Cajun Chicken Pasta Recipe
Andouille, blackened chicken, roasted red peppers, with garlic, cream, and parmesan, tossed with penne. Served with a warmed baguette
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Ingredients
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Pasta and Chicken
Sauce
For Serving
Method
Preparing the Chicken and Sausage
- 1
Cook the Andouille Sausage
In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the sliced Andouille sausage and cook until browned, about 5-7 minutes. Remove from the skillet and set aside.
- 2
Cook the Chicken
In the same skillet, add another tablespoon of olive oil. Season the chicken breasts with Cajun seasoning, salt, and black pepper. Cook the chicken for about 6-7 minutes on each side or until cooked through and no longer pink in the center. Remove from the skillet and let rest before slicing.
Making the Sauce
- 3
Prepare the Sauce
In the same skillet, add minced garlic and sauté for about 1 minute until fragrant. Pour in the heavy cream and bring to a simmer. Stir in the chopped roasted red peppers and let it simmer for 3-4 minutes.
- 4
Add Cheese
Gradually add the grated Parmesan cheese to the sauce, stirring frequently until melted and combined. Adjust seasoning with additional salt and pepper to taste.
Cooking the Pasta
- 5
Cook the Penne Pasta
In a large pot of boiling salted water, cook the penne pasta according to package directions until al dente. Drain and set aside.
- 6
Combine Pasta and Sauce
Add the cooked penne pasta and Andouille sausage to the cream sauce. Toss everything together to combine well.
Serving
- 7
Slice and Serve
Slice the cooked chicken breasts and place them on top of the pasta. Serve immediately with warmed baguette on the side.
