Description
How to make spicy Cajun sausage and chicken pasta with smoky andouille, tender chicken, and creamy sauce that brings New Orleans to your kitchen.
Ingredients
Scale
Proteins
- 1 lb boneless chicken thighs, cut into bite-sized pieces
- 12 oz andouille sausage, sliced into rounds
Base Ingredients
- 12 oz penne pasta
- 2 tbsp olive oil
- 1 large yellow onion, diced
- 1 large bell pepper, diced
- 3 celery stalks, diced
- 4 garlic cloves, minced
Sauce Components
- 1 can (14.5 oz) diced tomatoes, drained
- 1 cup heavy cream
- 1 cup low-sodium chicken broth
- 1/2 cup grated Parmesan cheese
Seasonings
- 2 tsp paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp cayenne pepper
- 1/2 tsp dried thyme
- Salt and black pepper to taste
Instructions
- Cook Pasta: Bring a large pot of salted water to boil and cook penne according to package directions until al dente. Reserve 1 cup pasta water before draining completely.
- Brown Proteins: Heat olive oil in a large skillet over medium-high heat. Add sausage and cook 3-4 minutes until browned, then add chicken and cook until golden and cooked through.
- Sauté Vegetables: Add onion, bell pepper, and celery to the same skillet. Cook for 5-6 minutes until softened, then add garlic and cook 30 seconds until fragrant.
- Add Seasonings: Stir in paprika, garlic powder, onion powder, cayenne, thyme, salt and pepper. Cook for 1 minute until spices are fragrant and well combined.
- Create Sauce: Add diced tomatoes, chicken broth, and heavy cream. Bring to a gentle simmer and cook 3-4 minutes until slightly thickened and bubbling gently.
- Combine Everything: Add cooked pasta and Parmesan cheese, tossing until well coated. Add reserved pasta water as needed to achieve your desired creamy consistency.
- Final Touches: Taste and adjust seasoning with salt, pepper, or cayenne as needed. Serve immediately while hot with extra Parmesan cheese and fresh herbs if desired.
Notes
- Don’t let the cream sauce boil vigorously or it may break – keep at a gentle simmer.
- Reserve pasta water before draining; it helps create the perfect sauce consistency.
- Andouille sausage is key for authentic flavor – other sausages won’t taste the same.
- Taste and adjust spice level gradually; you can always add more heat but can’t take it away.
- This tastes even better the next day as leftovers when flavors have melded together.
- Serve immediately while hot for the best creamy texture and optimal eating experience.
Allergy Information: Dairy, Gluten
Nutrition
- Calories: 485 calories
- Fat: 24g
- Carbohydrates: 38g
- Protein: 32g