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Creamy Cajun Chicken Pasta with Andouille Sausage

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A quick and easy creamy Cajun chicken pasta featuring smoky Andouille sausage, tender chicken, and a luscious, spicy cream sauce over fettuccine. Perfect for weeknight dinners or impressing guests with bold flavors.

Ingredients

Scale
  • 1 lb boneless, skinless chicken breast, cut into bite-sized pieces
  • 8 oz Andouille sausage, sliced
  • 2 tablespoons olive oil or vegetable oil
  • 3 cloves garlic, minced
  • 1 cup diced bell peppers (red or green)
  • 1 medium onion, finely chopped
  • 2 tablespoons Cajun seasoning
  • 1 teaspoon smoked paprika
  • 1 cup heavy cream
  • 1/2 cup chicken broth
  • 1/2 cup grated Parmesan cheese
  • 12 oz fettuccine pasta
  • 2 tablespoons fresh parsley, chopped
  • Salt and black pepper, to taste

Instructions

  1. Bring a large pot of salted water to a boil. Add 12 oz fettuccine and cook according to package instructions until al dente, about 10-12 minutes. Drain the pasta, reserving 1/2 cup of the pasta water, and set aside.
  2. Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add the chicken pieces seasoned lightly with salt and pepper. Cook for about 5 minutes until golden and cooked through, stirring occasionally. Remove the chicken and set aside.
  3. In the same skillet, add the sliced Andouille sausage. Sauté for 3-4 minutes until browned and fragrant. Remove and set aside with the chicken.
  4. Lower the heat to medium. Add diced onion and bell peppers to the skillet. Cook for 4-5 minutes until softened and slightly caramelized. Add minced garlic and cook for another minute until fragrant.
  5. Sprinkle 2 tablespoons Cajun seasoning and 1 teaspoon smoked paprika over the vegetables. Stir to coat evenly, letting the spices toast for about 30 seconds to release their aroma.
  6. Pour in 1 cup heavy cream and 1/2 cup chicken broth. Stir well to combine, scraping any browned bits from the pan. Let the sauce simmer gently for 4-5 minutes until it thickens slightly.
  7. Stir in 1/2 cup grated Parmesan cheese until melted and smooth. Return the cooked chicken and sausage to the skillet, mixing everything together. Let it warm through for 2 minutes.
  8. Add the cooked fettuccine to the skillet. Toss to coat the noodles evenly with the creamy sauce. If the sauce feels too thick, add reserved pasta water a tablespoon at a time until you reach your preferred consistency.
  9. Taste and adjust salt and pepper as needed. Sprinkle chopped fresh parsley on top before serving.

Notes

Do not rush searing the chicken and sausage to develop a golden crust for better flavor. Add pasta water gradually to adjust sauce consistency. For a lighter sauce, substitute half-and-half for heavy cream. Andouille sausage can be replaced with smoked kielbasa or smoked turkey sausage. Use gluten-free pasta to make the dish gluten-free. To reheat leftovers, warm gently with a splash of milk or broth to restore creaminess.

Nutrition

Keywords: Cajun chicken pasta, creamy pasta, Andouille sausage recipe, spicy pasta, quick dinner, comfort food

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