepper, and crushed red pepper. Stir to combine and bring to a gentle boil, stirring occasionally. Reduce heat and simmer for 6-8 minutes until mixture begins to thicken.
07 - Add grated parmesan cheese to the sauce and stir until completely melted and sauce is smooth.
08 - Return cooked pasta, chicken, and sausage to the skillet with the sauce. Toss gently until everything is well coated. If sauce is too thick, add reserved pasta water a little at a time until desired consistency is reached.
09 - Garnish with freshly chopped parsley. Serve immediately while hot.

# Notes:

01 - This dish combines the creaminess of traditional Alfredo with bold Cajun spices for a fusion of Italian and Louisiana flavors.
02 - For best results, shred your own parmesan cheese rather than using pre-packaged varieties which contain anti-caking agents.

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