Description
Creamy Cajun Pasta with chicken and andouille sausage, tossed in a rich and flavorful Cajun cream sauce. A guaranteed crowd-pleaser!
Ingredients
Scale
- 1 pound fettuccine pasta (or your favorite pasta shape)
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- 1/2 pound andouille sausage, sliced
- 1 green bell pepper, thinly sliced
- 1 red bell pepper, thinly sliced
- 1 yellow onion, chopped
- 2 cloves garlic, minced
- 1/2 cup chopped green onions, for garnish
- 2 tablespoons olive oil
- 1/4 cup all-purpose flour
- 2 cups chicken broth
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 2 tablespoons Cajun seasoning (adjust to taste)
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/4 teaspoon cayenne pepper (optional, for extra heat)
- Salt and black pepper to taste
- Optional Garnishes: Fresh parsley, chopped, Red pepper flakes
Instructions
- Season the Chicken: In a medium bowl, toss the bite-sized chicken pieces with 1 tablespoon of Cajun seasoning, 1/2 teaspoon of smoked paprika, 1/4 teaspoon of garlic powder, salt, and black pepper. Make sure the chicken is evenly coated with the spices.
- Sear the Chicken: Heat 1 tablespoon of olive oil in a large skillet or Dutch oven over medium-high heat. Add the seasoned chicken and cook until browned and cooked through, about 5-7 minutes. Be careful not to overcrowd the pan; cook in batches if necessary to ensure even browning. Remove the chicken from the skillet and set aside.
- Cook the Sausage: Add the sliced andouille sausage to the same skillet and cook until browned and slightly crispy, about 3-5 minutes. Remove the sausage from the skillet and set aside with the chicken.
- Sauté the Onions and Bell Peppers: Add the remaining 1 tablespoon of olive oil to the skillet. Add the chopped yellow onion and sliced bell peppers (both green and red). Cook over medium heat until the vegetables are softened and slightly caramelized, about 5-7 minutes. Stir occasionally to prevent burning.
- Add the Garlic: Add the minced garlic to the skillet and cook for another minute until fragrant. Be careful not to burn the garlic, as it can become bitter. Stir constantly to ensure even cooking.
- Create a Roux: Reduce the heat to medium-low. Sprinkle the all-purpose flour over the sautéed vegetables. Stir continuously for 1-2 minutes to cook the flour and create a roux.
- Add Chicken Broth: Slowly pour in the chicken broth, whisking constantly to prevent lumps from forming. Continue whisking until the sauce is smooth and thickened.
- Simmer the Sauce: Bring the sauce to a simmer and cook for 5-7 minutes, stirring occasionally, until it has thickened slightly.
- Add Cream and Cheese: Reduce the heat to low. Stir in the heavy cream, Parmesan cheese, remaining 1 tablespoon of Cajun seasoning, and smoked paprika. Stir until the cheese is melted and the sauce is smooth and creamy. Taste and adjust the seasoning as needed, adding more salt, pepper, or Cajun seasoning to your preference.
- Incorporate Chicken and Sausage: Return the cooked chicken and andouille sausage to the skillet with the creamy sauce. Stir to combine and heat through.
- Cook the Pasta: While the sauce is simmering, cook the fettuccine pasta according to package directions in a large pot of salted boiling water. Cook until al dente, which means slightly firm to the bite.
- Reserve Pasta Water: Before draining the pasta, reserve about 1 cup of the pasta water.
- Drain the Pasta: Drain the pasta thoroughly in a colander.
- Combine Pasta and Sauce: Add the drained pasta to the skillet with the creamy Cajun sauce, chicken, and sausage. Toss to coat the pasta evenly with the sauce. If the sauce is too thick, add a little of the reserved pasta water until it reaches your desired consistency.
- Serve Immediately: Serve the creamy Cajun pasta immediately. Garnish with chopped green onions, fresh parsley, and red pepper flakes (if desired).
Notes
- Don’t Overcook the Pasta: Al dente pasta holds its shape better and absorbs the sauce more effectively.
- Adjust the Spice Level: Cajun seasoning can vary in heat, so adjust the amount to your preference. If you like it extra spicy, add a pinch of cayenne pepper.
- Use Fresh Ingredients: Fresh vegetables and high-quality sausage will make a noticeable difference in the flavor of the dish.
- Don’t Skip the Roux: The roux is essential for thickening the sauce and preventing it from being grainy. Make sure to cook the flour thoroughly before adding the chicken broth.
- Reserve Pasta Water: The starchy pasta water is a secret weapon for creating a perfectly creamy sauce. Don’t skip this step!
- Make it Vegetarian: Substitute the chicken and sausage with mushrooms, bell peppers, and other vegetables for a delicious vegetarian version.
- Add Shrimp: For a seafood twist, add cooked shrimp to the sauce along with the chicken and sausage.
- Make it Ahead: You can prepare the sauce ahead of time and store it in the refrigerator for up to 2 days. Reheat the sauce and add the cooked pasta just before serving.
- Storage: Store leftover creamy Cajun pasta in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave. You may need to add a little milk or cream to loosen the sauce when reheating.
- Prep Time: 20 minutes
- Cook Time: 35 minutes