Creamy Cajun Chicken Pasta with Blackened Chicken & Andouille
This creamy cajun chicken pasta features blackened chicken, smoky andouille, and a bold parmesan cream sauce. A restaurant-quality dinner ready in 30 minutes.
This creamy cajun chicken pasta is exactly what you want when you need a high-impact dinner that doesn't require a culinary degree. We aren't just tossing chicken in a bland white sauce; we’re building layers of smoke and heat by searing blackened chicken breasts and rendered andouille sausage into a rich, parmesan-heavy base.
Making an easy cajun chicken pasta shouldn't mean compromising on flavor. By deglazing the pan with aromatics and a splash of lemon, you lift all those spicy, blackened bits (the fond) right into the cream, ensuring every noodle is coated in a savory, complex sauce. It’s better than the chain restaurant versions because you control the spice level and the quality of the char.
This cajun chicken pasta is a one-skillet powerhouse. Between the snap of the bell peppers and the kick of the hot sauce, it’s a balanced, indulgent meal that feels far more expensive than it actually is.
Ingredients
The Chicken & Sausage
- 1.5 lbs (680g) boneless, skinless chicken breasts, sliced into 1-inch strips
- 2 tablespoons Cajun seasoning (low sodium preferred)
- 6 oz (170g) andouille sausage, sliced into half-moons
- 2 tablespoons olive oil
The Pasta & Sauce
- 1 lb (454g) penne pasta
- 1 large red bell pepper, thinly sliced
- 1 small yellow onion, diced
- 3 cloves garlic, minced
- 2 cups (475ml) heavy cream
- 1 cup (90g) freshly grated Parmesan cheese
- 1 tablespoon hot sauce (like Louisiana or Crystal)
- 1/2 lemon, juiced
- 1/4 cup chopped fresh parsley
- Kosher salt and cracked black pepper to taste
Instructions
- 1
Boil a large pot of heavily salted water and cook the penne until just al dente; reserve 1/2 cup of pasta water before draining.
- 2
Toss the chicken strips with the Cajun seasoning until thoroughly coated.
- 3
Heat the olive oil in a large deep skillet over medium-high heat. Add the chicken in a single layer and sear until blackened and cooked through (about 3-4 minutes per side). Remove chicken from the pan and set aside.
- 4
Add the sliced andouille sausage to the same skillet, browning for 2-3 minutes until the fats render. Remove and set aside with the chicken.
- 5
Lower the heat to medium and add the onion and bell peppers to the skillet. Sauté for 4-5 minutes until softened, scraping the bottom of the pan to loosen the brown bits.
- 6
Stir in the minced garlic and cook for 1 minute until fragrant.
- 7
Pour in the heavy cream and bring to a gentle simmer. Let it cook for 3-4 minutes until slightly thickened.
- 8
Whisk in the Parmesan cheese, hot sauce, and lemon juice until the sauce is smooth and glossy.
- 9
Add the cooked pasta, chicken, and sausage back into the skillet. Toss everything together, adding a splash of reserved pasta water if the sauce becomes too thick.
- 10
Garnish with fresh parsley and extra cracked black pepper before serving immediately.
Nutrition (per serving)
Estimates only — not medical or dietary advice.
- Calories
- 985 kcal
- Protein
- 54 g
- Carbs
- 88 g
- Fat
- 46 g
- Fiber
- 5 g
- Sugar
- 6 g
- Sodium
- 1120 mg
Tips
- → Don't crowd the pan when searing the chicken. If the pan is too full, the chicken will steam rather than develop that dark, smoky crust.
- → Use freshly grated Parmesan from a block. Pre-shredded cheese is coated in potato starch, which can make your creamy sauce grainy rather than silky.
- → Adjust the heat by varying the hot sauce. If you want it milder, omit the hot sauce and choose a 'mild' Cajun spice blend.
FAQ
Why does my creamy cajun chicken pasta sauce separate?
High heat is usually the culprit. If the cream boils too vigorously or you add the cheese while the sauce is bubbling wildly, the fats can break. Keep the sauce at a gentle simmer and stir constantly when adding the Parmesan.
Can I use half and half instead of heavy cream?
You can, but the sauce will be thinner and more prone to curdling. If you use half and half, whisk in a teaspoon of cornstarch before adding it to the pan to help stabilize the sauce.
How do I store and reheat leftovers?
Store in an airtight container for up to 3 days. When reheating, add a splash of milk or water to the bowl to loosen the sauce, as the pasta will absorb the liquid as it sits.
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