Description
A quick and flavorful weeknight dinner featuring smoky andouille sausage, tender chicken, and penne pasta in a rich, creamy Cajun-spiced sauce.
Ingredients
Scale
- 2 tablespoons extra virgin olive oil
- 12 oz andouille sausage, sliced
- 2 medium boneless, skinless chicken breasts (about 1 lb), diced
- 1 medium yellow onion, diced (about 200g)
- 1 medium bell pepper, diced (about 150g)
- 4 cloves garlic, minced (about 1 tablespoon)
- 2 tablespoons Cajun seasoning
- 1 cup low-sodium chicken broth (240ml)
- 1 cup heavy cream (240ml)
- 1/2 cup freshly grated Parmesan cheese (50g)
- 12 oz penne pasta
- 2 tablespoons fresh parsley, chopped
- Salt and black pepper to taste
- Optional: 1/2 teaspoon crushed red pepper flakes
- Optional: 2 cups fresh spinach
- Optional: 1 cup cherry tomatoes, halved
Instructions
- Dice the chicken breasts into bite-sized pieces, slice the sausage, and chop the onion and bell pepper. Mince the garlic and grate the Parmesan cheese.
- Bring a large pot of salted water to a boil. Add penne pasta and cook until al dente, about 8-10 minutes. Before draining, scoop out 1 cup of pasta water and set aside. Drain pasta and set aside.
- Heat olive oil in a large skillet over medium-high heat. Add sliced andouille sausage and cook 3-4 minutes until browned and crispy. Remove sausage and set aside, leaving rendered fat in pan.
- Add diced chicken to skillet, season lightly with salt and pepper, and cook 4-5 minutes until browned and cooked through. Remove chicken and set aside with sausage.
- In the same skillet, add diced onion and bell pepper. Sauté over medium heat for about 4 minutes until softened. Add minced garlic and Cajun seasoning, stirring constantly for 1 minute to toast spices.
- Pour in chicken broth and stir to deglaze pan, scraping browned bits. Simmer gently for 2 minutes to reduce slightly.
- Add heavy cream and stir well. Let sauce simmer for 3 minutes until it thickens slightly. If too thick, thin with reserved pasta water.
- Remove skillet from heat and gradually stir in freshly grated Parmesan cheese until melted and sauce is smooth. Add pasta water a tablespoon at a time if needed to loosen sauce.
- Return cooked chicken and sausage to skillet, stirring to coat in sauce.
- Add drained pasta to skillet and gently toss to combine. If using, add fresh spinach and cherry tomatoes now and toss until spinach wilts and tomatoes warm through.
- Taste and adjust salt and pepper as needed.
- Serve immediately garnished with fresh parsley and extra Parmesan. Optionally sprinkle crushed red pepper flakes for extra heat.
Notes
Save pasta water to adjust sauce consistency. Use fresh Parmesan for best melting and flavor. Keep heat moderate when adding cream and cheese to prevent sauce separation. Sauce thickens when chilled; reheat gently with added liquid. Can prepare sauce ahead and cook pasta fresh when ready to serve. Substitute proteins or add veggies to customize. For dairy-free, use coconut cream and nutritional yeast. For gluten-free, use gluten-free pasta.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Cuisine: Cajun
Nutrition
- Serving Size: 1 serving (approxima
- Calories: 480
- Sodium: 700
- Fat: 22
- Saturated Fat: 11
- Carbohydrates: 38
- Fiber: 3
- Protein: 28
Keywords: Cajun chicken pasta, creamy pasta, sausage pasta, weeknight dinner, quick dinner, spicy pasta, andouille sausage, creamy Cajun sauce