How to make cheesy Cajun chicken pasta?

To make cheesy Cajun chicken pasta, start by cooking your pasta in salted water until al dente. In a skillet, cook seasoned chicken until golden brown, then set it aside. Sauté smoked sausage until slightly crispy, followed by garlic for added depth. Pour in half and half and Parmesan cheese, stirring to create a creamy, cheesy sauce. Finally, combine the cooked pasta, chicken, and sausage, mixing everything together until well coated. Garnish with parsley and more Parmesan for the ultimate cheesy, flavorful dish!

What kind of sausage goes in Cajun pasta?

Andouille sausage is the best choice for Cajun pasta because of its bold, smoky, and slightly spicy flavor. If you prefer a milder option, smoked sausage, kielbasa, or even turkey sausage can work well. The key is to use a sausage that complements the robust Cajun seasoning and creamy sauce.

What pasta is best for Cajun pasta?

Short pasta varieties like penne, rigatoni, fusilli, or farfalle work best for Cajun pasta because they hold onto the creamy sauce beautifully. If you prefer a long pasta option, fettuccine or linguine will also work, but they won’t capture the sauce as well as the ridged or tube-shaped pastas.

How to make creamy Cajun chicken?

To make creamy Cajun chicken, start by seasoning boneless, skinless chicken breasts or thighs with Cajun seasoning. Sear them in a hot skillet until cooked through, then set aside. In the same pan, sauté garlic, then pour in half and half (or a mix of milk and heavy cream) along with Parmesan cheese. Stir until the sauce thickens and becomes smooth. Add the cooked chicken back to the pan, letting it soak up the creamy, spicy goodness before serving over pasta or rice.

How to Master Cheesy Cajun Chicken and Sausage Pasta

Description

Make this Cheesy Cajun Chicken and Sausage Pasta in under 45 minutes! A creamy, spicy, and comforting one-pan meal perfect for busy weeknights.

Ingredients

Penne pasta (or any preferred pasta)
Extra virgin olive oil
Boneless, skinless chicken breasts (or thighs)
Cajun seasoning
Salt & black pepper
Smoked sausage (such as andouille)
Fresh minced garlic
Fresh parsley (for garnish)
Half and half (or a mix of milk & heavy cream)
Parmesan cheese (for sauce & garnish)

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Instructions

Cook the Pasta: Boil in salted water until al dente, then drain and set aside.
Sauté the Chicken & Sausage: Heat olive oil in a skillet, season the chicken, and cook until golden. Set aside. Cook the sausage until crispy.
Make the Sauce: Sauté garlic, add half and half, and stir in Parmesan. Let it simmer until smooth.
Combine Everything: Add the cooked chicken, sausage, and pasta to the sauce, tossing until evenly coated.
Serve: Garnish with parsley and extra Parmesan. Enjoy!

Notes

Add red pepper flakes for extra spice.
Substitute shrimp or turkey sausage for variety.
If the sauce is too thick, add a splash of reserved pasta water.
Store leftovers in the fridge for up to 3 days.

Prep Time: 15 mins
Cook Time: 25 mins
Category: Dinner
Method: Stovetop
Cuisine: Cajun, Southern

Nutrition

Serving Size: 1 serving
Calories: 650 kcal
Sugar: 3g
Sodium: 900mg
Fat: 35 g
Saturated Fat: 15 g
Unsaturated Fat: 18 g
Trans Fat: 0 g
Carbohydrates: 50 g
Fiber: 3 g
Protein: 38 g
Cholesterol: 120 mg