Cajun Chicken Alfredo

Cajun Chicken Alfredo in skillet or casserole form!

This Cajun Chicken Alfredo is the warm, satisfying pasta hug you didn’t know you needed, but now you can’t live without!  The pasta is swaddled in intoxicating Alfredo sauce spiked with just the right kick of Cajun heat and bursting with juicy chicken, andouille sausage and bell peppers or you can swap in your favorite protein/veggies.  You can keep the Cajun Chicken Alfredo minimal and serve it hot from the skillet or get fun, flirty and above all, cheesy in casserole form.  For the Cajun Chicken Alfredo casserole, the middle is lined with smoked Gouda and the top is blanketed in mozzarella for epic velvety, creamy, cheesy, gooey goodness!  Serve this Cajun Chicken Alfredo with garlic bread and fresh tomato cucumber salad for a complete meal the whole family will love!

If you love pasta, look no further!  This Cajun Chicken Pasta Alfredo joins my Million Dollar Macaroni and Cheese, Baked Penne, Classic Lasagna, Cheesy Tortellini Al Forno and Cheesy Taco Pasta Bake as a richly satisfying and decadently delicious pasta bakes that will be on repeat!

 

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CAJUN CHICKEN PASTA ALFREDO

This Cajun Chicken Alfredo recipe is inspired by one of my favorite readers Stephanie.  She commented that she made my Million Dollar Chicken Alfredo but with a Cajun spin with sautéed chicken, veggies, sliced andouille sausage with sliced smoked Gouda in the middle.  She said, “It was straight up delicious! The Cajun spin was swoon worthy and will be on repeat 🙂.” So, thank you Stephanie!  This recipe wouldn’t be created without you!  

Cajun seasoning with its paprika, garlic, pepper, cayenne forward flavor profile is a match made in heaven with Alfredo.  It’s flavorful kick cuts through the decadent sauce and the pops of juicy Cajun chicken, spicy sausage, and crisp tender bell peppers is divine.

You can serve the Cajun Chicken Pasta Alfredo straight from the skillet or go one step further and line the center with smoked gouda, per Stephanie’s recommendation.  Smoked gouda is smoky, buttery, and creamy with sweet and salty notes – AKA one of my favorite cheeses in the world.  It adds a hidden layer of decadence with its dreamy, creamy center surrounded by Alfredo slathered noodles.

You can also customize the heat of this Cajun Chicken Alfredo – so don’t be fooled into thinking this pasta might be too spicy – just flavorful. Lastly, this Cajun Chicken Pasta Alfredo is make ahead friendly – just assemble it in the morning and pop it in the oven at night and enjoy your lazy yet lavish dinner!

Cajun Chicken Alfredo Ingredients 

This Cajun Chicken Alfredo is loaded with chicken, andouille sausage, bell peppers, and onions all enveloped with an irresistible homemade Alfredo sauce, of course! Here’s what you’ll need to make this recipe: 

• Cajun spice mix: Use your favorite store-bought mix or make your own. Store bought mixes vary in salt and heat so make sure to taste the pasta before you pop it into the oven and adjust to taste.
• Chicken: You can use breasts or thighs cut into large bite-sized pieces – comes down to personal preference here. 
• Sausage: I prefer using andouille sausage for that authentic Cajun flavor.  The sausage is juicy and spicy and definitely a highlight in the dish, so I don’t recommend skipping!
• Pasta: My favorite pasta shape for baked pasta casseroles is cellentani. It is also known as cavatappi, amori, spirali, or tortiglione and should be sold at most grocery stores.  It is type of hollow macaroni with scored ridges.  Both the hollowness and the ridges area ideal to capture creamy sauces – and I just love the texture of the shape!
• Butter: Use unsalted butter so we can add salt to taste OR reduce the salt in the recipe if using salted butter.
• Onion and bell pepper: Adds flavor and a pop of color. You can use any color bell pepper you have on hand although I prefer red because it’s the sweetest.
• All-purpose flour: Thickens the sauce beautifully by creating a roux.
• Chicken broth: Is more flavorful than just milk or heavy cream. Make sure you use low sodium broth so your homemade Alfredo sauce isn’t too salty.
• Half and half: Is sold next to the heavy cream and milk and is equal parts milk and cream. I often don’t have half and half on hand but I usually stock heavy cream, so I will make my own half and half. To make your own half and half for this chicken Alfredo sauce, you would need 1 ½ cups milk and 1 ½ cups heavy cream
• Cheese: I used a mixture of mozzarella, Parmesan, and smoked Gouda for layers of flaVOR and cheesiness.   Smoked Gouda can be found with the specialty cheeses. 

