Pasta Nola Recipe

Prepare ingredients

Bring a large pot of water to a rolling boil and add 1 tbsp salt. Trim fat from chicken breasts and cut into 1/2-inch strips or bite-size pieces. Slice Polish sausage into 1/4-inch rounds and then halve each round. Core and slice green bell pepper into thin strips. Dice the onion. Seed and dice the tomatoes. Mince 6 total garlic cloves (4 for the vegetables + 2 for the sauce). Measure cheeses and dairy.

Boil pasta

Add the pasta to the boiling salted water and cook according to package directions until al dente (usually 9–11 minutes). Reserve 1 cup of pasta cooking water, then drain pasta and set aside. Keep a little warm water available to loosen the sauce later if needed.

Sear chicken

While pasta cooks, heat 1 tbsp olive oil and 2 tbsp butter in a large wide skillet over medium-high heat. Season the cut chicken lightly with 1 tsp Cajun seasoning and a pinch of salt and pepper. Add chicken to the skillet in a single layer and sear 3–4 minutes per side until golden and cooked through (internal temp 165°F / 74°C). Transfer chicken to a plate and cover to keep warm.

Brown sausage and sauté vegetables

In the same skillet over medium heat, add the sliced Polish sausage and cook 3–4 minutes until edges caramelize. Remove and set aside with the chicken. Add the diced onion and bell pepper to the skillet; sauté 4–5 minutes until softened. Add 4 minced garlic cloves and cook 30–45 seconds until fragrant. Add diced tomatoes and cook 1–2 minutes to warm through and release juices. Return chicken and sausage to the pan, toss to combine, then transfer mixture to a bowl and wipe out the skillet if needed.

Make roux

Reduce heat to medium-low and add 3 tbsp butter to the clean skillet. When melted, sprinkle 1 tbsp flour and whisk constantly for 1 minute to cook the raw flour taste; do not let it brown significantly.

Add dairy and seasonings

Slowly whisk in 1.5 cups heavy cream and 1/2 cup whole milk until smooth. Add 2 tsp Cajun seasoning, 1/2 tsp smoked paprika, 1/2 tsp dried oregano, 1/2 tsp salt, and 1/2 tsp black pepper. Bring to a gentle simmer (do not boil vigorously) and cook 3–4 minutes, whisking, until the sauce thickens slightly.

Finish with cheeses

Lower heat to low and stir in 1 cup grated Parmesan and 1 cup shredded mozzarella a handful at a time until melted and smooth. Taste and adjust seasoning—add up to 1/2 tsp more Cajun seasoning or 1/4 tsp red pepper flakes for heat. If sauce is too thick, whisk in up to 1/2 cup reserved pasta water a few tablespoons at a time until desired consistency is reached.

Combine pasta and sauce

Add the drained pasta to the skillet with the Alfredo sauce (or return sauce to a large mixing pan if your skillet is small). Toss to coat evenly. Fold in the cooked chicken, sausage, and vegetable mixture. Gently heat together 1–2 minutes so everything is warmed through and the flavors meld. If sauce needs loosening, add more reserved pasta water.

Plate and garnish

Divide pasta among 4 plates (see servings). Sprinkle additional shredded mozzarella or Parmesan if desired. Garnish with chopped fresh parsley and a squeeze (1 tsp) of lemon juice to brighten. Serve immediately with optional red pepper flakes on the side.