Best 12 Cajun Fettuccine Recipes

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Let's embark on a culinary journey to uncover the secrets of the tantalizing Cajun fettuccine, a dish that seamlessly blends the vibrant flavors of Cajun cuisine with the comforting textures of Italian pasta. This delectable dish is a celebration of bold spices, aromatic herbs, and the richness of creamy sauces, all coming together to create a symphony of flavors that will captivate your taste buds.

Check out the recipes below so you can choose the best recipe for yourself!

CAJUN SHRIMP FETTUCCINE ALFREDO



Cajun Shrimp Fettuccine Alfredo image

Dinner can be on the table in just 20 minutes with this easy shrimp dish. Sweet shrimp, a hint of heat from the Cajun seasoning and red pepper flakes, and creamy fettuccine are perfect for a quick weeknight meal.

Provided by Bren

Categories     Main Dish Recipes     Pasta     Shrimp

Time 20m

Yield 1

Number Of Ingredients 14

2 ounces dry fettuccine pasta
1 ½ teaspoons all-purpose flour
¾ teaspoon salt-free Cajun seasoning
5 ounces large shrimp, peeled and deveined
2 teaspoons unsalted butter
½ teaspoon olive oil
1 teaspoon finely grated garlic
¼ cup unsalted chicken stock
⅛ teaspoon white pepper
1 pinch red pepper flakes
3 tablespoons freshly grated Parmesan cheese
¼ cup light whipping cream (18%)
salt to taste
1 teaspoon chopped fresh parsley

Steps:

  • Fill a large pot with lightly salted water and bring to a rolling boil. Cook fettuccine at a boil until tender yet firm to the bite, 7 to 8 minutes. Reserve 1/4 cup of the cooking water and drain the remaining water.
  • Combine flour and Cajun seasoning in a small bowl. Pat shrimp dry and add to the bowl, tossing to coat.
  • Heat butter and olive oil in a skillet over medium-high heat. Place shrimp into the skillet once the butter bubbles and cook for 2 minutes per side. Transfer shrimp to a clean bowl. Add garlic to the same skillet and cook until fragrant, about 30 seconds. Pour chicken broth into the skillet and scrape up any brown bits.
  • Whisk in remaining flour-Cajun seasoning slowly until well incorporated. Season with white pepper and red pepper flakes. Reduce heat to medium-low and slowly whisk in cream; cook for 2 minutes. Add Parmesan cheese slowly, whisking constantly. Cook until sauce has thickened, 2 minutes more. Return shrimp to the skillet and add pasta; toss to combine.
  • Mix in a little of the cooking water if the sauce is too thick, 1 tablespoon at a time. Taste and season with salt, if necessary. Serve sprinkled with parsley.

Nutrition Facts : Calories 819.9 calories, Carbohydrate 62.2 g, Cholesterol 292.7 mg, Fat 47.7 g, Fiber 2.9 g, Protein 39.7 g, SaturatedFat 21.9 g, Sodium 817.7 mg, Sugar 2.2 g

ONE-POT CAJUN FETTUCCINE ALFREDO PASTA RECIPE BY TASTY



One-pot Cajun Fettuccine Alfredo Pasta Recipe by Tasty image

Here's what you need: chicken breasts, cooked andouille sausage, olive oil, garlic, bell peppers, medium onion, milk, fettuccine pasta, parmesan cheese, fresh parsley, cayenne pepper, garlic powder, paprika, onion powder, dried oregano, dried thyme, salt, pepper

Provided by Vaughn Vreeland

Categories     Dinner

Yield 6 servings

Number Of Ingredients 18

2 chicken breasts, sliced
1 lb 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 lb fettuccine pasta, uncooked
¾ cup parmesan cheese, plus more for serving
3 tablespoons fresh parsley, chopped, plus more for serving
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

Steps:

  • 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 garlic, 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.
  • Enjoy!

Nutrition Facts : Calories 880 calories, Carbohydrate 80 grams, Fat 40 grams, Fiber 4 grams, Protein 48 grams, Sugar 19 grams

CAJUN FETTUCCINE ALFREDO WITH ANDOUILLE



Cajun Fettuccine Alfredo with Andouille image

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

Kosher salt
12 ounces fettuccine
1 tablespoon vegetable oil
6 ounces andouille sausage, sliced into rounds
4 scallions, chopped
1 celery rib, chopped
1 green bell pepper, chopped
1 teaspoon Cajun seasoning
1 cup heavy cream
1/2 cup freshly grated Parmesan, plus more for serving
2 tablespoons flat-leaf parsley

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.