Ingredient Substitutions

• Sausage:  You may use andouille chicken sausage if you prefer.
• Butter: If you’re looking to lighten up this recipe, you can use half butter and half olive oil. 
• Pasta:  You can swap in medium-short sturdy pastas such as penne, fusilli, rotini etc. You can use classic pasta, whole-wheat pasta, gluten free pasta.
• Flour:  You may substitute with gluten free flour.
• Half and half:  You may substitute with evaporated milk mixed with 1 ½ teaspoons cornstarch.

How spicy is Cajun Chicken Pasta Alfredo?

You will need 1 tablespoon Cajun seasoning to season the chicken then 1-3 teaspoons Cajun seasoning for the sauce.  1 teaspoon will make the sauce mild but it becomes medium with the pops of spicy Cajun sausage – this heat level should be perfect for most people. If you are omitting the sausage, you will definitely want to add more than 1 teaspoon Cajun seasoning – just season the sauce to taste.

How to Make Cajun Chicken Alfredo

This Cajun alfredo pasta has a couple extra steps, but it’s so easy to make. Here are the basic steps: 

• Cook the pasta. Cook pasta in salted water according to package directions, just until al dente. 
• Cook the sausage and chicken. Sprinkle the diced chicken with the Cajun seasoning, then sauté in an oiled skillet until mostly cooked through. Transfer to a plate, then add the sausage to the same skillet and cook each side until browned and crispy around the edges. 

• Make the alfredo sauce. Sauté onions and bell peppers for a few minutes in melted butter. Add garlic and flour, then cook to get rid of the raw flour smell, about two minutes. Gently whisk in the half and half, broth, and additional Cajun seasoning. Simmer until thickened, then stir in the Parmesan, chicken, sausage, and pasta. 

• Dig in or assemble At this point, you can serve the pasta straight from the skillet or proceed to make it a casserole. For the latter, transfer half the pasta mixture into a 9×13-inch baking dish. Cover with sliced or shredded Gouda. Top with remaining pasta mixture and sprinkle with mozzarella. 

• Bake the pasta. Bake the Cajun Chicken Alfredo until bubbly and heated through. 

Tips for Making Cajun Chicken Alfredo 

• Don’t chop chicken too small:  The chicken should be chopped into 1-inch cubes, erroring on the side of larger so they remain juicy and are harder to overcook.
• Dab chicken of excess moisture: Before adding the seasonings, take a paper towel and pat the chicken dry so the seasonings stick well and so your chicken will sear instead of just steam – this is especially true if you are using frozen, defrosted chicken which will release excess moisture.
• Sear chicken, don’t cook:  Remember we are just searing the chicken in the skillet, it will finish cooking in the oven.  You don’t want it cooked all the way through initially or it won’t be as juicy.
• Use freshly grated cheeses:  Freshly grated Parmesan is a key ingredient to any Alfredo Sauce.  For best results and the BEST Cajun Chicken Alfredo Pasta recipe, use ONLY freshly grated Parmesan cheese.  You don’t want to use the powdered or pre-shredded cheese.  Freshly grated Parmesan cheese is much more flavorful and melts more easily, same goes for the mozzarella.
• Don’t burn sausage.  Depending on the heat of your skillet, your sausage can take more or less time to cook than instructed, so monitor closely because it can burn quickly.
• Don’t overcook the pasta! The pasta is going to continue cooking in the oven so it’s important to not overcook it initially. I recommend testing your pasta about 2 or 3 minutes before the box recommends – pasta should be al dente – meaning it should still be a little firm in the center/ have a “bite” to it.  
• Stop pasta from cooking. Strain and rinse your pasta with cold water to prevent it from continuing to cook. 
• Prevent pasta from clumping. If you’re not using the cooked pasta right away, toss it with a little olive oil. This will prevent it from sticking together.
• Cook the flour for two minutes. Two minutes can seem like a long time but don’t cut it short – you want to make sure to cook out the raw flour taste. 
• Thin sauce if needed. Homemade Alfredo sauce can become too thick if it’s simmered at too high of heat or for too long. But don’t worry, it’s SO easy to fix! Simply stir in a little milk or chicken broth until it reaches desired consistency.

