You know that one pasta dish? The one you order at your favorite little Italian or Cajun spot, and from the second it hits the table, the whole world just melts away? It’s a rush of creamy, spicy, savory perfection, and you find yourself wondering, “How do they do that?”
That question launched an obsession for me. My name is Kate Thompson, and years ago, on a trip to New Orleans, I had a bowl of Cajun pasta so profound it changed how I thought about flavor. I came home on a mission: to recreate that authentic Bayou magic but to streamline it for real-life, busy families like my own. My motto is “Easy Pasta, Every Time,” and true to that, this very recipe has been tested and tweaked dozens of times in my own kitchen to guarantee you get perfect, repeatable results.
Forget the endless searching for a good Cheesecake Factory or Chili’s copycat recipe—this isn’t about mimicking a chain. This is an upgrade on the real deal. We’re building layers of deep, authentic Cajun flavor from the ground up. No shortcuts, just pure, soul-satisfying cooking. Forget thin, watery sauces or bland chicken. We’re creating a rich, velvety cream sauce that perfectly clings to every piece of pasta and tender, juicy chicken seasoned with a spice blend that hits all the right notes. This is the recipe that will make your kitchen the best new restaurant in town.
Why This Recipe Works (And Is Better Than the Rest):
- An Authentic, Rich Cream Sauce: We use a base of real heavy cream, reduced with chicken broth, to create a genuinely velvety, restaurant-style sauce. No cream cheese shortcuts that dull the flavor.
- From-Scratch Flavor Control: I’ll show you how to quickly mix your own balanced Cajun seasoning. This simple step puts you in complete control, blowing any store-bought packet out of the water and letting you customize the heat perfectly.
- Built for More Than Just Chicken: This recipe is a master class in versatility. The base sauce and cooking method are perfectly engineered to also welcome smoky andouille sausage or sweet, plump shrimp for the ultimate Cajun pasta experience.
Key Ingredients & Smart Swaps (with Measurements)
The secret to an unforgettable Cajun chicken pasta isn’t a huge list of fancy ingredients. It’s about using the right ingredients in the right proportions. These are the building blocks for that restaurant-level flavor we’re creating together. This recipe makes a generous portion, enough for 4-6 hungry people.
First, Our From-Scratch Cajun Seasoning:
This simple blend is the heart of our flavor, and it’s worlds better than anything from a store-bought packet. Whisk these together in a small bowl—you’ll use about half for the recipe and have extra for next time!
- 2 tsp Smoked Paprika
- 2 tsp Sweet Paprika
- 2 tsp Garlic Powder
- 1 tsp Onion Powder
- 1 tsp cayenne pepper (or more, if you like it spicy!)
- 1 tsp Dried Oregano
- 1 tsp Dried Thyme
- 1 tsp Kosher Salt
- 1 tsp Freshly Ground Black Pepper
For the Pasta & Sauce:
- 1 lb (16 oz) Penne Pasta (or Fettuccine)
- The Protein “Holy Trinity”: For the ultimate experience, I recommend using a combination. The quantities below are for a deliciously hearty pasta.
- 1 lb Boneless, Skinless Chicken Breast, cut into 1-inch chunks
- 12 oz Andouille Sausage, sliced into rounds
- ½ lb Large Raw Shrimp, peeled and deveined
- 1 large yellow onion, diced
- 1 large red bell pepper, diced
- A Note on Flavor: The onion and bell pepper are two of the three ingredients in what’s famously known as the “Holy Trinity” in Cajun cooking—they’re the secret to building that authentic flavor base.
- 4-5 cloves of garlic, minced (about 1 ½ tablespoons)
- 2 tbsp Olive Oil
- 2 tbsp Unsalted Butter
- 1 ¼ cups Low-Sodium Chicken Broth
- ⭐ 2 cups Heavy Cream: This is the non-negotiable secret to a truly luscious, restaurant-quality sauce. The high fat content allows it to simmer and reduce without breaking or curdling, creating a stable, velvety sauce that coats every noodle. Trust me, it’s the only way.
