Hey there! I’ve got to tell you about this creamy Cajun chicken and sausage pasta — it’s become kind of a staple in my household (mostly because it’s one of the few dishes everyone actually agrees on). I remember the first time I made this; I was trying to impress my in-laws, and I figured hey, why not spice things up a bit? Spoiler: it worked, and now it’s my go-to when I want to feel like a kitchen rockstar.
Why You’ll Love This
I whip this up every time I’m in the mood for something comforting but with a bit of a kick. My family goes absolutely nuts for it, especially on those nights when we’re all too tired for anything elaborate (you know the ones, right?). Plus, it’s got a little bit of everything — creamy sauce, spicy sausage, juicy chicken. What’s not to love? (Except maybe the dishes, but you can always delegate that!)
Ingredients
- 2 tablespoons olive oil (or whatever’s at hand — sometimes I use butter)
- 1 pound of chicken breast, cut into chunks
- 14 ounces of smoked sausage, sliced (Andouille is my fave, but any smoked sausage will do)
- 1 tablespoon Cajun seasoning (I usually end up adding more because why not?)
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 2 cloves garlic, minced (or a hearty spoonful of the jarred stuff if I’m lazy)
- 1 cup heavy cream (half-and-half works too if you’re counting calories)
- 1/2 cup chicken broth (or water in a pinch, but broth is better!)
- 12 ounces penne pasta
- Salt and pepper to taste
Directions
- Cook the pasta according to the package directions. While it’s boiling away, start on the good stuff.
- In a large skillet, heat the olive oil over medium-high heat. Add the chicken and sausage, and sprinkle with Cajun seasoning. Cook until the chicken is browned and the sausage is slightly crispy (this is where I usually sneak a taste — quality control, you know?).
- Stir in the peppers and garlic, cooking until they’re tender. Honestly, don’t worry if it looks a bit weird at this stage; it does, but it comes together beautifully.
- Pour in the cream and chicken broth, bringing it to a simmer. Let it bubble away until the sauce thickens slightly.
- Add the cooked pasta to the skillet, tossing everything together until well coated. Season with salt and pepper to your liking. I always end up adding a bit more Cajun seasoning at the end.
Notes
So, I learned the hard way that overcooking the chicken makes it tough (not fun). Keep an eye on it, and maybe even pull it off the heat a tad early — it’ll keep cooking in the sauce anyway. Also, the pasta soaks up the sauce if left too long, so serve it right away — though I think it tastes even better reheated the next day, but that might just be me!
Variations
One time I tried using shrimp instead of chicken. It was okay, but I definitely prefer the chicken and sausage combo. My friend swears by adding mushrooms, and I’m not against it, but I just haven’t tried it myself. If you do, let me know how it turns out!
Equipment
All you really need is a good skillet and a pot for the pasta. If you don’t have a big enough skillet, just do the mixing in the pasta pot. I’ve done it, and it’s just as tasty!
Storage
You can store leftovers in the fridge for a couple of days, though honestly, in my house, it never lasts more than a day. Reheat gently on the stove or in the microwave, adding a splash of cream if it looks dry.
Serving Suggestions
I love serving this with a side of garlic bread — it’s perfect for mopping up the sauce. And a green salad on the side makes me feel like I’ve hit a balanced meal (even when I’ve doubled the cream!).
Pro Tips
Don’t rush the browning of the chicken and sausage. I once tried rushing this step and regretted it because it lacked that yummy caramelized flavor. Take your time, it’s worth it.
FAQ
Can I make this dish ahead? Well, yes and no. It’s best fresh, but if you need to, just keep the sauce separate and mix it with the pasta when ready to serve.
What if I don’t have Cajun seasoning? A mix of paprika, garlic powder, onion powder, cayenne, and thyme will do the trick. It might even turn out better!
Can I freeze it? Technically, yes, but I wouldn’t. The texture of the cream sauce changes a bit when frozen and thawed.