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cajun chicken & andoulille alfredo sauce ovr pasta

(3 ratings)
Recipe by
Diane Atherton

Without a doubt, Cajun at it's best!! I'm not sure you could find better in a fine Restaurant. I would definitely consider this dish when entertaining. Another inspired dish from Southern Living. Hope you enjoy as much as I did!

(3 ratings)
yield 6 serving(s)
prep time 25 Min
cook time 30 Min
method Stove Top

Ingredients For cajun chicken & andoulille alfredo sauce ovr pasta

  • 3 c
    chicken breast, cooked and cut up in bite size pieces
  • 1/2 lb
    andouille sausage
  • 1/2 c
  • 1 md
    onion, chopped
  • 1 sm
    bell pepper, chopped
  • 4
    ribs of celery, chopped (about 1 cup)
  • 4 clove
    garlic, minced
  • 1 1/2 Tbsp
    cajun seasoning
  • 3 Tbsp
    all purpose flour
  • 2 c
    chicken broth
  • 1 1/2 c
    heavy cream
  • 6 oz
    pasteurized prepared cheese product, cubed (i used velveeta)
  • 3/4 c
    chopped green onion
  • 1/3 c
    grated parmesan cheese
  • 3 Tbsp
    chopped fresh parsley
  • 1
    (12-ounce) package fettuccine, cooked by directions

How To Make cajun chicken & andoulille alfredo sauce ovr pasta

  • 1
    Prepare chicken, cut up into bite size pieces; set aside. IF USING SHRIMP: Peel shrimp, and devein, if desired. Set aside.
  • 2
    Cook sausage in a large Dutch oven over medium heat 10 minutes or until browned; remove sausage, and drain, reserving 1 tablespoon drippings in Dutch oven. Set sausage aside.
  • 3
    Melt butter in drippings in Dutch oven over medium heat. Add chicken and cook 5 minutes or just until it starts to brown; remove and keep warm. IF USING SHRIMP: Cook over medium heat just until shrimp turns pink, about 5 minutes; remove from heat and keep warm.
  • 4
    Add onion and next 3 ingredients; cook, stirring constantly, over medium heat 10 minutes. Stir in Cajun seasoning and flour. Cook over medium heat, 1 minute, stirring constantly. Gradually stir in chicken broth. Bring to a boil over medium-high heat, stirring occasionally. Boil 1 minute. Reduce heat to medium-low, and stir in heavy cream; cook over medium-low heat 8 minutes or until mixture simmers. Add pasteurized cheese cubes, sausage, and chicken (OR SHRIMP IN PLACE OF CHICKEN), stirring until cheese melts.
  • 5
    Stir in chopped green onions, Parmesan cheese, and chopped fresh parsley. Serve over hot cooked fettuccine.
  • 6
    NOTE: this freezes well! When reheating, reheat on a LOW heat.

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