Cajun Pasta Recipe
Penne pasta, andouille sausage, shrimp, chicken, roasted peppers, and caramelized onions tossed in a cajun cream sauce.
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.
Pasta & Proteins
Vegetables & Aromatics
Cajun Seasoning & Marinade
Sauce
Finishing & Garnish
Method
Pasta & Proteins
- 1
Cook pasta
Bring a large pot of water to a rolling boil. Add 1 tablespoon kosher salt. Add penne and cook according to package until al dente (usually 10–11 minutes). Reserve 1 cup pasta cooking water, then drain pasta and set aside.
- 2
Prepare proteins
While pasta cooks, slice the andouille into 1/4-inch rounds. Cut chicken breast into 3/4-inch bite-size pieces. Pat shrimp dry with paper towels and season shrimp and chicken with 1 tsp salt, 1 tsp black pepper, and 1 tsp cajun seasoning (from the Cajun seasoning section).
- 3
Cook andouille and chicken
Heat 1 tablespoon olive oil in a large heavy skillet over medium-high heat. Add andouille slices and brown 2–3 minutes per side until they release fat and get crisp edges. Remove andouille to a plate. Add chicken pieces to the same skillet and cook 3–5 minutes until golden and cooked through; remove and set aside with the andouille.
- 4
Cook shrimp
Reduce heat to medium. Add 1/2 tablespoon olive oil to the skillet. Add shrimp and cook 1–2 minutes per side until just pink and opaque. Remove shrimp and set aside with other proteins.
Vegetables & Aromatics
- 5
Caramelize onions
Wipe out skillet leaving about 1 tablespoon fat. Add 1 tablespoon butter and heat over medium. Add thinly sliced onion and a pinch of salt. Cook, stirring occasionally, 12–15 minutes until deep golden and caramelized. If onions begin to stick, add a splash (1–2 tbsp) of reserved pasta water or chicken stock.
- 6
Add peppers, garlic, scallions
Add roasted red and yellow pepper slices to the caramelized onions and cook 2–3 minutes to heat through. Push vegetables to the side, add remaining 1 tablespoon butter, then add minced garlic and white parts of scallions; sauté 30–45 seconds until fragrant but not brown.
Cajun Seasoning & Sauce
- 7
Make roux and build sauce
Sprinkle 1 tablespoon flour over the vegetables and garlic; cook 1 minute while stirring to remove raw flour taste. Gradually whisk in 1 cup chicken stock, scraping any browned bits from the pan. Bring to a simmer and let thicken slightly, 2–3 minutes.
- 8
Finish cream sauce
Lower heat to medium-low and stir in 1 cup heavy cream, remaining 1 tsp smoked paprika, 1 tsp crushed red pepper flakes, and 1 tsp cajun seasoning (or adjust to taste). Simmer gently 3–4 minutes until sauce coats the back of a spoon. Stir in 1 cup grated Parmesan until melted and smooth. If sauce is too thick, whisk in reserved pasta water 1/4 cup at a time to reach desired consistency. Stir in 1 tablespoon lemon juice to brighten.
Combine & Finish
- 9
Toss everything together
Return cooked andouille, chicken, and shrimp to the skillet with the sauce and vegetables. Add drained penne and toss gently to combine and coat evenly with sauce. Cook together 1–2 minutes to marry flavors; if needed, loosen with additional reserved pasta water.
- 10
Adjust seasoning & garnish
Taste and adjust salt, black pepper, or extra cajun seasoning to taste. Remove from heat, stir in chopped parsley and the green parts of the scallions. Serve immediately, finishing with extra grated Parmesan at the table if desired.