CAJUN FETTUCCINE ALFREDO WITH ANDOUILLE
Spice up classic fettuccine alfredo by adding bold Cajun seasonings and andouille sausage. This comforting meal comes together fast enough to enjoy on a busy weeknight, but is impressive enough to serve guests.
Provided by Valerie Bertinelli
Categories main-dish
Time 20m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Bring a large pot of salted water to a boil. Cook the fettuccine according to package directions.
- While the pasta cooks, heat the oil in a large skillet over medium-high heat. Add the sausage and cook, stirring occasionally, until golden brown on both sides, about 3 minutes. Add the scallions, celery, bell pepper, and Cajun seasoning and cook, stirring occasionally, until the vegetables are slightly softened, about 5 minutes. Add the cream and simmer until slightly thickened, about 1 minute.
- Once the pasta is cooked, transfer it directly from the boiling water into the cream sauce using tongs or a pasta fork. Sprinkle the pasta with the Parmesan and toss to combine. Add a splash of the starchy pasta water to help the sauce thicken and coat the pasta. Top with chopped parsley and serve with additional Parmesan.
ONE-POT CAJUN CHICKEN AND SAUSAGE ALFREDO PASTA
It is so simple to make and absolutely packed with flavor. Tender chunks of chicken with smoky pieces of sausage in a rich and delicious homemade Cajun-flavored Alfredo sauce.
Provided by Christine
Categories Main Dish Recipes Pasta Chicken
Time 50m
Yield 6
Number Of Ingredients 12
Steps:
- Season chicken with salt and pepper. Heat olive oil in a large, covered cooking pot over medium-high heat. Brown chicken in the hot oil, 5 to 7 minutes.
- Add sausage to the pot and continue to cook until lightly browned, about 5 minutes more. Stir in garlic and cook for about 2 minutes. Add chicken broth, heavy cream, pasta, and Cajun seasoning. Stir together and bring to a simmer over medium-high heat, about 5 minutes.
- Reduce heat to low, cover the pot, and cook until pasta is tender, 15 to 20 minutes.
- Remove the pot from heat and stir in Parmesan cheese. Stir in chopped parsley and sprinkle with additional Cajun seasoning if desired.
Nutrition Facts : Calories 723.1 calories, Carbohydrate 22.4 g, Cholesterol 163.2 mg, Fat 52.9 g, Fiber 1.1 g, Protein 38.6 g, SaturatedFat 22.1 g, Sodium 1706.5 mg, Sugar 2.6 g
CAJUN CHICKEN ALFREDO PASTA
This dish can be made two ways: 1. The easy weeknight throw together way, 2. The good for company restaurant style way. I thought this way extremely spicy, my husband thought it was perfect so, spice to taste. Serve with salad and bread! I made the cream cheese a range, I prefer it with less but have added more to cut the spiciness when making it for both of us, so taste and add as desired.
Provided by MommyMakes
Categories One Dish Meal
Time 25m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Prepare noodles according to package directions and set aside.
- Trim chicken breasts of fat and cut into bite sized pieces. (If doing restaurant style you may prefer to leave the breasts whole or cut into strips, up to you).
- Saute chicken in butter. If you are doing restaurant style us only 1-2 tbsp of butter, reserving the rest.
- Add cajun seasoning to chicken while it sautes, adding the ingredients to taste, you can always add more later.
- For family style, once chicken is cooked, stir in half and half or cream and cheeses. Bring to a low boil and stir until melted and creamy. Toss with pasta and serve!
- For restaurant style, melt remaining butter in a medium sauce pan, add half and half or cream. Melt in cheeses, stir to combine. Toss with pasta and place chicken on top.
Nutrition Facts : Calories 742.3, Fat 41.3, SaturatedFat 24.4, Cholesterol 228.3, Sodium 400.5, Carbohydrate 48.7, Fiber 2.4, Sugar 1.9, Protein 43.9
CAJUN CHICKEN ALFREDO PASTA
Make and share this Cajun Chicken Alfredo Pasta recipe from Food.com.
Provided by Cooking Creation
Categories Weeknight
Time 35m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Bring a large pot of salted water to a boil. Add the pasta and cook until al dente. Drain and toss with 1 tbsp of the olive oil. Set aside until ready to use.
- Meanwhile, make the sauce. Melt the butter in a small pan over medium heat. Stir and cook the garlic for 1 minute. Whisk in the whipping cream, milk and Parmesan cheese. Season with salt and pepper, to taste. Allow the sauce to simmer over very low heat until ready to use. Do not allow the sauce to come to a boil.
- Meanwhile, combine the breadcrumb with the 1 tbsp of the Cajun seasoning in a shallow bowl (I use a resealable bag). Coat the chicken evenly in the breadcrumb mixture.
- Heat the remaining 3 tbsp of oil in a large skillet over medium-high heat. Add the chicken and cook on both sides until the chicken is browned and cooked through, about 5 minutes per side. Drain the chicken on paper towels and set aside.
