Nickel Allergy Friendly Creamy Cajun Pasta

Total time45 min

Prep time15 min

Cook time30 min

Nickel Allergy Friendly Creamy Cajun Pasta

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Ingredients

4 servings

For the pasta

12 oz penne pasta
Vitarella Speciale Penne Pasta, 16 oz
See all
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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