This Cajun Chicken Alfredo is absolutely loaded with flavor, using smoked sausage and chicken, cajun spices and all the velvety creaminess of the garlicky Alfredo sauce. This ticks all the boxes for a full flavor meal!
It’s no secret that I love my pasta, and this is one of my favorites, and probably because the penne noodles are bathed in this amazing Alfredo sauce. I have to say, that even though I love pasta and this Alfredo sauce all by itself, adding some smoked sausage and chicken breast, just makes it that much more tasty and hearty. This is one of those dishes that is tough to stop eating!
Cajun Chicken Alfredo
- Easy to Prepare
- Hearty and Flavorful
- Perfect Weeknight meal
- Great Crowd Pleaser
This Cajun Chicken Alfredo is perfect for a large family event because it’s so easy to make and the recipe can easily be doubled.That extra kick the smoked sausage adds to this dish plus the Cajun seasoning is sure to wow everyone. For a regular Alfredo pasta dish, try my Chicken Alfredo Bake recipe.
Ingredient Notes
- Pasta – I use penne but any small pasta can work such as bow tie, rotini, rigatoni, elbow macaroni, etc.
- Sausage – Smoked sausage, cut in ½ inch pieces.
- Chicken – I use chicken breast, you could also use skinless, boneless, thighs.
- Garlic – Lots of fresh garlic to add a punch of flavor.
- Seasoning – My homemade cajun seasoning is so easy with great flavor.
- Cream – I use heavy cream, but you could also use milk.
- Cheese – Freshly grated Parmesan is best.
- Parsley – Fresh parsley adds a nice burst of colour.
How To Make Cajun Chicken Alfredo
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the penne and cook according to package instructions. Drain and set aside.
- Cook the Meats: Add the olive oil to a large Dutch oven or large skillet and heat over medium heat. Add the sausage and chicken to the pot and cook until the chicken is no longer pink. Stir in the garlic and cook for another 30 seconds until aromatic.
- Add the Seasoning and Cream: Sprinkle the cajun seasoning over the chicken and sausage then add the heavy cream. Stir and bring to a boil.
- Combine the Ingredients: Add the pasta to the pot and stir until evenly mixed. Stir in the Parmesan cheese and parsley until the cheese melts and pasta is coated in the sauce.
- Plate and Serve: Serve immediately.
FAQ’s and Expert Tips
FAQ’s
Alfredo sauce without heavy cream can be made, and it can be tasty. Milk can be used in place of heavy cream to make a white sauce, and the combination can be a lighter sauce without all the calories.
Al dente is where pasta tastes and feels the best. It’s chewy and firm, holding its whole shape in whatever sauce you put it in. And we always finish our pasta by tossing it in a pan of sauce.
Tips
- You can buy a rotisserie chicken and use the breast meat, or thigh meat, to help speed up cooking time.
- For variety, you could also use pork medallions instead of the chicken.
- If you are really in a hurry, purchase a jar of Alfredo sauce, and just omit the heavy cream and Parmesan.
- Vegetables can easily be added to this dish, try using asparagus, bell peppers or even spinach.
- If the sauce is too thick, simply add another splash of hot water. I always save a bit of pasta water in case my sauce is too thick.
Leftovers
Fridge
Store leftovers in an airtight container. This Cajun Chicken Alfredo will store nicely in your fridge for up to 2-3 days, but be sure it’s properly cooled before storing.
Freezer
Although this pasta dish is perfectly safe to freeze, it is not recommended because the milk or cream can separate, making the texture less desirable. However, you can freeze this for up to 3 months, if preferred.
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Cajun Chicken Alfredo
Equipment
Ingredients
- 8 ounce penne uncooked
- 3 tablespoon olive oil
- 1 cup smoked sausage cut into ½ inch slices
- 1 pound chicken breast boneless and skinless, cut into bite size pieces
- 4 cloves garlic minced
- 1 tablespoon cajun seasoning
- 2 cups heavy cream
- 1 cup Parmesan cheese freshly grated
- 3 tablespoon fresh parsley chopped
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the penne and cook according to package instructions. Drain and set aside.
- Cook the Meats: Add the olive oil to a large Dutch oven or large skillet and heat over medium heat. Add the sausage and chicken to the pot and cook until the chicken is no longer pink. Stir in the garlic and cook for another 30 seconds until aromatic.
- Add the Seasoning and Cream: Sprinkle the cajun seasoning over the chicken and sausage then add the heavy cream. Stir and bring to a boil.
- Combine the Ingredients: Add the pasta to the pot and stir until evenly mixed. Stir in the Parmesan cheese and parsley until the cheese melts and pasta is coated in the sauce.
- Plate and Serve: Serve immediately.
Tips & Notes:
- You can buy a rotisserie chicken and use the breast meat, or thigh meat, to help speed up cooking time.
- For variety, you could also use pork medallions instead of the chicken.
- If you are really in a hurry, purchase a jar of Alfredo sauce, and just omit the heavy cream and Parmesan.
- Vegetables can easily be added to this dish, try using asparagus, bell peppers or even spinach.
- If the sauce is too thick, simply add another splash of hot water. I always save a bit of pasta water in case my sauce is too thick.
- Store leftovers in an airtight container. This Cajun Chicken Alfredo will store nicely in your fridge for up to 2-3 days, but be sure it’s properly cooled before storing.
- Store leftovers in an airtight container. This Cajun Chicken Alfredo will store nicely in your fridge for up to 2-3 days, but be sure it’s properly cooled before storing.
We just had this for dinner & we have a new favorite!
I had to sub 1/2 of the cream with evaporated milk & I had some Cajun seasoning from the store. I bet using the seasoning here would be even better!
Glad you liked it, Melissa!