Cajun Spiced Chicken Pasta

20 minutes Prep Time
20 minutes Cook Time
6 Servings

Cajun spiced chicken is cooked with Andouille sausage, peppers, tomatoes and onion then tossed with a spicy cream sauce and linguine – all in one skillet! Bring a bit of New Orleans to your table with this delicious dish.

Ingredients

  • 12 ounces linguine, cooked and drained, reserve 1 cup pasta water
  • 3 boneless skinless chicken breasts, cut into 1 inch cubes
  • 2 tablespoons Cajun seasoning, can adjust to your heat preference
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons butter
  • 1 pound andouille sausage, or 3 links sliced 1/4 inch thick
  • 1 green bell pepper, sliced
  • 1 red bell pepper, sliced
  • 1 medium red onion, sliced
  • 3 garlic cloves, minced

  • 2 cans Red Gold® Petite Diced Tomatoes with Green Chilies 14.5 oz, drained

  • 2 cups chicken broth
  • 1 1/4 cups heavy cream
  • 1/4 teaspoon dried basil
  • 1/4 teaspoon lemon pepper
  • 1/8 teaspoon cayenne pepper
  • Salt and black pepper to taste
  • 1/4 cup grated Parmesan cheese
  • 1/4 cup chopped fresh parsley

Instructions

Step one

Bring a pot of water to a boil and cook according to the package directions and continue to the next step.

Step two

Place chicken and 1 1/2 teaspoons Cajun seasoning in a plastic bag. Shake to coat the chicken. Heat one tablespoon of oil and one tablespoon of butter in a heavy skillet over high heat. Add the chicken in a single layer; sear on one side for about 1 minute. Flip and sear the other side for another minute. Remove the chicken to a large clean plate.

Step three

Brown the sausage in the same skillet. Remove the sausage to the same plate with the chicken.

Step four

Add the remaining oil and butter to the skillet. When heated, add peppers, onion, and garlic. Sprinkle the remaining Cajun seasoning over the vegetables and cook over high heat for 1 minute; stirring gently to brown the vegetables. Cook until the vegetables are golden and lightly browned. Add the diced tomatoes; cook for 30 seconds. Remove all of the vegetables from the skillet to the plate with the chicken and sausage.

Step five

With the skillet over high heat, pour in the chicken broth. Cook on high for 3 to 5 minutes, scraping up the brown bits from the bottom of the pan. Reduce the heat to medium low and pour in the cream, whisking constantly. Cook for a few minutes until the cream starts to thicken. Add the basil, lemon pepper, cayenne pepper, salt and black pepper; stir to combine. Sauce will thicken slightly.

Step six

To the skillet, add the chicken, sausage, and vegetables, including any of the juices that have accumulated on the plate. Stir and cook for 1-2 minutes or until the mixture is bubbly and hot. Add the cooked linguini and toss. If the mixture is too thick, add about 1/4 of a cup of the reserved pasta water and stir. You can add more pasta water if needed, about 1/4 cup at a time until you reach the desired consistency.

Step seven

Top with cheese and parsley and enjoy immediately.

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