This bold, spicy pasta skillet layers seared chicken and smoky andouille sausage with sautéed onion, red and green bell peppers, and plenty of garlic, all simmered down with diced tomatoes into a rich, Cajun-spiced sauce. Heavy cream and Parmesan melt together into a velvety coating that clings to every twist of tender pasta, and a final toss with reserved pasta water keeps the sauce silky instead of gluey. A sprinkle of fresh parsley and extra Parmesan on top finishes it with color and a salty punch. It's a one-skillet dinner built for spice lovers who want serious flavor without a long ingredient list or fussy technique, and it's a solid, satisfying choice for a gluten free table. Every bite delivers that classic Cajun heat balanced by cool, creamy richness, making it the kind of dish you'll want in regular weeknight rotation.
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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 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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