This tasty pasta recipe uses several of our favorites and is flexible enough to use ingredients you already have on hand. This would be fantastic with some crusty bread to dip in the sauce!
| Prep Time: | 15 mins |
| Cook Time: | 20 mins |
| Total Time: | 35 mins |
| Servings: | 4 |
Ingredients
- ½ pound fettuccine
- ¼ cup butter
- 2 cloves garlic, minced
- ¼ cup sliced smoked sausage
- 2 roma tomatoes, diced
- 1 cup broccoli florets
- ½ green bell pepper, chopped
- 4 mushrooms, sliced
- 3 green onions, chopped
- 1 cup cubed cooked chicken breast
- ½ pound medium shrimp, peeled and deveined
- ¼ cup white wine
- 2 teaspoons Cajun seasoning
- ¾ cup milk
- ¼ cup grated Parmesan cheese
- fresh ground black pepper, to taste
- 2 tablespoons grated Parmesan cheese
Instructions
- Bring a large pot of lightly salted water to a rolling boil.
- Boil fettuccine until cooked through yet firm to the bite, about 8 minutes; drain and transfer pasta to a large serving bowl.
- Heat butter and garlic in a large skillet over medium-high heat; stir in sausage, tomatoes, broccoli, bell pepper, mushrooms, and green onion.
- Cook and stir until sausage is browned and vegetables are tender.
- Stir in chicken, shrimp, white wine, cajun seasoning, milk, and 1/4 cup Parmesan cheese. Cook and stir shrimp until they are bright pink on the outside and meat is no longer transparent in the center, 3 to 5 minutes.
- Serve over pasta and sprinkle with pepper and 2 tablespoons Parmesan cheese.
Nutrition Facts
| Calories | 565 kcal |
| Carbohydrate | 50 g |
| Cholesterol | 163 mg |
| Dietary Fiber | 4 g |
| Protein | 36 g |
| Saturated Fat | 12 g |
| Sodium | 799 mg |
| Sugars | 7 g |
| Fat | 24 g |
| Unsaturated Fat | 0 g |
Reviews
Really good recipe Staci!! In addition to the green onion, added 1/2c chopped, sweet onion and added to the butter/garlic sauté. I didn’t have broccoli so used a small zucchini and 1/2 red bell pepper chopped. Since it’s winter, I didn’t have Roma’s so I used a can of Fire Roasted tomatoes. Rather than serve the meat/veggie mix on top of the fettuccine, I mixed the noodles at the very end once the shrimp were cooked. Very versatile and very tasty! So glad we tried! Thanks for sharing!
Great recipe. I use chicken andouille sausage from Trader Joe’s in place of smoked sausage. It is spicier than smoked sausage, so you may want to cut back the seasoning a little. I have also made it with both fettuccini and penne pasta. I use Emeril Lagasse’s Essence (I know, its Creole not Cajun) for the seasoning.
Thanks! this is a great recipe I made it my own but it was delish!
Made this for the first time tonight love the recipe and the family enjoyed it.But i think the next time i make it i will use a heavy cream insteas of milk it will make the sauce more of an Alfredo likeness to it. But all in all great recipe.
Made as stated except for the chicken, didn’t use. I would use andouille sausage over smoked out of preference. Also fry the sausage before adding garlic so it can get nice and browned, without using the butter or a smidgen. Next time we’ll add less milk as we thought it was to running & didn’t want to thicken. We also used more shrimp and no chicken. When making jambalaya we don’t use ham but just andouille & catfish, again preference. Will make again.
