Easy Eats

Easy Eats: Uncle Joe's One-Pot Cajun Alfredo Pasta

If you're in a dinner rut and want something where you don't have a lot of cleanup, we have the perfect solution for you in this edition of Easy Eats. 

Lehigh Carbon Community College cooking instructor Joe Wickel shows us a one-pot Cajun Alfredo pasta. 


  • 2-3 Cajun style sausages, sliced into ¼ inch thick rounds  (D’Artagnan brand)
  • 1/2tbsp. olive oil
  • 4 oz. Crimini sliced, 4oz. Oyster sliced, 4 oz. Shitake sliced (nice medley)
  • 1 small red, yellow and orange pepper, diced
  • 4 cloves of garlic, minced
  • ¼ cup white wine (optional)
  • 3 ¼ c. low sodium chicken broth, divided
  • 2 c. Half and Half
  • 1 tbsp. Cajun seasoning
  • 1 tsp. pink salt
  • 1 tsp. crushed black pepper
  • ½ tsp. garlic powder
  • 2 oz. pasta ( bowtie, orrechetti, fusilli)
  • ¼ c. grated parmesan cheese
  • 1 tbsp. fresh parsley,roughly chopped


  • In a large pot over medium heat, add sausage and cook until lightly browned on both sides.
  • Add the olive oil.
  • When the oil is hot, add the mushrooms and cook just until browned.
  • Add the bell peppers and sauté until soft, then add the garlic and cook until fragrant (taking care not to brown).
  • Pour in the wine and deglaze the pan. Using a firm spatula or whisk, remove any browned bits from the bottom of the pan.
  • When wine has reduced by half, add 3 cups of the chicken broth, half and half, Cajun seasoning, salt, pepper, garlic powder and pasta.
  • Turn the heat up to high and bring the mixture to a boil.
  • Reduce heat to medium-high and allow pasta to boil in the sauce for 12-14 minutes or until al dente. The sauce should become thick and creamy.
  • Add the remaining chicken broth to the pasta, stir to combine.
  • Remove from the heat, stir in parmesan and parsley. Serve immediately.
  • Enjoy with some crusty bread or corn muffins.

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Allentown, PA 18102




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