CAJUN CHICKEN FETTUCCINE



Cajun Chicken Fettuccine image

For this quick-mix casserole, I combine two pasta sauces and add Cajun seasoning for kick. You could even try adding mushrooms or frozen peas. -Rebecca Reece, Henderson, Nevada

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 8 servings.

Number Of Ingredients 12

8 ounces uncooked fettuccine
1 large sweet onion, halved and sliced
1 medium green pepper, cut into 1/4-inch strips
1 medium sweet red pepper, cut into 1/4-inch strips
2 tablespoons olive oil
2 cups cubed cooked chicken
4 teaspoons Cajun seasoning
1 teaspoon minced garlic
1 jar (15 ounces) Alfredo sauce
1/2 cup spaghetti sauce
2 cups shredded part-skim mozzarella cheese
1/2 cup grated Parmesan cheese

Steps:

  • Preheat oven to 375°. Cook fettuccine according to package directions. Meanwhile, in a large skillet, saute onion and peppers in oil until tender. Add the chicken, Cajun seasoning and garlic; heat through. Transfer to a large bowl. Drain fettuccine; add to chicken mixture. Stir in Alfredo and spaghetti sauces. , Transfer to a greased 13x9-in. baking dish. Sprinkle with cheeses. Cover and bake for 15 minutes. Uncover; bake until golden brown, 10-15 minutes longer.

Nutrition Facts : Calories 401 calories, Fat 19g fat (9g saturated fat), Cholesterol 69mg cholesterol, Sodium 898mg sodium, Carbohydrate 30g carbohydrate (5g sugars, Fiber 3g fiber), Protein 27g protein.

CAJUN CRAWFISH AND ANDOUILLE FETTUCCINE



Cajun Crawfish and Andouille Fettuccine image

Make and share this Cajun Crawfish and Andouille Fettuccine recipe from Food.com.

Provided by TheGrumpyChef

Categories     Cajun

Time 45m

Yield 6 serving(s)

Number Of Ingredients 9

1/4 lb butter
1 bunch green onion, chopped
1/2 cup parsley, finely chopped
1 lb crawfish tail, and fat
1/3 lb andouille sausage, finely chopped
4 tablespoons flour
2 pints cream
red pepper, to taste
1 lb fettuccine, cooked

Steps:

  • Melt butter in heavy sauce pan and saute onions, parsley, crawfish and andouille until golden brown. Stir in flour. Add cream, red pepper and salt.
  • Cook over med-low heat, stirring constantly until thickened.
  • Serve over fettuccine with your favorite garlic bread.

CAJUN CHICKEN FETTUCCINE



Cajun Chicken Fettuccine image

Colorful veggies and traditional Cajun seasonings combine with rotisserie chicken to quickly create this spicy Chicken Helper® dinner.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 30m

Yield 6

Number Of Ingredients 12

3 cups water
1 box Chicken Helper™ fettuccine Alfredo
1 tablespoon margarine or butter
2 cups sliced fresh mushrooms
1 small onion, cut into thin strips
1 medium green or red bell pepper, cut into thin bite-size strips
2 1/2 cups milk
1/2 teaspoon Italian seasoning
1/2 teaspoon paprika
1/4 to 1/2 teaspoon ground red pepper (cayenne)
3/4 cup tomato pasta sauce
3 cups cubed deli rotisserie chicken (from 2- to 2 1/2-lb chicken)

Steps:

  • In 2-quart saucepan, heat 3 cups water to boiling. Stir in pasta (from Chicken Helper box). Return to boiling; reduce heat. Simmer uncovered about 10 minutes, stirring occasionally, until pasta is tender. Drain; cover to keep warm.
  • Meanwhile, in 10-inch nonstick skillet, melt margarine over medium-high heat. Add mushrooms, onion and bell pepper; cook about 3 minutes, stirring occasionally, until vegetables are crisp-tender. Remove from skillet.
  • In same skillet, mix milk, sauce mix (from Chicken Helper box), Italian seasoning, paprika and ground red pepper. Heat to boiling, stirring occasionally.
  • Reduce heat. Cook uncovered 6 minutes, stirring occasionally. Stir in tomato pasta sauce, vegetables and chicken. Cook uncovered about 3 minutes longer or until thoroughly heated. Serve over pasta.

