Chicken, Shrimp & Andouille Pasta Recipe

Cook the Pasta

In a large pot of salted boiling water, cook the cavatappi pasta according to package instructions until al dente. Drain and set aside.

Prepare the Chicken and Sausage

In a large skillet, heat the olive oil over medium heat. Add the chicken breast seasoned with salt and pepper, and cook until browned and cooked through, about 6-7 minutes per side. Remove from the skillet and slice into bite-sized pieces.

Cook the Andouille Sausage

In the same skillet, add the andouille sausage and cook until browned, about 5 minutes. Remove and set aside with the chicken.

Sauté the Shrimp

Add the shrimp to the skillet and cook until pink and opaque, about 3-4 minutes. Remove and set aside.

Make the Creamy Sauce

In the same skillet, add the minced garlic and sauté for 1 minute until fragrant. Pour in the heavy cream and bring to a simmer. Stir in the grated Parmesan cheese and Creole seasoning until smooth.

Combine Everything

Return the chicken, sausage, and shrimp to the skillet. Add the cooked pasta and baby spinach, tossing everything together until the spinach is wilted and everything is heated through. Season with additional salt and pepper to taste.

Serve

Serve the Chicken, Shrimp & Andouille Pasta warm, garnished with extra Parmesan cheese if desired.