Description
A quick and easy weeknight dinner that combines bold Cajun flavors with creamy pasta in a single skillet. This dish features chicken, andouille sausage, and the ‘holy trinity’ of Cajun vegetables, offering restaurant-quality taste with minimal cleanup.
Ingredients
Scale
- 2 tablespoons unsalted butter
- 1 medium yellow onion, finely diced
- 1 green bell pepper, diced
- 2 stalks celery, diced
- 3 cloves garlic, minced
- 2 boneless, skinless chicken thighs, diced
- 4 ounces andouille sausage, sliced
- 2 tablespoons Cajun seasoning
- 1 teaspoon smoked paprika
- 8 ounces penne pasta (about 2 cups dry)
- 2 cups chicken broth (low-sodium)
- 1/2 cup heavy cream
- 1 teaspoon cornstarch mixed with 1 tablespoon cold water
- 1/4 cup fresh parsley, chopped
- Salt and pepper to taste
Instructions
- Prep ingredients: Dice onion, bell pepper, and celery. Mince garlic and dice chicken thighs. Slice sausage. Measure spices and broth.
- Sear proteins: Heat butter in a large skillet over medium-high heat. Add chicken and sausage, seasoning with half the Cajun seasoning. Cook for 5-6 minutes until browned and cooked through. Remove meat and set aside.
- Sauté vegetables: Reduce heat to medium. Add onion, bell pepper, and celery to the skillet. Sauté for 3-4 minutes until softened. Add garlic in the last minute.
- Toast pasta: Add dry penne to the skillet with vegetables. Toss for 2 minutes to coat in oil and juices.
- Simmer: Pour in chicken broth, scraping the bottom of the pan. Add remaining Cajun seasoning and smoked paprika. Bring to a boil, then reduce heat to low. Cover and simmer for 12-15 minutes, stirring every 5 minutes, until pasta is tender and liquid is absorbed.
- Finish: Stir in heavy cream and the reserved chicken and sausage mixture. Heat through for 2-3 minutes. If sauce is too thin, stir in the cornstarch slurry and cook for 1 minute until glossy.
- Serve: Remove from heat, stir in fresh parsley, and adjust seasoning. Serve immediately.
Notes
Do not overcrowd the pan when searing chicken to ensure proper browning. Stir frequently during the simmering phase to prevent pasta from sticking or burning. Use low-sodium broth to control saltiness. For a lighter version, substitute heavy cream with half-and-half or milk thickened with extra cornstarch.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Cuisine: Cajun
Nutrition
- Serving Size: 1 plate
- Calories: 650
- Sugar: 4
- Sodium: 800
- Fat: 35
- Saturated Fat: 12
- Carbohydrates: 55
- Fiber: 3
- Protein: 30
Keywords: Cajun pasta, one-skillet dinner, easy weeknight meals, jambalaya pasta, chicken and sausage pasta, quick dinner recipes