Cajun-spiced chicken, savory sausage, and tender pasta come together in a luscious Alfredo sauce—all in just one pot!
Servings: 4
Y’all, when it comes to Cajun Chicken Alfredo, this one-pot wonder takes the crown. Juicy Cajun-spiced chicken, smoky sausage, and tender pasta are smothered in a velvety Alfredo sauce that will have everyone at the table singing your praises. Whether you’re craving hearty comfort food or looking for a quick weeknight meal, this recipe is pure magic. Plus, it’s made in just one pot, meaning fewer dishes and more time to savor every creamy bite.
Ingredients
- 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
- 2 tbsp Cajun seasoning (store-bought or homemade)
- 1 tbsp olive oil
- 8 oz smoked sausage, sliced into rounds
- 3 garlic cloves, minced
- 4 cups chicken broth
- 1½ cups heavy cream
- 12 oz fettuccine or penne pasta
- 1 cup grated Parmesan cheese
- 1 tsp smoked paprika (optional, for extra kick)
- Fresh parsley, chopped (optional, for garnish)
Supplies Needed
- Large pot or deep skillet with a lid
- Wooden spoon or tongs
- Measuring cups
Instructions
Season the Chicken
Sprinkle Cajun seasoning evenly over the chicken pieces, ensuring every bite is packed with flavor.
Cook the Chicken
Heat olive oil in a large pot over medium-high heat. Add the chicken and cook for 5–6 minutes, stirring occasionally, until golden brown. Remove and set aside.
Sauté the Sausage
In the same pot, add the sausage slices and cook for 2–3 minutes until lightly browned. Remove and set aside with the chicken.
Build the Sauce
Lower the heat to medium and add the minced garlic to the pot. Sauté for 1 minute until fragrant. Pour in the chicken broth and heavy cream, then stir to combine.
Cook the Pasta
Add the pasta to the pot, ensuring it’s fully submerged in the liquid. Bring to a gentle boil, cover, and simmer for 12–15 minutes, stirring occasionally, until the pasta is tender.
Combine Everything
Return the cooked chicken and sausage to the pot. Stir in the Parmesan cheese and smoked paprika (if using) until the sauce is creamy and coats the pasta.
Serve
Garnish with fresh parsley and serve warm. Pair with a crisp green salad or garlic bread for a complete meal.
Storage Tips
Refrigerator
Store leftovers in an airtight container for up to 3 days. Reheat on the stovetop with a splash of cream or broth to restore the creamy texture.
Freezer
This dish is best enjoyed fresh, as the creamy sauce may separate when frozen.
Recipe Tips & Tricks
- Use penne or rotini pasta if you prefer a chunkier bite instead of fettuccine.
- Add extra veggies like bell peppers or spinach for added nutrition and flavor.
- For a smoky twist, try using Andouille sausage instead of regular smoked sausage.
Variations
Low-Carb Option
Swap the pasta for zucchini noodles or cauliflower rice for a keto-friendly twist.
Seafood Alfredo
Replace chicken with shrimp for a decadent seafood version.
Extra Cheesy
Stir in shredded mozzarella along with the Parmesan for an even creamier sauce.
FAQ
Can I make this dish spicier?
Absolutely! Add more Cajun seasoning or a pinch of cayenne pepper for extra heat.
Can I substitute milk for heavy cream?
You can, but the sauce will be thinner. For a creamier result, mix the milk with 1 tsp cornstarch before adding.
What’s the best pasta for this recipe?
Fettuccine and penne work beautifully, but any sturdy pasta that holds sauce well will do the trick.
Darlin’, this Cajun Chicken Alfredo is a Southern comfort classic that’ll have you coming back for more. It’s got bold flavors, creamy goodness, and a little kick of spice that makes every bite irresistible. Plus, with chicken, sausage, and pasta all in one pot, it’s a one-dish wonder you’ll keep on repeat. So grab your skillet, and let’s bring a little Louisiana magic to your table tonight!
Sweetheart, this post might have a few affiliate links tucked in. That just means if you click and buy, Mama Bear gets a little commission—just enough to keep the kitchen stocked with butter and a smile on my face. Thank you kindly for your support!
One Pot Cajun Chicken Alfredo
Ingredients
- 1 lb boneless skinless chicken breasts, cut into bite-sized pieces
- 2 tbsp Cajun seasoning store-bought or homemade
- 1 tbsp olive oil
- 8 oz smoked sausage sliced into rounds
- 3 garlic cloves minced
- 4 cups chicken broth
- 1½ cups heavy cream
- 12 oz fettuccine or penne pasta
- 1 cup grated Parmesan cheese
- 1 tsp smoked paprika optional, for extra kick
- Fresh parsley chopped (optional, for garnish)
Instructions
Season the Chicken
- Sprinkle Cajun seasoning evenly over the chicken pieces, ensuring every bite is packed with flavor.
Cook the Chicken
- Heat olive oil in a large pot over medium-high heat. Add the chicken and cook for 5–6 minutes, stirring occasionally, until golden brown. Remove and set aside.
Sauté the Sausage
- In the same pot, add the sausage slices and cook for 2–3 minutes until lightly browned. Remove and set aside with the chicken.
Build the Sauce
- Lower the heat to medium and add the minced garlic to the pot. Sauté for 1 minute until fragrant. Pour in the chicken broth and heavy cream, then stir to combine.
Cook the Pasta
- Add the pasta to the pot, ensuring it’s fully submerged in the liquid. Bring to a gentle boil, cover, and simmer for 12–15 minutes, stirring occasionally, until the pasta is tender.
- Combine Everything
- Return the cooked chicken and sausage to the pot. Stir in the Parmesan cheese and smoked paprika (if using) until the sauce is creamy and coats the pasta.
Serve
- Garnish with fresh parsley and serve warm. Pair with a crisp green salad or garlic bread for a complete meal.