Smoked Sausage Cajun Alfredo – Only 5 ingredients – smoked sausage, pasta, cajun seasoning, heavy cream and parmesan – ready in under 15 minutes! No prep! Very similar to our all-time favorite Chicken Lazone, but with smoked sausage. OMG! AMAZING! Make this tonight! We ate it two nights in a row – it was that good!
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Pin This RecipeEasy Skillet Cajun Pasta Recipe
This Smoked Sausage Cajun Alfredo is SO good! This was so good that we made it two days in a row! I’m still dreaming about it!! It reminded me a lot of our all-time favorite Chicken Lazone. There are only 5 ingredients in this dish, and it only took about 15 minutes from start to finish. I LOVE easy weeknight meals like this!
How to Make Smoked Sausage Cajun Alfredo
This pasta is super easy to make. Start with cooking some pasta. While the pasta is cooking, brown some smoked sausage in a skillet. Add heavy cream and Cajun seasoning; bring to a boil. Reduce heat; simmer gently for 3-4 minutes or until mixture begins to thicken. Remove from heat, stir in Parmesan cheese. Add pasta to the sauce and toss.
- To cut down on the calories, I used turkey smoked sausage. It tasted great and we couldn’t tell any difference from the regular smoked sausage.
- Here is our recipe for Homemade Cajun/Creole Seasoning: https://www.plainchicken.com/creolecajun-seasoning-secret-recipe/
- If you are worried about this being spicy, you can certainly reduce the amount of cajun seasoning.
- You can use any shape of pasta that you prefer.
What to Serve with Cajun Pasta
This pasta has been on repeat at our house. We just can’t get enough of this dish! It is so easy to make and is packed full of amazing flavor! We usually serve this with some green beans or a salad and some bread. Give this a try the next time you need a quick weeknight meal!
Here are a few of our favorite recipes from the blog that go great with this cajun skillet pasta:
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Smoked Sausage Cajun Alfredo
Ingredients:
- 1 (14-oz) package turkey smoked sausage, cut into 1/4-inch slices
- 8- ounces pasta
- 2 cups heavy cream
- 1 Tbsp Cajun seasoning
- ½ cup grated Parmesan cheese
Instructions:
- Prepare pasta according to package directions; drain and set aside.
- Saute sausage in a large skillet over medium-high heat for 5 minutes, turning occasionally.
- Add cream and Cajun seasoning; bring to a boil. Reduce heat; simmer gently for 3-4 minutes or until mixture begins to thicken.
- Remove from heat, stir in Parmesan cheese. Add pasta to sauce and toss.
Notes:
- To cut down on the calories, I used turkey smoked sausage. It tasted great and we couldn’t tell any difference from the regular smoked sausage.
- Here is our recipe for Homemade Cajun/Creole Seasoning: https://www.plainchicken.com/creolecajun-seasoning-secret-recipe/
- If you are worried about this being spicy, you can certainly reduce the amount of cajun seasoning.
- You can use any shape of pasta that you prefer.
Steph
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I was nervous about whipping cream + seasoning, but WHOA was this great. Thank for the recipe. My whole family loved this.
I have made this a few times. I substituted the pasta for gnocchi. With great results.
I love gnocchi – I will have to try it next time I make this!
I just made this tonight with beef smoked sausage. Really very good. I added a bit more cajun (season to taste) also, heavy cream comes to a boil and needs about 10 to 12 min on simmer to thicken. So a bit longer then 15 minutes but worth it. Easy, cheap weekday meal that will last for a couple of meals depending on how many people your feeding. Enjoy!
I made with fettuccine and is perfect, but I love gnocchi and will try for next time. Thanks for sharing.
Such a quick, easy and tasty meal! Whole family loved it!!!! I made sure to favorite it!
I knew I was going to like this because you’ve had so many wonderful comments on it! But I wanted to write my own comment now and tell you that this recipe has been on rotation for me for over a year now! I use whatever pasta I have around (even gluten free pasta!), but campanelle is my favorite. I have used about any kind of sausage I have in the house – turkey kielbasa was surprisingly good. But a good Andouille sausage is the best. I have found that the pre-shredded parmesan clumps a little. It’s not a deal breaker and I will use it. But if I have time (and the energy) I do like to shred my own. I tend to use a little more Cajun spice than the recipe calls for – I just love that flavor! But all of these things are super minor changes because the recipe is so good.
One thing I do pretty consistently is add more veggies. Just because I’m trying to eat more veggies. And I find this recipe is a perfect vehicle for so many different kinds! I have sauteed onions and pepper with the sausage; I have added frozen chopped broccoli to my pasta water while my pasta is cooking and added that; I’ve added fresh broccoli or brussels sprouts when I’ve sauteed the sausage and let it cook in the cream (I did end up having to add just a touch more cream); I’ve added peas to the cream while it simmered. The only thing I wouldn’t recommend is cauliflower. It just took over on taste.
I have made this for so many people and they always request the recipe. It’s seriously good. And simple. And easy to adjust with what you have in the house. And easy to add veggies. And did I mention that it’s seriously good? Thank you!!!
It says grated not shredded so this may be the clumping issue. Just a thought.
Let me start off by saying I don’t like alfredo…… BUT, this was the most awesome thing!!! When I saw the recipe, it just hit my “I think I want to try that” button. I used Sunnyvale Farms HOT smoked sausage and added an extra cup of cheese. (to me, recipes are suggestions 🙂 )
It was SO GOOD!!! Definitely going in my stack of do-it-again recipes!
My husband and I have made this recipe several times now. It’s so yummy and easy!