Recipe Variations to Try 

• Skip the baking and extra cheese.  This Cajun Chicken Pasta Alfredo doesn’t have to be baked!  It can be served straight out of the skillet without the Gouda or mozzarella.  Granted, this means you are missing these dynamic flavors, but it’s still delicious.
• Swap protein.  Swap the chicken for ground chicken, chicken sausage, lean ground beef, shrimp or even tuna!  You will want to cook these proteins completely before adding to the pasta with 1 tablespoon Cajun seasoning.    
• Skip the protein. You can instantly turn this pasta into a side dish by omitting the protein.
• Add veggies. Other possible veggie additions include petite peas, zucchini, asparagus, mushrooms, spinach, etc. You will want to sauté or roast the veggies before adding to the pasta. An easy method is to add them to the boiling pasta the last couple minutes of cooking.  You can also stir roasted veggies such as roasted broccoli, roasted cauliflower  into the sauce at the end of cooking.
• Swap cheese.  Smoked Gouda is heavenly with Cajun flavors but you may also use a hidden layer of provolone, cheddar, mozzarella, etc.
• Add panko topping.  There are two ways to add panko:  1) sprinkle panko over the top of your casserole and spray lightly with cooking spray; bake according to directions then broil; 2) for the CRUNCHIEST panko topping, I recommend toasting it in a skillet first – life changing.  To do this, melt 2 tablespoons butter with 1 tablespoon olive oil in a medium skillet. Add ¾ cup panko and stir and cook until the panko becomes golden brown. Evenly sprinkle over Cajun Chicken Alfredo and bake according to directions.
• Make casserole gluten-free. To make this recipe gluten free, use your favorite gluten free pasta and gluten free flour. 
• Half the recipe.  This Cajun Chicken Pasta Alfredo is quite filling, so if there’s just a couple of you at home, you might want to halve the recipe. To do this, simply halve all of the ingredients and bake in an 8×8 casserole dish.  

Can I Make Cajun Chicken Alfredo in Advance? 

Yes! You can make and assemble the Cajun Chicken Alfredo a day in advance and refrigerate (without baking), or make the sauce ahead and/or pasta ahead of time. Here’s a breakdown of your options:

Option 1: Assemble and refrigerate 

• Take care that your noodles are cooked al dente and are rinsed in cold water so they don’t keep cooking.
• Take care the Alfredo Sauce isn’t too thick as it will thicken more sitting in the refrigerator.
• Assemble Cajun Chicken Pasta according to directions up until baking.
• Tightly cover with foil and refrigerate.
• Let sit at room temperature for 30 minutes before baking.
• Bake according to directions or until completely warmed through.

Option 2: Make alfredo sauce in advance 

• You can make the Alfredo sauce up to 3 days in advance.
• Refrigerate it in an airtight container.
• Gently heat in a large skillet before using, adding additional milk as needed to thin to desired consistency.

Option 3: Make pasta in advance 

• You can cook the pasta al dente up to 5 days ahead of time.
• Rinse pasta with cool water.
• Toss with a drizzle of oil to prevent it from sticking together. 
• Transfer to an airtight container or freezer bag and squeeze out excess air.
• Store in the refrigerator until ready to use.

Option 4: Make chicken and sausage in advance 

• You can season and sear the chicken up to 3 days ahead of time then refrigerate in an airtight container.
• You can also cook the sliced sausage 3 days in advance and store in the fridge in an airtight container.

Can I Freeze Cajun Chicken Alfredo? 

Yes! You can freeze Cajun Chicken Pasta Alfredo that is baked or unbaked. You can make it just to freeze OR eat half and freeze the leftovers OR portion it into two 8×8-inch casserole dishes and eat one now and freeze the other. You could even portion it out into individual portions once baked and just microwave to reheat.

So, how well does this Cajun Chicken Alfredo pasta freeze? It freezes pretty well because the base is a roux and not just half and half. That being said, the cheese can become a little grainy, but still delicious.  So, expect delicious – just not fresh out of the oven perfection.  For best results, I recommend freezing unbaked pasta casserole (pasta is less mushy), but both methods will work.

