Ingredients
Scale
- 2 chicken breasts, cut into bite-sized pieces: The chicken gives you a lean source of protein and soaks up the Cajun seasoning beautifully.
- 1 pound of smoked sausage (or turkey sausage): This adds that smoky richness to the dish. I love using turkey sausage to keep it a little lighter, but regular smoked sausage works perfectly if you prefer.
- 12 ounces of pasta (penne or fettuccine): Choose your favorite pasta shape, but I find penne works great because the creamy sauce fills up those little tubes, making every bite flavorful.
- 1 tablespoon olive oil: For sautéing the chicken and sausage. It helps prevent sticking and adds flavor.
- 1 medium onion, diced: The onion adds a sweet and savory base to the dish.
- 4 cloves garlic, minced: Garlic is a must for flavor, adding depth and richness to the sauce.
- 1 cup heavy cream: This is what gives the dish its creamy texture, making it indulgent and rich.
- 1 cup chicken broth: For the sauce base, chicken broth adds savory flavor that pairs perfectly with the cream.
- 1 tablespoon Cajun seasoning: The star of the show! This seasoning mix gives the dish its signature heat and flavor.
- 1 teaspoon paprika: To add depth and a little extra smokiness to the dish.
- Salt and pepper to taste: For seasoning.
- 1/4 cup grated Parmesan cheese: This adds a touch of nuttiness and richness, making the sauce even creamier.
- Fresh parsley for garnish: A sprinkle of fresh parsley adds a pop of color and freshness to balance out the richness of the pasta.
Instructions
- Cook the pasta: Start by bringing a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until al dente. Drain and set aside, reserving about 1/2 cup of pasta water. This will help thicken the sauce later if needed.
- Cook the chicken and sausage: Heat the olive oil in a large skillet or sauté pan over medium-high heat. Once hot, add the chicken pieces and cook until browned on all sides and cooked through (about 6-8 minutes). Remove the chicken from the pan and set aside. In the same pan, add the sausage slices and cook until browned, about 5 minutes. Remove the sausage and set aside with the chicken.
- Sauté the aromatics: In the same pan, add the diced onion and cook for about 3-4 minutes until softened. Add the garlic and cook for another minute until fragrant.
- Make the sauce: Pour in the chicken broth, scraping the bottom of the pan to release any browned bits (this is flavor, my friend!). Stir in the Cajun seasoning, paprika, salt, and pepper. Let the broth simmer for about 3 minutes to reduce slightly. Add the heavy cream and bring to a simmer again. Let it cook for 3-4 minutes until the sauce thickens a bit.
- Combine everything: Add the cooked chicken and sausage back into the pan. Stir everything together so the meat is coated in the sauce. Add the cooked pasta and toss to combine. If the sauce looks too thick, add a little bit of the reserved pasta water to loosen it up.
- Finish with Parmesan: Sprinkle the grated Parmesan over the pasta and toss until it’s melted into the sauce. Taste and adjust the seasoning with more salt, pepper, or Cajun seasoning if needed.
- Garnish and serve: Serve the pasta in bowls, and garnish with a sprinkle of fresh parsley. You can also add a little extra Parmesan if you’re feeling indulgent!
Nutrition
- Serving Size: 4
- Calories: 650
- Fat: 30g
- Carbohydrates: 50g
- Protein: 35g