You know those meals where every bite feels like a celebration? This Creamy Cajun Chicken Sausage Alfredo is exactly that—it’s like Mardi Gras in a bowl! Bursting with spicy goodness and a creamy sauce that clings to every piece of pasta, it’s a dish that’s somehow both comforting and thrilling. I stumbled upon this recipe after a friend raved about it during a Zoom catch-up—talk about turning virtual hangout chatter into a must-try culinary adventure.
Steps
- Boil a large pot of salted water over medium-high heat. Cook the pasta until it’s al dente, following package instructions, which usually takes about 8-10 minutes. Reserve one cup of the pasta water before draining the rest, then set the pasta aside.
- Season the chicken pieces evenly with salt, garlic powder, onion powder, paprika, and black pepper. In a large skillet over medium heat, add olive oil and cook the chicken cubes for 10-15 minutes, flipping halfway through, until golden brown and cooked thoroughly.
- Add the smoked sausage to the skillet and cook for an additional 2-3 minutes until heated through. Remove the chicken and sausage from the skillet and keep them warm by tenting with aluminum foil.
- In the same skillet, melt the butter over medium heat. Sauté the garlic for about 1 minute, then add heavy cream, cajun seasoning, salt, pepper, and crushed red pepper, stirring to mix well.
- Heat the sauce mixture until it reaches a slow rolling boil, then reduce the heat and let it gently boil for 6-8 minutes until it thickens. Stir in the parmesan cheese until it melts completely.
- Add the cooked pasta, chicken, and sausage back into the skillet, stirring to ensure everything is well coated in the sauce. Use reserved pasta water to adjust the sauce’s consistency if necessary.
- Once everything is heated through, garnish the dish with parsley. Serve immediately while hot.
Ingredients
- 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
- 1 tablespoon olive oil
- ½ teaspoon kosher salt
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon paprika
- ¼ teaspoon black pepper
- 1 ring (13.5 ounces) smoked sausage or kielbasa, sliced into ¼-inch pieces
- ¼ cup (½ stick / 57 g) unsalted butter
- 2 cups (476 g) heavy cream
- 1 tablespoon minced garlic
- 1 tablespoon Cajun seasoning
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- ¼ teaspoon crushed red pepper
- 1 cup (100 g) grated parmesan cheese
- Salt, to taste
- Parsley, for garnish
FAQ
- Can I use a different type of pasta instead of fettuccine?
- Absolutely! While fettuccine is ideal for its ability to hold the sauce, you can substitute it with any pasta you have on hand or even try homemade pasta. Just ensure to reserve some pasta water to help bind the sauce.
- What can I substitute for smoked sausage in the recipe?
- If you don’t have smoked sausage, you can use alternatives like turkey sausage, chorizo, or Polish kielbasa. These will offer different flavors but still complement the dish well.
- Why is it important to reserve pasta water for this recipe?
- Reserving pasta water helps to enhance the flavor and allows the sauce to bind better with the noodles, ensuring a more cohesive and flavorful dish.
- How should I store leftovers of Cajun Chicken and Sausage Alfredo?
- Let the dish cool to room temperature before storing it in an airtight container in the refrigerator. It can be kept for up to 3-4 days. Reheat using a microwave or on the stovetop over low heat.
- What side dishes pair well with Cajun Chicken and Sausage Alfredo?
- This dish pairs beautifully with garlic knots, a wedge salad, roasted vegetables like green beans or asparagus, coleslaw, cornbread, or dinner rolls.
Tips
- Uniform Chicken Pieces: Cut the chicken into evenly sized cubes to ensure they cook at the same rate. This prevents some pieces from being undercooked while others may dry out.
- Reserve Pasta Water: Save about a cup of the pasta water before draining the noodles. This starchy water can be used to adjust the sauce’s consistency and help it adhere better to the pasta.
- Customize Seasoning: Feel free to adjust the Cajun seasoning and red pepper flakes based on your heat preference. You can add more for an extra kick or reduce them for a milder flavor.
- Storage and Reheating: Store leftovers in an airtight container in the fridge for up to 3-4 days. Reheat gently on the stovetop or in the microwave to avoid drying out the dish.
Equipment
- Large Skillet: A large skillet is essential for cooking the chicken, sausage, and Alfredo sauce.
- Meat Thermometer: Useful for ensuring the chicken is cooked to the correct internal temperature of 165°F.
- Pasta Pot with Strainer: A large pot to boil pasta and a strainer to drain it efficiently.
