This one-pot cajun alfredo pasta is exploding with flavor!! It's a quick, easy, effortless meal!
Course: Main Course
2-3cajun-style sausages sliced into 1/4-inch thick rounds
1smallred bell pepperdiced
1smallorange bell pepperdiced
3 1/4cuplow-sodium chicken brothdivided
2cuphalf and half
1tspkosher sea salt
1tspground black pepper
12ozpasta(bowtie, fusili, penne)
1tbspfresh parsleyroughly chopped
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.
*If possible, try using a seasoning with low sodium, or reduce salt to 1/2 teaspoon.