Creamy Cajun Chicken Pasta (2024)

Close your eyes and imagine this: You’re seated at a cozy bistro in the heart of Louisiana, the air rich with the scent of spices and soul-warming flavors. In front of you, a steaming plate of Creamy Cajun Chicken Pasta, a harmonious blend of flavors, is about to send your taste buds on an unforgettable journey. Today, we’re sharing a well-guarded secret recipe that will turn your craving for comfort into a Cajun-inspired delight.

Creamy Cajun Chicken Pasta is an explosion of flavors. Tender chicken, spicy andouille sausage, and penne pasta are swathed in a creamy, zesty Cajun sauce. The result is a dish that will warm your heart and tantalize your palate.

Ingredients:

• 2 tablespoons Branch and Vine Garlic Infused Olive Oil
• Smoked Sausage
• 3 tablespoons Creole Kick (or your favorite Cajun seasoning)
• 1 pound Chicken Breast, cut into bite-sized pieces
• 3 cloves Garlic, minced
• 1 Onion, diced
• 13 ½ ounces Canned Tomatoes
• Heavy Cream
• Juice of 1 Lemon
• 1 pound Penne Pasta
• 1/2 teaspoon Coriander
• Parmesan cheese, grated

Step-by-Step Guide to Creamy Cajun Chicken Pasta:

Begin by bringing a large pot of salted water to a boil. Add the penne pasta and cook it according to the package instructions, aiming for that perfect al dente texture. Before draining the cooked pasta, reserve about a cup of pasta water. After draining, run cold water over the pasta to halt the cooking process. Set the pasta aside.

Heat a large skillet or pan over medium heat. Add the Branch and Vine Garlic Infused Olive Oil. Slice the smoked sausage into bite-sized pieces and add them to the pan. Sauté the sausage until it gets a nice sear and is heated through. Once done, remove the sausage from the pan and set it aside.

In the same pan, add the cubed chicken breast. Cook the chicken until it’s no longer pink and is thoroughly cooked. Remove the chicken from the pan and set it aside.

In the same pan, add the diced onions and minced garlic. Sauté them until the onions turn translucent and fragrant.

Sprinkle the Creole Kick (or Cajun seasoning) over the onion and garlic mixture. Stir to combine and let the spices toast briefly.

Add the canned tomatoes with their juice, breaking them up with a spoon. Cook the tomato mixture for a few minutes until it thickens and reduces slightly.

Pour in the heavy cream and stir well to combine. Allow the sauce to simmer for a few minutes to thicken. Squeeze in the juice of one lemon and stir to incorporate.

Return the cooked chicken and seared andouille sausage to the skillet. Stir to coat the chicken and sausage with the creamy tomato sauce. If the sauce is too thick, you can add a bit of the reserved pasta water to achieve your desired consistency.

Carefully add the cooked penne pasta to the skillet. Gently stir everything together to ensure the pasta is well-coated with the sauce and proteins.

Sprinkle the coriander into the mixture and stir it in. Finally, sprinkle grated Parmesan cheese over the top and stir until it’s evenly distributed.

Serve your Creamy Cajun Chicken Pasta hot, garnished with more Parmesan cheese and some chopped green onions or parsley if desired. The moment of delight has arrived; savor every bite!

Expert Tips and Tricks:

• Adjust the level of spice by increasing or decreasing the Cajun seasoning.
• If you can’t find andouille sausage, a good substitute is spicy Italian sausage.

Variations:

• Experiment with different protein options like shrimp or crawfish tails.
• Add extra veggies like bell peppers, mushrooms, or spinach to enhance the dish’s flavors and textures.

What to Serve With:

• This dish pairs perfectly with a simple green salad and a slice of crusty French bread to mop up that delicious sauce. A glass of white wine or a cold, crisp beer can be excellent choices to accompany your meal.

Storage Tips:

Any leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. Gently reheat on the stovetop or in the microwave for an equally satisfying experience.

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Cajun/Creole

5 from1 vote

Creamy Cajun Chicken Pasta

Difficulty:BeginnerPrep Time10 minsCook Time30 minsTotal Time40 mins

Best Season:Suitable throughout the year

See Also

Cajun Seafood Boil Recipe - Oh So FoodieCajun Seafood Boil Recipe with Garlic Butter SauceAuthentic Cajun Chicken and Sausage Gumbo - Lauren from ScratchBaked Cajun Shrimp - Julia's Cuisine

Description

This easy-to-follow recipe combines tender chicken, savory Andouille sausage, and a creamy Cajun-infused sauce for a budget-friendly dish that’s sure to impress. Perfect for a quick weeknight dinner or a satisfying weekend feast!

Ingredients

Servings

• 2 tablespoons Branch and Vine Garlic Infused Olive Oil
• Smoked Sausage
• 3 tablespoons Creole Kick (or your favorite Cajun seasoning)
• 1 pound Chicken Breast, cut into bite-sized pieces
• 3 cloves Garlic, minced
• 1 Onion, diced
• 13 ½ ounces Canned Tomatoes
• Heavy Cream
• Juice of 1 Lemon
• 1 pound Penne Pasta
• ¹⁄₂ teaspoon Coriander
• Parmesan cheese, grated

Instructions

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1. Bring a large pot of salted water to a boil. Add the penne pasta and cook it according to the package instructions, aiming for al dente. Reserve about a cup of pasta water before draining the cooked pasta. Drain the pasta in a colander and run cold water over it to stop the cooking process. Set it aside.

2. Heat a large skillet or pan over medium heat and add the Branch and Vine Garlic Infused Olive Oil. Slice the smoked sausage into bite-sized pieces and add it to the pan. Cook the sausage until it gets a nice sear and is heated through. Once done, remove the sausage from the pan and set it aside.

3. In the same pan, add the cubed chicken breast. Cook the chicken until it’s no longer pink and is cooked through. Remove the chicken from the pan and set it aside.

4. In the same pan, add the diced onions and minced garlic. Sauté them until the onions become translucent and fragrant.

5. Sprinkle the Creole Kick (or Cajun seasoning) over the onion and garlic mixture. Stir to combine and let the spices toast briefly. Add the canned tomatoes with their juice, breaking them up with a spoon. Cook the tomato mixture for a few minutes until it thickens and reduces slightly.

6. Pour in the heavy cream and stir well to combine. Let the sauce simmer for a few minutes to thicken. Squeeze in the juice of one lemon and stir to incorporate.

7. Return the cooked chicken and seared andouille sausage to the skillet. Stir to coat the chicken and sausage with the creamy tomato sauce. If the sauce is too thick, you can add a bit of the reserved pasta water to achieve your desired consistency.

8. Carefully add the cooked penne pasta to the skillet. Gently stir everything together to ensure the pasta is well-coated with the sauce and proteins.

9. Sprinkle the coriander into the mixture and stir it in. Finally, sprinkle grated Parmesan cheese over the top and stir until it’s evenly distributed.

10. Serve your creamy cajun chicken and andouille sausage pasta hot, garnished with more Parmesan cheese and some chopped green onions or parsley if desired. Enjoy!

Equipment

HexClad 10 Inch Hybrid Nonstick Frying Pan

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SnG Food Thermometer

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