Description
A flavorful and hearty Cajun Chicken and Sausage Pasta combining tender chicken breast, spicy smoked sausage, and vibrant bell peppers in a creamy, cheesy sauce infused with robust Cajun spices. Perfect for a quick and satisfying weeknight dinner that serves 8.
Ingredients
Scale
Main Ingredients
- 1 pound boneless skinless chicken breasts, cubed
- 14 ounces hot smoked sausage (like andouille), sliced
- 2 bell peppers, cored, seeded, and sliced (red and green recommended)
- 1 cup diced yellow onion
- 1 pound campanelle pasta, uncooked
- 4 cups low-sodium chicken broth
- 1 cup dry white wine (chardonnay, sauvignon blanc, or pinot grigio)
- 1½ cups freshly shredded Parmesan cheese
- ½ cup heavy cream
- 2 tablespoons chopped fresh Italian parsley
Cajun Seasoning Mix
- 2 tablespoons Cajun seasoning mix (combine the following ingredients)
- 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 (adjust to taste)
Instructions
- Prepare Cajun Spice Mix: In a small bowl, combine garlic powder, cayenne pepper, onion powder, dried oregano, paprika, black pepper, and kosher salt. Stir well and set aside.
- Combine Ingredients in Pan: In a Dutch oven or 12-inch braising pan, add the cubed chicken, sliced sausage, bell peppers, diced onion, uncooked campanelle pasta, low-sodium chicken broth, white wine, and the prepared Cajun seasoning mix. Stir everything together to evenly distribute the spices and ingredients.
- Cook Pasta and Meats: Cover the pan and bring the mixture to a boil over medium-high heat. Once boiling, remove the cover and continue to cook uncovered. Stir occasionally to prevent the pasta from sticking, and cook until the pasta is al dente, about 10 to 12 minutes.
- Add Cheese and Cream: Remove the pan from the heat. Stir in the freshly shredded Parmesan cheese until it melts smoothly into the sauce. Then add the heavy cream and stir to fully combine, creating a rich and creamy sauce.
- Garnish and Serve: Sprinkle the chopped fresh Italian parsley over the top for a pop of color and freshness. Serve hot, ensuring each plate gets a generous portion of the cheesy, spicy pasta with chicken and sausage.
Notes
- Using campanelle pasta works best as it holds the sauce well, but any medium pasta shape can be substituted.
- Adjust the cayenne pepper amount in the Cajun seasoning for more or less heat based on preference.
- Low-sodium chicken broth helps control saltiness, especially since the sausage can be salty.
- Dry white wine adds acidity and depth; if you prefer, substitute with additional chicken broth and a splash of lemon juice.
- Cook pasta uncovered after boiling to reduce liquid and concentrate flavors.
- Leftovers store well in the refrigerator for up to 3 days and can be reheated gently on the stovetop or in the microwave.