Very good. Husband loved all the meat but my favorite part was the broccoli that absorbed the sauce! Will make again
It’s like a Jambalaya Pasta! I have a household of 7, so making meals everyone enjoys is near impossible. This dish, however, had the approval of 6.5 out of 7, & everyone finished their serving. The .5 is one child (10ys) liking the dish, but said it was a little too spicy. FYI, our age ranges are 8-17yrs & two adults. I did have to make some changes based on what I had. I doubled the recipe for all of us, but I also used a whole pound of Kielbasa & cut back on the butter due to the kielbasa’s rendered fat, made rice instead of linguini, Tony Chachere’s Creole Seasoning instead of Cajun seasoning (but added a little Cayenne & Paprika), omitted the mushrooms but used mushroom stock (kids hate mushroom texture, but I like the flavor!), was careful about extra salt, used a whole onion vs green onions, & about 7-8 Garlic cloves – we love garlic. I agree with other reviewers re: runny sauce (even before the mushroom stock it was runny). I did thicken w/cornstarch, but rice also helps sop it up better than macaroni would. However, if you thicken the sauce I think linguini/spaghetti/etc. is the way to go! I had to alter the recipe so my review isn’t really true as written, but it goes to show others that it is easily adaptable, still true to the flavors & still delicious! I made this 2wks ago & was asked to make it again tonight, which NEVER happens. This time I’ll make a roux to thicken the sauce and serve w/the linguini; I expect it will be fabulous.
This recipe turned out great, I didn’t do Cajun because my child has to eat as well. I used penne pasta instead and shrimp in place of the chicken.
Good, not sure it really needed the wine. Might leave it, the wine, out next time & see if it makes it more creamy.
I liked the taste but thought the sauce was too thin. I added some flour at the end, but should have been added sooner. I also added an additional teaspoon of Cajun spice and used a whole cutup Kielbasa as the only meat.
This was a great recipe! I only added a little flour to thinker the sauce.
I haven’t tried it yet, but looks very good and simple!
Very tasty. I followed exactly except no chicken, didn’t have any and did reduce milk to 1/4 cup and put flour in the milk. Then added more milk at the end until it was the right texture for me. Highly recommend.
We doubled recipe and used sweet Italian Sausage instead of smoked sausage but I think next time we might use Andouille sausage….and we added more mushrooms as we like mushrooms. It was a very good recipe!
Delicious! I made sure to let the water boil off the veggies before adding the milk, etc. Thanks for the great combo of ingredients!
We loved this recipe. Omitted the mushrooms because, well, I just don’t like them. Used 1/2-n-1/2 instead of milk. Other than that, followed the recIpe as written. It will be made again.
My husband does not like anything hot. I cut the hot pepper way down (less than half) and he still found it too hot. It did not stop him from eating it, however. If I make it again, I will have to cut the heat down a bit more. Very good
I added a couple of tablespoons of flour at the end to thicken the sauce. I used hot Italian sausage and therefore about half the amount of cajun spice. It was delicious!
This is my husband’s account and my first time reviewing a recipe but I am so excited about this one that I had to review it. The disclaimer, however, is that I was not able to make it according to the directions because I did not have everything. I used pepperoni and sausage links because I had those ready, no shrimp, forgot about the mushrooms, used grape tomatoes and tortellini for the pasta. I followed the rest of the recipe however and based on the snitches that I just had its pretty dang awesome. Its 5 stars based on what I just made and because its a great base recipe to adjust as needed.
This recipe was super good. If I could give it 4.5 stars, I would. Made it mostly as written, just added a bit more sausage and garlic. Yes, the sauce is runny because there isn’t any thickening agent added to it, but that wasn’t a problem for us. Tossed the pasta in the pan with all the other stuffs and it absorbed some of the sauce, but there was still plenty left. If you want the sauce thicker, add some rue. I bet it’d be just as good with it as it is without. Overall, a real winner (husband was still talking about it this morning).
I did take some liberties with his recipe based on what I had. Used chicken thighs, canned tomato, left out the shrimp and subbed sherry for the white wine. It was very good though! Next time I will definitely use the shrimp, but I will leave out the broccoli (kids and I liked it, but hubby didn’t.). This would also be tasty over rice or orzo. Thanks for a great recipe!