- ⭐ 1 cup Freshly Grated Parmesan Cheese: Please, grab a block and grate it yourself. The pre-shredded stuff has anti-caking agents that will make your sauce grainy.
- ¼ cup chopped fresh parsley or sliced green onions, for garnish
Smart Substitutions
| Ingredient | Best Swap | Notes From My Kitchen |
| Andouille Sausage | Smoked Kielbasa | A good alternative, though it lacks the specific Cajun spice. You may want to add an extra pinch of cayenne to your seasoning mix to compensate. |
| Chicken Breast | Boneless Chicken Thighs | An even more flavorful option! They just require a minute or two of extra cooking time to ensure they’re cooked through. |
| Heavy Cream | No direct substitute. | Do not use milk or half-and-half, as they are almost certain to curdle with heat. Using them is the fastest way to a broken sauce. This recipe relies on heavy cream for its texture. |
Essential Equipment
Great cooking often comes down to two things: quality ingredients and the right tools. Luckily, you don’t need a professional kitchen for this recipe, but one piece of equipment is the undisputed hero of the dish.
- A Large, Heavy-Bottomed Skillet or Dutch Oven: This is your command center for creating the entire dish (minus boiling the pasta). A 12-inch cast-iron skillet, a sturdy stainless-steel sauté pan, or a 5-quart (or larger) Dutch oven is perfect. This pan is the secret weapon for three key reasons. First, the wide surface area lets you sear the chicken and sausage properly, creating those delicious browned bits (called fond) that form the foundation of our sauce’s flavor. A crowded pan steams meat; we want a deep, golden-brown sear. Second, the heavy bottom distributes heat evenly, which is crucial for simmering the cream sauce gently without scorching it. Third, there’s enough room to build the sauce and toss the pasta without it sloshing over the sides. It makes the entire process smoother and cleaner.
- A Large Pot: For boiling the pasta. Don’t overcrowd your pasta—give it plenty of room to cook evenly.
- Colander: For draining the pasta perfectly.
- A Whisk: Essential for smoothly incorporating the Parmesan cheese and ensuring your cream sauce is lump-free.
- Tongs or a Wooden Spoon: For searing the proteins and stirring the sauce.
- Cutting Board & Sharp Chef’s Knife: The foundation of any good prep station.
Expert Tips for Flawless Results
Over my thirty years of developing recipes, I’ve learned that the difference between a good dish and a great one often comes down to a few key techniques. These are the “insider” tips that will make you feel like a total pro in your kitchen and guarantee your Cajun pasta is flawless every single time.
1. Homemade vs. Store-Bought Cajun Seasoning: A World of Difference
- The From-Scratch Advantage: The absolute best results will come from mixing your own seasoning. Why? Two words: control and freshness. Store-bought packets are often loaded with salt and preservatives, which can overpower the other flavors and make your final dish taste muted or overly salty. When you blend your own, you control the salt, you dictate the spice level, and you get the vibrant punch of fresh spices. The simple blend I listed in the ingredients section takes about two minutes to make, and it’s a total game-changer.
- If You MUST Use Store-Bought: I get it; sometimes you’re in a pinch. If you’re using a standard 1-ounce store-bought packet of Cajun seasoning, use about 2 to 3 teaspoons to start. CRITICAL: Do NOT add any other salt to the dish until the very end. Taste the finished sauce, and only then add more salt if needed. Most commercial blends have salt as their first ingredient, so this step will save you from a salt disaster.
2. The Secret to Juicy, Tender Chicken (Not Dry and Rubbery)
This is the number one mistake people make. To avoid dry chicken, you need to trust the process. When you first sauté the chicken pieces, your goal isn’t to cook them through completely. Your goal is to give them a fast, hard sear in a hot pan to develop a beautiful golden-brown crust. This locks in the juices. The chicken should only be in the pan for 3-4 minutes. It will still be slightly undercooked in the center, and that’s exactly what you want. It will finish cooking gently later when you add it back into the simmering cream sauce, absorbing flavor and ensuring every bite is perfectly tender.
