Mardi Gras Pasta Cajun Sauce (Printable)
A festive pasta combining smoky sausage, chicken, colorful peppers, and a creamy Cajun-spiced sauce.
# What You'll Need:
→ Proteins
01 - 2 boneless skinless chicken breasts, cut into strips
02 - 7 oz smoked andouille sausage, sliced
→ Vegetables
03 - 1 red bell pepper, sliced
04 - 1 yellow bell pepper, sliced
05 - 1 small red onion, thinly sliced
06 - 2 cloves garlic, minced
07 - 2 tbsp chopped fresh parsley
08 - 1 green onion, sliced
→ Pasta
09 - 12 oz penne or fettuccine pasta
→ Sauce
10 - 2 tbsp olive oil
11 - 1 tbsp Cajun seasoning
12 - 1 tsp smoked paprika
13 - 1/2 tsp dried thyme
14 - 1/2 tsp salt
15 - 1/4 tsp black pepper
16 - 1 cup heavy cream
17 - 1/2 cup chicken broth
18 - 1/2 cup grated Parmesan cheese
# Steps:
01 - Cook pasta in large pot of salted boiling water until al dente. Drain and set aside.
02 - Season chicken strips with half the Cajun seasoning, paprika, thyme, salt, and pepper.
03 - Heat 1 tbsp olive oil in large skillet over medium-high heat. Add seasoned chicken and sauté until golden and cooked through, about 5–6 minutes. Remove and set aside.
04 - Add sausage slices to same skillet and cook for 2–3 minutes until browned. Remove and set aside with chicken.
05 - Add remaining olive oil to skillet. Sauté bell peppers, onion, and garlic until softened, about 3–4 minutes.
06 - Reduce heat to medium. Pour in chicken broth and scrape up browned bits from pan. Add heavy cream and bring to gentle simmer.
07 - Stir in Parmesan cheese until melted and sauce thickens, about 2–3 minutes.
08 - Return chicken and sausage to skillet. Add drained pasta and toss until evenly coated. Adjust seasoning if needed. Serve hot garnished with parsley and green onion.
# Expert Tips:
01 -
- This is the kind of comfort food that somehow feels fancy and cozy all at once
- The spices hit different when theyre blooming in cream instead of just sprinkled on top
02 -
- Do not rush deglazing the pan, those browned bits are where the deep flavor lives
- The sauce keeps thickening off heat, so pull it slightly earlier than you think
03 -
- Pasta water is liquid gold, save a splash in case your sauce gets too thick
- Room temperature cream incorporates more smoothly than cold from the fridge