Cajun Chicken Sausage Alfredo Pasta

Cajun Chicken Sausage Alfredo Pasta

4.5 of 5 (2)
member ratings
Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 446.9
  • Total Fat: 20.7 g
  • Cholesterol: 53.5 mg
  • Sodium: 1,005.2 mg
  • Total Carbs: 39.3 g
  • Dietary Fiber: 1.9 g
  • Protein: 26.0 g

View full nutritional breakdown of Cajun Chicken Sausage Alfredo Pasta calories by ingredient


Very good and plenty of leftovers Very good and plenty of leftovers
Number of Servings: 10


    4 tbsp Canola Oil
    16 ounces Chicken Breast (cooked), no skin, roasted
    0.5 tsp Coarse Kosher Salt, Morton (by DJARTIST)
    1 tsp Pepper, black
    6 serving Johnsonville New Orleans Andouille Sausage 1 link (by IRVINGMOM)
    4 cloves Garlic
    4 cup Campbell's low sodium chicken broth
    16 oz Barilla Pasta, Penne
    4.5 tsp Seasoning, Tony Chachere's, The Original Creole Seasoning (1/4 tsp, 1g) (by SPARKYWATSON)
    1 cup Parsley
    12 tsp Kraft grated parmesean cheese
    2.75 cup Milk, nonfat (skim milk)


For leftovers, reheat slowly over a low flame and add more chicken broth and cream as needed to keep sauce from separating.


1. Start with a large covered cooking pot.
2. Season chicken with salt and pepper and brown in olive oil over medium high heat.
3. Add sausage and continue to cook until lightly browned.
4. Stir in garlic and cook for for about two minutes.
5. Add chicken broth, heavy cream, dried pasta and cajun seasoning to pot.
6. Stir together and bring to a simmer over medium high heat.
7. Reduce heat to low and let cook covered for 15-20 minutes, or until pasta is tender.
8. Remove pot from heat and stir in parmesan cheese.
9. Stir in chopped parsley and sprinkle with additional cajun seasoning to taste.

Serving Size: 9 Servings

Member Ratings For This Recipe

  • no profile photo

    Very Good
    great - 9/5/17

  • no profile photo

    Looks good. - 9/4/17

  • no profile photo

    Not exactly sure what I made was this recipe but it certainly gave me a brilliant start. I precooked the pasta, (thus omitting the chicken stock)made the chicken and sausage in a large frying pan with the garlic (skipping the salt) added two small cans of drained mushrooms and a can of cream of mush - 5/6/17