3. How to Make a Silky, Unbreakable Cream Sauce
Have you ever had a cream sauce turn grainy or separate? It’s a frustrating kitchen calamity that we will actively prevent. Here’s how:
- Respect the Simmer: Once the heavy cream is in the pan, never, ever let it come to a rolling boil. A vigorous boil will break the cream’s emulsion, causing the fats to separate. You are looking for a confident, gentle simmer—you should see small, lazy bubbles breaking the surface, but nothing more aggressive than that.
- Take Cheese Off the Heat: This is the big one. Tossing Parmesan into a bubbling-hot sauce is a recipe for a clumpy, greasy mess. The proteins in the cheese will seize up. The foolproof method? Once your sauce has simmered and thickened slightly, turn the stove burner completely OFF. Let the bubbling subside for a moment. Then, add your freshly grated Parmesan and whisk it in. The residual heat of the sauce is more than enough to melt it into a perfectly smooth, velvety curtain of flavor.
Step-by-Step Instructions (Alcohol-Free Version)
Let’s get cooking. Follow these steps, and you’ll have a stunning bowl of Cajun pasta in front of you in no time. The whole process is about building flavor, layer by delicious layer. Read through them once before you start, and you’ll see just how simple it is.
Time Needed: 45 minutes.
1. Prep Your Ingredients & Cook the Pasta:
First things first, let’s get that pasta water boiling. Put a large pot of heavily salted water on high heat. Once it’s at a rolling boil, add your pasta and cook according to the package directions, but aim for al dente—it should still have a little bite. It will finish cooking in the sauce later. While it’s boiling, whisk together all the ingredients for your from-scratch Cajun seasoning in a small bowl. Set it aside. Before you drain the pasta, make sure to save about 1 cup of the starchy pasta water! That stuff is liquid gold if your sauce needs a little thinning later.
Searing the Proteins for Maximum Flavor
2. Sear the Chicken & Sausage: Place your large skillet or Dutch oven over medium-high heat and add the olive oil. Once the oil shimmers, it’s ready. Pat your chicken chunks dry and season them generously with about 1 tablespoon of your Cajun seasoning. Add them to the hot pan in a single layer, making sure not to crowd them. Let them sear, untouched, for about 2-3 minutes per side. You’re looking for a deep golden-brown crust. That’s pure flavor! The chicken won’t be cooked through yet—that’s what we want. Use tongs to remove the chicken to a clean plate. Now, add the sliced andouille sausage to the same skillet. Cook for 2-3 minutes, stirring occasionally, until it’s nicely browned and the fat has rendered. Add the sausage to the plate with the chicken.
(Pro Tip: If you’re using shrimp, you’ll add those at the very end so they stay plump and tender. Keep them on standby for now.)
Building the Authentic Cream Sauce
3. Sauté Aromatics & Deglaze the Pan: There should be delicious rendered fat from the sausage in the pan. Melt your 2 tablespoons of butter into that fat. Add your diced onion and bell pepper, and sauté for 4-5 minutes, until they soften and the onion becomes translucent. Your kitchen should start smelling incredible right about now. Sizzle the minced garlic in the pan for just another 30 seconds until that nutty, irresistible aroma hits you. Now, pour in your chicken broth. It will sizzle as it hits the hot pan. Use your wooden spoon to scrape up all those glorious browned bits (called fond) from the bottom of the pan—this is the foundation of your sauce’s flavor. Let the broth simmer for about a minute.
4. Create the Velvety Sauce: Lower the heat to medium-low and slowly pour in the heavy cream, stirring constantly. Add another ½ tablespoon of your Cajun seasoning. Now, the key is patience. Let the sauce come to a gentle simmer—never a boil!—and let it cook, stirring occasionally, for 6-8 minutes. You’ll feel it thicken slightly, enough to coat the back of your spoon beautifully.
Finishing the Dish
5. Bring It All Together:
Add the seared chicken and sausage (and any juices from their plate!) back into the simmering sauce. Let them heat through for just a minute or two. Now for the most important step: Turn off the heat completely. Let the bubbling stop. Slowly sprinkle in the freshly grated Parmesan cheese, whisking gently as you go, until the sauce is completely smooth and luxurious. This is the moment of truth! Taste your sauce. Does it need more salt? A bigger kick of spice? Add another pinch of Cajun seasoning if you’d like.
