All you need is one pot and 30 minutes to make this delicious Cajun Alfredo Pasta! Flavorful pasta packed with sausage and veggies, it’s your new favorite weeknight meal!
This Cajun Alfredo Pasta is the perfect blend of creamy comfort and bold, smoky spice. Tender pasta is coated in a rich, velvety Alfredo sauce infused with Cajun seasoning that everyone will enjoy. It’s also packed with Cajun sausage and fresh veggies to create a filling, well rounded meal. The best part is you only need one pot and 30 minutes to put this beautiful dish together!
For more Cajun recipes you have to check out my Cajun Crab Dip, Cajun Chicken Pasta, and 30 Minute Cajun Chicken and Rice Skillet.
Table of Contents
Recipe Ingredients
Cajun-Style Sausage – Sliced into rounds for a bold, smoky flavor.
Low-Sodium Chicken Broth – Helps thin the sauce while adding a savory base. Regular broth works as well, just be sure to adjust the salt to taste.
Half and Half – Makes the sauce rich and creamy without being too heavy.
For a full list of ingredients and amounts, see the recipe card below.
Variations
Protein Options – I went with sausage for extra flavor, but you can easily use chicken if that’s more your style. I used Aidells Cajun Style Andouille, but feel free to grab your favorite brand. Shrimp is also a great option if you want to mix things up, or you can totally go meatless and skip the protein for a veggie-friendly twist!
Cheesy Pasta – For a cheesier pasta, stir in an extra ¼ to ½ cup of Parmesan cheese. You can also add mozzarella or sharp cheddar. You can never have too much cheese, right?
Add Some Spice – If you want to kick up the spiciness, just add more Cajun seasoning or a sprinkle of red chili flakes.
How to Make Cajun Alfredo Pasta
Step 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.
Step 2: Add the bell peppers and sauté until soft, then add the garlic and cook until fragrant, taking care not to brown.
Step 3: 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.
Step 4: 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 and stir to combine.
Step 5: Remove from the heat, stir in the parmesan and parsley. Serve immediately.
Expert Tips
Reserve Pasta Water – Always save some of that pasta cooking water before draining. It’s packed with starch and can be added to your sauce to help it cling to the pasta perfectly.
Sear the Sausage First – Before you toss in the other ingredients, you can sear the sliced Cajun sausage until it’s nicely browned if you prefer.
FAQs
I prefer short pasta like bowtie or penne since they hold onto the sauce well, but long pasta like fettuccine or your favorite pasta works too. It really depends on what you have available!
You can grab a store-bought Cajun seasoning for convenience, or make your own! Just blend paprika, cayenne pepper, onion powder, garlic powder, black pepper, and oregano. Both taste great!
Storage Info
If you STORE this Cajun Alfredo Pasta in an airtight container, it can last in the fridge for up to 4 days.
When you’re ready to enjoy it again, simply REHEAT in the microwave and sprinkle on a little extra cheese and parsley. If it’s thickened up too much, add a splash of broth or water before warming it up.
Cajun Alfredo Pasta Recipe
Ingredients
- 2-3 Cajun-style sausages - sliced into 1/4-inch thick rounds
- 1/2 tbsp olive oil
- 6 oz Cremini 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, fusilli, 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 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 and stir to combine.
- Remove from the heat, stir in the parmesan and parsley. Serve immediately.
This Cajun Alfredo tasted garlicky, peppery, and rich with a sauce that coated every bite of pasta. Delicious.
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!!!
That would be just as good! I am happy you like it! Thank you!
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!