- Pour the Alfredo sauce over the cooked pasta and stir in the cooked chicken. Stir in the mozzarella cheese, the remaining 1 tbsp of the Cajun seasoning (or to taste -- start with 1 tsp at a time if you're unsure) and onion salt. Season with salt and pepper, to taste.
- Garnish with parsley.
- Enjoy!
Nutrition Facts : Calories 961.1, Fat 67, SaturatedFat 31.3, Cholesterol 211.9, Sodium 419.4, Carbohydrate 50.4, Fiber 2, Sugar 2, Protein 39
CAJUN CHICKEN AND ANDOUILLE PASTA
Make and share this Cajun Chicken and Andouille Pasta recipe from Food.com.
Provided by Beautiful6arbage
Categories Chicken Breast
Time 40m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Place chicken pieces in a medium bowl, sprinkle the cajun seasoning over and toss to coat.
- In a large, deep skillet sauté the garlic in the butter for about two minutes. Add chicken and andouille pieces. Sauté for about 4 minutes.
- Add the red and green peppers to the skillet. Cook for about 2 minutes, then add the red onion.
- Reduce heat. Add half and half, salt, pepper, garlic powder, and sun dried tomatoes. Heat through. Add basil.
- Pour over hot pasta and toss with Parmesan cheese.
Nutrition Facts : Calories 819.5, Fat 39.4, SaturatedFat 17.6, Cholesterol 138.9, Sodium 1345.2, Carbohydrate 67.3, Fiber 3.4, Sugar 4.8, Protein 46.8
JAMBALAYA PASTA WITH PENNE, CHICKEN, SHRIMP AND ANDOUILLE
Provided by Food Network
Categories main-dish
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 24
Steps:
- Fill a large, 1-gallon stock pot with a pasta insert, 3/4 full with water. Bring to a boil over high heat and season with salt to taste. Place the penne in the salted water and return to a boil, stirring occasionally. Cook the pasta until nearly al dente, 10 to 12 minutes. Drain and set aside, reserving 1 cup of the pasta cooking water.
- While the pasta cooks, set a 14-inch saute pan over medium-high heat and add 1 tablespoon of the olive oil, swirl the pan to evenly coat with the oil. Season the shrimp with 2 teaspoons of the Essence and 1/8 teaspoon salt. Place the shrimp in the pan and sear for 1 minute per side. Remove the shrimp from the pan and set aside. Add another tablespoon of the olive oil to the saute pan and season the chicken breast with 2 teaspoons of the Essence and 1/8 teaspoon of the salt. Place the chicken breast in the pan and sear for 3 minutes, turning to ensure even browning. Remove the chicken from the pan and set aside with the seared shrimp.
- Place the remaining tablespoon of olive oil in the saute pan and add the sausage, onions and bell peppers. Saute, stirring occasionally, until the sausage is lightly caramelized and the onions are translucent, about 3 minutes. Add the garlic to the pan and saute for 30 seconds. Add the chicken stock to the pan and scrape with a spoon to remove any browned bits that have formed in the bottom of the pan, about 30 seconds. Add the diced tomatoes, fresh thyme, the remaining tablespoon of Essence and 1/2 teaspoon salt and cook for 2 minutes. Add the heavy cream to the pan and cook an additional 2 minutes. Return the shrimp and chicken to the pan, as well as the nearly al dente pasta and the reserved 1 cup of pasta cooking water. Continue to cook the sauce and pasta, stirring occasionally, until the shrimp and chicken are cooked through, the pasta is al dente and most of the pasta cooking water has evaporated, about 3 minutes. Remove from the heat and add the basil and Parmesan. Toss to combine and serve while hot.
- Combine all ingredients thoroughly.
- Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch
- Published by William Morrow, 1993.
CAJUN CHICKEN ALFREDO
Steps:
- Preheat the oven to 350 degrees F.
- Dredge the chicken breasts in the blackening spice and place in a cast iron skillet over very high heat. Blacken both sides of the chicken and place in the oven for 10 minutes, or until internal temperature of chicken reaches 165 degrees F on an instant-read thermometer. Slice in strips on the bias and set aside.
- In a saute pan over medium heat, add 2 tablespoons of extra-virgin olive oil. Add garlic and lightly caramelize. Then add the sun-dried tomatoes and the chicken slices. Deglaze the pan with the white wine. Add the heavy cream, increase the heat to a simmer, and reduce the cream sauce by half.
- When the cream sauce is to desired consistency, stir in 1/2 cup Parmesan, salt, pepper, and pasta.
- Nest the pasta on large rimmed plates, pour sauce over pasta, and garnish with scallions and the remaining 1/4 cup Parmesan.
CAJUN CHICKEN ALFREDO
I love this pasta! It almost resembles Red Lobster's alfredo sauce. It's great! You can even use seafood instead or go meatless!
Provided by imshadi
Categories Sauces
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Place chicken and Cajun seasoning in a bowl or resealable plastic bag, toss or shake to coat.
