Cajun Chicken Alfredo
A quick and flavorful one-pot pasta dish made with tender chicken, smoked sausage, and penne in a creamy Cajun-seasoned sauce. High in protein and full of comfort, this easy Cajun Chicken Alfredo is perfect for busy weeknights or meal prepping.
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.
