Alfredo sauce was invented in 1914 Rome for pregnant women—adding Cajun spice would've scandalized Italian purists.
Cajun Chicken and Smoked Sausage Alfredo
Whip up a flavor-packed Cajun Chicken and Smoked Sausage Alfredo in just under 30 minutes! This creamy pasta dish comes alive with zesty spices, tender chicken, and smoky sausage, creating a perfect harmony of taste and texture. Get ready to indulge in a comforting meal that’s quick, satisfying, and sure to impress!
Prep
15
min
Cook
30
min
Serves
4
people
Level
beginner
📝 Ingredients
Serves 4🥬Fresh Produce(1)
- fresh parsleyoptional
🥩Meat & Seafood(2)
- 1 pound of chicken tenderloins (454 g)
- 1 pound of smoked sausage (454 g)
🥛Dairy & Eggs(3)
- 1 stick of salted butter
- 2 cups of heavy whipping cream (480 ml)
- 1 cup of grated Parmesan cheese (240 ml)
🫙Pantry Staples(1)
- 1 pound of pasta (454 g)
🧂Spices & Seasonings(4)
- black pepper
- Britz Cooking Cajun Seasoning
- garlic powder
- paprika
👨🍳 Instructions
- 1
Chop up 1 pound of smoked sausage.
- 2
Cut up 1 pound of chicken tenderloins into bite-sized pieces and season with Cajun seasoning, black pepper, garlic powder, and paprika.
- 3
Brown the sausage in a pan, then remove it and add the chicken.
- 4
Cook the chicken for about 3 minutes on each side or until cooked through.
- 5
Set the chicken aside and start on the Alfredo sauce.
- 6
Add 1 stick of salted butter and 2 cups of heavy whipping cream to the pan.
- 7
When it starts to bubble, pour in 1 cup of grated Parmesan cheese and whisk until combined.
- 8
Cut the heat and add 1 pound of penne pasta, mixing well.
- 9
Add the chicken and sausage back into the pan and mix.
- 10
Top with fresh parsley and serve with salad and breadsticks.
💡 Pro Tips
- ✓Brown the smoked sausage at medium-high heat (375-400°F surface temp) for 2-3 minutes per side to develop Maillard reactions that create complex smoky-sweet flavors before the chicken absorbs them.technique375-400°F surface temp
- ✓Season chicken pieces 15-20 minutes before cooking to allow salt in Cajun seasoning to penetrate 1/8 inch deep via osmosis, creating more evenly seasoned meat.timing15-20 minutes
- ✓Heat your heavy cream to exactly 180-185°F before adding Parmesan to prevent the proteins from seizing and creating a grainy sauce instead of smooth emulsion.technique180-185°F
- ✓Reserve 1 cup of starchy pasta water before draining because the dissolved starches act as a natural emulsifier, helping bind the Alfredo sauce to pasta at a 3:1 cream-to-pasta-water ratio.ingredient3:1 ratio
- ✓Add Parmesan cheese off heat and whisk constantly in a figure-8 pattern to prevent proteins from coagulating above 160°F, which would break your sauce.technique160°F maximum
Share this recipe
Prep
15
min
Cook
30
min
Serves
4
people
Level
beginner
Share this recipe
Alfredo sauce was invented in 1914 Rome for pregnant women—adding Cajun spice would've scandalized Italian purists.
Cajun Chicken and Smoked Sausage Alfredo
Whip up a flavor-packed Cajun Chicken and Smoked Sausage Alfredo in just under 30 minutes! This creamy pasta dish comes alive with zesty spices, tender chicken, and smoky sausage, creating a perfect harmony of taste and texture. Get ready to indulge in a comforting meal that’s quick, satisfying, and sure to impress!
📝 Ingredients
Serves 4🥬Fresh Produce(1)
- fresh parsleyoptional
🥩Meat & Seafood(2)
- 1 pound of chicken tenderloins (454 g)
- 1 pound of smoked sausage (454 g)
🥛Dairy & Eggs(3)
- 1 stick of salted butter
- 2 cups of heavy whipping cream (480 ml)
- 1 cup of grated Parmesan cheese (240 ml)
🫙Pantry Staples(1)
- 1 pound of pasta (454 g)
🧂Spices & Seasonings(4)
- black pepper
- Britz Cooking Cajun Seasoning
- garlic powder
- paprika
👨🍳 Instructions
- 1
Chop up 1 pound of smoked sausage.
- 2
Cut up 1 pound of chicken tenderloins into bite-sized pieces and season with Cajun seasoning, black pepper, garlic powder, and paprika.
- 3
Brown the sausage in a pan, then remove it and add the chicken.
- 4
Cook the chicken for about 3 minutes on each side or until cooked through.
- 5
Set the chicken aside and start on the Alfredo sauce.
- 6
Add 1 stick of salted butter and 2 cups of heavy whipping cream to the pan.
- 7
When it starts to bubble, pour in 1 cup of grated Parmesan cheese and whisk until combined.
- 8
Cut the heat and add 1 pound of penne pasta, mixing well.
- 9
Add the chicken and sausage back into the pan and mix.
- 10
Top with fresh parsley and serve with salad and breadsticks.
💡 Pro Tips
- ✓Brown the smoked sausage at medium-high heat (375-400°F surface temp) for 2-3 minutes per side to develop Maillard reactions that create complex smoky-sweet flavors before the chicken absorbs them.technique375-400°F surface temp
- ✓Season chicken pieces 15-20 minutes before cooking to allow salt in Cajun seasoning to penetrate 1/8 inch deep via osmosis, creating more evenly seasoned meat.timing15-20 minutes
- ✓Heat your heavy cream to exactly 180-185°F before adding Parmesan to prevent the proteins from seizing and creating a grainy sauce instead of smooth emulsion.technique180-185°F
- ✓Reserve 1 cup of starchy pasta water before draining because the dissolved starches act as a natural emulsifier, helping bind the Alfredo sauce to pasta at a 3:1 cream-to-pasta-water ratio.ingredient3:1 ratio
- ✓Add Parmesan cheese off heat and whisk constantly in a figure-8 pattern to prevent proteins from coagulating above 160°F, which would break your sauce.technique160°F maximum