- In a large skillet over medium heat sauté chicken in butter until almost tender, about 5-7 minutes.
- Add onion; cook and stir for 2-3 minutes.
- Reduce heat.
- Add cream and seasonings -- 1/4 teaspoon dried basil
- 1/4 teaspoon lemon-pepper seasoning
- 1/4 teaspoon salt
- 1/8 teaspoon garlic powder
- 1/8 teaspoon pepper ; heat through.
- Add linguine and toss; heat through.
Nutrition Facts : Calories 431.3, Fat 29.8, SaturatedFat 17.8, Cholesterol 134.5, Sodium 289.5, Carbohydrate 23.4, Fiber 1.1, Sugar 0.9, Protein 17.6
CAJUN SHRIMP AND ANDOUILLE ALFREDO SAUCE OVER PASTA
From Southern Living. You may substitute 3 cups chopped cooked chicken for the shrimp. This one is not a quick and easy recipe and very high in fat--so only for special occasions.
Provided by ratherbeswimmin
Categories Cajun
Time 1h55m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- Peel and devein shrimp; set aside.
- Cook fettuccine by following the package directions; drain and set aside.
- Cook sausage in a large pan over medium heat for 10 minutes or until browned; remove sausage (use a slotted spoon) and drain, reserving 1 tablespoon drippings in the pan; set sausage aside.
- Melt butter in the drippings over medium heat; add in shrimp; cook for 5 minutes or just until shrimp turn pink; remove shrimp and keep warm.
- Add in onion, bell pepper, celery, and garlic; stir/saute over medium heat for 10 minutes.
- Stir in flour and cajun seasoning; cook 1 minute, stirring constantly.
- Gradually stir in chicken broth.
- Bring to boil over med-high heat, stirring frequently; boil 1` minute.
- Lower heat to med-low, stir in heavy cream; cook 8 minutes or until mixture simmers.
- Add in cheese cubes, sausage and shrimp; stir until cheese melts.
- Stir in green onions, parmesan cheese, and chopped fresh parsley.
- Serve over hot cooked fettuccine.
- For OMAC: freeze shrimp and andouille pasta in disposable foil pans (8x5x1 inch) covered with foil. Place in zip-lock freezer bags. Freeze up to 1 month. To reheat from freezer: bake, covered, at 350° for 1 hour and 15 minutes or thaw in the refrigerator overnight and bake, covered, at 350° for 45 minutes.
Nutrition Facts : Calories 925.5, Fat 59.9, SaturatedFat 33.1, Cholesterol 333.9, Sodium 1489, Carbohydrate 55.4, Fiber 3.2, Sugar 5.8, Protein 41.6
CAJUN CHICKEN & ANDOULILLE ALFREDO SAUCE OVR PASTA
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!
Provided by Diane Atherton @DeeDee2011
Categories Chicken
Number Of Ingredients 17
Steps:
- Prepare chicken, cut up into bite size pieces; set aside. IF USING SHRIMP: Peel shrimp, and devein, if desired. Set aside.
- 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.
- 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.
- 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.
- Stir in chopped green onions, Parmesan cheese, and chopped fresh parsley. Serve over hot cooked fettuccine.
- NOTE: this freezes well! When reheating, reheat on a LOW heat.
CAJUN ALFREDO SAUCE
A simple yet delicious alfredo sauce. You can use more garlic than the recipe calls for but be careful, you can over power the sauce very easily.
Provided by Amyk4
Categories Sauces
Time 30m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- Melt butter.
- Add garlic.
- Saute till you smell the garlic.
- Add cream.
- Hard simmer for 20 - 30 or until desired consistency.
- Add cheese and Cajun seasoning.
- Cook until melted.
- Pour over favorite pasta.
Nutrition Facts : Calories 548.7, Fat 57.9, SaturatedFat 36.1, Cholesterol 200.9, Sodium 254.5, Carbohydrate 3.8, Sugar 0.2, Protein 5.8
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CAJUN CHICKEN ALFREDO PASTA - SELF PROCLAIMED FOODIE
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Ratings 57Calories 955 per servingCategory Main Course
- While pasta is cooking, smash or roll the chicken in between two pieces of plastic wrap until they breasts are about 1/2 inch thick. Coat both sides of the chicken breasts in 2 tablespoons of the cajun seasoning mix, reserving the remaining teaspoon for later.
- In a large saute pan, heat olive oil over medium high heat. When oil is super hot, add the seasoned chicken breast. Allow to cook for about 5 minutes or until browned. Flip and cook for another 5 minutes. Transfer chicken to a plate and loosely tent with foil.
- Add butter and garlic to the pan and reduce heat to low. Allow to cook until the butter is infused with the garlic, about 5 minutes. Add 1 cup of heavy cream, stir, and allow to come to a simmer. Cook for 5 minutes. Remove from heat and add in parmesan cheese, remaining heavy cream, and teaspoon of cajun seasoning. Add cooked pasta and stir.
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