Creamy Cajun Chicken & Sausage Alfredo Pasta
Creamy Cajun Chicken & Sausage Alfredo Pasta
This recipe essentially combines two of my older recipes into one amazingly creamy Cajun dish with some Hatch Green Chiles, Sausages, & Cajun Blackened Chicken. I’ve been making my own noodles at home these days and it improves every pasta. I suggest you give it a shot. It’s much easier than you think.
1 Large Chicken Breasts cut into strips or pieces
1/2 Cup Cajun Spices Mix* (or more, enough to blacken the Chicken with)
Dash Liquid Smoke
Fettuccini Noodles
4 oz Andouille Sausage sliced
3 Tbs Butter &
2 Tbs Butter
1/4 White Onion sliced thinly
1/4 Red Bell Pepper sliced
1/3 Green Bell Pepper sliced
1/2 Jalapeño halved and sliced
1/4 Cup Celery diced
2 Cloves Garlic minced
1/4 Cup Sun-Dried Tomatoes chopped
1 Cup Hatch Green Chiles diced
1/4 Cup White Wine
3/4 Cups Heavy Cream (or Half’n’half)
1/4 Cup Parmesan grated
1/4 Cup Gouda or Pepperjack or Mozzarella Cheese shredded
1/4 Tsp Salt
1/4 Tsp Black Pepper
1 Tsp Italian Seasoning
1/2 or More Tbs Cajun Seasoning*
First step is to cut the Chicken and throw it into a bowl. Then in the same bowl throw the Cajun Spices Mix and a Dash of Liquid Smoke, cover it all, and marinade it for however long you want in the fridge.
The next step is to begin making the Pasta by boiling the water and adding some salt. Here’s a trick I use though: I make the one cup of Chicken Stock by boiling the Better than Bouillon. I then pour that one cup of Stock into a bowl and I refill that same pot that has a little of the stock remnants and I get more water boiling. I then throw in my homemade pasta noodles into it for about 2 minutes since they need less time than the boxed kind.
Now, take a big skillet and a medium skillet and throw the 3 Tbs Butter and some Olive Oil if you’d like into the big one and the 2 Tbs of Butter into the small one and turn them up to medium.
You’ll want to cook the Blackened Chicken on the big skillet.
You’ll want to simultaneously cook the White Onions, Red Bell, Green Bell, Jalapeño, & Celery in the medium skillet.
When the Chicken’s done, place them on a plate to cool so you can tear em apart with your hands to the desired shredded chicken size. You’ll then want to scrape the bottom of the skillet with a wooden spatula and throw in the sliced Andouille Sausage and cook them too.
In the medium skillet, when the Onions & Peppers have softened, throw in the Garlic and the chopped Sun Dried Tomatoes and stir and cook for a bit more.
When the Sausages are done in the big skillet, place them into a bowl.
In that big skillet that is still hot and on, pour in the wine and it’ll sizzle hardcore. Scrape the bottom of that skillet! Then add the Cream and the 1 Cup of Stock and let that skillet reduce by half while stirring occasionally on low heat.
After a few minutes of cooking the Sun Dried Tomatoes in the medium skillet, toss in the Green Chiles and stir and cook for a bit. When they’re all incorporated and done cooking, you can take them out and place them into the bowl with the Sausages. Turn the medium skillet eye off, it’s done.
While the sauce is cooking down, shred the Chicken.
When it’s cooked down, add the Cheeses and the Italian Seasoning and extra Cajun Seasoning and any other goodies you want to add and stir and melt the Cheese.
Once the Cheese is melted, add the shredded Chicken and the bowl with the Sausages, Onions, & Peppers. And don’t forget the noodles!
Now stir and combine everything reeeeeeeal nice.
There you have it! Enjoy!
*I know I’ve given the definition of Cajun Seasoning before and that is still the case with this but with a slight difference. This Cajun Concoction requires a bit more of the spicy side of the Cajun Seasoning. So here’s the Cajun Spices Mix for this Recipe: 2 Tbs Smoked Paprika, 2 Tsp Cayenne, 1 Tbs Onion Powder, 1 Tbs Garlic Powder, 1 Tbs Salt, 1 Tbs Pepper, 1 Tsp Dried Basil, 1 Tsp Dried Oregano, and 1 Tsp Thyme.
