Entree: United States – Cajun Louisiana – Cajun Chicken and Sausage Pasta (Creamy, spicy pasta tossed with Cajun-seasoned chicken and smoked sausage)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 20 min

Total 35 min

Ingredients

- 12 oz (340 g) penne pasta
- 2 boneless skinless chicken breasts, approx. 1 lb (454 g) total, sliced into 1/2-inch strips
- 12 oz (340 g) andouille sausage, sliced 1/4-inch thick
- 2 tbsp (30 ml) Cajun seasoning
- 2 tbsp (30 ml) olive oil
- 2 tbsp (30 g) unsalted butter
- 1 large yellow onion, diced, about 1 1/2 cups (225 g)
- 1 green bell pepper, diced, about 1 cup (150 g)
- 2 celery stalks, diced, about 1/2 cup (75 g)
- 3 cloves garlic, minced (about 1 tbsp / 15 g)
- 1 cup (240 ml) chicken stock
- 1 cup (240 ml) heavy cream
- 1/2 cup (50 g) grated Parmesan cheese
- 2 tbsp (30 ml) chopped fresh parsley
- 2 green onions, sliced (about 2 tbsp / 12 g)
- Salt and freshly ground black pepper to taste
- 1/4 tsp (1.25 ml) cayenne pepper (optional, for extra heat)

Instructions

1. Bring a large pot of salted water to a boil and cook penne until al dente according to package directions. Reserve 1 cup (240 ml) pasta cooking water, then drain and set aside.
2. Pat the chicken dry and toss with 1 tbsp (15 ml) of the Cajun seasoning. In a large skillet over medium-high heat, warm 1 tbsp (15 ml) olive oil and sear the chicken strips until browned and cooked through, about 4–6 minutes; transfer to a plate.
3. In the same skillet, add the remaining 1 tbsp (15 ml) olive oil and 1 tbsp (15 g) butter. Add the sliced andouille and cook until browned, about 3 minutes; transfer with the chicken.
4. Reduce heat to medium, add remaining 1 tbsp (15 g) butter. Add onion, bell pepper, and celery and sauté until softened, about 5 minutes. Stir in garlic and remaining 1 tbsp (15 ml) Cajun seasoning and cook 30 seconds until fragrant.
5. Deglaze the pan with chicken stock, scraping up browned bits. Stir in heavy cream and bring to a gentle simmer, about 2–3 minutes. Add Parmesan and stir until melted and sauce thickens slightly.
6. Return chicken and andouille to the skillet. Add cooked penne and toss to coat, adding reserved pasta water a few tablespoons at a time if needed to loosen the sauce. Taste and adjust with salt, black pepper, and cayenne if desired.
7. Remove from heat, stir in chopped parsley and sliced green onions, and serve immediately.