Description
Creamy Cajun Chicken and Sausage Pasta is a flavorful, hearty dish combining tender chicken breast, spicy Andouille sausage, and a rich Cajun cream sauce, perfectly tossed with your choice of fettuccine or penne pasta. This easy one-skillet recipe brings a comforting Southern flair to your dinner table in under 40 minutes.
Ingredients
Scale
Proteins
- 3 boneless, skinless chicken breasts (1.5 lbs), diced
- 8 oz Andouille sausage, sliced
Pasta
- 8 oz fettuccine or penne pasta
Seasonings & Dairy
- 2 tsp Cajun seasoning
- 1 cup heavy cream
- ½ cup freshly grated Parmesan cheese
Liquids
- 1 cup low-sodium chicken broth
Produce
- 3 cloves fresh garlic, minced
Other
- Olive oil (for cooking, about 1-2 tbsp)
- Optional: Fresh parsley for garnish
Instructions
- Cook the chicken: Heat olive oil in a large skillet over medium-high heat. Add the diced chicken breasts and cook until they turn golden brown on all sides, about 5 minutes.
- Add and cook the sausage: Stir in the sliced Andouille sausage and continue cooking until the sausage is browned and cooked through, about 3-4 minutes.
- Sauté the garlic: Add the minced garlic to the skillet and sauté for about a minute until fragrant, ensuring it doesn’t burn.
- Create the sauce: Pour in the low-sodium chicken broth and bring the mixture to a simmer. Then stir in the heavy cream and Cajun seasoning, allowing the sauce to bubble gently and thicken slightly, about 3-5 minutes.
- Cook the pasta: Meanwhile, cook the pasta according to the package instructions until al dente. Drain the pasta well.
- Combine and finish: Add the cooked pasta to the skillet with the sauce, tossing everything together. Stir in the freshly grated Parmesan cheese until melted and well combined.
- Serve: Serve the creamy Cajun chicken and sausage pasta immediately, garnished with chopped fresh parsley if desired.
Notes
- You can substitute Andouille sausage with smoked sausage or chorizo for a different flavor profile.
- Use gluten-free pasta if you require a gluten-free option.
- For a lighter dish, substitute heavy cream with half-and-half but expect a slightly less creamy sauce.
- Adjust the Cajun seasoning according to your spice preference.
- Leftovers store well in an airtight container in the refrigerator for up to 3 days.
