Spicy Jambalaya Pasta Chicken (Printable version)
Tender chicken and smoked sausage tossed with pasta, sautéed veggies, and a creamy, spicy Cajun sauce.
# Ingredient List:
→ Proteins
01 - 2 boneless skinless chicken breasts, cut into bite-sized pieces
02 - 7 oz smoked Andouille sausage, sliced
→ Pasta
03 - 12 oz penne or fettuccine pasta
→ Vegetables
04 - 1 red bell pepper, sliced
05 - 1 green bell pepper, sliced
06 - 1 small red onion, sliced
07 - 2 cloves garlic, minced
08 - 1 celery stalk, sliced
→ Sauce & Seasonings
09 - 1 tbsp olive oil
10 - 1 tbsp unsalted butter
11 - 1 can (14 oz) diced tomatoes, drained
12 - 1 cup heavy cream
13 - 1/2 cup chicken broth
14 - 1 tbsp Cajun seasoning
15 - 1/2 tsp smoked paprika
16 - 1/4-1/2 tsp cayenne pepper
17 - Salt and black pepper, to taste
→ Garnish
18 - 2 tbsp chopped fresh parsley
19 - 1/4 cup grated Parmesan cheese (optional)
# How to Make It:
01 - Cook pasta according to package directions until al dente. Drain thoroughly and set aside, reserving 1/2 cup pasta water if needed for sauce adjustment.
02 - Heat olive oil in large skillet over medium-high heat. Season chicken pieces with salt, pepper, and half the Cajun seasoning. Sauté 5-6 minutes until golden brown and cooked through. Remove from pan and set aside.
03 - Add sliced sausage to the same skillet. Cook 2-3 minutes until edges are browned and fat has rendered. Remove and combine with cooked chicken.
04 - Reduce heat to medium. Add butter to skillet, then sauté bell peppers, onion, celery, and garlic 4-5 minutes until vegetables are softened and fragrant.
05 - Stir in diced tomatoes, remaining Cajun seasoning, smoked paprika, and cayenne pepper. Cook 2 minutes, stirring constantly, to allow spices to bloom and flavors to meld.
06 - Pour in chicken broth and heavy cream. Bring to gentle simmer, stirring occasionally. Let sauce thicken slightly, 4-5 minutes, until it coats the back of a spoon.
07 - Return chicken and sausage to skillet. Simmer 2 minutes to heat through and allow proteins to absorb sauce flavors.
08 - Add cooked pasta to skillet, tossing thoroughly to coat evenly in sauce. Adjust seasoning with salt and pepper as needed. Serve immediately, garnished with chopped parsley and Parmesan cheese if desired.
# Expert Suggestions:
01 -
- The creamy sauce balances the heat perfectly, so you get all that spicy punch without overwhelming your palate
- Everything cooks in one skillet, meaning less cleanup and more time enjoying dinner with your people
02 -
- The sauce will thicken as it cools slightly, so do not reduce it too much during cooking or you will end up with a pasta dish that feels glued together
- Drain the diced tomatoes thoroughly, otherwise your creamy sauce will separate and become watery instead of rich and velvety
03 -
- Pat the chicken pieces completely dry before searing, otherwise they will steam instead of develop that nice golden crust
- Room temperature cream incorporates into the sauce more smoothly than cold cream straight from the refrigerator