Description
This Cajun Chicken and Sausage Pasta is a hearty, flavorful one-pot meal combining tender chicken, spicy smoked sausage, and colorful bell peppers with campanelle pasta in a creamy, cheesy Cajun-spiced sauce. Ready in just 17 minutes, it’s perfect for a quick weeknight dinner that delivers a satisfying Cajun kick with every bite.
Ingredients
Scale
Protein
- 1 pound boneless skinless chicken breasts, cubed
- 14 ounces hot smoked sausage (like andouille), sliced
Vegetables
- 2 bell peppers (cored, seeded, and sliced; red and green used)
- 1 cup diced yellow onion
Pasta and Liquids
- 1 pound campanelle pasta, uncooked
- 4 cups low-sodium chicken broth
- 1 cup dry white wine (such as chardonnay, sauvignon blanc, or pinot grigio)
Spices and Seasonings (Cajun Seasoning Mix)
- 1¼ teaspoons garlic powder
- 1 teaspoon cayenne pepper
- 1 teaspoon onion powder
- 1 teaspoon dried oregano
- 1 teaspoon paprika
- ½ teaspoon black pepper
- ¼ teaspoon kosher salt (or to taste)
Finishing Ingredients
- 1½ cups freshly shredded Parmesan cheese
- ½ cup heavy cream
- 2 tablespoons chopped fresh Italian parsley
Instructions
- Prepare Cajun Spice Mix: In a small bowl, thoroughly combine the garlic powder, cayenne pepper, onion powder, dried oregano, paprika, black pepper, and kosher salt to create the Cajun seasoning. Set this mixture aside for later use.
- Combine Main Ingredients: In a Dutch oven or a 12-inch braising pan, add the cubed chicken, sliced smoked sausage, sliced bell peppers, diced yellow onion, uncooked campanelle pasta, low-sodium chicken broth, dry white wine, and the prepared Cajun seasoning mix. Stir everything together to evenly distribute the seasoning.
- Cook the Pasta and Proteins: Cover the pan and bring the mixture to a boil over medium-high heat. Once boiling, remove the cover and continue to cook the mixture for 10 to 12 minutes, stirring occasionally to prevent the pasta from sticking. Cook until the pasta is al dente, meaning it has a slight bite but is fully cooked.
- Add Cheese and Cream: Remove the pan from the heat. Immediately stir in the freshly shredded Parmesan cheese until it melts seamlessly into the pasta, creating a creamy sauce. Then, add the heavy cream and stir to combine everything thoroughly.
- Garnish and Serve: Sprinkle the chopped fresh Italian parsley over the pasta for a burst of color and fresh flavor. Serve hot and enjoy your Cajun Chicken and Sausage Pasta!
Notes
- Using a Dutch oven or large braising pan helps evenly cook the pasta and proteins in one pot.
- Adjust cayenne pepper amount to your preferred spice level.
- Substitute campanelle pasta with penne or rigatoni if unavailable.
- White wine adds depth of flavor but can be omitted and replaced with extra chicken broth if desired.
- For a lighter version, you can reduce or omit the heavy cream, though it will slightly alter the creamy texture.