How to freeze uncooked Cajun chicken alfredo (recommended) 

For best results, I recommend freezing unbaked Cajun Chicken Alfredo because the pasta only bakes ones instead of twice, which means more al dente pasta. 

• Take care to cook pasta al dente.
• Assemble according to recipe directions in a freezer safe dish.
• Wrap casserole dish all the way with two layers of plastic wrap.
• Cover the plastic wrap with one layer of aluminum foil.
• Label accordingly. 
• Freeze for up to 3 months.

How to freeze cooked Cajun chicken alfredo 

• Take care to cook pasta al dente.
• Bake according to directions in a freezer-safe dish.
• Let cool on the counter for one hour.
• Cover the casserole with plastic wrap and place in the refrigerator to chill completely before freezing (this will prevent an unpleasant texture).
• Cover the casserole tightly with a second layer of plastic wrap all the way around the dish followed by one layer of aluminum foil.
• Label.
• Freeze for up to 3 months.

How to cook Cajun Chicken pasta alfredo from frozen 

• Do NOT defrost before baking – this will result in the best texture (vs mushy).
• Remove plastic wrap from the casserole and cover tightly with foil.
• Bake covered at 350 degrees F for 1 hour.
• Uncover and bake an addition 10-15 minutes or until hot in the center.

How to Store and Reheat Cajun Chicken Alfredo

This pasta bake can be stored in the fridge for up to five days. To reheat individual servings, I recommend using the microwave and heating for 30-second intervals. For larger servings, heat in a 350 degrees F oven for 15 to 20 minutes, or until bubbly. 

What to Serve with Cajun Chicken Pasta Alfredo 

• Salad:  This Cajun Chicken Pasta Alfredo is decadently creamy so it pairs nicely with a fresh salad.  It is delicious with Wedge Salad with Blue Cheese Ranch, Cucumber Tomato Salad, Strawberry Salad with Balsamic Vinaigrette, Apple Salad, Fall Salad or Italian Green Bean Salad.
• Veggies:  This indulgent pasta pairs well with roasted or sautéed veggies such as Roasted Parmesan Broccoli, Roasted Parmesan Asparagus or Sautéed Brussels Sprouts with Garlic, Lemon, Butter
• Fruit:  You can go simple with grapes or melon or we love Fruit Salad with Honey Lime Vinaigrette in the summer or Winter Fruit Salad with Honey Lime Poppy Seed Vinaigrette in the fall/winter.
• Bread:  Every pasta needs bread to mop up the delectable sauce.  This Cajun Chicken Alfredo is tasty with Garlic Bread, Garlic Parmesan Butter Breadsticks or Soft and Fluffy Dinner Rolls.

Looking for More Easy Pasta Dinners? 

• Million Dollar Chicken Alfredo Bake 
• Spaghetti Bolognese
• Easy Baked Risotto
• Manicotti
• Fettuccine Alfredo
• Cheesy Chicken Bacon Ranch Pasta
• Sun Dried Tomato Pasta
• Skillet Cheesy Meaty Penne
• Skinny Fettuccine Alfredo
• Parmesan Meatballs and Orzo

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Tools Used in This Recipe

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Casserole Dish 9×13 inches

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Cast Iron Skillet 12-inch

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Pasta Pot and Strainer

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Kitchen Knife Set

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Teak Wood Cutting Board

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Garlic Press

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Cajun Chicken Alfredo (Skillet or Casserole)

This Cajun Chicken Alfredo is the warm, satisfying pasta hug you didn’t know you needed, but now you can't live without! The pasta is swaddled in intoxicating Alfredo sauce spiked with just the right kick of Cajun heat and bursting with juicy chicken, andouille sausage and bell peppers or you can swap in your favorite protein/veggies. You can keep the Cajun Chicken Alfredo minimal and serve it hot from the skillet or get fun, flirty and above all, cheesy in casserole form. For the Cajun Chicken Alfredo casserole, the middle is lined with smoked Gouda and the top is blanketed in mozzarella for epic velvety, creamy, cheesy, gooey goodness! Serve this Cajun Chicken Alfredo with garlic bread and fresh tomato cucumber salad for a complete meal the whole family will love!

