Creamy Cajun Chicken and Sausage Pasta

Serves 6

Ingredients

• 1.25 lbs boneless skinless chicken breasts
• 14 oz smoked sausage (andouille or kielbasa)
• 1 lb penne pasta
• 3 tbsp olive oil
• 1 medium yellow onion
• 1 large red bell pepper
• 4 garlic cloves
• 2.5 tbsp Cajun seasoning
• 1.5 cups chicken broth
• 1.5 cups heavy cream
• 1 cup grated Parmesan cheese
• 0.5 tsp dried thyme
• 1 tsp smoked paprika
• 0.25 cup fresh parsley
• to taste salt and black pepper

Instructions

1. 1Bring a large pot of salted water to a boil for the pasta. Cut the chicken breasts into 1-inch bite-sized cubes and slice the smoked sausage into ¼-inch rounds.
2. 2In a small bowl, mix Cajun seasoning with salt and black pepper. Toss the chicken cubes thoroughly in this mixture and set aside.
3. 3Heat olive oil in a large deep skillet or Dutch oven over medium-high heat. Add the seasoned chicken in a single layer and cook undisturbed for 3 minutes, then stir and cook 3-4 more minutes until golden and cooked through (internal temp 165°F). Remove chicken to a plate.
4. 4In the same skillet, add the remaining olive oil and the sausage slices. Cook for 4-5 minutes until nicely browned on both sides. Remove sausage to the plate with the chicken.
5. 5Reduce heat to medium. Add diced yellow onion and sliced red bell pepper to the skillet. Sauté for 5 minutes until softened. Add minced garlic, remaining Cajun seasoning, smoked paprika, and dried thyme. Cook 30-45 seconds until fragrant.
6. 6Pour in the chicken broth, scraping up any browned bits from the bottom of the pan. Bring to a simmer and reduce by half, about 4 minutes.
7. 7Stir in the heavy cream and bring to a gentle simmer. Cook 3-4 minutes until slightly thickened. Add Parmesan cheese and stir until melted and smooth.
8. 8Meanwhile, cook the penne pasta 1 minute less than package directions for al dente (about 9 minutes). Reserve pasta water, then drain.
9. 9Return the cooked chicken and sausage to the sauce. Add the drained pasta and toss everything together over low heat for 2 minutes. If the sauce is too thick, add reserved pasta water at a time until creamy.
10. 10Remove from heat. Stir in chopped fresh parsley and remaining Parmesan. Taste and adjust salt, pepper, or Cajun seasoning if desired. Let rest 2 minutes before serving so sauce clings to pasta.
11. 11Serve immediately in warmed bowls with extra parsley and Parmesan on top.