Cajun Pasta with Chicken and Smoked Sausage

Cajun Pasta with Chicken and  Smoked Sausage is pretty easy and only takes about 30 minutes to make!  Loads of flavor in this pasta!  I used grated Parmesan cheese in the bottle but you can use freshly grated cheese if you would like!  I also used a rotisserie Chicken, just the chicken breast part but of course you can baked your own, I  just sometimes use a rotisserie chicken as a short cut.

It's kinda like making alfredo sauce except the mixture doesn't get as think so I was kinda waiting the first time  I made it to thicken then I realized it's made to be thinner, the pasta absorbs the sauce after about 10 minutes so you won't even see the sauce eventually.  The main reason it is thinner than alfredo sauce is because it has chicken broth in it.

This has great flavor and so far the people I have made it for really have love it!

I seem to always double or triple recipes and this pasta is very easy to do that.  A few times I made this the day before because I had several things to make the next day and it reheats very well.

I just covered it with foil and put it in the oven for 20-30 minutes at 350. 

I served it with some french bread the times I have made it.

Tip: I always say less is more on seasoning because you can always add more but it's kinda hard to take out once it's in there.  Just add and taste then add more.

I also always use at least  1 tsp to 1 tbsp of Chicken Base when a recipe calls for chicken broth, It just gives food a heartier flavor.  So I either make chicken broth out of the chicken base or I add it to the regular broth I am adding.

Ready to be tossed together

I just need to sauté the mushrooms

Cook the Sausage in a pan, I did cut the sausage in half the next

     day so you can keep it whole or cut it in half.

                                  

Sauté the Mushrooms in some butter  

                                                 

This is the Sauce, it will be thinner because it also has 

  broth in it but like I said above the pasta soaks it in.

                                      

I sprinkled some more cajun seasoning on top.

Ingredients

• 3 tablespoon butter
• 1 lb. chicken breast or rotisserie chicken
• 8 oz. smoked sausage (sliced into ¼ inch pieces)
• 8 oz. baby Bella mushrooms (sliced)
• Cajun Seasoning (to taste)
• Salt & Pepper (to taste) 

Creamy Parmesan Sauce:

• 3-4 clove minced garlic
• 1 cup Chicken Broth
• 1 tablespoon Worcestershire sauce
• 1 cup heavy Cream
• 1 teaspoon Paprika
•  Lawry's Garlic Salt to taste
• ¾ cup Parmesan Cheese
• Salt & Pepper to Taste - I use Lawry's Garlic salt so I leave out the regular salt

Pasta:

• 8 oz. penne pasta 

Instructions

Pasta:

• Boil Pasta water according to the package instructions. Drain and set aside.

Chicken, sausage and mushrooms:

• Season chicken with salt, pepper, Cajun seasonings. . Do not slice it yet - you will be cooking it whole (or you can use a Rotisserie Chicken). Slice sausage into ¼ inch circles (cut in half if you would like) and slice mushrooms.
• In a large skillet, add 1 tablespoon butter and  melt it over medium high heat. When the pan is hot, add whole chicken breasts and cook for about 4-5 minutes on each side until browned for a total of 8-10 minutes. Remove chicken onto a plate and slice into strips once cooled.
• Add sliced sausage pieces and brown them on medium heat for 2-3 minutes on each side until darker in color around the edges. Remove from the skillet onto a plate.
  

  • Deglaze the pan with a splash of water and add 2nd tablespoon of butter and sliced mushrooms into the skillet (add more butter as well, if needed). Saute until your mushrooms should look nice and moist, and dark. Once cooked, remove them from the pan as well.

  Sauce:

  • To make the sauce, add remaining 1 tablespoon butter to the pan, allow it to melt and then cook garlic in it until slightly browned – only for a couple of minutes.  Next add chicken broth, Worcestershire sauce and heavy cream and bring to a light simmer. Add Cajun seasoning, paprika and garlic salt or powder and mix into the sauce.
  • Add Parmesan cheese and whisk to blend for 2-3 minutes to thicken the sauce. Taste the sauce and add salt to taste.
  • Add cooked pasta into the sauce and mix in well. Next add the chicken, sausage and mushrooms back into the pan and allow them to reheat for 2-3 minutes. Close the lid to help the heat stay in. Serve immediately!

Louisiana Cajun Pasta with Chicken

I had a lady once want me to make something she had at The Cheesecake Factory for a party she wanted me to cater.  She actually drove 30 miles to get this pasta to go so I could taste it!!  I googled and found a recipe but changed it up a little bit.

