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One-pot Cajun Fettuccine Alfredo Pasta

by Vaughn Vreeland

Ingredients

for 6 servings

  • 2 chicken breasts, sliced
  • 1 lb
    cooked andouille sausage (455 g)
  • 4 tablespoons
    olive oil
  • 3 cloves garlic, minced
  • 3 bell peppers, diced
  • 1 medium onion, diced
  • 6 cups
    milk, whole preferred (1.5 L)
  • 1 lb
    fettuccine pasta, uncooked (455 g)
  • ¾ cup
    parmesan cheese, plus more for serving (80 g)
  • 3 tablespoons
    fresh parsley, chopped, plus more for serving

Cajun Seasoning

  • 1 teaspoon
    cayenne pepper
  • 1 teaspoon
    garlic powder
  • 1 teaspoon
    paprika
  • 1 teaspoon
    onion powder
  • 1 teaspoon
    dried oregano
  • 1 teaspoon
    dried thyme
  • 1 teaspoon
    salt
  • 1 teaspoon
    pepper

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Preparation

  1. In a small bowl, combine all spices for the cajun seasoning and mix together. Set aside. Store any extra in an airtight container for future use.
  2. In a heavy bottom pot (such as a Dutch oven), heat 2 tablespoons of olive oil over medium heat.
  3. Add the sliced chicken and 2½ tablespoons of the prepared cajun seasoning.
  4. Add the andouille sausage and cook until the chicken is no longer pink, about 4-5 minutes.
  5. Remove the meat from the pot and add the remaining olive oil.
  6. Add the garlic, diced peppers and onions and cook until the onions are transparent and softened, about 5 minutes.
  7. Add the milk and stir so that the seasoning is incorporated into the liquid.
  8. Turn the heat to high and bring to a boil.
  9. Add the uncooked fettuccine, stirring constantly until the noodles are al dente, about 10 minutes.
  10. On low heat, add the meat back in and stir so that it’s evenly incorporated.
  11. Add the cheese and parsley, and stir. Remove from the heat.
  12. Enjoy!
 

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