Cajun Pasta Recipe

Prepare and season proteins

Slice chicken into 1/2-inch strips. Pat dry and toss with 1 tsp Cajun seasoning, 1/2 tsp salt and 1/2 tsp black pepper until evenly coated.

Slice sausage and vegetables

Cut the sausage into 1/4-inch thick rounds. Core and slice the bell peppers into 1/2-inch strips. Peel and slice the onion into similar-size strips. Mince the garlic.

In a large skillet or sauté pan over medium-high heat, add 1 tablespoon oil. When shimmering, add the sausage in a single layer and brown for 2–3 minutes per side until edges caramelize. Transfer sausage to a plate and set aside.

Add remaining 1 tablespoon oil to the pan. Add the seasoned chicken in a single layer and cook without moving for 2–3 minutes to develop color, then stir and cook another 2–3 minutes until cooked through (internal temp 165°F/74°C). Remove chicken to the plate with sausage.

Reduce heat to medium, add butter to the same pan. Add onion and peppers and sauté for 4–5 minutes until softened and slightly charred at edges. Add minced garlic and cook 30–45 seconds until fragrant.

While cooking proteins, bring a large pot of salted water to a boil and cook pasta according to package directions until al dente (usually 9–11 minutes). Reserve 1/2 cup of pasta cooking water, then drain pasta.

Stir tomato paste into the sautéed vegetables and cook 30–45 seconds to remove raw flavor.

Pour in 1 cup chicken broth and scrape up any browned bits from the bottom of the pan. Add heavy cream, remaining 1 tsp Cajun seasoning, smoked paprika, oregano, crushed red pepper flakes, remaining 1/2 tsp salt and remaining 1/2 tsp black pepper. Stir to combine and simmer gently 3–4 minutes until slightly thickened.

Add cooked chicken and sausage back into the sauce and simmer 2 minutes to rewarm and meld flavors.

Add drained pasta to the pan with the sauce. Toss to coat, adding reserved pasta water 1–2 tablespoons at a time as needed to reach a smooth, silky consistency (use up to the reserved 1/2 cup). Stir in lemon juice and 2 tablespoons grated parmesan.

Taste and adjust seasoning with additional salt, pepper or Cajun seasoning to taste (typically an extra 1/4–1/2 tsp Cajun seasoning or pinch of salt if needed).

Sprinkle remaining 1 tablespoon parmesan and chopped parsley over the pasta. Serve immediately, dividing into 4 portions.