Description
A silky, spicy sauce clings to tender chicken and pasta, balancing heat, smoke, and richness for a comforting one-plate dinner.
Ingredients
Scale
- 340 g (12 oz) penne or rigatoni
- 450 g (1 lb) boneless, skinless chicken thighs, cut into 2.5 cm (1-inch) pieces
- 113 g (4 oz) andouille or smoked sausage, sliced
- 2 tbsp (30 ml) olive oil
- 1 medium onion (about 150 g), finely chopped
- 1 medium red bell pepper (about 120 g), diced
- 3 garlic cloves, minced
- 2 tbsp (16 g) Cajun seasoning
- 1 tbsp (15 g) tomato paste
- 240 ml (1 cup) low-sodium chicken broth
- 180 ml (3/4 cup) heavy cream
- 60 g (1/2 cup) grated Parmesan cheese
- 1 tbsp (8 g) all-purpose flour (optional)
- 1 tbsp (15 ml) lemon juice
- Salt and freshly ground black pepper to taste
Instructions
- Bring a large pot of water to a rapid boil and add 1 tbsp (18 g) kosher salt. Cook 340 g (12 oz) pasta to 1–2 minutes before package al dente, usually 8–10 minutes; reserve 120 ml (1/2 cup) pasta cooking water before draining.
- Pat 450 g (1 lb) chicken pieces dry and season with 1 tsp salt and 1 tbsp (8 g) Cajun seasoning. Heat 2 tbsp (30 ml) olive oil in a large skillet over medium-high heat and sear the chicken in a single layer, 3–4 minutes per side until golden brown and an internal temperature of 74°C (165°F). Transfer to a plate. Sear the sliced 113 g (4 oz) sausage for 2–3 minutes until browned and slightly crisp.
- Lower heat to medium. Add the chopped onion and diced red bell pepper to the pan and sauté for 4–5 minutes, stirring often, until the onions are translucent and fragrant. Add 3 minced garlic cloves and cook 30–45 seconds until fragrant.
- Stir in 1 tbsp (15 g) tomato paste and cook for 1 minute. Pour in 240 ml (1 cup) chicken broth to deglaze, scraping up browned bits, then add 180 ml (3/4 cup) heavy cream and the remaining 1 tbsp (8 g) Cajun seasoning. Simmer gently for 4–6 minutes until the sauce reduces slightly and coats the back of a spoon.
- Return the chicken and sausage to the pan, then stir in 60 g (1/2 cup) grated Parmesan and 120 ml (1/2 cup) reserved pasta water as needed to reach desired consistency. Add drained pasta and toss to coat for 1–2 minutes until the pasta is glossy and well covered. Finish with 1 tbsp (15 ml) lemon juice, taste for salt and pepper.
Notes
Make-ahead: Cook components separately and store in airtight containers; reheat in a skillet with a splash of broth.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Cajun
Nutrition
- Serving Size: 1 plate
- Calories: 920
- Sugar: 6g
- Sodium: 820mg
- Fat: 42g
- Saturated Fat: 18g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 84g
- Fiber: 3g
- Protein: 46g
- Cholesterol: 150mg