This Cajun Chicken Alfredo is a one-pot wonder that brings together tender chicken, smoky sausage, and pasta in a creamy, flavor-packed sauce.
High in protein and balanced with good fats, it’s both satisfying and energizing.
With only 20 minutes from start to finish, it’s an easy choice for weeknight dinners or meal prep.
Comforting yet practical, this dish delivers bold flavors without complicated steps.
Cajun Chicken Alfredo
Equipment
- 1 large cooking pot with lid
- 1 wooden spoon (or spatula)
- 1 Sharp Knife
- 1 Cutting board
- 1 Measuring Cup Set
- 1 set of measuring spoons
Ingredients
- 4 tablespoons olive oil
- 1 pound chicken cut into bite-sized pieces
- ½ teaspoon kosher salt
- Freshly ground black pepper to taste
- 14 ounces smoked sausage sliced diagonally
- 4 cloves garlic minced
- 1 quart low-sodium chicken broth
- 2 ½ cups heavy cream
- 1 pound penne pasta uncooked
- 1 ½ tablespoons Cajun seasoning plus more to taste
- 4 ounces Parmesan cheese freshly shredded
- Italian parsley chopped (for garnish)
Instructions
- Prepare the Cooking Pot: Place a large, heavy-bottomed pot or Dutch oven on the stove. Make sure it has a tight-fitting lid, as you’ll need it later for simmering.Add the olive oil and heat it over medium-high until it shimmers, which means it’s hot enough to sear the chicken properly.
- Season and Sear the Chicken: Pat the chicken pieces dry with a paper towel to remove excess moisture (this helps them brown better). Season with kosher salt and a good crack of black pepper. Gently place the chicken in the hot oil in an even layer, making sure not to overcrowd the pan. Cook for 4–5 minutes, stirring occasionally, until the chicken is lightly golden on the outside. It doesn’t need to be fully cooked at this stage—just nicely browned for flavor.
- Add and Brown the Sausage: Once the chicken is seared, add the sliced smoked sausage to the same pot. Stir and cook for another 3–4 minutes. The sausage will start to release its smoky oils, blending with the olive oil and chicken juices to create a rich flavor base. Cook until the edges of the sausage slices are lightly browned.
- Build Flavor with Garlic: Stir in the minced garlic and cook for about 1–2 minutes, stirring constantly. Be careful not to let the garlic burn—it should become fragrant and just lightly golden. This step deepens the flavor of the dish and infuses the oil with aromatic notes.
- Deglaze with Broth and Add Liquids: Pour in the chicken broth to deglaze the bottom of the pot, scraping up any browned bits stuck to the surface. These little bits are packed with flavor and will dissolve into the broth. Next, add the heavy cream and stir to combine everything into a rich, creamy base.
- Incorporate Pasta and Seasonings: Add the uncooked penne pasta directly into the pot. Sprinkle in the Cajun seasoning (start with 1 ½ tablespoons). Stir well to ensure every piece of pasta is coated with the seasoned liquid and submerged. At this point, the mixture will look very soupy—don’t worry, as the pasta will absorb the liquid as it cooks.
- Simmer Gently Until Pasta is Tender: Bring the pot to a gentle simmer over medium-high heat, then reduce the heat to low. Cover the pot with the lid and cook for 15–20 minutes, stirring occasionally to prevent sticking. The pasta should absorb most of the liquid, become tender, and release starch to thicken the sauce naturally.If the sauce looks too thick before the pasta is fully cooked, you can splash in a little extra broth.
- Finish with Parmesan Cheese: Once the pasta is cooked al dente, remove the pot from the heat. Gradually sprinkle in the freshly shredded Parmesan cheese, stirring as you go. This prevents clumping and helps the cheese melt smoothly into the sauce, creating a luscious, creamy Alfredo texture. Taste and adjust seasoning with extra Cajun spice or black pepper if you’d like a stronger kick.
