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Creamy Cajun Chicken and Andouille Sausage Pasta

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Make restaurant style Cajun chicken pasta at home with this rich, spicy, and easy stovetop recipe featuring authentic Andouille sausage.

Ingredients

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  • 1 pound dried pasta (fettuccine or penne)
  • 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
  • 8 ounces Andouille sausage, sliced
  • 1 tablespoon olive oil
  • 1 medium yellow onion, chopped
  • 1 green bell pepper, chopped
  • 2 cloves garlic, minced
  • 2 tablespoons Cajun seasoning blend (use a high-quality blend for authentic flavor)
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon cayenne pepper (adjust for heat preference)
  • 1 (14.5 ounce) can diced tomatoes, undrained
  • 1 cup chicken broth
  • 1 cup heavy cream
  • 1/2 cup grated Parmesan cheese
  • 2 tablespoons unsalted butter
  • Salt and black pepper to taste
  • Fresh parsley, chopped, for garnish

Instructions

  1. Cook the pasta according to package directions until al dente. Reserve 1 cup of the starchy pasta water before draining. Set the drained pasta aside.
  2. Season the chicken pieces generously with salt, pepper, and 1 tablespoon of the Cajun seasoning.
  3. Heat the olive oil in a large skillet or Dutch oven over medium-high heat. Add the sliced Andouille sausage and cook until browned and slightly crispy, about 4 to 5 minutes. Remove the sausage with a slotted spoon and set aside, leaving the rendered fat in the skillet.
  4. Add the seasoned chicken to the skillet and cook until browned on all sides and cooked through, about 5 to 7 minutes. Remove the chicken and set aside with the sausage.
  5. Reduce the heat to medium. Add the chopped onion and bell pepper to the skillet. Cook until softened, about 5 minutes.
  6. Add the minced garlic, remaining 1 tablespoon Cajun seasoning, and smoked paprika. Cook for 1 minute until fragrant.
  7. Stir in the diced tomatoes (with their juice) and chicken broth. Bring the mixture to a simmer, scraping up any browned bits from the bottom of the pan. Let it simmer for 3 minutes to allow the flavors to meld.
  8. Stir in the heavy cream and butter. Heat gently until the butter is melted and the sauce is smooth. Do not boil after adding the cream.
  9. Stir in the Parmesan cheese until the sauce thickens slightly. Taste the sauce and add cayenne pepper if you want more heat.
  10. Return the cooked chicken and sausage to the skillet. Add the cooked pasta. Toss everything to coat evenly.
  11. If the sauce seems too thick, add the reserved pasta water, a few tablespoons at a time, until you reach your desired consistency for this rich and spicy pasta recipe.
  12. Serve immediately, garnished with fresh parsley.

Notes

  • For the most authentic flavor, select an Andouille sausage with a noticeable smoke profile.
  • If you prefer a non-creamy cajun chicken and sausage pasta, omit the heavy cream and Parmesan cheese, using only the broth and tomatoes for the sauce base.
  • This recipe works well as a quick weeknight cajun pasta dinner because it is cooked primarily on the stovetop.

Nutrition

Find it online: https://cookingzenith.com/cajun-chicken-and-sausage-pasta-recipe/