Cajun Chicken & Andoulille Alfredo Sauce Ovr Pasta

6
Diane Atherton

By
@DeeDee2011

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!

Rating:

★★★★★ 3 votes

Comments:
Serves:
6
Prep:
25 Min
Cook:
30 Min
Method:
Stove Top

Ingredients

  • 3 c
    chicken breast, cooked and cut up in bite size pieces
  • NOTE: YOU CAN USE 1 POUND UNPEELED MEDIUM SIZED SHRIMP IN PLACE OF CHICKEN

  • 1/2 lb
    andouille sausage
  • 1/2 c
    butter
  • 1 medium
    onion, chopped
  • 1 small
    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

Step-by-Step

  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.

Printable Recipe Card

About Cajun Chicken & Andoulille Alfredo Sauce Ovr Pasta

Course/Dish: Chicken Fish Pasta
Main Ingredient: Chicken
Regional Style: Cajun/Creole
Hashtag: #cajun



Show 48 Comments & Reviews

Who Invented the Hot Fudge Sundae?

Who Invented the Hot Fudge Sundae?


Thick and rich, hot fudge sauce turns ordinary vanilla ice cream into something magical. Cold vanilla ice cream gets slightly melted from the hot fudge and topped with whipped cream and a maraschino cherry. It’s a classic and easy dessert. But what’s the history of the hot fudge sundae and who invented it? Before we […]

17 No-Bake Dessert Recipes To Make Summer Sweeter

17 No-Bake Dessert Recipes To Make Summer Sweeter


No-bake desserts are always worth having handy. They’re made with few ingredients and come together in a snap. When it’s hot outside and turning on the oven is not an option, they’re essential. Not a great baker? No problem! These 17 no-bake dessert recipes will make you look like a dessert pro and are guaranteed […]

A Week’s Worth of Go-To Summer Dinner Menus

A Week’s Worth of Go-To Summer Dinner Menus


Looking for dinner inspiration? We’re here for you! Check out our week’s worth of summer dinner menus that are family tested and approved. From Meatless Monday to Taco Tuesday to Sunday night supper, we have summer favorites that you’re going to love.