Cajun Chicken Pasta
User Reviews
5
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Prep Time
10 mins
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Cook Time
35 mins
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Total Time
45 mins
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Servings
6
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Calories
847 kcal
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Course
Main Course
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Cuisine
American
Cajun Chicken Pasta
Description
Cajun Chicken Pasta includes boneless skinless chicken thighs seasoned and seared along with thick slices of andouille sausage. Bell peppers and onions are sautéed to soften and develop color before simmering with plum tomatoes and low-sodium chicken stock. Heavy cream and Parmesan cheese enrich the sauce, which thickens as the chicken is sliced and added back. The sauce is combined with fettuccine cooked just shy of al dente, using reserved pasta water to adjust consistency. Green onions add freshness as a final touch.
The dish offers a bold Cajun flavor with a creamy, indulgent sauce balanced by the tender chicken and hearty sausage. The bell pepper and onion add sweetness and texture. This pasta works well as a main course for a dinner that brings the warmth and spices of Cajun cooking to a familiar Italian pasta dish.
Leftovers keep well in the refrigerator for up to three days and reheat comfortably on the stovetop or microwave. Substitutions for the sausage include Italian or chorizo, adjusting the seasonings to taste. Choosing a lower sodium Cajun seasoning helps control the salt levels in the final dish.
Ingredients
- 1 pound Fettuccine pasta or linguine, spaghetti, etc
- 2 tablespoons Cajun seasoning divided
- 1 1/2 pounds chicken thigh boneless, skinless
- 12 ounces andouille sausage sliced into 1" pieces
- 3 tablespoons olive oil
- 2 large bell pepper sliced
- 1 large onion sliced
- 1 ounce can plum tomatoes hand crushed or blender pulsed
- 1 cup chicken stock low sodium
- 1 1/2 cups heavy cream
- 1/2 cup Parmesan Cheese
- 5 large green onions sliced
- 1 cup reserve pasta water will not need it all
Instructions
- Bring a large pot of salted water (2 tablespoons kosher salt) to boil. Season chicken with 2 teaspoons of Cajun seasoning on both sides. Heat a large pan to medium heat and sear the chicken in olive oil until cooked through (about 5 minutes per side). Place the chicken on a plate and tent with foil.
- Add the Andouille sausage to the same pan and cook for a couple of minutes per side or until some color develops. Remove the sausage and set aside tented as well.
- Add the onions and peppers to the pan and saute for about 7 minutes or until they take on some color and soften. If needed, add a touch more olive oil for the saute process. At this time begin boiling the pasta to 1 minute less than al dente.
- Once the peppers are soft add in the chicken stock and tomatoes and bring to a simmer. With a wooden spoon scrape up all of the brown bits from the pan.
- Add the cream and bring to a simmer.
- Slice the chicken into bite-sized pieces. Once the sauce starts to thicken add the chicken and sausage and continue to simmer. Season the sauce with the remaining Cajun seasoning. Taste test and add extra salt and/or Cajun seasoning to taste.
- Add the pasta to the sauce and mix to coat. Cook until the pasta is al dente (about 1 minute more) then turn off the heat. Add the parmesan cheese and green onions. Mix together and serve immediately. If the pasta is at all dry add a bit of reserved pasta water. Enjoy!
Notes
- Use a lower sodium Cajun seasoning or your preferred blend for balanced flavor.
- Substitute the andouille sausage with Italian or chorizo sausage if desired.
- Store leftovers in the refrigerator for up to 3 days and reheat gently on stovetop or microwave.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 847 kcal
% Daily Value*
| Calories | 847kcal | 42% |
| Carbohydrates | 64.8g | 22% |
| Protein | 57.4g | 115% |
| Fat | 40.3g | 62% |
| Saturated Fat | 15.5g | 78% |
| Cholesterol | 167mg | 56% |
| Sodium | 921mg | 38% |
| Potassium | 518mg | 11% |
| Fiber | 3.8g | 15% |
| Sugar | 6.2g | 12% |
| Calcium | 130mg | 13% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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