6. Toss, Garnish, and Serve: Add your drained pasta directly to the skillet with the sauce. If you’re using shrimp, toss them in now—the residual heat will cook them to pink perfection in just a couple of minutes without them getting rubbery. Use your tongs to toss everything together until every single noodle is coated in that creamy, glorious sauce. If the sauce is a little too thick, stir in a splash of that reserved pasta water until it’s the perfect consistency. Tumble the pasta into bowls, garnish with a generous sprinkle of fresh parsley or green onions, and serve it immediately. Get ready for some serious compliments.
Pro Variations to Customize Your Pasta
Once you’ve mastered the core recipe, you have the perfect foundation to get creative. These are my personal, tested variations to make this dish uniquely yours.
The Ultimate Upgrade: Adding Andouille Sausage & Shrimp
If you want to transform this from a fantastic weeknight dinner into a truly show-stopping, restaurant-level masterpiece, you must add the andouille and shrimp. This trio is what I consider the “holy trinity” of a perfect Cajun pasta. It creates layers of texture and flavor that are simply unbeatable.
- For the Andouille Sausage: The smoky, spicy kick of authentic andouille is non-negotiable for that true Bayou flavor. You’ll want a 12-ounce link. Simply slice it into ¼-inch-thick rounds. After you sear the chicken and remove it from the pan, add the sausage directly to the hot skillet. Let it cook for 2-3 minutes per side, until it’s beautifully browned and the edges get a little crispy. This does two amazing things: it deepens the sausage flavor and renders its delicious, spicy fat, which becomes the foundation for your cream sauce. Remove it to the same plate as the chicken.
- For the Shrimp: The key to perfect pasta shrimp is to avoid turning them into rubber. They cook in almost no time, so we add them at the very last second. After your sauce is built, the pasta is in, and everything is tossed together, turn the heat off. Add your ½ pound of peeled and deveined raw shrimp and simply stir them into the hot pasta. The residual heat of the sauce will cook them perfectly in about 2-3 minutes. You’ll know they’re done when they turn from translucent gray to opaque pink and curl up. This gentle cooking method guarantees they will be sweet, plump, and incredibly tender.
Adding Veggies: Bell Peppers & Spinach
Looking to add even more color and nutrition? This robust sauce is the perfect canvas for more vegetables. They don’t just add vitamins; they add another layer of texture.
- A Rainbow of Bell Peppers: My recipe calls for a red bell pepper for its sweetness, but don’t stop there! For incredible visual appeal and a more complex flavor, use a mix of red, yellow, and orange bell peppers. Just dice them up and add them right alongside the onion, sautéing until they’re crisp-tender.
- Wilted Spinach: This is my favorite way to sneak in some greens. After the Parmesan cheese has been whisked in and the sauce is complete, toss in 3-4 large handfuls (about 5 ounces) of fresh baby spinach. Stir it right into the hot pasta and sauce. In about a minute, it will wilt down beautifully, adding gorgeous ribbons of deep green without watering down the sauce.
Storing, Freezing & Reheating
There’s nothing better than knowing you have a bowl of this incredible pasta waiting for you for lunch tomorrow. But reheating a cream-based pasta can be tricky. We’ve all been there: you microwave it and end up with a greasy, separated mess instead of the velvety sauce you remember.
Not anymore. Here is my tested, foolproof guide to making your leftovers taste just as good as they did on day one.
Storing Your Leftovers
To store, let the pasta cool to room temperature (but no longer than two hours) and then transfer it to an airtight container. It will keep beautifully in the refrigerator for 3 to 4 days.
A Word on Freezing: Please Don’t
I strongly advise against freezing this dish. While technically you can, you will be deeply disappointed with the results. The magic of our sauce comes from a stable fat-and-liquid emulsion in the heavy cream. Freezing breaks that emulsion. When you thaw and reheat it, the sauce will separate, becoming watery and grainy. Trust me on this one; enjoy it within a few days for the best experience.