Nutrition Facts : Calories 350, Carbohydrate 37 g, Cholesterol 70 mg, Fat 1, Fiber 2 g, Protein 24 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 1030 mg, Sugar 9 g, TransFat 1/2 g

CAJUN FETTUCCINE ALFREDO WITH CHICKEN & SHRIMP



Cajun Fettuccine Alfredo with Chicken & Shrimp image

This is one of my favorite meals. This recipe can also be made with shrimp only, chicken only, smoked sausage or any combination of meats your prefer.

Provided by Amy H.

Categories     Seafood

Time 45m

Number Of Ingredients 19

1 (12 oz) pkg fettucine pasta
2 c boneless skinless chicken breast, grilled and sliced. (i use frozen tyson grilled chicken or you can make your own)
1/2 lb andouille sausage (or to lighten up, use turkey smoked sausage or omit)
1 lb medium to large shrimp, peeled and deveined
2 1/2 c half & half (i use fat free)
1/3 c all purpose flour
1 c tomato sauce
1/2 red bell pepper, seeded & diced
4 clove garlic, minced
1 small onion, diced
4 oz fresh mushrooms, sliced
2 Tbsp butter
1 c fresh shredded parmesan cheese
cajun seasoning to taste (i use about 2 tbsp.)
salt & pepper to taste
1/4 c fresh basil leaves (optional)
1/4 c chopped, fresh parsley
1/4 c freshly grated parmesan
1/4 c fresh, diced tomatoes.

Steps:

  • 1. Cook pasta according to package directions. Rinse, drain and set aside.
  • 2. Melt 1 T. butter in a large, deep skillet. Add sausage, mushrooms, onions and peppers. Saute until tender and sausage is browned. Add minced garlic and saute thirty seconds more. Remove from pan. Set aside.
  • 3. Sprinkle Cajun seasoning over shrimp. Melt remaining butter into pan and add shrimp to the pan. Saute over medium high heat until shrimp are pink and fully cooked. Set shrimp aside.
  • 4. Mix half & half with flour using a fork until smooth and no lumps. Add half & half mixture, parmesan cheese and tomato sauce to the pan. Stir until nicely thickened sauce. Add salt, pepper and cajun seasoning to taste.
  • 5. Add pasta, veggies, sausage & veggies, shrimp and chicken to the pan. Toss gently with sauce until thoroughly combined.
  • 6. Salt and pepper to taste.
  • 7. Spoon into a pasta bowl, top with fresh basil leaves, diced tomato and fresh chopped parsley. Sprinkle with a bit more fresh parmesan if desired.

CAJUN FETTUCCINE ALFREDO



Cajun Fettuccine Alfredo image

I had made this recipe some time ago and misplaced it. I wanted to put in cookbook as not to loose it again. It is very yummy.

Provided by Bev. E.

Categories     One Dish Meal

Time 45m

Yield 6 serving(s)

Number Of Ingredients 11

1/2 lb medium shrimp, peeled and deveined
1/2 lb andouille sausage, cut into 1/4 inch slices
1/2 lb crawfish
1 tablespoon olive oil
1 tablespoon minced garlic
1/2 teaspoon oregano
1/2 teaspoon basil
1 teaspoon blackened fish seasoning
1 cup grated parmesan cheese
2 cups heavy cream
2 lbs fettuccine pasta, cooked al dente

Steps:

  • Heat oil and garlic in a skillet.
  • Add shrimp, crawfish, sausage and seasonings.
  • When shrimp just turn pink, add heavy cream and bring to a simmer.
  • Add parmesan cheese and simmer until a smooth and creamy consistency is reached.
  • Toss with cooked fettucine, garnish with chopped scallions and serve with warm French bread.

CHICKEN FETTUCCINE, CAJUN STYLE



Chicken Fettuccine, Cajun Style image

This recipe came out of the Oregonian from Portland, Oregon by Hall Street Bar & Grill in Beaverton. When I made this I left out the cayenne pepper in both places. It was too spicy for me.

