Description
This Cajun Chicken and Sausage Pasta is a flavorful one-pot meal combining tender chicken, spicy smoked sausage, colorful bell peppers, and a creamy Cajun-spiced sauce. The dish is cooked in a single pan with pasta, chicken broth, and white wine, creating a rich and hearty pasta dish perfect for a quick weeknight dinner or entertaining guests.
Ingredients
Scale
Cajun Spice 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)
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)
- 1 cup diced yellow onion
- 1 pound campanelle pasta, uncooked
- 4 cups low-sodium chicken broth
- 1 cup dry white wine (such as chardonnay, sauvignon blanc, or pinot grigio)
- 1½ cups freshly shredded Parmesan cheese
- ½ cup heavy cream
- 2 tablespoons chopped fresh Italian parsley
Instructions
- Prepare the Cajun Spice Mix: In a small bowl, thoroughly combine garlic powder, cayenne pepper, onion powder, dried oregano, paprika, black pepper, and kosher salt. Set this mixture aside for later use.
- Combine Main Ingredients and Cook: In a Dutch oven or large 12-inch braising pan, add the cubed chicken, sliced smoked sausage, sliced bell peppers, diced onion, uncooked campanelle pasta, low-sodium chicken broth, dry white wine, and the reserved Cajun seasoning mix. Stir everything together to evenly distribute the seasoning. Cover the pan and bring the mixture to a boil over medium-high heat. Once boiling, remove the lid and continue to cook for 10 to 12 minutes, stirring occasionally to prevent pasta from sticking, until the pasta reaches al dente texture.
- Add Cheese and Cream: Remove the pan from heat. Immediately stir in the freshly shredded Parmesan cheese until it melts smoothly into the pasta, creating a creamy sauce. Then, stir in the heavy cream to enrich the dish further.
- Garnish and Serve: Sprinkle the chopped fresh Italian parsley over the pasta to add a burst of freshness and color. Serve hot and enjoy your delicious Cajun Chicken and Sausage Pasta.
Notes
- If you prefer less heat, reduce the cayenne pepper in the Cajun spice mix.
- Andouille sausage is traditional, but you can substitute with other smoked sausages.
- For a dairy-free version, omit the heavy cream and Parmesan or substitute with vegan alternatives.
- Make sure to stir occasionally while cooking to prevent the pasta from sticking to the bottom of the pan.
- Using campanelle pasta is recommended for catching the sauce well, but penne or rigatoni can be used as substitutes.