The Best Way to Reheat Cajun Pasta: The “Skillet Splash” Method
The microwave is the enemy of leftover cream sauce. The absolute best way to restore that original, glorious texture is gently on the stovetop.
- Start Cold: Place your desired portion of leftover pasta in a cold, non-stick skillet.
- Add a Splash: For a single serving, add about 1 to 2 tablespoons of liquid. Chicken broth or milk is my top choice. A splash of heavy cream is pure luxury if you have it.
- Heat Gently: Turn the heat on to low or medium-low. As the pan slowly heats up, stir the pasta frequently.
- Watch the Magic Happen: The added liquid will work its way into the sauce, and the gentle heat will allow the fats and liquids to re-emulsify. The sauce will loosen from a thick paste back into a creamy, luscious coating in just a few minutes. Heat until it’s warmed through, and it’s ready to serve.
This method works because you aren’t shocking the sauce with high heat; you’re coaxing it back to life. It makes an enormous difference.
In a Pinch: Reheating in the Microwave
If you absolutely must use a microwave, you can still get a decent result with this trick. Place your pasta in a microwave-safe bowl and add that same splash of milk or broth. Cover the bowl, set your microwave to 50% power, and heat in 60-second intervals, stirring between each one. The lower power and frequent stirring help prevent the sauce from breaking. It won’t be quite as perfect as the skillet method, but it’s a thousand times better than just hitting “start” on full power.
What to Serve With This Dish
This Cajun Chicken Pasta is a complete, show-stopping meal all on its own, but the right side dish can turn it into a full-on feast. The key is balance. We want sides that complement the spice and cut through the richness of the cream sauce, not compete with it.
Fluffy Buttermilk Biscuits: Instead of a standard loaf of garlic bread, lean into the Southern comfort feel with warm, flaky buttermilk biscuits. They are the ultimate vehicle for soaking up every last bit of that luxurious cream sauce. The tender, buttery layers are a perfect textural contrast to the pasta.
Cooling Cucumber Salad: To perfectly offset the heat and richness of the pasta, a simple cucumber salad is your secret weapon. Thinly sliced cucumbers and red onions tossed in a simple rice vinegar or apple cider vinaigrette with a touch of sugar and salt. It’s incredibly refreshing, and the crisp, clean acidity resets your palate after each decadent bite.
Steamed Sweet Corn or Roasted Veggies: Simplicity is your friend here. Steamed corn on the cob (or cut off the cob) offers a fantastic pop of sweetness that contrasts beautifully with the smoky, savory notes of the pasta. Another favorite of mine is simple roasted asparagus or green beans. Just toss them with a bit of olive oil and salt—their clean, earthy flavor is all you need to round out the plate.
These are my go-to pairings, but if you want to explore all of my tested, restaurant-quality chicken pasta dishes, you can find them on my main Crave-Worthy Chicken Pasta page.
Frequently Asked Questions (Troubleshooting & Tips)
Here are the answers to some of the most common questions I get about making cream-based pastas. Reading this first will guarantee a smooth, stress-free cooking experience!
Sauce & Spice
This is the most common fear, and it almost always comes down to one thing: too much heat. A cream sauce is an emulsion of fat and liquid. When you heat it too aggressively (like letting it come to a rolling boil), that emulsion breaks, causing the fat to separate and creating a greasy or grainy texture. To prevent this, always maintain a gentle, low simmer and never boil the cream. The other culprit is adding cheese to a boiling-hot sauce. Taking the pan off the heat before whisking in the Parmesan allows it to melt gently from the residual heat, guaranteeing a smooth, unified sauce.
This recipe is designed to be fully customizable!
For more heat: The cayenne pepper in our from-scratch seasoning blend is your heat control. The recipe calls for 1 teaspoon, which gives a pleasant, warm kick. If you’re a true spice lover, increase it to 1 ½ or even 2 teaspoons. You can also add a pinch of red pepper flakes along with the garlic for a different kind of heat.
For less heat: Simply reduce the cayenne pepper to ½ teaspoon (or omit it entirely if you’re very sensitive to spice). The smoked paprika will still provide a deep, smoky flavor without the burn.
