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    One-Pot Cajun Fettuccine Alfredo

    Add some southern charm to your pasta.

    One-Pot Cajun Fettuccine Alfredo

    Here's a video a video that shows you how to make it:

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    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

    2 chicken breasts, sliced

    1 pound cooked andouille sausage

    4 tablespoons olive oil

    3 cloves garlic, minced

    3 bell peppers, diced

    1 medium onion, diced

    6 cups milk (whole preferred)

    1 pound fettuccine pasta, uncooked

    ¾ cup parmesan cheese, plus more for serving

    3 tablespoons chopped parsley, plus more for serving


    # 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.

    # In a heavy bottom pot (such as a Dutch oven), heat 2 tablespoons of olive oil over medium heat.

    # Add the sliced chicken and 2½ tablespoons of the prepared cajun seasoning.

    # Add the andouille sausage and cook until the chicken is no longer pink, about 4-5 minutes.

    # Remove the meat from the pot and add the remaining olive oil.

    # Add the diced peppers and onions and cook until the onions are transparent and softened, about 5 minutes.

    # Add the milk and stir so that the seasoning is incorporated into the liquid.

    # Turn the heat to high and bring to a boil.

    # Add the uncooked fettuccine, stirring constantly until the noodles are al dente, about 10 minutes.

    # On low heat, add the meat back in and stir so that it’s evenly incorporated.

    # Add the cheese and parsley, and stir. Remove from the heat.