Bold Cajun seasoning wakes up tender chicken and smoky andouille sausage right from the first sear, while a colorful mix of onion, red and green bell pepper builds a sweet, savory base. Garlic and drained diced tomatoes deepen the flavor before everything simmers into a rich, thick sauce that clings to every piece of penne. Juicy bites of chicken and sausage get tossed right back in, so every forkful carries that spicy, smoky punch. A splash of reserved pasta water helps loosen the sauce to just the right consistency, and a scatter of fresh parsley brightens the whole bowl before serving. It's a hearty, restaurant-style pasta night that fits easily into a dairy free routine without skipping any of the bold Cajun flavor.
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Bring a large pot of water to a boil over high heat. Add 1 tbsp kosher salt, then cook the penne according to package directions until al dente, tender with a slight resistance at the center. Reserve 1/2 cup of pasta cooking water before draining, then drain the pasta through a colander and set aside.
Toss the chicken pieces with 1 tbsp of the Cajun seasoning until evenly coated. Heat 1 tbsp olive oil in a 12-inch skillet over medium-high heat until shimmering. Add the chicken in a single layer and cook, turning once, for 5ā6 minutes total, until the pieces are opaque throughout with no pink at the center and reach 165Ā°F (74Ā°C) on an instant-read thermometer. Transfer the chicken to a plate and set aside.
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