Cajun Alfredo Pasta Recipe
This one-pot cajun alfredo pasta is exploding with flavor!! It's a quick, easy, effortless meal!
Servings: 6 servings
Calories: 507kcal
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: 6serving | 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