If it’s already too spicy: If you’ve finished and the dish is hotter than you’d like, stir in a dollop of sour cream or an extra splash of heavy cream to mellow it out.
Chicken & Alcohol
Tough, rubbery chicken is usually the result of being overcooked. The key is to remember that the chicken has two cooking stages. In the first step, you’re just searing it in a hot pan to get that beautiful golden-brown crust. It should absolutely not be cooked through at this point. When you add it back into the sauce at the end, it will finish cooking gently. If you cook it all the way through at the start, it will inevitably get tough and dry as it continues to heat in the sauce. Trust the process!
Absolutely! The purpose of the wine is to “deglaze” the pan—using the acid to help lift all those flavorful browned bits off the bottom after searing the aromatics. While it does add a subtle layer of acidic brightness, the dish will still be fantastic without it. Simply use an equal amount of chicken broth instead. When you add the broth, use your spoon to scrape the bottom of the pan with the same vigor. You’ll get all that flavor without using any alcohol.
From My Kitchen to Yours
And there you have it—a truly restaurant-quality pasta made right in your own kitchen. I am so passionate about this recipe, and I hope it becomes a new favorite for your family.
I’d love to know how your Cajun Chicken Pasta turned out! Did you add the shrimp? Crank up the spice? Please leave a star rating and a comment below to let me know how it went. It truly makes my day to see my recipes come to life in your homes.
If you loved the bold, spicy flavors of this dish, you are going to adore my Blackened Chicken Pasta, which has a similar vibe but with a different searing technique you have to try. And for another night of the week, my one-pan Chicken Fajita Pasta is a huge family favorite.
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About Kate
Kate Thompson created KitchensLovers.comto simplify dinner for real-life families. She develops easy, flavor-packed chicken pasta recipes tested dozens of times to guarantee results. Her motto: “Easy Pasta, Every Time.”
The Flavor Science of a Perfect Cajun Cream Sauce
Have you ever wondered what really separates a homemade dish from a restaurant-quality one? It often comes down to a few small details that make a huge scientific impact on the final flavor and texture. This recipe is built on two of those secrets, and once you understand why they work, you’ll be able to cook with even more confidence.
Unlocking Flavor: The Power of Blooming Spices
Many of the key flavor compounds in spices—especially in our Cajun blend, like the deep notes in smoked paprika and the heat in cayenne pepper—are fat-soluble. This means their flavor dissolves in oil, not water. When you add the seasoning directly into the simmering cream or broth, you’re only getting a fraction of its potential taste.
By adding the spices to the skillet with the hot butter and sautéed aromatics, we are “blooming” them. This technique uses the hot fat to unlock those dormant compounds, extracting their flavor and allowing them to perfume the oil itself. This creates an incredibly deep and complex flavor foundation for the entire sauce. It ensures the spice doesn’t just sit on top of the cream; it’s woven into the very fabric of the dish from the beginning.
The Emulsion Secret: Why Starchy Pasta Water is Gold
The ultimate goal is a sauce that clings lovingly to every noodle, not a thin, watery mess that pools at the bottom of your bowl. The secret weapon for achieving this perfect texture is that cloudy, starchy water you usually pour down the drain.
As your pasta cooks, it releases starch into the boiling water. This starch is a powerful natural emulsifier. An emulsion is simply a stable mixture of fat and liquid—two things that normally don’t like to mix (like our heavy cream and chicken broth). When you add a splash of this “liquid gold” to your sauce, the starch molecules go to work, helping to bind the fats and liquids together tightly. This creates a remarkably stable and smooth sauce that resists breaking or becoming oily, giving you that perfect, restaurant-style cling. It’s the single best trick for ensuring a creamy, not greasy, finish.
This recipe was last tested and updated in August 2025 to ensure perfect results.
