Cajun Shrimp Chicken Pasta with Andouille Sausage (Print version)
A creamy Cajun pasta dinner with seared chicken, juicy shrimp, smoky andouille sausage, bell peppers, and Parmesan sauce.
# Ingredients:
For the pasta
01 -
12 oz (340 g) penne pasta
02 -
Kosher salt, for the pasta water
03 -
1 cup reserved pasta water
For the proteins
04 -
8 oz (225 g) andouille sausage, sliced into 1/4-inch rounds
05 -
1 lb (450 g) boneless skinless chicken breast, cut into bite-size pieces
06 -
1 lb (450 g) large raw shrimp, peeled and deveined
07 -
2 tablespoons Cajun seasoning, divided
08 -
1 tablespoon olive oil
09 -
1/2 teaspoon black pepper
For the sauce
10 -
2 tablespoons unsalted butter
11 -
1 small yellow onion, diced
12 -
1 red bell pepper, sliced
13 -
1 green bell pepper, sliced
14 -
4 cloves garlic, minced
15 -
3/4 cup (180 ml) low-sodium chicken broth
16 -
1 cup (240 ml) heavy cream
17 -
3/4 cup (75 g) freshly grated Parmesan cheese
18 -
1 tablespoon lemon juice
19 -
2 tablespoons chopped fresh parsley, plus more 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 with 1 tablespoon Cajun seasoning and black pepper. Pat the shrimp dry and toss with 1 teaspoon Cajun seasoning.
03 -
Heat olive oil in a large deep skillet over medium-high heat. Add the sliced andouille and cook for 2-3 minutes per side until browned. Transfer to a plate.
04 -
Add the chicken to the same skillet. Cook for 5-7 minutes, stirring occasionally, until browned and cooked through to 165°F. Transfer to the plate with the sausage.
05 -
Add the shrimp to the skillet in a single layer. Cook for 1-2 minutes per side until pink and opaque. Transfer to the plate with the chicken and sausage.
06 -
Reduce heat to medium. Add butter, onion, and both bell peppers. Cook for 4-5 minutes until softened. Stir in garlic and the remaining Cajun seasoning and cook for 1 minute.
07 -
Pour in the chicken broth and scrape up the browned bits. Add heavy cream and simmer gently for 2-3 minutes. Stir in Parmesan until melted and smooth.
08 -
Add the drained pasta, sausage, chicken, and shrimp back to the skillet. Toss until coated, adding reserved pasta water a little at a time to loosen the sauce. Finish with lemon juice and parsley.
# Good to know:
01 -
Best served immediately while the sauce is creamy and glossy.
02 -
Use low-sodium broth if your Cajun seasoning or sausage is salty.
03 -
Refrigerate leftovers for up to 3 days and reheat gently with a splash of liquid.