I perfected my Cajun Chicken Alfredo with tender chicken and smoky sausage in a silky homemade alfredo sauce and one unexpected ingredient that will make you curious to read on.
I never set out to make a showy dinner, but my One Pot Cajun Chicken Alfredo got loud, and in a good way. Tender chunks of boneless skinless chicken breasts meet smoky rounds of Andouille or smoked sausage in a silky homemade alfredo sauce, and somehow it all comes together in one pan.
I love that little kick, it’s not shy, and the flavors keep looping back at you so you keep taking another bite. If you like a messy, satisfying pasta that’s equal parts comfort and spice, this Cajun Chicken Alfredo will make you second guess takeout.
Ingredients
- Chicken: Lean protein, adds savory richness and soaks up spices for hearty bites.
- Andouille sausage: Smoky, fatty, packs big flavor, boosts protein and a spicy kick.
- Pasta: Carbohydrate fuel, fills you up, gives creamy sauce something to cling to.
- Heavy cream: Rich fat for silky texture, makes dish indulgent and very creamy.
- Parmesan: Sharp, salty cheese adds umami and helps thicken sauce when stirred in.
- Cajun seasoning: Bold spice mix gives heat, smokiness and that unmistakeable southern flavor.
- Bell pepper: Crunchy, adds fresh sweetness and vitamin C, balances rich creamy sauce.
Ingredient Quantities
- 1 lb boneless skinless chicken breasts, cut into 1 inch pieces
- 8 oz Andouille or smoked sausage, sliced
- 12 oz dried fettuccine or linguine
- 1 tbsp olive oil
- 2 tbsp unsalted butter
- 1 medium yellow onion, chopped
- 1 green bell pepper, chopped
- 3 cloves garlic, minced
- 2 tbsp Cajun seasoning
- 1 tsp smoked paprika
- 1/4 tsp crushed red pepper flakes, optional
- 3 cups low sodium chicken broth
- 1 1/2 cups heavy cream
- 4 oz cream cheese, softened (optional for extra creaminess)
- 1 1/2 cups freshly grated Parmesan cheese
- Salt and freshly ground black pepper, to taste
- 2 tbsp chopped fresh parsley for garnish
How to Make this
1. Heat a large heavy pot over medium high heat, add the olive oil and 1 tablespoon butter, season the chicken pieces with salt, pepper and 1 tablespoon of the Cajun seasoning then sear the chicken until golden on the outside but not fully cooked, about 4 minutes, remove chicken to a plate.
2. Add the sliced sausage to the same pot and brown it for 2 to 3 minutes, stirring so it releases its smoky bits, remove sausage with the chicken and set aside.
3. Turn heat to medium, add the remaining 1 tablespoon butter to the pot, then add the chopped onion and green pepper, cook until softened about 4 minutes, stir in the minced garlic and cook 30 seconds until fragrant.
4. Stir in the remaining 1 tablespoon Cajun seasoning, the smoked paprika and the crushed red pepper flakes if using, cook everything together for 30 seconds so the spices bloom and get a little toasty.
5. Add the dried fettuccine to the pot, pour in the chicken broth and give everything a good stir scraping up browned bits from the bottom, bring to a boil.
6. Reduce heat to a simmer, partially cover and cook, stirring every few minutes, until the pasta is almost al dente about 10 to 12 minutes depending on the pasta, add more broth or water if it seems to be drying out before the pasta is cooked.
7. Return the seared chicken and sausage to the pot, pour in the heavy cream and add the softened cream cheese if using, stir gently until the cream cheese melts and the mixture is smooth, keep the heat low so the cream does not boil.
8. Stir in the grated Parmesan a handful at a time until melted and sauce is thick and creamy, taste and season with salt and freshly ground black pepper as needed.
9. Remove from heat, let the pasta sit for 2 minutes to thicken a bit, then sprinkle with chopped fresh parsley and serve right away, the sauce will thicken as it cools so if it gets too thick, stir in a splash of broth or cream.
Equipment Needed
1. Large heavy pot or Dutch oven, for searing chicken and cooking the pasta in one pot
2. Tongs, to turn and remove chicken and sausage
3. Slotted spoon or spider, to lift the meat and leave most of the liquid behind
4. Wooden spoon or silicone spatula, for stirring and scraping browned bits
5. Chef knife and cutting board, for chopping onion, pepper and slicing sausage
6. Measuring spoons and a measuring cup, for the Cajun seasoning, broth and cream
7. Box grater or microplane, for grating the Parmesan
8. Colander or pasta tongs, in case you need to lift or drain the pasta
9. Small plate or shallow bowl, to rest the seared chicken and sausage while you cook
FAQ
One Pot Cajun Chicken Alfredo Recipe Substitutions and Variations
- Chicken breasts: swap for boneless skinless chicken thighs (juicier), or shrimp if you want shorter cook time – add shrimp near the end, or thinly sliced pork tenderloin for a similar texture.
- Andouille or smoked sausage: use kielbasa or smoked Polish sausage, spicy chorizo for extra heat, or diced ham/bacon if you want smoky flavor without sausage.
