Cajun Chicken and Sausage Alfredo is seasoned chicken and smoked sausage cooked with a creamy Alfredo sauce made with Cajun seasoning. It is a satisfying dish that showcases a blend of Cajun spices, smoky sausage, tender chicken, and a rich, flavorful sauce! If this sounds like your kind of recipe, you will also love my Cajun Chicken with Roasted Garlic Alfredo.
Ingredients & Substitutions
Pasta: Fettuccine is a popular choice for alfredo sauce because of its wide and flat surface. It is perfect for holding onto all that creamy sauce as well as the chicken and smoked sausage. If you don’t have fettuccine on hand, you could substitute pasta that you have or make your own homemade shaped pasta. Be sure to reserve about a cup of pasta water before you drain the noodles.
Chicken: Look for chicken breasts to cut into cubes. For best results, cut the chicken as close to the same size as possible for even cooking. Boneless, skinless chicken thighs could also be used. Just make sure to adjust the cooking time as needed. Chicken is fully cooked when it reaches an internal temperature of 165°F. If using chicken that has already been cooked like shredded chicken or rotisserie chicken, just season it and warm it with the smoked sausage before adding it with the noodles and sauce.
Smoked Sausage: You will need one ring (13.5 ounces) of smoked sausage. Smoked sausage, like andouille, is already cooked, so it only needs a few minutes to be heated through. You could also use turkey sausage, chorizo, or Polish kielbasa.
Seasonings & Spices: The chicken will be seasoned with salt, garlic powder, onion powder, paprika, and black pepper. The Alfredo sauce has salt, pepper, cajun seasoning, and red pepper flakes (which add just a subtle kick but could be left out or increased for more heat).
Why Reserve Pasta Water
Reserving pasta water for recipes like this cajun chicken and sausage Alfredo, as well as my Tomato Basil Pasta, Vodka Sauce, Spicy Gnocchi Bread Bowl, and Asiago Pasta is important. The pasta water adds flavor and helps bind the sauce and noodles together, ensuring a full-flavored taste in every bite! However, if the consistency of the sauce is to your preference, you do not need to add the pasta water.
What To Serve With Cajun Chicken and Sausage Alfredo
This rich and flavorful dish pairs well with a variety of side dishes. Here are some delicious options:
- Garlic Knots
- Wedge Salad
- Roasted Vegetables: Green Beans, Shredded Brussels Sprouts, Asparagus, or Carrots
- Dinner Rolls
How To Store Cajun Chicken and Sausage Alfredo
To store Cajun Chicken and Sausage Alfredo, first, let it cool to room temperature. Then, store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat it in the microwave or on the stovetop over low heat.
Cajun Chicken and Sausage Alfredo
- 16 ounces fettuccine
Chicken and Sausage
- 1 pound boneless skinless chicken breasts, cut into 1-inch pieces
- 1 tablespoon olive oil
- ½ teaspoon kosher salt
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon paprika
- ¼ teaspoon black pepper
- 1 ring (13.5 ounces) smoked sausage, or kielbasa, cut into ¼-inch pieces
- ¼ cup (½ stick / 57 g) unsalted butter
- 2 cups (476 g) heavy cream
- 1 tablespoon garlic, minced
- 1 tablespoon cajun seasoning
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- ¼ teaspoon crushed red pepper
- 1 cup (100 g) parmesan cheese, grated
- salt, to taste
- parsley, for garnish
- Bring a large pot of salted water to a boil over medium-high heat. Add pasta and cook al dente (8-10 minutes), or according to package instructions.
- Reserve 1 cup of pasta water; drain the rest. Set aside.
- Season the chicken pieces with salt, garlic powder, onion powder, paprika, and black pepper. Toss to coat all of the pieces evenly.
- To a large skillet over medium heat, add olive oil. Once hot, place the seasoned chicken cubes into the skillet and cook for 10-15 minutes, flipping halfway, until golden brown and cooked through. Chicken is fully cooked when it reaches an internal temperature of 165°F.
- Add the smoked sausage and cook for 2-3 more minutes, or until warmed. Remove the chicken and smoked sausage from the skillet and place on a plate. Tent with aluminum foil to keep warm as you continue with the recipe.
- In the same skillet over medium heat, melt butter. Add garlic and cook for 1 minute.
- Add in the heavy cream, cajun seasoning, salt, pepper, and crushed red pepper. Stir to combine. Continue to heat the mixture, stirring occasionally, until it comes to a slow rolling boil.
- Reduce heat and boil gently until the mixture begins to thicken (about 6-8 minutes). Add the parmesan cheese and stir until melted.
- Add cooked pasta, chicken, and sausage to the skillet, stirring to coat. Continue cooking until heated through. Add reserve pasta water, as needed, until the sauce reaches your desired consistency. Garnish with parsley. Serve immediately.
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What the Test Kitchen had to say about this recipe:
This is one of those recipes that just checks all of the boxes. Delicious (check), easy (check), kid-friendly (check). You can customize the seasonings to your liking (I added a little extra cajun to mine). Perfect for weeknight dinner planning! I hope you love it!
I am not an Alfredo fan, but this dish wasn't bad! I didn't think it was overly rich, which usually turns me off from the creamy sauce. I added a little bit of salt to mine, and actually finished a pretty good helping!
Alfredo is always delicious. The cajun seasoning with the addition of sausage is just another variation that works wonderfully!
This dish is simple and tasty! A great option for a quick dinner that will keep you full!
This is a creamy, classic, and delicious Alfredo meal! The sausage provides another savory touch to the dish!
Such an easy and solid weeknight dish for the family! It has the classic flavors of Alfredo with the addition of sausage!