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 1/4 cup to 1/2 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:

5.0 from 6 reviews
One-Pot Cajun Alfredo Pasta | 30 Minute Meal
 
Prep time
Cook time
Total time
 
This one-pot cajun alfredo pasta is exploding with flavor!! It's a quick, easy, effortless meal!
Author:
Yield: 6-8 servings
Ingredients
  • 2-3 cajun style sausages, sliced into ¼-inch thick rounds (Aidell's Cajun Style Andouille)
  • ½ tbsp. olive oil
  • 6 oz. crimini mushrooms, sliced
  • 1 small red bell pepper, diced
  • 1 small orange bell pepper, diced
  • 4 cloves garlic, minced
  • ¼ c. white wine (optional)
  • 3¼ c. low-sodium chicken broth, divided
  • 2 c. half and half
  • 1 tbsp. cajun seasoning*
  • 1 tsp. kosher sea salt
  • 1 tsp. ground black pepper
  • ½ tsp. garlic powder
  • 12 oz. pasta (bowtie, fusilli, penne)
  • ¼ c. grated parmesan cheese
  • 1 tbsp. fresh parsley, roughly chopped
Directions
  1. 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 ½ teaspoon.


Recipe source: Life Made Simple