Ragin' Cajun Pasta

Ragin' Cajun Pasta

9 Reviews 2 Pics
  • Prep

    15 m
  • Cook

    20 m
  • Ready In

    35 m
Recipe by  Staci

“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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Adjust Servings

Original recipe yields 4 servings



  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 (9)

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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!



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!



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.

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Amount Per Serving (4 total)

  • Calories
  • 565 cal
  • 28%
  • Fat
  • 23.7 g
  • 36%
  • Carbs
  • 50.3 g
  • 16%
  • Protein
  • 36 g
  • 72%
  • Cholesterol
  • 163 mg
  • 54%
  • Sodium
  • 799 mg
  • 32%

Based on a 2,000 calorie diet



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Cajun Chicken Pasta


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Cajun Chicken and Sausage Pasta