Cajun Alfredo Pasta Recipe

4.84 from 18 votes

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!

Prep Time6

Cook Time24

Total Time30

Course: Main Course

Cuisine: American

Servings: servings

Calories: 502kcal

Author: Andrea

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.

Notes

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

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.

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