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5 from 47 votes

Creamy Cajun Chicken Pasta with Smoked Sausage

An easy creamy cajun chicken pasta with smoked sausage recipe that can be prepared and cooked by even the most amateur chefs within 30 minutes. The dish will service the whole family (4 servings) for under ten dollars and can be easily adjusted for those with special dietary requirements. You’ll only need 10 minutes of preparation time to dice your meat and vegetables before your 20 minutes of cooking time until your dish will be ready to serve. It’s perfect for a midweek night treat and will blow your family's taste buds off!
Course Main Course
Cuisine American
Keyword Cajun Chicken Pasta with Smoked Sausage, Chicken Pasta with Smoked Sausage, Creamy Cajun Chicken Pasta, Creamy Cajun Chicken Pasta with Smoked Sausage
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 people
Calories 852kcal

Equipment

  • Sharp knife
  • Pasta drainer
  • Large Pan
  • Tablespoon
  • Teaspoon
  • A skillet
  • Wooden spoon
  • Chopping board
  • Whisk or a fork

Ingredients

  • 3 tbsp unsalted butter
  • 1 lb diced chicken breast
  • 6 oz sliced smoked sausage
  • 8 oz diced baby mushrooms
  • 1 diced red onion
  • Sprinkle of cajun seasoning all over
  • Sprinkle of Italian herbs all over
  • Sprinkle of paprika (if you like spice)
  • Salt and pepper to preferred taste
  • 8 oz penne pasta

Sauce

  • 4 minced garlic cloves
  • 1 tbsp olive oil
  • 1 cup low sodium chicken broth
  • 1 cup heavy cream
  • 1 tbsp Worcestershire sauce
  • 3 tsp cajun seasoning
  • 1 tsp paprika
  • 1/2 tsp garlic powder
  • 3/4 cup grated parmesan cheese
  • Salt and pepper to your preferred taste

Instructions

Penne Pasta

  • Bring a large pan of salted water to the boil and then add the penne pasta. Bring back to the boil and simmer gently. Cook for around 10 minutes if you like your pasta more al dente (hard) or longer if you want it softer. Once ready, drain and put to the side. You can cook and set your pasta aside before starting the rest of your cooking or if you feel comfortable enough to multitask then you can boil your pasta whilst you start with the rest of your prep and cooking. You can keep 1-2 ounces of pasta water to the side to add back into your sauce later on.

Chicken, sausage, mushroom, and onion:

  • Chop your meats and vegetables accordingly with a sharp knife on a chopping board. If you are cutting your raw chicken first, make sure to thoroughly wash and dry the knife and board before cutting anything else on it. Don’t worry if you are bad at chopping, it doesn’t need to be perfect as it’ll all taste the same.

Chicken:

  • There are two ways you could approach cooking your chicken. The first way is you could dice your chicken breast into smaller pieces whilst it is raw or you could cook it off in the pan and then dice it. If you want you can put your raw chicken (diced or whole) into a bowl and add all your seasoning and rub it into the meat, making sure it is all covered. You can then leave it in the fridge overnight to intensify the flavors. However, if you’re short on time you can cook off your meat in the pan and sprinkle your cajun and Italian seasoning over it whilst it cooks.
  • In your skillet, add 1 tbsp of unsalted butter (or olive oil if necessary) and melt on medium to high heat. Once the skillet is hot, add your chicken breast and cook for ten minutes, making sure to flip it around the pan so it’s cooked evenly and doesn’t burn. Once it is cooked, remove it from the pan and place it on a plate.

Sausage:

  • Add your sliced smoked sausage to the same skillet you cooked your chicken in and brown for 3 minutes on medium heat. They should look slightly smaller in size once they are cooked. When done, remove from the pan and add to a plate on the side.

Mushrooms and onions:

  • Give your skillet a quick rinse with water to get rid of any meat residue left over from the chicken and sausage. Add 1 tbsp of butter to your skillet on low heat and wait till it melts, add more butter if necessary. Once all the butter has melted, add your diced mushroom and red onion to the skillet and saute until soft and moist. Once cooked, remove from the skillet and place on another plate to use later on.

Sauce:

  • You’ll now be moving on to make the sauce of your dish. Using the same skillet that you used to cook everything above, add another tbsp of butter, wait for it to melt, and add your diced garlic for a couple of minutes, be careful you don’t burn it as burnt garlic can completely ruin the taste of your dish.
  • Add your 1 cup of low sodium chicken broth, 1 cup of Worcestershire sauce and also your 1 cup of heavy cream to your skillet and bring it to a light simmer, stirring constantly to make sure everything is blended. Now add your cajun seasoning, paprika, garlic powder and also season with salt and pepper to your preferred taste and mix thoroughly into the sauce.
  • Now add your parmesan cheese to the sauce and whisk for 3 minutes to thicken the sauce and blend all the ingredients together. You can use a proper whisk or just a fork to do so. Taste the sauce and add any seasoning that you think it needs or to your preferred liking. If you want your sauce to be a bit thicker then you could always keep adding a little bit more parmesan as you go. Keep simmering on low heat, you do not want it too high or it’ll burn the sauce.
  • Next, you’ll want to add your drained pasta to the mixture and if you kept some of the pasta water from earlier, you can add this as well, to moisten the pasta again and stir thoroughly. Then add your chicken, sausage, mushrooms, and red onion back into the skillet with the sauce and continue to stir thoroughly. Cook for 2-3 minutes and then serve straight away.
  • Voila, you are done! You can serve this pasta dish on its own or you can accompany it with a light side salad to keep it a bit lighter.

Nutrition

Calories: 852kcal | Carbohydrates: 51g | Protein: 46g | Fat: 51g | Saturated Fat: 27g | Cholesterol: 219mg | Sodium: 1156mg | Potassium: 1074mg | Vitamin A: 2170IU | Vitamin C: 7.3mg | Calcium: 310mg | Iron: 2.7mg