Cajun Chicken and Sausage Pasta

5 from 1 vote

Cajun Chicken and Sausage Pasta

Tender chicken, smoky sausage, and bell peppers come together in a creamy Cajun Alfredo sauce with a hint of white wine. This easy one-pot Cajun Chicken and Sausage Pasta is packed with bold flavor and ready in less than 30 minutes!

Prep Time5

Cook Time12

Total Time17

Course: Main Course, Pasta

Cuisine: Cajun

Servings:

Calories: 630kcal

Author: Valerie Brunmeier

Ingredients

1 pound boneless skinless chicken breasts cubed
14 ounces hot smoked sausage like andouille, sliced
2 bell peppers cored, seeded and sliced (I used red and green)
1 cup diced yellow onion
1 pound campanelle pasta uncooked
4 cups low-sodium chicken broth
1 cup dry white wine like chardonnay, sauvignon blanc, or pinot grigio
2 tablespoons Cajun seasoning mix recipe below
1½ cups freshly shredded Parmesan cheese
½ cup heavy cream
2 tablespoons chopped fresh Italian Parsley

Donna's Cajun Spice Mix

1¼ teaspoons garlic powder
1 teaspoon cayenne pepper
1 teaspoon onion powder
1 teaspoon dried oregano
1 teaspoon paprika
½ teaspoon black pepper
¼ teaspoon kosher salt or to taste

Instructions

Combine all Cajun Spice Mix ingredients in a small bowl and set aside.
Combine the chicken, sausage, peppers, onion, pasta, chicken broth, wine, and Cajun seasoning mix in a Dutch oven or 12-inch braising pan. Stir to combine. Cover and bring to a boil. Remove the cover and cook until the pasta is al dente (has a bite to it), 10 to 12 minutes, stirring occasionally to keep the pasta from sticking.
Remove from the heat and add the Parmesan cheese. Stir until the cheese melts into the pasta. Add the cream and stir to combine. Sprinkle with the parsley.

Video

Notes

You can easily control the spice level in this dish. If you'd prefer a more mild dish, use mild smoked sausage and cut the cayenne pepper down to ½ teaspoon.

Storage: Store leftovers in an airtight container and refrigerate for up to 3 days. The sauce will thicken as it chills, so stir in a splash of milk, cream, or chicken broth when reheating to loosen it up. Because of the creamy sauce, this pasta isn’t ideal for freezing — the texture can separate when thawed. It’s best enjoyed fresh or reheated from the fridge within a few days.

Reheating: Warm individual portions gently in the microwave or in a covered skillet over low heat, adding a bit of liquid to help bring the sauce back to life.

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