Servings: 10 -12

Total Time: 1 hour hr 15 minutes mins

Prep Time: 45 minutes mins

Cook Time: 30 minutes mins

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Ingredients

Chicken and Sausage

• 1 tablespoon Cajun seasoning
• 1/2 teaspoon salt
• 1 pound chicken breasts chopped into large bite size pieces
• 12 oz. Cajun andouille sausage sliced
• 3 tablespoons olive oil divided

Alfredo Pasta

• 1 pound cellentani pasta (may sub penne or fusilli)
• 4 tablespoons unsalted butter (may sub half olive oil)
• 1/2 onion chopped
• 1 red bell pepper chopped
• 4 cloves garlic minced
• 1/3 cup all-purpose flour
• 2 cups low sodium chicken broth
• 3 cups half and half
• 1-3 teaspoons Cajun seasoning see notes
• 1 teaspoon dried parsley
• 1/2 tsp EACH dried thyme, salt, chicken bouillon
• 2 cups freshly grated Parmesan cheese
• 6-8 slices smoked gouda cheese or 8 oz. shredded (Optional for baking)
• 1 cup freshly grated mozzarella cheese (Optional for baking)

Instructions

Pasta

• If baking: preheat oven to 350 degrees F. Lightly spray a 9x13 pan with nonstick cooking spray; set aside.
• Cook pasta just until al dente according to package directions – don’t overcook! Strain and rinse with cold water. Drizzle with olive oil to prevent it from sticking; set aside.

Chicken and Sausage

• While the chicken is still on the cutting board, pat it dry and toss with 1 tablespoon Cajun seasoning and ½ teaspoon salt.
• Heat 2 tablespoons oil in a large cast iron skillet over medium high heat. Once hot, add chicken and let sear 1-2 minutes, then continue to cook until opaque (will not be cooked through). Transfer to a plate. Don’t wipe out skillet.
• Heat 1 tablespoon olive oil in the skillet over medium-high heat. Once hot, add the sliced sausage and toss to coat in the oil then spread sausage in an even layer. Cook until the bottom is browned, about 2 minutes (check 1-2 slices for doneness before flipping). Flip the sausage over and cook until the bottom is browned, 1-2 minutes. Transfer the sausage to the plate with the chicken, leaving drippings behind.

Alfredo Sauce

• Melt 4 tablespoons butter in the same skillet over medium heat. Add onions and bell peppers. Increase to medium high and sauté for 4 minutes. Add garlic and cook 30 seconds. Sprinkle in the flour and cook, while stirring, for 2 minutes.
• Turn heat to low then gradually whisk in half and half, chicken broth, 1-3 teaspoons Cajun seasoning, parsley, dried thyme, salt, and granulated bouillon. Bring to a simmer, whisking constantly. Continue to simmer over medium heat, whisking often until thickened (but not overly thick), 5-10 minutes.
• Turn heat to low and whisk in Parmesan cheese until melted. Stir in chicken, sausage and pasta and toss until evenly coated (if your skillet is too small, combine everything together in a large pot such as the one you used to cook the pasta).

Serve or Assemble and Bake

• Taste and season with salt, Cajun seasoning or cayenne pepper to taste. Serve from the skillet or proceed to assemble and bake - instructions to follow.
• Pour half of the pasta into the prepared baking dish and spread into an even layer. Layer pasta evenly with smoked Gouda. Pour remaining pasta over cheese and spread into an even layer. Sprinkle with 1 cup mozzarella cheese.
• Bake uncovered at 350 degrees F for 25-30 minutes or until bubbly and the Gouda is melted. Let sit 5-10 minutes before serving.

