Pasta Chicken Louisianne Recipe

Prep and season protein

Slice chicken breasts into 1/2-inch strips or bite-sized pieces. If using sausage, slice into 1/4-inch rounds. Season chicken with 1 tsp Cajun seasoning, 1/2 tsp salt and 1/2 tsp black pepper.

Heat 1 tablespoon olive oil in a large deep skillet or Dutch oven over medium-high heat. Add chicken in a single layer and sear 3–4 minutes per side until browned but not fully cooked through. Transfer chicken to a plate and tent with foil.

Add the sliced Andouille or smoked sausage to the pan and cook 2–3 minutes until browned and slightly crisp. Transfer to the plate with chicken.

Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente (usually 9–11 minutes). Reserve 1/2 cup of the pasta cooking water, then drain the pasta and set aside.

In the same skillet used for the proteins, reduce heat to medium and add 1 tablespoon olive oil and 1 tablespoon butter. Add diced onion, bell pepper, and celery. Sauté 5–7 minutes until vegetables are softened and the onion is translucent.

Add minced garlic and cook 30–45 seconds until fragrant. Stir in diced tomatoes (or drained canned tomatoes) and cook 2 minutes to combine.

Pour in the white wine (if using) and scrape any browned bits from the bottom of the pan. Let the wine reduce for about 1 minute.

Add crushed tomatoes or tomato sauce, chicken broth, heavy cream, remaining 1 tsp Cajun seasoning, smoked paprika, dried oregano, cayenne pepper, bay leaf, remaining salt and pepper. Stir to combine and bring the mixture to a gentle simmer.

Return the seared chicken and sausage to the skillet. Simmer uncovered for 6–8 minutes, or until the chicken is cooked through (internal temp 165°F / 74°C) and the sauce has slightly thickened. Taste and adjust seasoning (add more salt, Cajun seasoning, or cayenne if you want it spicier).

Add the cooked pasta to the skillet with the sauce and toss to coat. If the sauce is too thick, add up to the reserved 1/2 cup pasta water a few tablespoons at a time until you reach the desired consistency.

Stir in grated Parmesan cheese, chopped parsley, and lemon juice. Cook 1–2 minutes until the cheese is melted and everything is heated through. Remove and discard the bay leaf.

Taste and adjust final seasoning. If desired, drizzle a little extra olive oil and sprinkle additional Parmesan and parsley before serving.