Mardi Gras Pasta Cajun Sauce (Printable Version)
Vibrant Cajun pasta featuring chicken, sausage, and colorful vegetables in a creamy sauce.
# What You Need:
→ Proteins
01 - 2 boneless, skinless chicken breasts, cut into strips
02 - 7 oz smoked andouille sausage, sliced
→ Vegetables
03 - 1 red bell pepper, sliced
04 - 1 yellow bell pepper, sliced
05 - 1 small red onion, thinly sliced
06 - 2 cloves garlic, minced
→ Pasta
07 - 12 oz penne or fettuccine pasta
→ Sauce
08 - 2 tbsp olive oil
09 - 1 tbsp Cajun seasoning
10 - 1 tsp smoked paprika
11 - 1/2 tsp dried thyme
12 - 1/2 tsp salt
13 - 1/4 tsp black pepper
14 - 1 cup heavy cream
15 - 1/2 cup chicken broth
16 - 1/2 cup grated Parmesan cheese
→ Garnish
17 - 2 tbsp chopped fresh parsley
18 - 1 green onion, sliced
# How to Make It:
01 - Cook the pasta in a large pot of salted boiling water until al dente. Drain and set aside.
02 - In a large skillet over medium-high heat, add 1 tbsp olive oil. Season chicken strips with half the Cajun seasoning, paprika, thyme, salt, and pepper. Sauté until golden and cooked through, about 5–6 minutes. Remove and set aside.
03 - In the same skillet, add sausage slices and cook for 2–3 minutes until browned. Remove and set aside with the chicken.
04 - Add remaining olive oil to the skillet. Sauté bell peppers, onion, and garlic until softened, about 3–4 minutes.
05 - Reduce heat to medium. Pour in chicken broth and scrape up any browned bits from the pan. Add heavy cream and bring to a gentle simmer.
06 - Stir in the Parmesan cheese until melted and sauce thickens, about 2–3 minutes.
07 - Return cooked chicken and sausage to the skillet. Add drained pasta and toss everything together until evenly coated in sauce. Taste and adjust seasoning if needed. Serve hot, garnished with chopped parsley and green onion.
# Expert Advice:
01 -
- The creamy sauce balances perfectly with the smoky andouille and tender chicken.
- Those colorful bell peppers make every bite feel like a celebration on your plate.
02 -
- The sauce thickens quickly once the cheese goes in so watch it closely.
- Do not crowd the pan when cooking the chicken or it will steam instead of sear.
03 -
- Save some pasta water before draining in case you need to thin the sauce.
- Let the chicken rest for a few minutes after searing to keep it juicy.