Provided by Lavender Lynn

Categories     Chicken Breast

Time 2h40m

Yield 4 serving(s)

Number Of Ingredients 26

1/3 cup butter
1/2 cup onion, chopped
2 garlic cloves, left whole
2 garlic cloves, minced
1 teaspoon thyme
3/4 teaspoon cayenne pepper
1/2 teaspoon white pepper
1/3 teaspoon black pepper
1/4 teaspoon basil
1 1/4 cups chicken broth
1 tablespoon Worcestershire sauce
1/2 teaspoon Tabasco sauce
2 cups tomato sauce
1 tablespoon sugar
1/2 cup green onion, chopped
1 teaspoon kosher salt
1/2 teaspoon white pepper
1/2 teaspoon garlic powder
1/3 teaspoon cayenne pepper
1/4 teaspoon black pepper
1/4 teaspoon cumin
1/8 teaspoon basil
1 lb boneless skinless chicken breast, cut into 1-inch cubes
1/2 cup butter
1 lb fettuccine pasta, uncooked
parmesan cheese, grated

Steps:

  • To Prepare Sauce:.
  • Heat butter in saucepan over medium heat.
  • Add onion and whole garlic cloves and saute for 5 minutes.
  • Remove whole garlic and stir in minced garlic, thyme, cayenne pepper, white pepper,.
  • black pepper, and basil.
  • Continue cooking until onions are dark brown but not burned, about 20 minutes.
  • Stir in chicken stock, Worcestershire, and Tabasco sauces. Simmer for 20 minutes.
  • Add tomato sauce and bring mixture to low boil.
  • Stir in sugar and green onions. Simmer for 1 hour.
  • Sauce can be made ahead of time and refrigerated until ready to use.
  • To prepare Chicken Seasoning Mix:.
  • Thoroughly combine the kosher salt, white pepper, garlic powder, cayenne pepper, black pepper, cumin, and basil.
  • To Finish:.
  • Toss seasoning mix with chicken cubes until cubes are evenly coated. In medium saucepan, melt 1/2 C butter. Saute chicken over medium heat until done, about 10 minutes.
  • Heat sauce and prepare fettuccine according to package directions.
  • Drain cooked pasta. Stir chicken into sauce and continue heating until hot.
  • Toss with cooked fettuccine. Serve immediately. Sprinkle each serving with grated parmesan cheese.

Nutrition Facts : Calories 875.2, Fat 44.8, SaturatedFat 25.5, Cholesterol 257.2, Sodium 1859.4, Carbohydrate 78.1, Fiber 3, Sugar 10.3, Protein 41.4

CAJUN FETTUCCINE



Cajun Fettuccine image

It's nice to serve this zesty creamy casserole when you want a change from pasta dishes with a tomato sauce. The Cajun flavor really reflects this region of the country.-Jackie Turnage, New Iberia, Louisiana

Provided by Taste of Home

Categories     Dinner

Time 1h

Yield 6-8 servings.

Number Of Ingredients 14

1-1/2 pounds ground beef
1 cup chopped green onions
1 medium onion, chopped
1 medium green pepper, chopped
1 celery rib, chopped
1 garlic clove, minced
1/4 cup butter
1 tablespoon all-purpose flour
8 ounces Mexican or plain process cheese (Velveeta), cubed and divided
1 can (10 ounces) diced tomatoes and green chilies, undrained
1 can (5 ounces) evaporated milk
3/4 teaspoon Cajun or Creole seasoning
8 ounces fettuccine, cooked and drained
Grated Parmesan cheese

Steps:

  • In a large skillet, cook beef over medium heat until no longer pink; drain and set aside. In the same skillet, saute the onions, green pepper, celery and garlic in butter until crisp-tender. Stir in flour until blended. Return beef to the pan. Cook, uncovered, over medium heat for 15 minutes, stirring occasionally. Add 1 cup American cheese, tomatoes, milk and Cajun seasoning. Simmer, uncovered, for 15 minutes, stirring occasionally. Add fettuccine; mix well. Transfer to a greased shallow 3-qt. baking dish. Top with remaining American cheese. Sprinkle with Parmesan cheese. Bake, uncovered, at 350° for 15 minutes or until heated through.

Nutrition Facts : Calories 422 calories, Fat 22g fat (12g saturated fat), Cholesterol 81mg cholesterol, Sodium 689mg sodium, Carbohydrate 29g carbohydrate (7g sugars, Fiber 3g fiber), Protein 27g protein.

