Prep Time: 5 mins | Cook Time: 15 mins | Total Time: 20 mins | Yield: 10 Servings
Noodles, chicken, sausage, and a rich sauce! You will surely love this One Pot Cajun Chicken Alfredo! In just 20 minutes, dinner is served. Enjoy!
Ingredients:
1 qt. low-sodium chicken broth
2 1/2 c heavy cream
14 ounces of smoked sausage, sliced on the diagonal
4 tbsp olive oil
1 lb. penne pasta, uncooked
1/2 tsp of kosher salt
freshly ground black to taste
1 lb. chicken, cut into bite-sized pieces
1 1/2 tbsp Cajun seasoning, plus more to taste
pepper
4 cloves garlic, minced
Italian Parsley garnish
4 ounces of parmesan cheese, freshly shredded, more as needed
Directions:
Place a large pot on the stove and turn the heat to medium-high. Add olive oil and allow it to become hot.
Sprinkle salt and pepper over the chicken pieces, then toss to coat.
Add the chicken pieces into the pot, then sear each side for a few minutes until they turn golden brown. Transfer them onto a clean plate.
Add the sausage into the same skillet, then cook for a few minutes until brown.
Add the garlic and sauté for about a minute or just until aromatic.
Stir in the Cajun seasoning, chicken broth, dried pasta, and heavy cream until well blended. Simmer the mixture for a few minutes.
Cover the pot, then turn the heat down to low and cook for another 15 minutes or until the noodles are al dente.
Turn off the heat, then add the Parmesan cheese and stir right away until melted completely and well incorporated.
Add the freshly chopped parsley and stir until well blended. Season with a bit more Cajun seasoning. Dish out!
Serve and enjoy!
Notes:
I highly recommend using heavy cream for this recipe.
Make sure to use freshly shredded Parmesan cheese for the best flavor!
Place any leftovers in an airtight container, then put them in the fridge. Reheat for a few minutes before serving again.
Nutrition Facts:
Calories 654 Calories from Fat 414 Fat 46g71% Saturated Fat 21g131% Cholesterol 134mg45% Sodium 704mg31% Potassium 383mg11% Carbohydrates 39g13% Fiber 2g8% Sugar 2g2% Protein 22g44% Vitamin A 1511IU30% Vitamin C 1mg1% Calcium 196mg20% Iron 2mg11%
Ingredients
- 1 qt. low-sodium chicken broth
- 2 1/2 c heavy cream
- 14 ounces of smoked sausage, sliced on the diagonal
- 4 tbsp olive oil
- 1 lb. penne pasta, uncooked
- 1/2 tsp of kosher salt
- freshly ground black to taste
- 1 lb. chicken, cut into bite-sized pieces
- 1 1/2 tbsp Cajun seasoning, plus more to taste
- pepper
- 4 cloves garlic, minced
- Italian Parsley garnish
- 4 ounces of parmesan cheese, freshly shredded, more as needed
Instructions
Place a large pot on the stove and turn the heat to medium-high. Add olive oil and allow it to become hot.
Sprinkle salt and pepper over the chicken pieces, then toss to coat.
Add the chicken pieces into the pot, then sear each side for a few minutes until they turn golden brown. Transfer them onto a clean plate.
Add the sausage into the same skillet, then cook for a few minutes until brown.
Add the garlic and sauté for about a minute or just until aromatic.
Stir in the Cajun seasoning, chicken broth, dried pasta, and heavy cream until well blended. Simmer the mixture for a few minutes.
Cover the pot, then turn the heat down to low and cook for another 15 minutes or until the noodles are al dente.
Turn off the heat, then add the Parmesan cheese and stir right away until melted completely and well incorporated.
Add the freshly chopped parsley and stir until well blended. Season with a bit more Cajun seasoning. Dish out!
Serve and enjoy!
Notes
I highly recommend using heavy cream for this recipe. Make sure to use freshly shredded Parmesan cheese for the best flavor! Place any leftovers in an airtight container, then put them in the fridge. Reheat for a few minutes before serving again.
