Cajun Chicken Pasta

4.75 from 81 votes

Cajun Chicken Pasta

This Cajun Chicken Pasta is the ultimate 30 minute weeknight dinner! With perfectly seasoned chicken, smoky Andouille sausage, and a velvety Parmesan cream sauce, it's a restaurant quality meal made in just one skillet.

Prep Time10

Cook Time20

Total Time30

Course: Dinner, Main Course

Cuisine: American, Cajun

Keyword: 30 minute meals, cajun chicken pasta, cajun recipes

Servings:

Calories: 674kcal

Author: Joanna Cismaru

Ingredients

8 ounces penne 2 cups, uncooked
2 tablespoons olive oil
1 pound chicken breast 2 chicken breasts, boneless and skinless, cut into small pieces
2 tablespoons cajun seasoning or to taste
¼ teaspoon salt or to taste
¼ teaspoon pepper or to taste
2 links smoked sausage cut into slices, about 8 ounces
3 cloves garlic minced
¼ cup parsley chopped
2 cups half and half or heavy cream
1 cup parmesan cheese shredded

US Customary - Metric

Instructions

Cook the pasta according to package instructions until it's al dente (cooked until it's still firm when bitten). Drain and set aside.
Heat the olive oil in a large skillet over medium-high heat. Add the chicken to the skillet, then sprinkle with the cajun seasoning and season with salt and pepper. Cook until the chicken is no longer pink and is cooked through, should take about 5 minutes.
Stir in the sausage and cook for a couple more minutes until the sausage starts to brown.
Add the garlic, parsley to the skillet and stir. Cook for 30 seconds until the garlic becomes aromatic.
Add the half and half and cook until it comes to a boil. Stir in the parmesan cheese.
Add the penne and stir everything together.
Garnish with more parmesan cheese and parsley if preferred and serve while warm.

Video

Notes

The "Liquid Gold" Trick: Before draining your pasta, reserve about ½ cup of the starchy pasta water. If your sauce becomes too thick or tight after adding the noodles, stir in a tablespoon of the water at a time to bring back that glossy, restaurant style creaminess.
Preventing Curdling: To ensure a silky sauce, bring the half-and-half to a gentle simmer, but avoid a violent, rolling boil. High heat can cause the dairy to separate (curdle). If using heavy cream, the sauce will be more stable and thicken faster.
Grate Your Own Cheese: For the smoothest melt, use a block of Parmesan and grate it yourself. Pre-shredded bagged cheese contains cornstarch or cellulose to prevent sticking, which can result in a grainy or clumpy sauce.
Customize the Heat: Cajun seasonings vary greatly in salt and spice. Start with 1 tablespoon of seasoning, taste the sauce, and add the second tablespoon only if you want more kick. If cooking for kids, use a mild smoked kielbasa instead of spicy Andouille.
Scaling the Recipe: This recipe doubles easily for a crowd! Just ensure you use your largest skillet or a wide Dutch oven to give the chicken and sausage enough room to sear properly without steaming.
Make-Ahead Tip: If you need to prep this in advance, make the sauce and proteins as directed, but store the pasta separately. When ready to serve, toss them together in a pan over low heat with a splash of milk to loosen the sauce.

Nutrition