Directions

1. 1

   Bring a large pot of salted water to a boil. Add the angel hair pasta and cook until al dente according to package directions. Drain and set aside.

2. 2

   While the pasta cooks, heat a large skillet over medium-high heat. Add the sliced chicken sausage and cook until browned and seared on all sides, about 5 minutes. Push the sausage to the sides of the skillet.

3. 3

   Add the butter to the center of the skillet and let it melt. Add the minced garlic and cook, stirring frequently, until fragrant, about 2 minutes.

4. 4

   Add the sliced green onions and cook, stirring occasionally, until softened and fragrant, about 2 minutes. Stir everything together to combine the sausage with the garlic and green onion mixture.

5. 5

   Sprinkle the Cajun seasoning and paprika over the mixture and stir well to coat everything evenly. Cook for about 1 minute until the spices are fragrant.

6. 6

   Pour in the dry white wine, stirring to scrape up any browned bits from the bottom of the skillet. Add the heavy cream and bring the mixture to a gentle simmer. Let it simmer for about 5 minutes, stirring occasionally, until the sauce has thickened slightly.

7. 7

   Remove from heat and add the grated Parmesan and Cheddar cheese. Stir constantly until both cheeses are completely melted and the sauce is smooth and creamy.

8. 8

   Add the cooked angel hair pasta to the skillet and toss thoroughly until all the pasta is coated with the creamy Cajun sauce and the ingredients are well combined.

9. 9

   Divide the pasta among serving bowls or plates. Garnish each portion with additional sliced green onions and grated Parmesan cheese. Serve immediately while hot.