I can’t wait to share my Cajun Chicken Alfredo, where tender chicken and smoky sausage mingle in a silky homemade alfredo with a little secret that will make you want to keep reading.
I always try to keep dinner easy but this One Pot Cajun Chicken Alfredo caught me off guard. I toss boneless skinless chicken breasts with smoked sausage or andouille into one pot, let them brown and then the whole thing melts into a creamy, bold sauce.
It kinda sits between Cajun Chicken Alfredo and Cheesy Cajun Chicken And Sausage Pasta, loud flavors that somehow feel effortless. I mess up the plate when I eat it, no shame, and sometimes I add more spice because why not.
If you want a weeknight showstopper thats quick and weirdly comforting you’ll love this.
Ingredients
- Lean protein, good for muscle, adds hearty texture and soaks up spices.
- Fatty, smoky flavor, boosts protein and savory depth, watch sodium.
- Monounsaturated fat, heart friendly oil, helps brown meats and veggies.
- Adds richness and silkiness, high in saturated fat, use sparingly.
- Adds sweetness and savory base, gives fiber and antioxidants too.
- Strong aroma, antimicrobial, gives sharp umami like kick to sauce.
- Spicy blend, adds heat and smokiness, mostly salt and spices.
- Carb heavy, fuels energy, soaks sauce; choose whole grain for fiber.
- Makes sauce rich and creamy, high calories and saturated fat.
- Adds salty nutty umami, melts into sauce, gives savory punch.
Ingredient Quantities
- 1 lb boneless skinless chicken breasts, cut into 1 inch bite sized pieces
- 8 oz smoked sausage or andouille, sliced 1/4 inch thick
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 medium yellow onion, diced
- 1 red bell pepper, diced
- 3 cloves garlic, minced
- 2 tablespoons Cajun seasoning
- 1 teaspoon smoked paprika
- 12 ounces fettuccine pasta, uncooked
- 2 cups low sodium chicken broth
- 2 cups heavy cream
- 1 1/2 cups freshly grated Parmesan cheese
- Salt and freshly ground black pepper, to taste
- 2 tablespoons chopped fresh parsley
- 1 tablespoon fresh lemon juice (optional)
How to Make this
1. Heat 2 tablespoons olive oil and 2 tablespoons unsalted butter in a large deep pot over medium high heat. Add the sliced smoked sausage and brown it 3 to 4 minutes until it starts to crisp, then transfer to a plate.
2. Season the 1 pound bite sized chicken pieces with 1 tablespoon of the Cajun seasoning, the 1 teaspoon smoked paprika, and a little salt and pepper. Add the chicken to the same pot and sear 3 to 4 minutes until golden on the outside but not fully cooked through. Remove and set aside with the sausage.
3. Add the diced onion and diced red bell pepper to the pot and cook 4 to 5 minutes until softened. Stir in the minced garlic and the remaining 1 tablespoon of Cajun seasoning, cook about 30 seconds until fragrant. Scrape up any browned bits from the bottom, they add flavor.
4. Pour in the 12 ounces uncooked fettuccine and 2 cups low sodium chicken broth. If the fettuccine is too long for the pot, break it in half so it fits. Push the pasta down so it is mostly submerged, bring to a gentle simmer.
5. Return the browned chicken and sausage to the pot. Reduce heat to medium low and simmer uncovered, stirring and turning the pasta every couple minutes so it cooks evenly and does not stick. Cook until the fettuccine is almost al dente, about 10 to 12 minutes depending on the pasta.
6. When the pasta is nearly done, stir in the 2 cups heavy cream and warm it through 1 to 2 minutes. If the sauce looks too thin, simmer a bit longer. If it looks too thick, add up to 1/2 cup of the cooking liquid or extra broth to loosen.
7. Remove the pot from the heat and gradually stir in 1 and 1/2 cups freshly grated Parmesan cheese until the sauce is smooth and creamy. Adding the cheese off the direct heat helps prevent it from getting grainy. Taste and adjust salt and freshly ground black pepper.
8. If you want a bright pop of flavor, stir in 1 tablespoon fresh lemon juice now. Add 2 tablespoons chopped fresh parsley and give everything one final stir.
9. Let the pasta sit a minute to thicken, then serve immediately. Tip 1: use freshly grated Parmesan for the creamiest sauce. Tip 2: don’t overcook the chicken or it will get dry. Tip 3: save a little pasta liquid while cooking in case you need to thin the sauce at the end.
Equipment Needed
1. Large deep pot or Dutch oven, for browning the meats and cooking the pasta
2. Tongs, to turn and move the chicken sausage and pasta around
3. Wooden spoon or heatproof spatula, to scrape browned bits and stir the sauce
4. Chef’s knife, for cutting chicken onion pepper and sausage
5. Cutting board, for prepping everything
6. Measuring cups and spoons, for the broth cream and seasonings
7. Microplane or box grater, for freshly grated Parmesan
8. Plate or shallow bowl, to rest the browned chicken and sausage before adding back in
FAQ
One Pot Cajun Chicken Alfredo Recipe Substitutions and Variations
- Chicken breasts: swap for boneless skinless chicken thighs, they stay juicier in one pot cooking; or use peeled, deveined shrimp instead, just add the shrimp at the end since it cooks fast.
- Smoked sausage / andouille: try kielbasa or spicy chorizo for a similar smoky sausage note, or turkey sausage if you want less fat.
- Heavy cream: use half and half for a lighter sauce (simmer a bit longer to thicken), or 1 cup whole milk plus 1/4 cup melted butter to approximate the richness; evaporated milk also works in a pinch, or whisk in 1 tsp cornstarch to help thicken.
