Description
A smoky, spicy, and silky pasta dish with chicken, andouille sausage, and a creamy Cajun sauce.
Ingredients
Scale
- 680 g boneless, skinless chicken thighs, cut into 2–3 cm pieces
- 150 g andouille sausage, sliced
- 340 g penne or rigatoni pasta
- 240 ml heavy cream
- 240 ml chicken stock
- 30 g tomato paste
- 2 tbsp Cajun seasoning
- 15 ml olive oil
- 30 g butter
- 8 g cornstarch mixed with 30 ml cold water
- 60 g freshly grated Parmesan
- 15 ml lemon juice
- 15 g chopped fresh parsley
- Salt and black pepper to taste
Instructions
- Season and brown the chicken by patting it dry and tossing with Cajun seasoning and pepper. Heat oil in a skillet and sear chicken until golden, then transfer to a plate.
- Cook the sausage and aromatics by lowering heat, adding sausage, and sautéing until browned. Add diced onion and bell pepper, cooking until softened.
- Build the sauce by pushing vegetables aside, toasting tomato paste, adding chicken stock, and simmering with heavy cream until reduced.
- Finish the sauce by whisking cornstarch slurry into the sauce, cooking until thickened, then adding Parmesan, butter, and lemon juice.
- Cook the pasta in salted water until al dente, reserving cooking water. Combine everything in the skillet and toss with parsley and extra Parmesan.
Notes
Avoid crowding the pan when searing for better flavor. If the sauce curdles, whisk in cold cream off heat.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Cajun
Nutrition
- Serving Size: 1 serving
- Calories: 1100
- Sugar: 6g
- Sodium: 980mg
- Fat: 56g
- Saturated Fat: 23g
- Unsaturated Fat: 21g
- Trans Fat: 0g
- Carbohydrates: 86g
- Fiber: 4g
- Protein: 54g
- Cholesterol: 200mg