Description
A hearty and flavorful Cajun Chicken and Sausage Pasta recipe that combines tender chicken, spicy smoked sausage, colorful bell peppers, and a blend of Cajun spices cooked in a rich, creamy sauce with Parmesan cheese. Perfect for a quick and satisfying weeknight dinner that brings the taste of the South to your table.
Ingredients
Scale
Cajun Spice Mix
- 2 tablespoons Cajun seasoning mix (recipe below)
- 1¼ teaspoons garlic powder
- 1 teaspoon cayenne pepper
- 1 teaspoon onion powder
- 1 teaspoon dried oregano
- 1 teaspoon paprika
- ½ teaspoon black pepper
- ¼ teaspoon kosher salt (or to taste)
Main Ingredients
- 1 pound boneless skinless chicken breasts, cubed
- 14 ounces hot smoked sausage (like andouille), sliced
- 2 bell peppers (cored, seeded and sliced – red and green)
- 1 cup diced yellow onion
- 1 pound campanelle pasta (uncooked)
- 4 cups low-sodium chicken broth
- 1 cup dry white wine (such as chardonnay, sauvignon blanc, or pinot grigio)
- 1½ cups freshly shredded Parmesan cheese
- ½ cup heavy cream
- 2 tablespoons chopped fresh Italian parsley
Instructions
- Prepare Cajun Spice Mix: In a small bowl, combine the garlic powder, cayenne pepper, onion powder, dried oregano, paprika, black pepper, kosher salt, and Cajun seasoning mix. Set this mixture aside for later use.
- Combine Ingredients in Dutch Oven: Place the cubed chicken, sliced sausage, sliced bell peppers, diced onion, uncooked campanelle pasta, chicken broth, dry white wine, and prepared Cajun spice mix into a Dutch oven or 12-inch braising pan. Stir everything to combine well.
- Cook the Pasta and Meats: Cover the pan and bring the mixture to a boil over medium-high heat. Once boiling, remove the lid and continue to cook uncovered, stirring occasionally to prevent the pasta from sticking. Cook until the pasta is al dente, approximately 10 to 12 minutes.
- Add Cheese and Cream: Remove the pan from heat. Stir in the freshly shredded Parmesan cheese until it melts and blends smoothly into the pasta. Then add the heavy cream and stir to combine fully, creating a creamy sauce.
- Garnish and Serve: Sprinkle chopped fresh Italian parsley over the pasta for a fresh herbaceous finish. Serve immediately for the best flavor and texture.
Notes
- Use campanelle pasta or any similarly shaped pasta that holds sauce well.
- Adjust cayenne pepper for desired spiciness.
- Low-sodium chicken broth helps control the salt level in the dish.
- Substitute white wine with extra chicken broth if preferred.
- Cooking uncovered after boiling helps the sauce thicken as pasta cooks.
