Description
This Cajun Chicken and Sausage Pasta is a flavorful, spicy one-pot meal combining tender cubed chicken breasts, smoky Andouille sausage, colorful bell peppers, and perfectly cooked campanelle pasta. Simmered in a savory broth with white wine and a homemade Cajun seasoning blend, then finished with Parmesan cheese and cream for a rich, creamy texture. Perfect for a quick and satisfying family dinner with bold Southern-inspired flavors.
Ingredients
Scale
Protein
- 1 pound boneless skinless chicken breasts, cubed
- 14 ounces hot smoked sausage (like Andouille), sliced
Vegetables
- 2 bell peppers, cored, seeded and sliced (red and green preferred)
- 1 cup diced yellow onion
Pasta & Liquids
- 1 pound campanelle pasta (uncooked)
- 4 cups low-sodium chicken broth
- 1 cup dry white wine (such as Chardonnay, Sauvignon Blanc, or Pinot Grigio)
Seasonings & Spices
- 2 tablespoons Cajun seasoning mix (see below recipe)
- 1¼ teaspoons garlic powder
- 1 teaspoon cayenne pepper
- 1 teaspoon onion powder
- 1 teaspoon dried oregano
- 1 teaspoon paprika
- ½ teaspoon black pepper
- ¼ teaspoon kosher salt (or to taste)
Dairy & Garnish
- 1½ cups freshly shredded Parmesan cheese
- ½ cup heavy cream
- 2 tablespoons chopped fresh Italian parsley
Instructions
- Prepare Cajun Spice Mix: In a small bowl, combine garlic powder, cayenne pepper, onion powder, dried oregano, paprika, black pepper, and kosher salt. Mix well and set aside.
- Combine Ingredients in Dutch Oven: In a Dutch oven or 12-inch braising pan, add the cubed chicken breasts, sliced sausage, sliced bell peppers, diced onion, uncooked campanelle pasta, low-sodium chicken broth, dry white wine, and 2 tablespoons of the prepared Cajun seasoning mix. Stir everything together to combine evenly.
- Cook Pasta and Protein Mixture: Cover the pan and bring the mixture to a boil over medium-high heat. Once boiling, remove the cover and simmer, stirring occasionally to prevent sticking, until the pasta is al dente and the chicken is cooked through, about 10 to 12 minutes.
- Finish with Cheese and Cream: Remove the pan from heat. Stir in the freshly shredded Parmesan cheese until melted and well incorporated into the pasta. Then add the heavy cream and stir to create a creamy sauce.
- Garnish and Serve: Sprinkle the chopped fresh Italian parsley over the pasta. Serve immediately while hot.
Notes
- Using a Dutch oven or large braising pan ensures even cooking and prevents the liquid from evaporating too quickly.
- You can adjust the cayenne pepper amount to control the heat level.
- Substitute Andouille sausage with any spicy smoked sausage if unavailable.
- White wine adds depth of flavor but can be substituted with additional chicken broth if preferred.
- For a lower-fat version, substitute heavy cream with half-and-half or reduce the quantity.
