Description
A bold, comforting one-pot pasta dish featuring smoked sausage, chicken breast, and a rich Cajun-spiced cream sauce. Ready in 30 minutes, this recipe is perfect for busy weeknights and feeds 4-6 people.
Ingredients
Scale
- 1 pound (450g) Smoked Sausage (Andouille or Kielbasa), sliced into half-moons
- 1.5 pounds (680g) Chicken Breast, boneless and skinless, cut into bite-sized chunks
- 1 pound (450g) Penne or Rigatoni Pasta
- 1 cup (240ml) Heavy Cream
- 1/2 cup (120ml) Chicken Broth (low-sodium)
- 6 cloves Garlic, minced
- 2–3 tablespoons Cajun Seasoning (e.g., Tony Chachere’s or Slap Ya Mama)
- 2 tablespoons Unsalted Butter
- 3–4 stalks Green Onions, sliced (for garnish)
- 4 oz (115g) Cajun Cream Cheese (optional)
- 1/2 teaspoon Red Pepper Flakes (optional)
- 1/2 cup (120ml) Dry White Wine (optional, for deglazing)
- Salt and Pepper to taste
- Parmesan Cheese (optional, for garnish)
Instructions
- Prep ingredients: Slice the sausage, cube the chicken, and mince the garlic. Measure out the Cajun seasoning.
- Cook the pasta: Bring a large pot of salted water to a boil. Add pasta and cook until al dente (8-10 minutes). Before draining, reserve 1 cup of pasta water. Drain pasta and set aside.
- Brown the meat: While pasta cooks, heat butter in a large skillet over medium-high heat. Add sausage and cook for 3-4 minutes until browned. Remove sausage to a plate.
- Cook chicken: Add chicken pieces to the same skillet. Season with half of the Cajun seasoning. Cook for 5-6 minutes until golden and cooked through. Remove chicken to the plate with the sausage.
- Build the sauce: Reduce heat to medium. Add minced garlic to the skillet and cook for 1 minute until fragrant but not brown. Pour in white wine (if using) and scrape up browned bits. Simmer for 1 minute.
- Simmer sauce: Add chicken broth and heavy cream. Stir in remaining Cajun seasoning. If using cream cheese, add it now and whisk until melted. Simmer for 3-4 minutes until sauce thickens slightly.
- Combine: Return chicken and sausage to the skillet. Add drained pasta. Toss to coat. If sauce is too thick, add reserved pasta water. If too thin, simmer briefly. Taste and adjust salt.
- Serve: Serve immediately topped with sliced green onions, extra Parmesan, and a drizzle of olive oil.
Notes
Brown the sausage first to release smoky oils. Do not wash the skillet after removing meat to keep the flavorful drippings. Use fresh garlic for best flavor. The sauce will thicken in the fridge; add milk or cream when reheating. This recipe does not freeze well due to the dairy content.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Cuisine: Cajun
Nutrition
- Serving Size: Approximately 1.5 cu
- Calories: 650
- Sugar: 4
- Sodium: 850
- Fat: 28
- Saturated Fat: 12
- Carbohydrates: 55
- Fiber: 2
- Protein: 35
Keywords: Cajun chicken, sausage pasta, creamy pasta, weeknight dinner, one-pot meal, easy dinner, spicy pasta, chicken and sausage