One Pot Cajun Chicken Alfredo

A rich and creamy Cajun-inspired pasta featuring tender seasoned chicken, smoky sausage, and penne pasta simmered together in a flavorful garlic Parmesan cream sauce. This hearty one-pot dinner combines the bold flavors of Louisiana cooking with the comforting richness of Italian Alfredo.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Heat 4 tablespoons of olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Season 1 pound of bite-sized chicken pieces with 1/2 teaspoon kosher salt and freshly ground black pepper. Add the chicken to the hot oil and cook until lightly browned on all sides.

Step 2

Add 14 ounces of diagonally sliced smoked sausage to the pot with the chicken. Continue cooking for 2–3 minutes, stirring occasionally, until the sausage is lightly browned.

Step 3

Add 4 cloves of minced garlic and cook for approximately 1–2 minutes, stirring frequently, until fragrant. Be careful not to burn the garlic.

Step 4

Pour in 4 cups of low-sodium chicken broth and 2 1/2 cups of heavy cream. Add 1 pound of uncooked penne pasta and 1 1/2 tablespoons of Cajun seasoning. Stir thoroughly to combine, ensuring the pasta is mostly submerged in the liquid.

Step 5

Bring the mixture to a gentle simmer over medium-high heat, stirring occasionally. Reduce the heat to low, cover the pot, and simmer for 15–20 minutes, stirring occasionally to prevent sticking, until the pasta is tender and the chicken is fully cooked to an internal temperature of 165°F.

Step 6

Remove the pot from the heat and gradually stir in 4 ounces of freshly shredded Parmesan cheese until melted and the sauce is smooth and creamy. Allow the pasta to rest for 2–3 minutes to thicken slightly. Garnish with freshly chopped Italian parsley and additional Cajun seasoning to taste before serving.