Directions

1. 1

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

2. 2

   While the pasta cooks, heat the olive oil in a large skillet over medium-high heat. Add the sliced chicken sausage and cook, stirring occasionally, until the edges are browned and cooked through, about 5 minutes. Push the sausage to one side of the skillet.

3. 3

   Add the butter to the empty space in the skillet and allow it to melt. Stir in the minced garlic and cook until fragrant, about 1 minute. Add the green onions and cook, stirring frequently, until softened and aromatic, about 2 minutes. Mix everything together to combine the sausage with the garlic and green onion mixture.

4. 4

   Sprinkle the Cajun seasoning and paprika over the mixture and stir well to coat everything evenly. Pour in the dry white wine and heavy cream, stirring constantly. Let the sauce simmer gently until it thickens slightly, about 5 minutes.

5. 5

   Remove the skillet from heat. Add the grated Parmesan and shredded Cheddar cheese, stirring until the cheeses melt completely and the sauce becomes smooth and creamy. Add the cooked angel hair pasta to the skillet and toss gently until all the pasta is coated with the sauce and well combined.

6. 6

   Divide the Cajun angel hair among serving bowls. Top each portion with additional sliced green onions and grated Parmesan cheese. Serve immediately while hot.