Creamy Cajun Chicken & Sausage Pasta

Creamy Cajun Chicken & Sausage Pasta is a delicious and hearty dish that combines the flavors of Cajun seasoning, tender chicken, savory sausage, and a rich, creamy sauce. The dish typically features penne or another type of pasta cooked al dente, which is then tossed in a creamy sauce made with ingredients like heavy cream, milk, and Parmesan cheese. The chicken and sausage are often cooked separately with onions, bell peppers, and garlic, and then combined with the sauce and pasta to create a flavorful and satisfying meal.

Cajun seasoning is a key component of this dish, providing a spicy kick and depth of flavor.

To make this dish, you'll need to cook the pasta according to package instructions, sauté the chicken and sausage with the vegetables and Cajun seasoning, and then create the creamy sauce by deglazing the skillet with white wine and cooking it with milk, cream, and Parmesan cheese. Once the sauce has thickened, you can toss it with the cooked pasta and serve the dish with a garnish of fresh herbs like basil or parsley.

This dish is perfect for a weeknight dinner or a special occasion, as it's both easy to prepare and full of flavor. It can also be customized with the addition of other ingredients, such as shrimp, spinach, or mushrooms, to suit your preferences.

Let's dive in! 🍻🪂

Ingredients: (Serving size aprox 6)

▢ 1 pound pasta of choice (We use Penne)

▢ 2-3 tablespoons Maps End Cajun seasoning divided

▢ 1 1/2 pounds, aprox 2 chicken breasts cubed

▢ 12 ounces Andouille sausage sliced into 1" pieces

▢ 3 tablespoons olive oil

▢ 2 large bell peppers diced (Red/Yellow)

▢ 2 shallots diced

▢ 1 tablespoon tomato paste

▢ 1 tablespoon garlic paste

▢ 1 cup low sodium chicken stock

▢ 1 1/2 cups heavy cream

▢ 1/2 cup parmesan cheese grated, more or less to taste

▢ 4 oz cream cheese

▢ fresh parsley once plated

▢ 1 cup reserve pasta water will not need it all

Instructions:

1. Pasta: Bring a large pot of salted water (2 tablespoons kosher salt) to boil.

2. Protein: Slice the chicken into bite-sized pieces. Season chicken with 1 1/2 tablespoon of Maps End Cajun Seasoning . Heat a large pan to medium heat and sear the chicken in olive oil until cooked through. Place the chicken on a plate cover with tin foil.

3. Protein Cont: Add the Andouille sausage to the same pan as in step 2 and cook for a couple of minutes per side or until some color develops. Remove the sausage and set aside covering it as well. (See Photo Below)

4. Veggies: Add the shallots, peppers and garlic paste to the pan and sauté for about 7 minutes or until they take on some color and soften. If needed, add a touch more olive oil for the sauté process.

5. Note Pasta: At this time begin boiling the pasta to 1 minute less than al dente. (See Pic Below) Note Al dente: Cooked so as to be still firm when bitten.

6. Once the peppers are soft add in the chicken stock and tomato paste bring to a simmer. With a wooden spoon scrape up all of the brown bits from the pan.

7. Add the heavy cream, cream cheese and parmesan bring to a simmer.

8. Once the sauce starts to thicken add the chicken, sausage and continue to simmer. Season the sauce with the remaining Cajun seasoning. Taste test and add extra salt and/or Cajun seasoning to taste.

9. Add the pasta to the sauce and mix to coat. Cook until the pasta is al dente (about 1 minute more) then turn off the heat. Add more parmesan cheese if necessary and parsley for garnish. Mix together and serve immediately. If the pasta is at all dry add a bit of reserved pasta water. Enjoy!

Step 2 & 3 Set aside

Step 4 Sauté vegetables

Serve up and enjoy!

Nutrition Label is an estimate according to ingredients