I made this pasta and Fettuccine Alfredo for her event.  I had several people order this pasta after they had it.  Also I catered another event for her about a month ago and made it again, several people called later to ask her if she had any leftovers and that if she did they would come in and get them!!  I guess they liked it!!

I am not a big "creamy" person but I do like the Fettuccine Alfredo recipe I have on here and this pasta because with the Alfredo it's more buttery then most I have tasted (or normally I won't even try it cause it looks to creamy).  This cajun pasta doesn't feel to creamy to me either, kinda weird because both have heavy cream.  This pasta absorbs alot of the cream and chicken broth.

I use Adams Cajun Seasoning and really like it!  I also use Lawry's garlic salt (with green lid) which if you have read any of my post it's my FAVORITE seasoning!

I have used different forms of chicken for this recipe, baked, rotisserie and the chicken recipe that is on here .  I really like to bake chicken breast (with bone in) in a Le Creuset french pot but you could use a dutch oven or something similar to Le Creuset that have a cast iron base coated with the porcelainn enamel.  Cast iron gives such a even heat then topped with the porcelain it allows for some good cooking!!  That chicken comes out soooo tender and it has such a roasted taste to it.  Here is my recipe for Simple Baked Chicken, I often will make the chicken the day before and then when you make this pasta it's ready!

So you have several options on making the chicken! 
Oh and this makes alot!!  About 6 to 8 servings

You can buy your mushrooms already sliced but they were almost $1.50 more so I thought I can just slice them myself! 

Chop peppers, red onion and garlic.  In a skillet saute peppers, red onion and mushrooms for about 4 to 5 mins then add garlic and crushed red pepper

Saute veggies

I added chicken then cream and chicken broth let it simmer for about 5 mintues then add parmesan cheese.  Toss in cooked bow tie pasta and let it absorb sauce for about 5 more mintues on low.

I used a little more mushrooms then it called for!  Very tasty pasta!!

Louisiana Cajun Chicken Pasta

Ingredients

• tablespoons vegetable oil
• 6 boneless skinless chicken breast halves (I have used 4 before but I use bone in chicken when I am baking it in the oven)  When I follow this I used skinless.....
• 3/4 cup breadcrumbs
• 1/4 cup parmesan cheese (grated)
• 1 cup milk
• 2 tablespoons flour

Or you can use baked chicken, grilled chicken or even use rotisserie chicken.  What I do most is bake the chicken in a Le Creuset French oven because it gives it a delicious roasted taste and it’s so tender!

Cajun Sauce

• 1 tablespoon butter
• 1 small yellow pepper or green pepper (chopped)
• 1 small red bell pepper (chopped)
• 3/4 small red onion (chopped)
• 3 whole garlic cloves (minced)
• 1 teaspoon crushed red pepper flakes
• 1 1/4 pints whipping cream  (I have even used just a pint more than once)
• 1 cup low sodium chicken broth  (I often use the broth from the chicken I baked)
• 1 cup grated Parmesan cheese
• 1 (12 ounce) package bow tie pasta
• 1 cup mushroom (sliced)
• Lawry’s Garlic Salt –season to taste
• Cajun seasoning – season to taste -I use Adams Cajun Seasoning

Directions:

Prep Time: 45 mins
Total Time: 1 3/4 hrs

1. Melt butter in large skillet over medium heat.
2.  Add yellow and red bell peppers, mushrooms, and onion to same skillet, until crisp-tender, about 4 minute.
3.  Add garlic and crushed red pepper to skillet and saute 3 minutes.
4. Add whipping cream and chicken stock.
5.  Simmer until sauce re-heats and thickens slightly, about 5 minutes.
6.  Add 1 cup grated Parmesan cheese to sauce, stirring to incorporate.
7.  Season sauce to taste with salt and pepper. Reduce heat to low, simmer; sauce will reduce and thicken.
8.  Wash and drain chicken breasts.
9.  Pound until very thin (the thinner the chicken breasts the better).
10.  Mix breadcrumbs, flour, and Parmesan cheese together.
11.  Place milk in dish for dipping.
12.  Dip chicken in breadcrumb mixture and then in milk and then back in breadcrumbs.
13.  Place in fry pan that the oil has been heated and fry at medium high temperature until golden crisp and cooked through.
14.  Add more oil as needed.
15. Remove and drain chicken; keep warm.
16.  Meanwhile, cook bow-tie pasta in large pot of boiling salted water until tender but still firm to bite.
17.  Drain and return to pot.
18.  Add sauce and toss to coat.
19. Place pasta with sauce on plate, and top with chicken breast.
20.  Serve, passing additional Parmesan separately.

*if you are using already baked chicken I chopped it in medium size pieces then I toss everything in the skillet pasta, chicken and all!