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Creamy Cajun Chicken Pasta with Bold Flavor

Close-up of a serving of Creamy Cajun Chicken Pasta with fettuccine, chicken chunks, and sliced sausage.
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Follow these steps to make rich, restaurant-quality Creamy Cajun Chicken Pasta featuring a bold, authentic spice blend and a smooth cream sauce.

Ingredients

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  • 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
  • 1 tablespoon olive oil
  • 4 ounces andouille sausage, sliced
  • 1 medium onion, chopped
  • 1 green bell pepper, chopped
  • 2 celery stalks, chopped
  • 3 cloves garlic, minced
  • 2 tablespoons Cajun seasoning blend
  • 1 teaspoon dried thyme
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon cayenne pepper (adjust for heat)
  • 12 ounces fettuccine or penne pasta
  • 2 cups chicken broth
  • 1 cup heavy cream
  • 1/2 cup grated Parmesan cheese
  • 2 tablespoons unsalted butter
  • Salt and black pepper to taste
  • Fresh parsley, chopped, for garnish

Instructions

  1. Season the chicken pieces generously with salt, pepper, and 1 teaspoon of the Cajun seasoning.
  2. Heat olive oil in a large skillet or Dutch oven over medium-high heat. Add the chicken and cook until browned and cooked through, about 5-7 minutes. Remove chicken and set aside.
  3. Add the sliced andouille sausage to the same skillet. Cook until lightly browned, about 3 minutes. Remove sausage and set aside with the chicken.
  4. Reduce heat to medium. Add butter to the skillet. Add the onion, bell pepper, and celery (the trinity). Cook until softened, about 5 minutes.
  5. Add the minced garlic, remaining 1 tablespoon plus 2 teaspoons of Cajun seasoning, thyme, and smoked paprika. Cook for 1 minute until fragrant.
  6. Pour in the chicken broth, scraping up any browned bits from the bottom of the pan. Bring to a simmer.
  7. Add the pasta to the skillet. Cook according to package directions, stirring often, until the pasta is nearly al dente and most of the liquid is absorbed, about 8-10 minutes. Add a little water if the pasta seems too dry before it finishes cooking.
  8. Stir in the heavy cream and cayenne pepper. Bring the sauce back to a gentle simmer. Do not boil rapidly.
  9. Stir in the cooked chicken, andouille sausage, and Parmesan cheese. Cook until the sauce thickens slightly and coats the pasta, about 2 minutes.
  10. Taste and adjust seasoning with salt, pepper, and more Cajun seasoning if needed for bolder flavor.
  11. Serve immediately, garnished with fresh parsley.

Notes

  • For a thicker, richer sauce, use half-and-half instead of heavy cream and add 1 teaspoon of cornstarch mixed with 1 tablespoon of cold water (a slurry) during step 6.
  • If you do not have andouille sausage, substitute with smoked sausage or omit it.
  • To achieve a restaurant style presentation, reserve a small amount of the cooked chicken and sausage to top the plated pasta.

Nutrition

Find it online: https://magazinemeal.com/creamy-cajun-chicken-pasta-with-bold-flavor/