- Dried fettuccine or linguine: penne or rigatoni work great cause they hold sauce, spaghetti is fine too, or fresh pasta which cooks way faster so add it later.
- Heavy cream / cream cheese: heavy cream can be replaced with half and half plus 2 tbsp melted butter per cup, or whole milk thickened with 1 tbsp flour, or evaporated milk; cream cheese can be swapped for mascarpone or full fat Greek yogurt (stir in off heat so it doesnt split).
Pro Tips
– Sear the chicken till it gets a good golden crust, dont cook it all the way now or itll turn tough when it finishes in the sauce.
– Brown the sausage to pull out that smoky goodness, and if the pot looks greasy scoop out a spoonful or two of fat but dont remove it all since it adds big flavor.
– Let the spices bloom with the veggies for a few seconds so they get brighter, just watch the garlic closely so it doesnt burn or youll get a bitter taste.
– If the sauce thickens too much after resting, loosen it with a splash of hot chicken broth or reserved pasta water; add cream cheese for extra silkiness but hold back some Parmesan so you can salt to taste at the end.
One Pot Cajun Chicken Alfredo Recipe
I perfected my Cajun Chicken Alfredo with tender chicken and smoky sausage in a silky homemade alfredo sauce and one unexpected ingredient that will make you curious to read on.
6
servings
901
kcal
Equipment: 1. Large heavy pot or Dutch oven, for searing chicken and cooking the pasta in one pot
2. Tongs, to turn and remove chicken and sausage
3. Slotted spoon or spider, to lift the meat and leave most of the liquid behind
4. Wooden spoon or silicone spatula, for stirring and scraping browned bits
5. Chef knife and cutting board, for chopping onion, pepper and slicing sausage
6. Measuring spoons and a measuring cup, for the Cajun seasoning, broth and cream
7. Box grater or microplane, for grating the Parmesan
8. Colander or pasta tongs, in case you need to lift or drain the pasta
9. Small plate or shallow bowl, to rest the seared chicken and sausage while you cook
Ingredients
-
1 lb boneless skinless chicken breasts, cut into 1 inch pieces
-
8 oz Andouille or smoked sausage, sliced
-
12 oz dried fettuccine or linguine
-
1 tbsp olive oil
-
2 tbsp unsalted butter
-
1 medium yellow onion, chopped
-
1 green bell pepper, chopped
-
3 cloves garlic, minced
-
2 tbsp Cajun seasoning
-
1 tsp smoked paprika
-
1/4 tsp crushed red pepper flakes, optional
-
3 cups low sodium chicken broth
-
1 1/2 cups heavy cream
-
4 oz cream cheese, softened (optional for extra creaminess)
-
1 1/2 cups freshly grated Parmesan cheese
-
Salt and freshly ground black pepper, to taste
-
2 tbsp chopped fresh parsley for garnish
Directions
- Heat a large heavy pot over medium high heat, add the olive oil and 1 tablespoon butter, season the chicken pieces with salt, pepper and 1 tablespoon of the Cajun seasoning then sear the chicken until golden on the outside but not fully cooked, about 4 minutes, remove chicken to a plate.
- Add the sliced sausage to the same pot and brown it for 2 to 3 minutes, stirring so it releases its smoky bits, remove sausage with the chicken and set aside.
- Turn heat to medium, add the remaining 1 tablespoon butter to the pot, then add the chopped onion and green pepper, cook until softened about 4 minutes, stir in the minced garlic and cook 30 seconds until fragrant.
- Stir in the remaining 1 tablespoon Cajun seasoning, the smoked paprika and the crushed red pepper flakes if using, cook everything together for 30 seconds so the spices bloom and get a little toasty.
- Add the dried fettuccine to the pot, pour in the chicken broth and give everything a good stir scraping up browned bits from the bottom, bring to a boil.
- Reduce heat to a simmer, partially cover and cook, stirring every few minutes, until the pasta is almost al dente about 10 to 12 minutes depending on the pasta, add more broth or water if it seems to be drying out before the pasta is cooked.
- Return the seared chicken and sausage to the pot, pour in the heavy cream and add the softened cream cheese if using, stir gently until the cream cheese melts and the mixture is smooth, keep the heat low so the cream does not boil.
- Stir in the grated Parmesan a handful at a time until melted and sauce is thick and creamy, taste and season with salt and freshly ground black pepper as needed.
- Remove from heat, let the pasta sit for 2 minutes to thicken a bit, then sprinkle with chopped fresh parsley and serve right away, the sauce will thicken as it cools so if it gets too thick, stir in a splash of broth or cream.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 444g
- Total number of serves: 6
- Calories: 901kcal
- Fat: 55.4g
- Saturated Fat: 28.8g
- Trans Fat: 0.2g
- Polyunsaturated: 3.3g
- Monounsaturated: 13.3g
- Cholesterol: 202mg
- Sodium: 1088mg
- Potassium: 480mg
- Carbohydrates: 47.2g
- Fiber: 2.7g
- Sugar: 1.3g
- Protein: 46.2g
- Vitamin A: 600IU
- Vitamin C: 13mg
- Calcium: 300mg
- Iron: 1mg