Notes

Tips and Tricks

• How much Cajun seasoning should I use?  Use 1 tablespoon Cajun seasoning to season the chicken then 1-3 teaspoons Cajun seasoning for the sauce.  1 teaspoon will make the sauce mild but it becomes medium with the pops of spicy Cajun sausage – this heat level should be perfect for most people. If you are omitting the sausage, you will definitely want to add more than 1 teaspoon Cajun seasoning - just season the sauce to taste.
• Season to taste: To that end, Cajun seasonings vary in salt and heat so make sure to taste the pasta before you pop it into the oven and adjust to taste.
• Sausage: I prefer using andouille sausage for that authentic Cajun flavor.  The sausage is juicy and spicy and definitely a highlight in the dish, so I don't recommend skipping! You may use andouille chicken sausage if you prefer.
• Half and half substitute:  You may substitute with evaporated milk mixed with 1 ½ teaspoons cornstarch.
• Don’t chop chicken too small:  The chicken should be chopped into 1-inch cubes, erroring on the side of larger so they remain juicy and are harder to overcook.
• Use freshly grated cheeses:  Use ONLY freshly grated Parmesan cheese.  You don’t want to use the powdered or pre-shredded cheese.  Freshly grated Parmesan cheese is much more flavorful and melts more easily, same goes for the mozzarella.
• Don’t burn sausage.  Depending on the heat of your skillet, your sausage can take more or less time to cook than instructed, so monitor closely because it can burn quickly.
• Don’t overcook the pasta! The pasta is going to continue cooking in the oven so it’s important to not overcook it initially. I recommend testing your pasta about 2 or 3 minutes before the box recommends – pasta should be al dente – meaning it should still be a little firm in the center/ have a “bite” to it.  
• Thin sauce if needed. Homemade Alfredo sauce can become too thick if it's simmered at too high of heat or for too long. But don’t worry, it’s SO easy to fix! Simply stir in a little milk or chicken broth until it reaches desired consistency.
• Make casserole gluten-free. To make this recipe gluten free, use your favorite gluten free pasta and gluten free flour. 
• Half the recipe.  This Cajun Chicken Pasta Alfredo is quite filling, so if there’s just a couple of you at home, you might want to halve the recipe. To do this, simply halve all of the ingredients and bake in an 8x8 casserole dish.  
• Recipe variations.  See post for fun recipe variation ideas.

Make Ahead

You can prep the Cajun Chicken Alfredo in stages (sauté chicken and sausage/boil pasta/make Alfredo sauce) or assemble it entirely in advance.  When prepping ahead, take care that your noodles are cooked al dente and that the Alfredo Sauce isn’t too thick as it will thicken more sitting in the refrigerator. Assemble the casserole per recipe instructions, cover and refrigerate. Let sit at room temperature for 30 minutes before baking at 350 for 25-30 minutes.

CAN I FREEZE CAJUN CHICKEN ALFREDO?

You can freeze Cajun Chicken Alfredo that is baked or unbaked. You can make just to freeze or eat half and freeze the leftovers or portion it into two 8x8 casserole dishes and eat one now and freeze the other. You could even portion it out into individual portions once bake and just microwave to reheat.

So, how well does recipe freeze?  It freezes pretty well because the base is a roux and not just heavy cream. That being said, the cheese can become a little grainy, but still delicious.  So, expect delicious – just not fresh out of the oven perfection.  For best results, I recommend freezing unbaked pasta casserole (pasta is less mushy), but both methods will work.

HOW TO FREEZE UNCOOKED CAJUN CHICKEN ALFREDO (RECOMMENDED)

For best results, I recommend freezing unbaked Cajun Chicken Alfredo because the pasta only bakes ones instead of twice which means more al dente pasta. 

• Take care to cook pasta al dente.
• Assemble casserole according to recipe directions in a freezer safe dish.
• Wrap casserole dish all the way with 2 layers of plastic wrap.
• Cover the plastic wrap with one layer of aluminum foil.
• Label and freeze for up to 3 months.

HOW TO FREEZE COOKED CAJUN CHICKEN ALFREDO 

• Take care to cook pasta al dente.
• Bake according to directions in a freezer safe dish.
• Let cool on the counter for one hour.
• Cover casserole with plastic wrap and place in the refrigerator to chill completely before freezing (this will prevent an unpleasant texture).
• Cover casserole tightly with a second layer of plastic wrap all the way around the dish followed one layer of aluminum foil.
• Label and freeze for up to 3 months.

HOW TO COOK CAJUN CHICKEN ALFREDO FROM FROZEN

• Do NOT defrost Cajun Chicken Alfredo before baking – this will result in the best texture (vs mushy).
• Remove plastic wrap from casserole and cover tightly with foil.
• Bake covered at 350 degrees F for one hour.
• Uncover and bake an addition 10-15 minutes or until hot in the center.

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