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Cajun Chicken And Sausage Pasta

Cajun Chicken And Sausage Pasta

Spice up your weeknight dinners with this creamy, one-pot Cajun Chicken And Sausage Pasta—ready in just 30 minutes and delivering a delicious, comforting kick.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Main Course
Cuisine American, Cajun
Servings 4 servings
Calories 450 kcal

Ingredients
  

  • 8 oz linguine or fettuccine use gluten-free pasta if needed
  • 1 lb boneless, skinless chicken breasts sliced into 1-inch strips (thighs work too)
  • 12 oz Andouille or smoked sausage sliced into ¼-inch rounds (sub chicken sausage for lighter fare)
  • 2 tbsp Cajun seasoning store-bought or homemade blend
  • 1 tbsp olive oil or avocado oil
  • 1 small yellow onion diced
  • 1 green bell pepper thinly sliced
  • 2 cloves garlic finely minced
  • 1 jalapeño seeds removed and chopped (optional for extra heat)
  • 14.5 oz diced tomatoes drained
  • 2 cups low-sodium chicken broth
  • 1 cup heavy cream or half-and-half (for a lighter sauce)
  • 1/2 cup grated Parmesan cheese plus extra for serving
  • 2 tbsp fresh parsley chopped (for garnish)
  • Salt and freshly ground black pepper to taste

Instructions
 

  • Heat the oil in a large, deep skillet or Dutch oven over medium-high heat. Add chicken strips seasoned with 1 tablespoon of Cajun seasoning and cook until lightly browned, about 3–4 minutes. Remove and set aside.
  • In the same pan, toss in sausage slices and cook until they release their oils and edge-crisp, about 2 minutes per side—this builds extra flavor.
  • Stir in onion, bell pepper, garlic, and jalapeño. Sauté until veggies soften and garlic is fragrant (about 3–4 minutes). Use this moment to deglaze the pan bits—the brown stuff equals flavor!
  • Sprinkle remaining 1 tablespoon of Cajun seasoning over the veggies. Stir well so every piece gets coated. Pour in diced tomatoes and chicken broth.
  • Bring to a gentle boil, then break pasta in half and add to the pan in an even layer. Cover and simmer for 10 minutes, stirring halfway to prevent sticking.
  • Return chicken and sausage to the pot. Pour in heavy cream and stir until the sauce turns velvety and clings to the pasta. Off the heat, stir in Parmesan cheese until melted and smooth.
  • Taste and adjust salt, pepper, or Cajun seasoning as needed. Garnish with fresh parsley and extra cheese. Serve hot.

Notes

Store any leftovers in an airtight container in the fridge for up to 3 days. Freeze for up to 2 months. Reheat on the stovetop and enjoy!

Nutrition

Calories: 450kcal
Keyword Cajun Chicken, Comfort Food, One-Pot Pasta
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