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creamy cajun chicken penne pasta cooked with smoked sausages in tasty cajun sauce

Cajun chicken penne pasta with smoked sausages

The hot penne and heavy cream together with smoked sausages creating such a creamy Cajun chicken pasta recipe with a hint of spicy.
5 from 1 vote
Prep Time 15 mins
Cook Time 30 mins
Total Time 45 mins
Course Main Course
Cuisine Cajun, Fusion, Italian
Servings 2 people

Ingredients
  

Chicken pasta

  • 2 c dried pasta (see notes)
  • 2 medium chicken breasts cut into bite size
  • ½ c chicken stock or penne boiling water
  • 1 link smoked sausages sliced (see notes)
  • ½ medium green bell pepper sliced
  • 10 cherry tomatoes halved
  • ½ c cheddar cheese shredded (see notes)
  • parsley or green onion for garnish

Creamy Cajun sauce

  • ½ large white onion chopped
  • 1 bulb garlic peeled, minced
  • ½ c canned tomato sauce
  • ½ c chicken stock or penne boiling water
  • ½ c heavy cream
  • 2 tsp Cajun seasoning
  • 1 tsp Old Bay seasoning

Instructions
 

Cook penne

  • Boil the water over high heat and season the boiling pot with generous amount of salt. Add about 2 tbsp of Kosher salt for 4qt of water. Taste the water and adjust saltiness if needed.
  • Add the pasta to the rapidly boiling salty water. Follow the package directions for timing pasta. However, the only way to accurately test doneness is to bite into a piece.
  • Remove the pasta from the stove and drain when it is slightly firmer than desired.
  • Toss a small amount of oil into the pasta (if desired) to prevent it from sticking.
  • Set aside for later use. Preserve boiling liquid for cooking chicken penne and making the sauce if chicken stock is not available.

Make creamy Cajun sauce

  • Heat a small amount of vegetable oil over medium high heat. Then add chopped white onions until they’re about to turn golden brown (don’t let them burn).
  • Add Cajun, Old Bay seasoning followed by tomatoes sauce to the pan. Stir constantly to prevent them from scorching.
  • Add chicken stock to the pan, bring to boil then lower the heat to simmer. Let the mixture reduce by ⅓.
  • Stir in the heavy cream, then bring the mixture back to almost boiling point again then turn off the heat immediately. Remember to not boil the cream too hard or it will be separated.
  • Strain the sauce through a fine sieve and use immediately in the creamy chicken pasta or keep it in an air tight container in the fridge for up to 2 days.

Make Cajun chicken penne pasta

  • Ina large sautéed pan, on medium high heat, add chicken breast and chicken stock (or penne boiling water) to the pan. Stirring occasionally until all sides of the chicken pieces are fully cooked and most of the water evaporated. Approximately 5 to 8 minutes.
  • Then add slices of sausages and cook for another minute.
  • Add cooked penne and bell pepper and cook for a further 2 minutes.
  • Reduce the heat to medium, stir in the Cajun pasta sauce to coat everything completely. Then turn off the heat.
  • Add cherry tomatoes, and adjust seasoning with salt and pepper if necessary. Sprinkle shredded cheddar cheese, chopped parsley or green onion on top. Serve immediately.

Notes

Variations:
  • Penne can be substituted for spaghetti, fettucine or ziti.
  • Chicken can be replaced by crab meat, shrimp, clams, or lobster tail.
  • Smoked sausages can be replaced by smoked ham.
  • Cheese options include but not limited to: cheddar, mozzarella, emmental, parmesan.