Cajun Chicken Pasta Recipe
Equipment
- A Large, Heavy-Bottomed Skillet or Dutch Oven
- A Large Pot
- Colander
- A Whisk
- Tongs or a Wooden Spoon
- Cutting Board & Sharp Chef’s Knife
Ingredients
From-Scratch Cajun Seasoning
- 2 tsp Smoked Paprika
- 2 tsp Sweet Paprika
- 2 tsp Garlic Powder
- 1 tsp Onion Powder
- 1 tsp Cayenne Pepper or more, to taste
- 1 tsp Dried Oregano
- 1 tsp Dried Thyme
- 1 tsp Kosher Salt
- 1 tsp Freshly Ground Black Pepper
For the Pasta & Sauce
- 1 lb Penne Pasta
- 1 lb Boneless Skinless Chicken Breast, cut into 1-inch chunks
- 12 oz Andouille Sausage sliced into rounds
- 1/2 lb Large Raw Shrimp peeled and deveined
- 1 large Yellow Onion diced
- 1 large Red Bell Pepper diced
- 4-5 cloves Garlic minced
- 2 tbsp Olive Oil
- 2 tbsp Unsalted Butter
- 1 1/4 cups Low-Sodium Chicken Broth
- 2 cups Heavy Cream
- 1 cup Freshly Grated Parmesan Cheese
- 1/4 cup Chopped Fresh Parsley or Sliced Green Onions for garnish
Instructions
- Prep Your Ingredients & Cook the Pasta: Put a large pot of heavily salted water on high heat to boil. Cook pasta according to package directions for al dente. While it boils, whisk together all ingredients for the From-Scratch Cajun Seasoning in a small bowl. Before draining the pasta, reserve about 1 cup of the starchy pasta water.
Searing the Proteins for Maximum Flavor
- Sear the Chicken & Sausage: Place a large skillet over medium-high heat and add the olive oil. Pat chicken chunks dry and season generously with about 1 tbsp of the Cajun seasoning. Sear in a single layer for 2-3 minutes per side until a deep golden-brown crust forms (it will not be fully cooked). Remove chicken to a plate. Add sliced andouille to the same skillet and cook for 2-3 minutes until browned. Add the sausage to the plate with the chicken.
Building the Authentic Cream Sauce
- Sauté Aromatics & Deglaze the Pan: Melt the butter into the rendered sausage fat in the pan. Add diced onion and bell pepper and sauté for 4-5 minutes until softened. Add the minced garlic and cook for 30 seconds until fragrant. Pour in the chicken broth and use a spoon to scrape up all the browned bits from the bottom of the pan. Let it simmer for about a minute.
- Create the Velvety Sauce: Lower the heat to medium-low and slowly pour in the heavy cream, stirring constantly. Add another ½ tablespoon of your Cajun seasoning. Let the sauce come to a gentle simmer (never a boil) and cook for 6-8 minutes, stirring occasionally, until it thickens slightly.
Finishing the Dish
- Bring It All Together: Add the seared chicken and sausage (and any juices from their plate) back into the sauce. Heat through for a minute. Turn off the heat completely. Slowly sprinkle in the freshly grated Parmesan, whisking gently until the sauce is completely smooth. Taste and adjust seasoning if needed.
- Toss, Garnish, and Serve: Add the drained pasta directly to the sauce. If using shrimp, add them now; the residual heat will cook them in 2-3 minutes. Toss everything together until the pasta is fully coated. If the sauce is too thick, stir in a splash of the reserved pasta water. Serve immediately, garnished with fresh parsley or green onions.
Notes
- Why Homemade Seasoning is Better: For the best flavor, mix your own seasoning. Store-bought packets are often too salty and lack freshness. If using a store-bought packet, start with 2-3 teaspoons and do not add any other salt until you taste the final sauce.
- The Secret to Juicy Chicken: Only sear the chicken for 2-3 minutes per side to get a golden-brown crust. It will finish cooking in the sauce later. This two-stage cooking process keeps it tender.
- How to Avoid a Broken Sauce: Never let the cream sauce come to a rolling boil. Keep it at a gentle simmer. Always turn the heat OFF before whisking in the Parmesan cheese to prevent clumping.
- Freezing & Reheating: This dish should not be frozen, as the cream sauce will separate. Reheat leftovers gently in a skillet with a splash of milk or broth for the best results.
