Ingredients (~7 servings)
Cajun Seasoning Mix
- 1 1/2 Tbsp Cajun seasoning
- 2 tsp garlic powder
- 1 1/2 tsp onion powder
- 1/2 tsp cayenne pepper
- 1 Tbsp salt
- 3/4 tsp freshly ground black pepper
Main Ingredients
- 3/4 lb smoked garlic sausage, sliced
- 3/4 lb boneless skinless chicken breast, cubed
- 1 green pepper, diced medium
- 1 yellow or red pepper, diced medium
- 1 sweet or yellow onion, diced small
- 2 Tbsp neutral oil
- 3 Tbsp flour
- 3 cups chicken broth
- 3 cups whole milk
- 4 1/2 cups (18 oz) penne pasta
- 1/3 cup heavy cream
- 3 Tbsp cold unsalted butter
- 1 1/2 tsp freshly squeezed lemon juice
- Salt & pepper to taste
Mix Your Cajun Seasoning
In a small bowl, whisk together the 1 1/2 Tbsp Cajun seasoning, 2 tsp garlic powder, 1 1/2 tsp onion powder, 1/2 tsp cayenne, 1 Tbsp salt, and 3/4 tsp black pepper.
Divide this seasoning mix in half – you’ll use half for the chicken and save the other half for later.
Brown the Sausage First
Heat 1 Tbsp of the neutral oil in a large frying pan or braiser over medium heat – you’ll need a lid for this pan later.
Add the 3/4 lb sliced sausage and fry both sides until golden brown, ~2 minutes per side.
The sausage should develop a nice crust and release easily when it’s ready to flip.
Remove sausage from pan and place on a paper towel-lined plate.
Cook the Chicken and Build Fond
Add another 1/2 Tbsp oil to the same pan, then add the 3/4 lb cubed chicken breast.
Season the chicken with half of your seasoning mixture and fry until cooked through, ~5 minutes.
You want the chicken pieces to get some color and the pan to develop more brown bits – this fond is flavor gold.
Place the cooked chicken on the plate with the sausage.
Sauté the Vegetables and Deglaze
Turn the heat down to medium-low and add the remaining 1/2 Tbsp oil to the pan.
Add the diced green pepper, red or yellow pepper, and onion along with a pinch of salt.
Use the onions to scrape up all those brown bits stuck to the bottom of the pan – this is where a lot of your flavor lives.
Cook the vegetables until they’re about halfway done, ~5-6 minutes. They should be softened but still have some bite.
Build the Roux and Add Liquids
Sprinkle the remaining half of your seasoning mix and the 3 Tbsp flour over the vegetables.
Mix everything together and cook for 1 minute – you want the flour to cook out but not burn.
Add the 3 cups chicken broth, 3 cups whole milk, and 4 1/2 cups penne to the pan. Stir to combine everything well.
The pasta will look like a lot but it’ll absorb the liquid as it cooks.
Simmer the Pasta Until Tender
Cover the pan and let it simmer for ~22 minutes, stirring every few minutes to prevent sticking.
The pasta should be tender and most of the liquid absorbed when it’s done.
If the pasta looks like it’s getting too dry during cooking, add a splash more broth.
Finish with Cream and Butter
Once the pasta is cooked through, stir in the 1/3 cup heavy cream.
Add the 3 Tbsp cold butter and stir continuously until it’s completely melted and emulsified – this gives you that silky finish.
Stir in the 1 1/2 tsp lemon juice, then add back the cooked chicken and sausage.
Mix everything well to combine and season with additional salt and pepper if needed.
The sauce should coat the pasta nicely but not be too thick – if it seems heavy, add a splash more broth.
One Pot Cajun Pasta with Chicken & Sausage
Ingredients
Cajun Seasoning Mix
- 1 1/2 Tbsp Cajun seasoning
- 2 tsp garlic powder
- 1 1/2 tsp onion powder
- 1/2 tsp cayenne pepper
- 1 Tbsp salt
- 3/4 tsp freshly ground black pepper
Main Ingredients
- 3/4 lb smoked garlic sausage, sliced
- 3/4 lb boneless skinless chicken breast, cubed
- 1 green pepper, diced medium
- 1 yellow or red pepper, diced medium
- 1 sweet or yellow onion, diced small
- 2 Tbsp neutral oil
- 3 Tbsp flour
- 3 cups chicken broth
- 3 cups whole milk
- 4 1/2 cups penne pasta, 18 oz
- 1/3 cup heavy cream
- 3 Tbsp cold unsalted butter
- 1 1/2 tsp freshly squeezed lemon juice
- Salt & pepper to taste
Instructions
- Whisk together 1 1/2 Tbsp Cajun seasoning, 2 tsp garlic powder, 1 1/2 tsp onion powder, 1/2 tsp cayenne, 1 Tbsp salt, and 3/4 tsp black pepper in a small bowl.
- Divide seasoning mix in half.
- Heat 1 Tbsp oil in a large pan over medium heat.
- Add 3/4 lb sliced sausage and fry until golden, about 2 minutes per side.
- Remove sausage to a paper towel-lined plate.
- Add 1/2 Tbsp oil to the pan and add 3/4 lb cubed chicken breast.
- Season chicken with half the seasoning mix and fry until cooked through, about 5 minutes.
- Remove chicken to the plate with sausage.
- Reduce heat to medium-low and add remaining 1/2 Tbsp oil.
- Add diced green pepper, red or yellow pepper, and onion with a pinch of salt.
- Scrape up brown bits from the pan bottom and cook vegetables until softened, about 5-6 minutes.
- Sprinkle remaining seasoning mix and 3 Tbsp flour over vegetables.
- Mix and cook for 1 minute.
- Add 3 cups chicken broth, 3 cups whole milk, and 4 1/2 cups penne to the pan and stir well.
- Cover and simmer for about 22 minutes, stirring every few minutes until pasta is tender.
- Stir in 1/3 cup heavy cream.
- Add 3 Tbsp cold butter and stir until melted and emulsified.
- Stir in 1 1/2 tsp lemon juice and add back the cooked chicken and sausage.
- Mix well and season with salt and pepper to taste.