Cajun Chicken Pasta

by 30MinuteMeals
Prep: 10m
Cook: 20m
poultry, pork
Cajun Chicken Pasta - Image

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Ingredients
Servings:4
8ozpenne pasta
2tbspolive oil
1lbchicken breast
2tbspcajun seasoning
1/4tspsalt
1/4tspblack pepper
8ozsmoked sausage
3garlic
1/4cupparsley
2cuphalf and half
1cupparmesan cheese
Nutrition Facts

Per serving

Calculating nutrition...

Instructions
  1. 1

    Boil the pasta

    Bring a large pot of salted water to a boil and cook the penne until al dente. Drain and set aside. Start this first and let it run while you work the skillet -- no standing around.

  1. 2

    Sear the chicken

    Cut the chicken breast into small bite-size pieces. Heat the olive oil in a large skillet over medium-high. Add the chicken, sprinkle with the cajun seasoning, salt, and pepper, and cook about 5 minutes until no longer pink.

  2. 3

    Brown the sausage

    Slice the smoked sausage into coins. Add to the skillet and cook 2-3 minutes, moving it around to get color on all sides.

  3. 4

    Add the aromatics

    Mince the garlic and chop the parsley. Stir both into the skillet and cook just 30 seconds until fragrant. Don't walk away here -- garlic burns fast.

  4. 5

    Build the sauce

    Pour in the half and half and bring to a gentle simmer. Stir in the parmesan and cook 30 to 60 seconds until the cheese melts into a smooth sauce.

  5. 6

    Toss and serve

    Kill the heat and add the drained penne. Toss until everything is coated. Garnish with extra parmesan and parsley and serve right away.

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Cajun Chicken Pasta

Created by: 30MinuteMeals

Prep Time: 10m
Cook Time: 20m
Servings: 4

Ingredients

  • 8 oz penne pasta
  • 2 tbsp olive oil
  • 1 lb chicken breast
  • 2 tbsp cajun seasoning
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • 8 oz smoked sausage
  • 3 garlic
  • 1/4 cup parsley
  • 2 cup half and half
  • 1 cup parmesan cheese

Instructions

  1. Boil the pastaBring a large pot of salted water to a boil and cook the penne until al dente. Drain and set aside. Start this first and let it run while you work the skillet -- no standing around.
  2. Sear the chickenCut the chicken breast into small bite-size pieces. Heat the olive oil in a large skillet over medium-high. Add the chicken, sprinkle with the cajun seasoning, salt, and pepper, and cook about 5 minutes until no longer pink.
  3. Brown the sausageSlice the smoked sausage into coins. Add to the skillet and cook 2-3 minutes, moving it around to get color on all sides.
  4. Add the aromaticsMince the garlic and chop the parsley. Stir both into the skillet and cook just 30 seconds until fragrant. Don't walk away here -- garlic burns fast.
  5. Build the saucePour in the half and half and bring to a gentle simmer. Stir in the parmesan and cook 30 to 60 seconds until the cheese melts into a smooth sauce.
  6. Toss and serveKill the heat and add the drained penne. Toss until everything is coated. Garnish with extra parmesan and parsley and serve right away.

Notes & Tips

One skillet, 30 minutes, beats takeout on speed and flavor. A few things that actually matter: reserve a splash of pasta water before you drain -- if the sauce tightens up, a spoonful brings it back to glossy. Keep the half and half at a gentle simmer, not a hard boil, or the dairy can break. Grate the parmesan off a block; pre-shredded is coated in anti-caking starch and turns the sauce grainy. Cajun blends vary a lot in salt, so start with one tablespoon, taste, then add the rest if you want more heat. Andouille is the move if you can find it -- a mild smoked kielbasa works for a calmer version.