- Parmesan cheese: swap with Pecorino Romano for a tangier, saltier punch, or Asiago for milder flavor; for a dairy free option use nutritional yeast, but dont add extra salt if you pick Pecorino since it’s already quite salty.
Pro Tips
1) Use freshly grated Parmesan only, not the pre-shredded stuff. It melts way smoother. Add it off the heat so it doesnt seize up and get grainy, and if it looks a little clumpy take the pot off for a minute then stir.
2) Save at least 1/2 cup of the pasta cooking liquid before you drain or finish the one pot. That starchy water is magic for loosening the sauce without watering it down, and you can always add more if you need it.
3) Dont overcook the chicken, cut it into even pieces so it cooks at the same rate. If the pieces look done on the outside but not inside, remove them and finish cooking in the sauce for a minute or two so they stay juicy.
4) Taste before you salt. Smoked sausage and chicken broth can be pretty salty, so add final salt at the end and use lemon juice for brightness instead of more salt if you want a fresher finish.
5) Brown the sausage and scrape up the browned bits in the pot, they give a lot of flavor. If the sauce gets too thick after adding cream, loosen with warm pasta water or a splash more broth, and let it sit a minute to thicken before serving.
One Pot Cajun Chicken Alfredo Recipe
I can’t wait to share my Cajun Chicken Alfredo, where tender chicken and smoky sausage mingle in a silky homemade alfredo with a little secret that will make you want to keep reading.
6
servings
911
kcal
Equipment: 1. Large deep pot or Dutch oven, for browning the meats and cooking the pasta
2. Tongs, to turn and move the chicken sausage and pasta around
3. Wooden spoon or heatproof spatula, to scrape browned bits and stir the sauce
4. Chef’s knife, for cutting chicken onion pepper and sausage
5. Cutting board, for prepping everything
6. Measuring cups and spoons, for the broth cream and seasonings
7. Microplane or box grater, for freshly grated Parmesan
8. Plate or shallow bowl, to rest the browned chicken and sausage before adding back in
Ingredients
-
1 lb boneless skinless chicken breasts, cut into 1 inch bite sized pieces
-
8 oz smoked sausage or andouille, sliced 1/4 inch thick
-
2 tablespoons olive oil
-
2 tablespoons unsalted butter
-
1 medium yellow onion, diced
-
1 red bell pepper, diced
-
3 cloves garlic, minced
-
2 tablespoons Cajun seasoning
-
1 teaspoon smoked paprika
-
12 ounces fettuccine pasta, uncooked
-
2 cups low sodium chicken broth
-
2 cups heavy cream
-
1 1/2 cups freshly grated Parmesan cheese
-
Salt and freshly ground black pepper, to taste
-
2 tablespoons chopped fresh parsley
-
1 tablespoon fresh lemon juice (optional)
Directions
- Heat 2 tablespoons olive oil and 2 tablespoons unsalted butter in a large deep pot over medium high heat. Add the sliced smoked sausage and brown it 3 to 4 minutes until it starts to crisp, then transfer to a plate.
- Season the 1 pound bite sized chicken pieces with 1 tablespoon of the Cajun seasoning, the 1 teaspoon smoked paprika, and a little salt and pepper. Add the chicken to the same pot and sear 3 to 4 minutes until golden on the outside but not fully cooked through. Remove and set aside with the sausage.
- Add the diced onion and diced red bell pepper to the pot and cook 4 to 5 minutes until softened. Stir in the minced garlic and the remaining 1 tablespoon of Cajun seasoning, cook about 30 seconds until fragrant. Scrape up any browned bits from the bottom, they add flavor.
- Pour in the 12 ounces uncooked fettuccine and 2 cups low sodium chicken broth. If the fettuccine is too long for the pot, break it in half so it fits. Push the pasta down so it is mostly submerged, bring to a gentle simmer.
- Return the browned chicken and sausage to the pot. Reduce heat to medium low and simmer uncovered, stirring and turning the pasta every couple minutes so it cooks evenly and does not stick. Cook until the fettuccine is almost al dente, about 10 to 12 minutes depending on the pasta.
- When the pasta is nearly done, stir in the 2 cups heavy cream and warm it through 1 to 2 minutes. If the sauce looks too thin, simmer a bit longer. If it looks too thick, add up to 1/2 cup of the cooking liquid or extra broth to loosen.
- Remove the pot from the heat and gradually stir in 1 and 1/2 cups freshly grated Parmesan cheese until the sauce is smooth and creamy. Adding the cheese off the direct heat helps prevent it from getting grainy. Taste and adjust salt and freshly ground black pepper.
- If you want a bright pop of flavor, stir in 1 tablespoon fresh lemon juice now. Add 2 tablespoons chopped fresh parsley and give everything one final stir.
- Let the pasta sit a minute to thicken, then serve immediately. Tip 1: use freshly grated Parmesan for the creamiest sauce. Tip 2: don't overcook the chicken or it will get dry. Tip 3: save a little pasta liquid while cooking in case you need to thin the sauce at the end.
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: 440g
- Total number of serves: 6
- Calories: 911kcal
- Fat: 57.3g
- Saturated Fat: 28.9g
- Trans Fat: 0.5g
- Polyunsaturated: 5.8g
- Monounsaturated: 18.3g
- Cholesterol: 248mg
- Sodium: 717mg
- Potassium: 568mg
- Carbohydrates: 48.3g
- Fiber: 2.7g
- Sugar: 1.3g
- Protein: 46.5g
- Vitamin A: 833IU
- Vitamin C: 35mg
- Calcium: 318mg
- Iron: 2.6mg