CAJUN SHRIMP FETTUCCINE ALFREDO RECIPE - (4.2/5)



Cajun Shrimp Fettuccine Alfredo Recipe - (4.2/5) image

Provided by lindaauman

Number Of Ingredients 10

8 ounces fettuccine or your favourite pasta
1 tablespoon butter
1 pound shrimp, peeled and deveined
1 tablespoon cajun seasoning
2 cloves garlic, chopped
1/4 cup dry white wine or chicken broth
1 cup heavy/whipping cream
1 cup parmigiano reggiano (parmesan), grated
1/2 tablespoon cajun seasoning or to taste
1/4 cup green onion, sliced (optional)

Steps:

  • Start cooking the pasta. Melt the butter in a pan over medium-high heat, toss the shrimp in the cajun seasoning, add to pan and cook, about 2-3 minutes per side, and set aside. Add the garlic to the pan and saute until fragrant, about a 30 seconds. Deglaze the pan with the wine, add the heavy cream, parmesan and cajun seasoning and cook until it thickens a bit, about 3-5 minutes. Toss the pasta in with the Alfredo sauce along with the shrimp and serve garnished with green onions.

V8 CAJUN CHICKEN FETTUCCINE



V8 Cajun Chicken Fettuccine image

Another fantastic recipe from V8!! So tasty and so easy to make - For one of those nights when you really don't have the time to cook a big meal, this is it -

Provided by Chef mariajane

Categories     Chicken Breast

Time 25m

Yield 4 serving(s)

Number Of Ingredients 8

2 tablespoons all-purpose flour
2 cups v 8 juice (regular or low-sodium)
1 teaspoon cajun seasoning
2 tablespoons vegetable oil
4 chicken breast halves, boneless, skinless (about 1 lb)
1 large green pepper, chopped (about 1 cup)
1 medium onion, chopped (about 1 cup)
4 cups hot cooked fettuccine, cooked withut salt (regular or spinach)

Steps:

  • Stir the flourm vegetable juice, and Cajun seasoning in a medium boewl. Set aside.
  • Heat half the oil in a 12-inch skillet over medium-high heat. Add the chicken and cook until it's well browned on both sides. Remove the chicken from the skillet.
  • Reduce the heat to medium and add the remaining oil. Add the pepper and onion and cook until they are tender-crisp.
  • Add the flour mixtue to the skillet. Cook and stir over medium-high heat until the mixture boils and thickens. Return the chicken to the skillet. Cover and cook for 5 minutes or until the chicken is cooked through. Serve with fettuccine.

Nutrition Facts : Calories 439, Fat 16.9, SaturatedFat 3.5, Cholesterol 92.8, Sodium 55.8, Carbohydrate 47.8, Fiber 3.1, Sugar 2.8, Protein 23.4

Tips:

  • Select fresh, high-quality ingredients: The quality of your ingredients will greatly impact the taste of your dish. For the best results, choose fresh, flavorful vegetables, succulent shrimp, and a creamy, rich Alfredo sauce.
  • Marinate the shrimp: Marinating the shrimp in a mixture of olive oil, garlic, lemon juice, and herbs adds flavor and keeps them tender and juicy when cooked.
  • Cook the shrimp properly: Overcooked shrimp can become tough and rubbery. For the best results, cook the shrimp just until they turn pink and opaque, about 2-3 minutes per side.
  • Don't overcrowd the pan: When cooking the shrimp, avoid overcrowding the pan. This will prevent them from cooking evenly and can make them tough.
  • Use a good quality Alfredo sauce: A creamy, rich Alfredo sauce is essential for this dish. You can use a store-bought Alfredo sauce or make your own from scratch.
  • Garnish with fresh herbs and Parmesan cheese: Before serving, garnish your Cajun fettuccine with fresh herbs like parsley or basil, and a sprinkling of Parmesan cheese. This adds a pop of color and flavor to the dish.

Conclusion:

Cajun fettuccine is a delicious and easy-to-make dish that combines the bold flavors of Cajun cuisine with the creamy richness of Alfredo sauce. By following these tips, you can create a flavorful and satisfying meal that is sure to impress your family and friends. Whether you're a seasoned cook or a beginner, this recipe is a great way to enjoy a taste of Cajun cooking in the comfort of your own home.

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