A delicious and creamy pasta dish inspired by the flavors of Mardi Gras, featuring chicken, shrimp, and andouille sausage in a rich Cajun sauce.
Author:Lorenzo Bonucci
Prep Time:15 minutes
Cook Time:30 minutes
Total Time:45 minutes
Yield:4 servings 1x
Category:Main Course
Method:Stovetop
Cuisine:Creole
Diet:Gluten Free
Ingredients
Scale
12 oz (340 g) penne or fettuccine
2 tablespoons olive oil
1 lb boneless, skinless chicken breast, cut into bite-sized pieces
8 oz smoked andouille sausage, sliced
½ lb large shrimp, peeled and deveined
2 teaspoons Cajun seasoning, divided
1 teaspoon smoked paprika
Salt and black pepper, to taste
1 tablespoon butter
1 medium onion, sliced
1 red bell pepper, sliced
1 yellow bell pepper, sliced
1 green bell pepper, sliced
3 cloves garlic, minced
1½ cups heavy cream
1 cup chicken broth
1 cup freshly grated Parmesan cheese
2 teaspoons Cajun seasoning
½ teaspoon garlic powder
½ teaspoon onion powder
¼ teaspoon cayenne pepper (optional)
1 teaspoon Worcestershire sauce
Chopped parsley (for garnish)
Green onions (for garnish)
Extra Parmesan cheese (for garnish)
Instructions
Cook the pasta in salted boiling water until al dente. Reserve ½ cup of the pasta water, then drain.
Season the chicken and shrimp with half of the Cajun seasoning and the smoked paprika.
Heat the olive oil in a large skillet over medium-high heat.
Cook the chicken for 5–6 minutes until browned and cooked through. Remove and set aside.
Brown the sausage for 3–4 minutes. Remove and set aside.
Cook the shrimp for 1–2 minutes per side until pink. Remove from the skillet.
Melt the butter in the same skillet. Sauté the onion and bell peppers for about 5 minutes until tender.
Add the garlic and cook for 30 seconds.
Pour in the chicken broth and heavy cream. Stir in the Parmesan, remaining Cajun seasoning, garlic powder, onion powder, cayenne (if using), and Worcestershire sauce. Simmer for 3–5 minutes until the sauce thickens.
Return the chicken, sausage, and shrimp to the skillet. Add the cooked pasta and toss to coat. Stir in a little reserved pasta water if needed to loosen the sauce.
Garnish with parsley, green onions, and extra Parmesan before serving.
Notes
Feel free to adjust the level of Cajun seasoning to your taste.
This dish can be made with other types of pasta if desired.