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!

Chicken and Sausage Jambalaya

I got this recipe about 8 years ago at the Texas State Fair.  Southern Living had a cooking show in the auditorium of The Hall of State building.  I was super excited because I love Southern living magazines and cookbooks....oh and website! 

This recipe has great flavor to it and is pretty easy to make.   You use a box of Zatarian's Jambalaya rice then I also add two bags of the plain rice that I cook then put in with the pot with

everything else. Even if the Zatarian's isn't done I still put the cooked rice in because it just gets so tender. 

If it seems to need more liquid add more chicken broth or water.  You want it to have enough liquid to cook the Zatarian's rice and in the end it will absorb all the liquid.  I think in the end I might use more than a can of chicken broth... just fyi

Goes well with cornbread!  You have to try this cornbread recipe I have on the blog!  You use bisquick, cornmeal, sugar, milk, eggs one of the best cornbread I have ever made!!  It also taste good the next day, for real!

Saute onion, green pepper (oops, I forgot green pepper) then add summer sausage

Cut chicken, I used 2 1/2 chicken breasts that I had baked the day before

Add Rotel

This little box really has some good flavor in it!

You can make your rice the regular way but I find this so easy to just boil the bag!  Now when I make spanish rice or etc I do it the regular way.

Boil your rice as directed on box or make your own rice

Once you add the rotel and chicken broth add the Zatarian's and stir

Add chicken and cover.  Add the other rice once it's done and let it simmer along with everything else

Chicken and Sausage Jambalaya

Look at all that flavor!

Chicken and Sausage Jambalaya

1 rotisserie whole chicken
1 pound smoked sausage, cut into 1/4-inch-thick slices or I prefer bite size
1 medium-size green bell pepper, chopped
1 small onion, chopped

1 garlic clove minced
2 (10-ounce) cans ROTEL Milder Diced Tomatoes & Green Chilies
1 (14 1/2-ounce) can chicken broth
1 cup water
1 teaspoon garlic powder

1 box of Zatarain’s New Orleans Style Jambalaya mix

2 bags of cooked rice (equals 1 cup each when cooked)

Remove chicken from bones; cut chicken into bite-size pieces, and set aside.

Sauté bell pepper, onion and garlic for 3 to 5 minutes in a dutch oven over medium heat, then add sausage, stirring occasionally , another 5 minutes

 

Stir in Rotel, broth, 1 cup water, garlic powder, bring to a boil, stirring occasionally. Stir in chicken, box of Zatarian’s uncooked rice along with the 2 bags of cooked rice. Cover, reduce heat, and simmer 30 minutes or until rice is tender.

Yield:  Makes 6 servings

If you don’t have Zatarain’s you may use 3 cups of uncooked rice and 1 tsp of Cajun seasoning to the boiling liquid then cover and let simmer for 30 minutes.

*I always use bag rice but if you don’t have any you may just add 1 cup (equals 2 cups when cooked) of uncooked rice along with the Zatarian’s.  I just think the cooked rice get’s tenderer and adds texture…