Cheesy Cajun Chicken and Sausage Pasta
A creamy and flavorful pasta dish combining chicken, smoked sausage, and cheeses, seasoned with Cajun spices for a delightful meal.
Ingredients
Pasta and Proteins
- 2 pieces chicken breasts, sliced Can substitute with shrimp for a seafood version.
- 1/2 lb smoked sausage, sliced Choose a high-quality smoked sausage for best flavor.
- 12 oz pasta (penne or rotini) Other shapes like shells or fusilli can be used.
Sauce Ingredients
- 1 tbsp Cajun seasoning Adjust for personal spice preference.
- 1 tbsp olive oil For sautéing the chicken.
- 1/2 cup heavy cream Ensure to add slowly for a smooth sauce.
- 1 cup shredded cheddar cheese Feel free to mix with other cheeses.
- 1/2 cup grated Parmesan cheese Mix with other cheese types for complexity.
- 1/2 cup chicken broth Use low-sodium if preferred.
- 1 tbsp butter For flavor enhancement.
- Salt and pepper to taste
Instructions
Preparation
- Boil a large pot of salted water and cook the pasta according to package instructions until al dente. Drain and set aside.
- In a large skillet, heat the olive oil over medium heat. Add sliced chicken, season with salt, pepper, and Cajun seasoning. Cook until browned and cooked through, about 5-7 minutes. Remove and set aside.
- In the same skillet, add sliced smoked sausage and cook for about 3-4 minutes until heated through and slightly crispy. Remove and keep with the chicken.
Sauce Preparation
- Reduce heat to low, add butter to the skillet until melted, then pour in chicken broth and heavy cream. Stir to combine.
- Gradually stir in shredded cheddar and Parmesan cheese, mixing until melted and smooth.
Combine
- Add the cooked pasta, chicken, and sausage to the sauce, mixing well to coat the pasta thoroughly.
- Taste and adjust seasoning as needed with salt, pepper, or additional Cajun seasoning.
Finishing Touches
- Let simmer on low for 1-2 minutes to meld flavors.
- Serve hot, garnished with extra cheese and parsley if desired.
Notes
Consider storing leftovers in an airtight container in the fridge for up to 3 days. Reheat with a splash of chicken broth or cream to retain creaminess.