Serves 22
45 min
Creamy Cajun Pasta
Recipe GLPR38074db2466f18
A hearty one-pot Cajun pasta dish featuring tender chicken and andouille sausage cooked with fresh vegetables, pasta, and chicken broth, then finished with a creamy parmesan sauce. The combination of Cajun seasoning, sautéed peppers, onions, and mushrooms creates a rich, flavorful main course that's satisfying and full of character.
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Ingredients
1 lb boneless, skinless chicken breasts
1 lb andouille sausage, sliced
2 tablespoons vegetable oil
1 tablespoon Cajun seasoning
1 heaping tablespoon minced garlic
1 medium onion, diced
1 green bell pepper, diced
1 red bell pepper, diced
1 small package fresh mushrooms, sliced
1 lb linguine pasta
5 cups chicken broth
1/2 cup heavy cream
1 cup grated parmesan cheese
Salt and pepper to taste
Directions
Heat the vegetable oil in a large pot or Dutch oven over medium heat. Cut the chicken breasts into bite-sized pieces, add them to the pot, and sprinkle with the Cajun seasoning, stirring to coat evenly. Cook for 5 to 8 minutes until the chicken is mostly opaque.
Add the sliced andouille sausage to the pot and stir well. Continue cooking on medium heat for 2 to 3 minutes, stirring occasionally, until the chicken is cooked through (reaching an internal temperature of 165°F) and the sausage has browned slightly.
Stir in the minced garlic, diced onion, green bell pepper, red bell pepper, and sliced mushrooms. Cook for 3 to 5 minutes, stirring frequently, until the vegetables begin to soften and release their liquid.
Break the linguine in half and add it to the pot along with the chicken broth. Stir well to combine all ingredients and distribute the pasta evenly. Bring the mixture to a boil over medium heat.
Once boiling, reduce the heat to a simmer, cover the pot, and cook for approximately 10 minutes, stirring every 2 minutes to prevent the pasta from sticking. The pasta should become tender and absorb most of the liquid.
If excess broth remains after the pasta is cooked, either discard it, continue cooking uncovered until the liquid mostly evaporates, or stir in a small amount of cornstarch slurry to thicken the sauce. Remove from heat.
Stir in the heavy cream and grated parmesan cheese until the cream is fully incorporated and the cheese melts, coating the pasta evenly. Season with salt and pepper to taste. Serve hot, optionally garnished with additional parmesan cheese and Cajun seasoning if desired.