- Garnish and Serve: Stir in freshly chopped Italian parsley for a pop of freshness. Spoon the Cajun Chicken Alfredo into bowls or plates, and finish each serving with an extra sprinkle of Parmesan and a light dusting of Cajun seasoning if desired. Serve hot and enjoy immediately.
Notes
- Use freshly shredded Parmesan rather than pre-grated; it melts smoother and gives a richer flavor.
- Smoked sausage adds depth, but you can swap it for turkey sausage or even omit it for a lighter dish.
- Don’t skip searing the chicken—it builds flavor that carries through the entire sauce.
- Adjust Cajun seasoning gradually; spice blends vary in intensity. Start mild and build heat to taste.
- If the pasta soaks up too much liquid, simply add a splash of broth or cream to loosen the sauce.
- Stir frequently while simmering to prevent pasta from sticking to the bottom of the pot.
- This dish is best served immediately, but leftovers can be revived with a touch of cream or milk.
Chef’s Secrets for Perfect Flavor
The secret to a truly irresistible Cajun Chicken Alfredo lies in layering flavors.
Start by searing the chicken properly—don’t rush this step, as those golden brown bits create the foundation of the sauce.
When you add sausage, let it crisp slightly to release smoky oils that enrich the base.
Always mince garlic fresh rather than using pre-packaged varieties; it provides a brighter, more aromatic punch.
For the creamiest finish, grate Parmesan from a block and fold it in off the heat to prevent clumping or graininess.
And finally, taste and adjust the Cajun seasoning at the end, tailoring the spice level to your preference.
Serving Suggestions to Try
This dish is hearty enough to shine on its own, but pairing it with a light side can balance the richness.
A crisp garden salad with lemon vinaigrette or steamed green beans adds freshness and crunch.
If you’d like bread on the table, garlic bread or warm baguette slices are perfect for soaking up the creamy sauce.
For drinks, pair with a chilled glass of white wine, such as Sauvignon Blanc, or a sparkling water with lemon for a refreshing contrast.
If serving a crowd, consider doubling the recipe—it makes an excellent family-style meal served straight from the pot.
Storage Tips and Best Practices
Leftovers store well, making this recipe a great choice for meal prep.
Transfer cooled pasta into airtight containers and refrigerate for up to 3 days.
The sauce will thicken slightly as it sits, so when reheating, add a splash of milk, cream, or chicken broth to loosen it back into a creamy consistency.
Reheat gently on the stove over low heat, stirring often to avoid scorching the sauce, or use the microwave in short intervals.
Freezing is possible, though the cream sauce may separate slightly; if you freeze, thaw overnight in the fridge and reheat slowly with added cream for best results.
Frequently Asked Questions
1. Can I use a different type of pasta?
Yes! While penne holds the creamy sauce beautifully, you can substitute with fettuccine, rotini, or rigatoni. Just keep an eye on the cooking time, as different pasta shapes may take a few minutes longer or shorter.
2. Is it possible to make this dish lighter?
Definitely. Swap heavy cream for half-and-half or evaporated milk, and use turkey sausage instead of smoked sausage. You’ll still get a creamy sauce with less fat and fewer calories.
3. How spicy is Cajun Chicken Alfredo?
It depends on your Cajun seasoning blend. Some are mild and smoky, while others are hot and peppery. Always start with a smaller amount, then add more after tasting. This way, you can control the spice level.
4. Can I make it ahead of time?
Yes. You can cook the chicken and sausage in advance, then store them in the fridge. When ready to cook, simply continue from the pasta step. For meal prep, store fully cooked portions and reheat with a splash of cream to refresh the sauce.
5. What can I substitute for Parmesan cheese?
If you don’t have Parmesan, Pecorino Romano is a great alternative with a sharper, saltier bite. Asiago cheese also works for a milder, nutty flavor. Avoid using pre-grated cheese as it often contains anti-caking agents that prevent smooth melting.
