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Creamy Chicken and Sausage Cajun Pasta Recipe

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3.9 from 5 reviews

A hearty and flavorful Creamy Chicken and Sausage Cajun Pasta recipe that combines tender chicken breast, spicy andouille sausage, and vibrant bell peppers in a rich, creamy Cajun-spiced tomato sauce. Perfectly tossed with penne pasta and topped with freshly grated Parmesan cheese, this dish offers a balanced mix of smoky, spicy, and creamy flavors that come together in just 30 minutes, making it ideal for a satisfying weeknight dinner.

  • Author: Chef
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Cajun

Ingredients

Meat and Protein

  • 500 g chicken breast (about 1 lb, cut into bite-sized pieces)
  • 226 g andouille sausages (8 oz, optional, sliced)

Vegetables

  • 2 green bell peppers (thinly sliced)
  • ½ medium yellow onion (thinly sliced)
  • 2 cloves garlic (finely chopped, double if preferred)

Spices and Seasonings

  • 3 ½ tbsp homemade Cajun seasoning (adjust if using store-bought)
  • 1 tsp brown sugar (add up to 1 extra tsp if needed)
  • Salt and pepper (to taste)

Liquids and Dairy

  • ½ cup crushed tomatoes
  • ½ cup half and half

Carbohydrates

  • 226 g uncooked penne pasta (or equivalent cooked pasta for 4 servings)

Others

  • 2 tbsp oil (for cooking)
  • Parmesan cheese (for serving)

Instructions

  1. Prep the Vegetables and Meat: Slice the green peppers and onions thinly. Slice the andouille sausages if using. Cut the chicken into bite-sized chunks using a separate cutting board to avoid cross-contamination. Set all aside.
  2. Cook the Pasta: Bring a large pot of salted water to a boil over medium-high heat. Add the penne pasta and cook for 10 minutes until al dente. Drain, reserving 1-2 cups of the pasta water for later use.
  3. Cook the Chicken: Heat a large non-stick pan or pot over medium-high heat and add some oil. Once hot, add the chicken pieces with a generous ¼ tsp salt and 1 tbsp Cajun seasoning. Increase heat to high and cook the chicken for 5-6 minutes until nicely caramelized. Remove chicken to a separate bowl and set aside.
  4. Cook the Sausage (Optional): Add more oil to the pan if needed, then add the sliced andouille sausages. Fry on medium-high heat for about 5 minutes until they develop a golden-brown caramelization. Remove and set aside.
  5. Sauté Vegetables and Aromatics: In the same pan, add the onion, garlic, green peppers, remaining Cajun seasoning, a pinch of salt, and 1 tsp brown sugar. Sauté until the onions soften and the mixture is fragrant.
  6. Add Liquids and Combine: Stir in the crushed tomatoes, cooked chicken, cooked sausages, and half and half. Mix well to combine all flavors. Taste and adjust salt as necessary. If the sauce is too thick, add reserved pasta water a little at a time to loosen it. Bring the sauce to a gentle simmer.
  7. Combine Pasta and Sauce: Add the cooked pasta to the simmering sauce and toss to evenly coat. If you prefer a creamier sauce, add up to 1 more cup of milk or reserved pasta water. Allow the pasta to simmer in the sauce for 1-2 minutes to meld flavors.
  8. Serve: Plate the pasta and top with freshly grated Parmesan cheese and optional black pepper. Serve immediately and enjoy this comforting Cajun-inspired dish!

Notes

  • Adjust Cajun seasoning according to your heat preference; homemade blends are usually spicier than store-bought.
  • Use half and half for a creamy texture, but you can substitute with heavy cream or whole milk for different richness.
  • Reserve pasta water before draining as it helps to loosen and bind the sauce.
  • For a milder dish, reduce the amount of Cajun seasoning and omit the andouille sausage.
  • Ensure chicken pieces are caramelized well for deep flavor development.

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