Cajun Alfredo Pasta

This one-pot cajun Alfredo pasta is exploding with flavor!! It’s a quick, easy, effortless meal- all you need is 1 pot and 30 minutes.

If you love classic Fettuccine Alfredo, then you’ll love this Cajun version. Made with sausage (which can be subbed for chicken or shrimp), this flavorful pasta is simple made in half an hour!

One-Pot Cajun Alfredo Pasta in white bowl

One Pot + 30 Minutes

I told you guys a while back that you’d be seeing more one-pot 30 minute meals, this is one of them!

The ingredients for today’s Cajun Alfredo Pasta are simple! The prep work is minimal, everything is made in ONE pot and you won’t be left with a messy kitchen & a sink full of dirty dishes!!

I’ve had cajun-inspired pasta dishes a few times, but they were always a little more work, and I knew spending that much time prepping dinner wasn’t going to fly. I came up with a quick & simple solution: a one-pot alfredo. The process totally blew my mind. Not only was it crazy easy, but it thickened beautifully and tasted amazing.

The best part? I didn’t have to make a roux. That’s right, there isn’t any butter or flour in this dish! So GLUTEN-FREE friends, grab your favorite gluten-free pasta and you’re good to go!

Andouille sausage

Protein Options

Now, let’s talk about the protein in this dish. I chose sausage instead of chicken (although that would be just as good and you can totally do that too, same process) because I really wanted this dish to be flavorful, and different.

We eat a TON of chicken and it’s nice to mix things up every once in a while. Aidells Cajun Style Andouille was the only andouille, but I just love their sausage and loved it even more in this recipe.

If you live in the south, or just happen to have a well-stocked meat department at your grocery store, feel free to use your favorite brand. NOTE: Another meat option is Shrimp, so keep that in mind. OR you can always go MEATLESS and omit all meat. 😉

Cajun Alfredo recipe in stockpot

How to Make Cajun Alfredo

As I mentioned – this recipe uses 1 pot and just 30 minutes!

In a large pot over medium heat, add the sausage and cook until lightly browned on both sides. Add the olive oil. When the oil is hot, add the mushrooms and cook just until browned.

Add the bell peppers and sauté until soft, then add the garlic and cook until fragrant (taking care not to brown). Pour in the wine and deglaze the pan. Using a firm spatula or whisk, remove any browned bits from the bottom of the pan. 

SAUCE. When the wine has reduced by half, add 3 cups of the chicken broth, half and half, cajun seasoning, salt, pepper, garlic powder and pasta. (If making the sauce alone, you would bring this mixture to a boil, then reduce to low and add Parmesan cheese and parsley).

Turn the heat up to high and bring the mixture to a boil. Reduce heat to medium-high and allow the pasta to boil in the sauce for 12-14 minutes or until al dente. The sauce should become thick and creamy.

Add the remaining chicken broth to the pasta, stir to combine. Remove from the heat, stir in the parmesan and parsley. Serve immediately.

RECIPE TIPS:

  • If you want a more CREAMY pasta, add a bit more half and half. For LESS CREAMY, add less half and half and chicken broth if needed. 
  • For more CHEESY pasta, add ¼ cup to ½ cup more Parmesan cheese.
  • To add a bit more SPICY-NESS to this dish, add more cajun seasoning or red chili flakes. 

Cajun Alfredo pasta recipe close up image

If properly STORED in an air-tight container, this dish can last in the fridge for up to 4 days. Just REHEAT in the microwave and re-garnish with a bit more cheese and parsley. If it it too chicken, add a little more chicken broth before reheating.

Our family loved this dish. It was filling and flavorful, but not overly spicy (good for our family with little kiddos, feel free to add more heat with a pinch or two of cayenne). This one-pot wonder will definitely be a part of our regular rotation!

For more recipes, check out:

One-Pot Cajun Alfredo Pasta | lifemadesimplebakes.com

Cajun Alfredo Pasta Recipe

This one-pot cajun alfredo pasta is exploding with flavor!! It's a quick, easy, effortless meal!
4.94 from 15 votes
Pin Rate
Course: Main Course
Cuisine: American
Prep Time: 6 mins
Cook Time: 24 mins
Total Time: 30 mins
Servings: 6 servings
Calories: 507kcal
Print Recipe

Ingredients

  • 2-3 cajun-style sausages - sliced into 1/4-inch thick rounds
  • 1/2 tbsp olive oil
  • 6 oz crimini mushrooms - sliced
  • 1 small red bell pepper - diced
  • 1 small orange bell pepper - diced
  • 4 cloves garlic - minced
  • 1/4 cup white wine - (optional)
  • 3 1/4 cup low-sodium chicken broth - divided
  • 2 cup half and half
  • 1 tbsp cajun seasoning*
  • 1 tsp kosher sea salt
  • 1 tsp ground black pepper
  • 1/2 tsp garlic powder
  • 12 oz pasta - (bowtie, fusili, penne)
  • 1/4 cup parmesan cheese - grated
  • 1 tbsp fresh parsley - roughly chopped

