Eggless Creamy Cajun Pasta
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Learn more →Ingredients
4 servings
For the pasta
- 12 oz penne pasta
- 1 tbsp kosher salt
For the sauce
- 1 lb boneless, skinless chicken breasts, cut into 1-inch pieces
- 6 oz andouille sausage, sliced into ¼-inch rounds
- 2 tbsp cajun seasoning, divided
- 2 tbsp olive oil, divided
- 1 medium yellow onion, diced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 4 cloves garlic, minced
- 1 can (14.5 oz) diced tomatoes, drained
- 1 ½ cups heavy cream
- ½ cup low-sodium chicken broth
- ½ cup grated parmesan cheese
- salt and pepper to taste
For serving
- 2 tbsp fresh parsley, chopped (optional)
- extra grated parmesan cheese, for serving (optional)
Instructions
- 1
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.
- 2
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 5–6 minutes total, until the pieces are opaque throughout with no pink at the center and reach 165°F (74°C) on an instant-read thermometer. Transfer the chicken to a plate and set aside.
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