Mardi Gras Cajun Pasta (Printable)

Vibrant pasta with chicken, smoky sausage and colorful veggies in a rich, spicy Cajun cream sauce.

# What You Need:

→ Proteins

01 - 2 boneless skinless chicken breasts cut into strips
02 - 7 oz smoked andouille sausage sliced

→ Vegetables

03 - 1 red bell pepper sliced
04 - 1 yellow bell pepper sliced
05 - 1 small red onion thinly sliced
06 - 2 cloves garlic minced

→ Pasta

07 - 12 oz penne or fettuccine pasta

→ Sauce

08 - 2 tbsp olive oil
09 - 1 tbsp Cajun seasoning
10 - 1 tsp smoked paprika
11 - 1/2 tsp dried thyme
12 - 1/2 tsp salt
13 - 1/4 tsp black pepper
14 - 1 cup heavy cream
15 - 1/2 cup chicken broth
16 - 1/2 cup grated Parmesan cheese

→ Garnish

17 - 2 tbsp chopped fresh parsley
18 - 1 green onion sliced

# How To Make:

01 - Bring a large pot of salted water to a rolling boil. Add pasta and cook until al dente according to package directions. Drain thoroughly in a colander and set aside.
02 - Heat 1 tbsp olive oil in a large skillet over medium-high heat. Season chicken strips with half the Cajun seasoning, smoked paprika, thyme, salt, and pepper. Sauté until golden brown and cooked through, approximately 5-6 minutes. Transfer to a plate and reserve.
03 - In the same skillet, add sliced andouille sausage. Cook for 2-3 minutes until edges are browned and fat has rendered. Remove with a slotted spoon and combine with the cooked chicken.
04 - Add remaining 1 tbsp olive oil to the skillet. Introduce sliced bell peppers, red onion, and minced garlic. Sauté, stirring frequently, until vegetables are softened and fragrant, about 3-4 minutes.
05 - Reduce heat to medium. Pour in chicken broth, using a wooden spoon to scrape up any browned bits from the pan bottom. Add heavy cream and remaining Cajun seasoning. Bring to a gentle simmer while stirring continuously.
06 - Sprinkle grated Parmesan cheese into the simmering sauce. Stir constantly until cheese has completely melted and sauce has thickened enough to coat the back of a spoon, about 2-3 minutes.
07 - Return cooked chicken and sausage to the skillet. Add drained pasta and toss everything together until evenly coated in the creamy sauce. Taste and adjust seasoning if necessary. Serve immediately, garnished with fresh chopped parsley and sliced green onions.

# Expert Tips:

01 -
  • The creamy sauce balances the heat perfectly, so you get all that bold flavor without overwhelming your palate
  • Everything cooks in one skillet, meaning less cleanup and more time enjoying the meal
  • The colors alone make people excited before they even take a bite
02 -
  • Don't skip deglazing the pan with broth, those browned bits are where the real flavor lives
  • The sauce will continue thickening off the heat, so don't reduce it too much
  • If your Cajun seasoning is especially salty, hold back on adding extra salt until the end
03 -
  • Prep all your ingredients before you start cooking, this comes together fast once you hit the stove
  • Room temperature cream incorporates more smoothly into hot sauce
  • Grate your own Parmesan for better melting than pre-grated cheese

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