Cajun Chicken And Sausage Pasta
This Cajun Chicken And Sausage Pasta is a spicy, creamy one-pot comfort meal that comes together in under an hour—perfect when you crave bold flavors without the fuss.
Ingredients
- 8 ounces linguine or penne pasta (whole wheat or gluten-free)
- 2 tablespoons olive oil (extra virgin for flavor)
- 1 pound boneless, skinless chicken breast, cut into 1-inch cubes
- 12 ounces andouille or smoked sausage, sliced (sub turkey sausage for milder taste)
- 1 medium onion, finely chopped (white or yellow)
- 1 red bell pepper, diced (for color and sweetness)
- 3 cloves garlic, minced (fresh is best)
- 2 tablespoons Cajun seasoning (store-bought or homemade blend)
- 1 teaspoon smoked paprika (adds depth)
- 1/2 teaspoon red pepper flakes (optional, for extra heat)
- 1 cup low-fat milk (or unsweetened almond milk)
- 1/2 cup plain whole-milk Greek yogurt (for creaminess)
- 1/2 cup chicken broth (low sodium)
- 2 tablespoons tomato paste
- 1/2 cup freshly grated Parmesan (plus extra for serving)
- Salt and black pepper, to taste
- 2 tablespoons fresh parsley, chopped (garnish)
Instructions
- Bring a large pot of salted water to a boil and cook pasta according to package directions, minus one minute so it stays firm in the sauce. Drain and set aside.
- Heat olive oil in a deep skillet over medium-high heat. Add chicken cubes, season lightly with salt, and brown on all sides, about 5 minutes. Transfer to a plate. In the same skillet, add sausage slices. Let them sizzle until they release their oils and get a bit crispy, about 4 minutes. Remove and combine with chicken.
- Lower heat to medium. Toss in onion and bell pepper; sauté until tender and slightly golden—about 3 minutes. Add garlic, Cajun seasoning, smoked paprika, and red pepper flakes; stir for 30 seconds to awaken those spices.
- Stir in tomato paste, then pour in chicken broth and milk, scraping any browned bits from the pan. Let it bubble gently for 2 minutes—this helps thicken the base. Off the heat, whisk in Greek yogurt and Parmesan until silky. Season with salt and pepper, tasting as you go.
- Return chicken and sausage to the skillet, then fold in the drained pasta. Give it a good toss so every noodle has a spicy, creamy coat. Simmer on low for 1–2 minutes more, letting flavors meld. If it’s too thick, splash in a bit more broth.
- Remove from heat, garnish with fresh parsley and extra Parmesan. Serve hot, maybe with a side of garlic bread or a crisp green salad.
Notes
Tips: Choose sausage with a firm casing so it holds its shape. Let the chicken rest at room temperature for 10 minutes before cooking; it browns more evenly that way.
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