Description
This Cajun Chicken and Sausage Pasta is a hearty, flavorful one-pot meal combining tender cubed chicken breast, spicy andouille sausage, vibrant bell peppers, and pasta cooked in a rich, seasoned broth with white wine and Cajun spices. Finished with creamy Parmesan cheese, heavy cream, and fresh parsley, it’s a perfect weeknight dinner bursting with bold Louisiana-inspired flavors.
Ingredients
Scale
Protein and Vegetables
- 1 pound boneless skinless chicken breasts, cubed
- 14 ounces hot smoked sausage (like andouille), sliced
- 2 bell peppers, cored, seeded, and sliced (red and green)
- 1 cup diced yellow onion
Pasta and Liquids
- 1 pound campanelle pasta, uncooked
- 4 cups low-sodium chicken broth
- 1 cup dry white wine (such as Chardonnay, Sauvignon Blanc, or Pinot Grigio)
Spices and Seasonings
- 2 tablespoons Cajun seasoning mix (see instructions)
- 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)
Dairy and Garnish
- 1½ cups freshly shredded Parmesan cheese
- ½ cup heavy cream
- 2 tablespoons chopped fresh Italian parsley
Instructions
- Prepare Cajun Spice Mix: In a small bowl, combine garlic powder, cayenne pepper, onion powder, dried oregano, paprika, black pepper, and kosher salt to create the Cajun seasoning mix. Set aside for later use.
- Cook Pasta and Meats: In a Dutch oven or large 12-inch braising pan, combine cubed chicken, sliced sausage, sliced bell peppers, diced onion, uncooked campanelle pasta, low-sodium chicken broth, dry white wine, and the prepared Cajun seasoning mix. Stir thoroughly to combine all ingredients evenly. Cover the pot and bring the mixture to a boil over medium-high heat.
- Simmer Until Pasta is Al Dente: Once boiling, remove the cover and let the mixture cook, stirring occasionally to prevent the pasta from sticking, until the pasta is al dente with a slight bite, approximately 10 to 12 minutes.
- Add Cheese and Cream: Remove the pot from heat and immediately stir in freshly shredded Parmesan cheese until melted and fully incorporated into the pasta. Then add the heavy cream and stir thoroughly to combine, creating a creamy sauce coating the pasta and meats.
- Garnish and Serve: Sprinkle chopped fresh Italian parsley over the dish for added color and freshness. Serve hot and enjoy the rich Cajun flavors.
Notes
- Use a sturdy Dutch oven or large braising pan to ensure even cooking and prevent sticking.
- If you prefer less heat, reduce the cayenne pepper or omit it.
- Substitute chicken sausage if andouille is unavailable, but the spiciness may vary.
- For a dairy-free version, substitute Parmesan and cream with fortified plant-based alternatives.
- Leftovers keep well refrigerated for up to 3 days and reheat gently on the stovetop.
