Creamy Cajun Chicken Pasta Recipe
Creamy Cajun Chicken Pasta
Submitted By: Taz
Ingredients:
8 oz Penne Pasta
1 lb Boneless / Skinless Chicken Breast
1 tsp Kosher Salt
2 Tbs Tasmanian Spice Traders Cajun Seasoning
- divided
1 Tbs Olive Oil
1 Tbs Unsalted Butter
2 Links (apx 8 oz) Andouille OR Smoked Sausage - sliced into ‘coins’
½ Small Onion - sliced into ‘half moons’
1 Red Bell Pepper (OPTIONAL) - cut into strips and then halved
3 cloves Fresh Garlic - minced
2 Cups Heavy Cream - can substitute half and half is desired
1 Cup Parmesan Cheese - freshly grated
Kosher Salt or to taste
Black Pepper or to taste
¼ Cup Fresh Parsley - chopped
Preparation:
- Place a large pot of well salted water over high heat to reach a boil
- Season the chicken breasts on all sides with the kosher salt and then rub with 1 ½ Tbs of the Cajun seasoning until well coated on all sides
- Heat the olive oil in a large skillet over medium-high heat until shimmering – Once the oil is hot, add the chicken and cook until cooked through and slightly charred (apx 4 minutes to a side) - Transfer to a clean plate and set aside until needed
- Add your pasta to the boiling water and cook until al dente according to package instructions
- Return the skillet to medium heat and add the butter allowing it to melt - Add the sausage, onion, bell pepper (if using), and remaining ½ Tbs of Cajun seasoning - Sauté until sausage begins to brown and onions are translucent (apx 5 minutes) - Add garlic and continue to sauté for an additional 2 minutes
- Add the cream (or half and half) and bring to a boil
- Add the parmesan cheese and stir until fully melted and combined - Adjust seasoning with salt, pepper, and additional Cajun seasoning to taste
- Drain (if you haven’t already) your cooked pasta and add to the skillet - Add the parsley and stir everything together
- Slice your cooked chicken into strips and serve on top OR gently stir into the sauce and pasta - Serve hot garnish with additional parmesan cheese and chopped parsley if desired
