Mushroom Free Creamy Cajun Pasta

Total time45 min

Prep time15 min

Cook time30 min

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Ingredients

4 servings

For the pasta

12 oz penne pasta
Barilla Gluten Free Penne Pasta, 12 oz Wild Harvest Penne Pasta, Organic 12 Oz Wild Harvest Penne Pasta, Organic, Whole Wheat 12 Oz
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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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