Description
How to make spicy Cajun sausage and chicken linguine with smoky andouille and tender chicken that brings Louisiana comfort to your dinner table.
Ingredients
Scale
Proteins & Pasta
- 1 lb linguine pasta
- 1 lb boneless chicken thighs, cut into bite-sized pieces
- 12 oz andouille sausage, sliced into rounds
- 3 tbsp olive oil, divided
Flavor Base
- 1 large yellow onion, diced
- 1 large bell pepper, diced
- 3 celery stalks, diced
- 4 garlic cloves, minced
- 2 tbsp tomato paste
Cajun Seasonings
- 2 tbsp Cajun seasoning blend
- 1 tsp smoked paprika
- 1/2 tsp cayenne pepper
- 1/2 tsp dried thyme
- 1/2 tsp dried oregano
Sauce & Finishing
- 1 cup chicken broth
- 3/4 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 2 green onions, sliced
- Salt and black pepper to taste
Instructions
- Cook Pasta: Bring a large pot of salted water to boil. Cook linguine according to package directions until al dente. Reserve 1 cup pasta water before draining. The starchy water helps bind the sauce later.
- Brown Proteins: Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Cook sausage until browned, about 4 minutes. Remove and set aside. Season chicken with salt, pepper, and 1 tablespoon Cajun seasoning, then cook until golden and cooked through.
- Build Base: Add remaining oil to the same skillet. Sauté onion, bell pepper, and celery until softened, about 5 minutes. Add garlic and tomato paste, cooking until fragrant, about 1 minute more.
- Add Seasonings: Stir in remaining Cajun seasoning, smoked paprika, cayenne, thyme, and oregano. Cook for 30 seconds until aromatic. This blooms the spices and prevents any raw spice taste in the final dish.
- Create Sauce: Pour in chicken broth, scraping up any browned bits from the bottom. Simmer for 3 minutes, then stir in heavy cream. Let it bubble gently until slightly thickened, about 2-3 minutes.
- Combine Everything: Return sausage and chicken to the skillet. Add cooked pasta and toss to coat, adding pasta water as needed for silky consistency. Remove from heat and stir in Parmesan cheese.
- Finish & Serve: Taste and adjust seasoning with salt, pepper, or more cayenne as needed. Garnish with sliced green onions and serve immediately while hot. The flavors meld beautifully as it sits.
Notes
- Don’t overcook the pasta; it continues cooking when tossed with the hot sauce.
- Reserve extra pasta water as your sauce consistency insurance policy.
- Fresh Parmesan melts better than pre-grated for the smoothest sauce.
- Let the dish rest 2-3 minutes before serving for optimal flavor melding.
- Double the recipe easily for crowd feeding or guaranteed leftovers.
- Adjust heat levels gradually since spice tolerance varies widely among diners.
Allergy Information: Dairy, Gluten
Nutrition
- Calories: 485 calories
- Fat: 22g
- Carbohydrates: 48g
- Protein: 28g