Creamy Cajun Chicken Pasta
Submitted By: Taz


Ingredients:

8 oz Penne Pasta
1 lb Boneless / Skinless Chicken Breast
1 tsp Kosher Salt
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:
  1. Place a large pot of well salted water over high heat to reach a boil
  2. 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
  3. 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
  4. Add your pasta to the boiling water and cook until al dente according to package instructions
  5. 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
  6. Add the cream (or half and half) and bring to a boil
  7. Add the parmesan cheese and stir until fully melted and combined - Adjust seasoning with salt, pepper, and additional Cajun seasoning to taste
  8. Drain (if you haven’t already) your cooked pasta and add to the skillet - Add the parsley and stir everything together
  9. 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