Bayou Chicken Linguine Recipe
Blackened chicken, Andouille sausage, roasted red peppers, artichoke hearts and parmesan in a Cajun cream sauce. Served with garlic bread.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Main Ingredients
Cajun Cream Sauce
For Serving
Method
Pasta Preparation
- 1
Chicken and Sausage
- 2
Prepare the Chicken
Season the blackened chicken breasts with salt and black pepper. Heat 1 tablespoon of olive oil in a skillet over medium-high heat. Cook the chicken for about 6-7 minutes on each side, or until fully cooked through and a nice crust forms. Remove from the skillet and let rest before slicing.
- 3
Cook the Sausage
In the same skillet, add another tablespoon of olive oil if needed, and add the sliced Andouille sausage. Cook for about 5-6 minutes until browned and heated through. Remove from heat and set aside.
Cajun Cream Sauce
- 4
Make the Sauce
In the same skillet, add the minced garlic and sauté for 1 minute until fragrant. Pour in the chicken broth and bring to a simmer. Stir in the heavy cream and Cajun seasoning. Allow the sauce to simmer for about 5-7 minutes, stirring frequently, until it thickens slightly. Season with salt and black pepper to taste.
Combine and Serve
- 5
Mix Everything Together
Add the cooked linguine, roasted red peppers, artichoke hearts, sliced chicken, and Andouille sausage to the sauce. Toss everything together until well coated.
- 6
Serve
Divide the Bayou Chicken Linguine into serving bowls. Top with grated Parmesan cheese and serve with garlic bread on the side.
