Creamy Cajun Chicken and Sausage Alfredo Pasta (Print version)
Tender chicken, smoky sausage, peppers, and penne tossed in a creamy Cajun parmesan Alfredo sauce.
# Ingredients:
For the pasta
01 -
12 oz (340 g) penne pasta
02 -
1 tablespoon kosher salt, for the pasta water
03 -
1 cup (240 ml) reserved pasta water
For the chicken and sausage
04 -
1 lb (450 g) boneless skinless chicken breast, cut into bite-size pieces
05 -
2 tablespoons Cajun seasoning, divided
06 -
1/2 teaspoon black pepper
07 -
1 tablespoon olive oil
08 -
8 oz (225 g) andouille sausage, sliced
09 -
1 small yellow onion, thinly sliced
10 -
1 red bell pepper, thinly sliced
11 -
3 cloves garlic, minced
For the Alfredo sauce
12 -
2 tablespoons unsalted butter
13 -
1 1/2 cups (360 ml) heavy cream
14 -
1/2 cup (120 ml) low-sodium chicken broth
15 -
1 1/4 cups (115 g) freshly grated parmesan cheese
16 -
2 tablespoons chopped fresh parsley
17 -
Optional: sliced green onions or extra parmesan for serving
# Instructions:
01 -
Bring a large pot of salted water to a boil. Cook the penne until al dente according to the package directions. Reserve 1 cup of pasta water, then drain.
02 -
Toss the chicken pieces with 1 tablespoon Cajun seasoning and the black pepper. If your Cajun seasoning is salt-free, add 1/2 teaspoon kosher salt.
03 -
Heat the olive oil in a large deep skillet over medium-high heat. Add the chicken in a single layer and cook for 5-7 minutes, turning once or twice, until browned and cooked through to 165°F. Transfer to a plate.
04 -
Add the sliced andouille to the same skillet. Cook for 3-4 minutes until browned at the edges, then transfer it to the plate with the chicken.
05 -
Lower the heat to medium. Add the onion and bell pepper to the skillet and cook for 4-5 minutes until softened. Stir in the garlic and remaining 1 tablespoon Cajun seasoning for 30 seconds.
06 -
Add the butter, heavy cream, and chicken broth. Simmer gently for 3-4 minutes, scraping up the browned bits. Stir in the parmesan a handful at a time until melted and smooth.
07 -
Add the drained pasta, chicken, sausage, and parsley to the skillet. Toss over low heat, adding reserved pasta water a few tablespoons at a time until the sauce is glossy and coats the pasta. Serve hot with green onions or extra parmesan if desired.
# Good to know:
01 -
Use freshly grated parmesan for the smoothest sauce.
02 -
Taste before adding salt because Cajun seasoning and sausage vary.
03 -
Best served immediately after tossing.