Cajun Alfredo Recipe
Cavatappi noodles, blackened chicken, Andiulle sausage, onions, mushrooms & creamy cajun alfredo sauce. Served with Garlic toast
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Pasta and Proteins
Vegetables
Sauce
For Serving
Method
Cooking the Pasta
- 1
Cook Cavatappi Noodles
In a large pot of boiling salted water, cook the cavatappi noodles according to the package instructions until al dente. Drain and set aside.
Preparing the Proteins
- 2
Cook Blackened Chicken
Season the chicken breasts with Cajun seasoning and blacken them in a skillet over medium-high heat until fully cooked (about 6-7 minutes per side). Remove from skillet and let rest before slicing.
- 3
Cook Andouille Sausage
In the same skillet, add sliced Andouille sausage and cook until browned, about 4-5 minutes. Remove and set aside.
Making the Sauce
- 4
Prepare the Alfredo Sauce
In the same skillet, melt the butter over medium heat. Add minced garlic and sauté for about 1 minute until fragrant. Pour in the heavy cream and bring to a simmer. Stir in the Parmesan cheese, Cajun seasoning, and season with salt and black pepper to taste. Cook until the sauce thickens slightly, about 3-5 minutes.
Combining Ingredients
- 5
Combine Everything
Add the cooked cavatappi noodles, sliced blackened chicken, and Andouille sausage to the skillet with the Alfredo sauce. Toss until all ingredients are well coated in the sauce and heated through.
Serving
- 6
Serve with Garlic Bread
Serve the Cajun Alfredo hot, garnished with additional Parmesan if desired, alongside slices of garlic bread.