Instructions

  • In a large pot over medium heat, add the sausage and cook until lightly browned on both sides. Add the olive oil. When the oil is hot, add the mushrooms and cook just until browned. Add the bell peppers and sauté until soft, then add the garlic and cook until fragrant (taking care not to brown). Pour in the wine and deglaze the pan. Using a firm spatula or whisk, remove any browned bits from the bottom of the pan. When the wine has reduced by half, add 3 cups of the chicken broth, half and half, cajun seasoning, salt, pepper, garlic powder and pasta. Turn the heat up to high and bring the mixture to a boil. Reduce heat to medium-high and allow the pasta boil in the sauce for 12-14 minutes or until al dente. The sauce should become thick and creamy. Add the remaining chicken broth to the pasta, stir to combine. Remove from the heat, stir in the parmesan and parsley. Serve immediately.

Notes

*If possible, try using a seasoning with low sodium, or reduce salt to 1/2 teaspoon.

Nutrition

Serving: 6g | Calories: 507kcal | Carbohydrates: 52g | Protein: 21g | Fat: 23g | Saturated Fat: 10g | Cholesterol: 60mg | Sodium: 774mg | Potassium: 655mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1730IU | Vitamin C: 34mg | Calcium: 166mg | Iron: 2mg

Like this Recipe?

Pin it now!

Pin It Now0Pin It Now0

Shop Online

Lil' Luna Products

See All Products

Want more inspiration?

More Recipes You'll Love

Tuscan Lentil Soup

Total Time: 45 minutes
4.92 from 23 votes

Veggie Loaded Lentil Soup

Total Time: 1 hour 40 minutes
4.75 from 32 votes

Instant Pot Lentil Soup

Total Time: 18 minutes
5 from 3 votes

Instant Pot Taco Soup

Total Time: 35 minutes
5 from 2 votes

Chicken Stew

Total Time: 55 minutes
5 from 4 votes

About the Author

Natalie

Wife, mother, baker and photographer. Recipe developer & author of Life Made Simple. A self-professed peanut butter lover and fond of anything that involves pumpkin, cookie dough, or sprinkles

Join the Conversation

Rate and Comment

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Comments:

      1. 5 stars
        Great and easy! Used “ Slap yo mama” Cajun seasoning which is very hot, so cut the amount of Cajun seasoning by half. Still very hot!

  1. Well, it’s 10 AM and I’m already ready for dinner after seeing this. I love love love cajun pasta, and this is the perfect quick and easy way to do it! I’ve gotta try this one soon!

  2. My wife and I enjoyed your recipe very much. I think it will be a “regular” now in our recipes. It’s very flavorful. There is no cajun style sausage here in laredo, texas where i buy grocery. So i just used normal smoked sausage. Then I put a lot of “cajun seasoning” when I was browning the sausage and throughout the cooking, tasting every now and then until I thought it was good. The cajun seasoning I used is also just from a recipe I found on the internet, I can’t remember where.

  3. This was really good! We loved it and will add it to our list of easy weeknight meals!
    The only thing I was careful about was adding salt. Lots of Cajun seasonings have so much salt in them, that extra may not be necessary.
    Thanks for an awesome recipe, I will be watching for more good ones.

  4. Any tips for reheating? I want to make this for weekly lunches and pasta with that kind of sauce always end up drinking all of it when reheating. I usually compensate by keeping some of the sauce in a separate container to add it after the reheating but in that case what would you do? Thanks 🙂

    1. You know, we usually reheat it without any problems. I’d say the best thing to do would be not to overcook your pasta, and to add a splash of water or cream to the pasta when you reheat it. Hope that helps!

      1. You are right. I just tried it and it reheats surprisingly well. I didn’t add anything because I wanted to see how it would turn out but I may try with a bit of cream tomorrow 🙂
        For the info, if anyone doesn’t have cream, I made the recipe with about 5/6 full fat milk and 1/6 regular cream cheese. It turned out great. I would make it again anytime.

  5. My husband, who loves spicy food, says this is his favorite dish I’ve ever cooked! We all absolutely loved it! Delicious!!

  6. 5 stars
    Wow! This was so easy! I thought for sure it wouldn’t set up right without making a roux, and boy was I wrong! Delicious! This is a real crowd pleaser!

  7. 5 stars
    Absolutely delicious and so easy to throw together! I’m making it again tonight and plan to try rotisserie chicken in place of the sausage. Thanks for the incredible recipe!!!