Ragin' Cajun Pasta Recipe - Allrecipes.com
Ragin' Cajun Pasta Recipe
  • READY IN 35 mins

Ragin' Cajun Pasta

Recipe by  

"This recipe includes lots of our favorite things and can easily be adapted to use what you have on hand. A crusty bread for dipping in the sauce would be great with this!"

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
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  • PREP

    15 mins
  • COOK

    20 mins
  • READY IN

    35 mins

Directions

  1. Bring a large pot of lightly salted water to a rolling boil.
  2. Boil the fettuccine until cooked through yet firm to the bite, about 8 minutes; drain and transfer pasta to a large serving bowl.
  3. Heat the butter and garlic in a large skillet over medium-high heat; stir in the sausage, tomatoes, broccoli, bell pepper, mushrooms and green onion.
  4. Cook and stir until the sausage is browned and vegetables are tender.
  5. Stir in chicken, shrimp, white wine, cajun seasoning, milk, and 1/4 cup Parmesan cheese. Cook and stir until shrimp until they are bright pink on the outside and the meat is no longer transparent in the center, 3 to 5 minutes.
  6. Serve over pasta and sprinkle with pepper and 2 tablespoons Parmesan cheese.
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Reviews More Reviews

Feb 13, 2012

The flavor on this is wonderful. I used Andouille sausage instead of the smoked sausage so I reduced the Cajun spices by a half teaspoon. All the vegies on this too makes this dish very interesting. My family loved this even the picky ones! The sauce is way too thin however. Next time I will try making a thicker sauce by taking half the butter and garlic, adding a tablespoon of flour and sauteeing for 2 minutes, then adding fat-free half&half instead of milk, stirring constantly until thickened and then adding the parmesan cheese. Then I'll add it all to the vegies/meat. Hope this works!

 
Apr 10, 2012

Yum! This was fabulous. Loved all the veggies and it smelled so good while cooking. I did have to change the recipe just a bit. I left out the shrimp due to allergies, I know its a big part of the recipe but I really wanted to try it anyway. So I added a bit more chicken and sausage to make up for the shrimp. I cooked the chicken in a bit of olive oil and seasoned with the Cajun spice. I finished the pasta in the sauce so I had no problem with it being to thin. Great recipe. I will definitely be making this again. Thanks for the recipe!

 
Sep 30, 2013

I'm sure as written this recipe is great, so I gave it five stars even though I had to tweak based on what I had on hand. The version I made came out FANTASTIC! Here are my edits for those who also need to tweak... Substitutions based on what I had: Penne for fettuccine, Polska Kielbasa (entire package) for smoked sausage, omitted shrimp (would have been great addition, but I didn't have any), diced yellow onions for green onions, 4oz can of mushrooms stems & pieces, and used the Cajun Spice Mix recipe on here in place of pre-mixed cajun seasoning. Cooking variations: I was using an entire package of kielbasa, so there was no need to add any butter when cooking the meat/veggies. While the sausage and veggies were cooking I made a roux (per other's suggestions) with 2 tbsp butter and 2 tbsp flour, then added the milk and parm cheese to the roux to make a nice thick sauce. Added wine, spices, chicken, and pasta to veggies. Stirred in cream sauce once chicken was heated and VIOLA! GREAT MEAL!! Definitely going to make this one again! Using a full package of kielbasa brought the number of servings up to about 6-7.

 
Aug 07, 2012

Great recipe, except each time I make it, I forget that the sauce ends up too watery and runny for my liking. Typically I end up adding a slight roux to thicken the sauce. Next time I'm going to try either less milk or use yogurt instead. But overall an awesome, delicious meal with perfect spices! Thanks for sharing! :)

 
Aug 30, 2012

Really good and flavorful. I added a roux of two tablespoons butter and two tablespoons flour at step 5 and it was still a thin sauce. I think I will use a penne noodle next time. The fettuccine and the thin sauce made it a little too messy to eat.

 
Jun 29, 2014

This dish is a miracle in your mouth the savory flavors evaporate in your mouth and the Pinot Grigio bought an exquisite blast of joy and complete orgasmic touch to your tastes, I used half and half instead of milk and added so many sausages it was thick. I did add two and a half tablespoons of cornstarch to thicken. This recipe is truly beautiful. I also seasoned my chicken breast and cooked in the over prior, mind blowing recipe.

 
Jan 05, 2013

Wonderful - made changes as to what was on hand and loved it! Will make again and again.

 
Aug 02, 2014

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!

 

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Nutrition

  • Calories
  • 565 kcal
  • 28%
  • Carbohydrates
  • 50.3 g
  • 16%
  • Cholesterol
  • 163 mg
  • 54%
  • Fat
  • 23.7 g
  • 36%
  • Fiber
  • 3.7 g
  • 15%
  • Protein
  • 36 g
  • 72%
  • Sodium
  • 799 mg
  • 32%

* Percent Daily Values are based on a 2,000 calorie diet.

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