Mardi Gras Pasta Cajun Sauce (Printable)
A festive pasta dish combining Cajun-seasoned chicken, bell peppers, and a rich, spicy cream sauce. Perfect for dinner.
# What You'll Need:
→ Proteins
01 - 14 ounces boneless, skinless chicken breasts, sliced into strips
02 - 5.3 ounces andouille sausage, sliced (or smoked sausage)
→ Seasonings
03 - 2 tablespoons Cajun seasoning (divided)
04 - 1 teaspoon smoked paprika
05 - 1/2 teaspoon salt
06 - 1/2 teaspoon black pepper
→ Vegetables
07 - 1 red bell pepper, sliced
08 - 1 yellow bell pepper, sliced
09 - 1 green bell pepper, sliced
10 - 1 small red onion, thinly sliced
11 - 3 cloves garlic, minced
→ Dairy & Sauces
12 - 3/4 cup heavy cream
13 - 1/4 cup chicken broth
14 - 1/2 cup grated Parmesan cheese
→ Pasta
15 - 12 ounces penne or fettuccine pasta
→ Oils & Fats
16 - 2 tablespoons olive oil
17 - 1 tablespoon unsalted butter
→ Garnish
18 - 2 tablespoons chopped fresh parsley
19 - Extra Parmesan cheese, for serving
# How to Make It:
01 - Boil a large pot of salted water. Add penne or fettuccine and cook according to package directions until al dente. Drain thoroughly and set aside.
02 - In a medium bowl, combine the chicken strips with 1 tablespoon of Cajun seasoning, smoked paprika, salt, and black pepper. Toss to ensure even coating.
03 - Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the seasoned chicken and sliced sausage. Cook for 5-7 minutes, turning periodically, until the chicken is cooked through and golden brown. Remove the cooked chicken and sausage from the skillet and reserve.
04 - In the same skillet, add the remaining 1 tablespoon of olive oil and the unsalted butter. Add the sliced bell peppers and red onion, and sauté for 4-5 minutes until they begin to soften.
05 - Stir in the minced garlic and sauté for an additional 1 minute until a fragrant aroma develops.
06 - Reduce the heat to medium. Pour in the heavy cream and chicken broth, stirring well to combine. Incorporate the grated Parmesan cheese and the remaining 1 tablespoon of Cajun seasoning. Allow the sauce to simmer for 2-3 minutes, stirring frequently, until it slightly thickens.
07 - Return the cooked chicken, sausage, and any accumulated juices to the skillet with the sauce. Add the drained pasta and toss thoroughly to ensure all ingredients are evenly coated. Continue cooking for 2-3 minutes, allowing the flavors to meld.
08 - Taste the dish and adjust seasonings as necessary. Serve immediately, garnished with fresh chopped parsley and extra grated Parmesan cheese.
# Expert Advice:
01 -
- This dish is like a mini-celebration on a plate, bringing bold, exciting flavors to even the most mundane weeknight.
- It's incredibly satisfying and surprisingly quick to pull together, making you feel like a kitchen wizard without all the fuss.
02 -
- Always salt your pasta water generously; it's your first and best chance to season the pasta itself.
- Don't be afraid to taste the sauce and adjust the seasoning repeatedly; it makes all the difference in a truly exceptional dish.
03 -
- Never crowd your skillet when browning the chicken and sausage; cook them in batches if necessary to ensure a proper sear, not a steam.
- Always keep a little of that starchy pasta water; it's liquid gold for loosening the sauce if it gets too thick or for helping it cling to the pasta.