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This Cheesy Cajun Sausage and Chicken Pasta have all the flavors of the bayou and it is a quick and easy recipe to make!
CHEESY CAJUN SAUSAGE AND CHICKEN PASTA RECIPE
One of my favorite comfort food recipes has always been some sort of creamy pasta dish. It doesn’t matter if it is Buffalo Chicken Pasta or Fettucini Alfredo, I love them all. However, sometimes I am in the mood for a spicier version of a creamy pasta dish that only the good folks of the Deep South can deliver. This Cheesy Cajun Sausage and Chicken Pasta is a hearty meal and a crowd pleaser. Serve it up as a substitute to your usual spaghetti dinners!
WHAT IS CHEESY CAJUN SAUSAGE AND CHICKEN PASTA RECIPE?
I like to think of this recipe as a Cajun Alfredo if there is such a thing. It is a pasta dish loaded with chicken and sausage and slightly spicy cream sauce. This pasta is a very filling, hearty meal.
WHAT DOES THIS CAJUN PASTA TASTE LIKE?
Much like the Sheet Pan Cajun Seafood Bake, and the Cajun Butter Sauce, this recipe is loaded with flavors from the deep south. The Cajun Seasoning, andouille sausage, and Tabasco are your main flavors, and they mix well with the creamy sauce and chicken.
CHEESY CAJUN SAUSAGE AND CHICKEN PASTA RECIPE INGREDIENTS
- Butter – 1 tablespoon
- Panko style bread crumbs – 1/2 cup
- Cajun seasoning – 2 teaspoons
- Andouille sausage – 12 ounces
- Farfalle (bow tie-shaped) pasta – 1 pound (uncooked)
- Water – 3 cups
- Evaporated milk – one 12 oz. can
- Shredded Cheddar cheese – 3 cups
- Tabasco Sauce or similar hot sauce – 2 tablespoon
- Shredded cooked chicken – 2 cups
HOW TO MAKE THIS CHEESY CHICKEN AND SAUSAGE PASTA RECIPE
- In a small nonstick skillet, over medium heat, melt butter. Add bread crumbs and stir until well coated with butter. Cook, stirring frequently for 3 minutes, or until lightly browned. Use caution not to burn bread crumbs. Stir in 1/2 teaspoon cajun seasoning and remove from heat, set aside.
- In a large, heavy-bottomed pot, cook andouille sausage over medium-high heat for 3 minutes, or until fully cooked and no longer pink. Remove sausage from pot and set aside.
- In the same heavy-bottomed pot, add pasta and water, cook over medium-high heat for approximately 8 minutes, or until water is almost completely absorbed and pasta is al dente.
- Stir in milk, and remaining Cajun seasoning, increase stove heat and bring to a boil. Stir in cheese and reduce to low heat, cook for 2 more minutes, stirring constantly, until cheese is melted and liquid is now a creamy sauce.
- Stir in andouille sausage, Tabasco sauce, and shredded chicken. Stir until well combined, and heated throughout.
- Top with Cajun seasoned bread crumbs, serve hot, and enjoy!
CAN YOU MAKE CHEESY CAJUN SAUSAGE AND CHICKEN PASTA RECIPE AHEAD OF TIME?
This pasta recipe will keep in the fridge for a few days! Cover it with a lid, or store it in a large casserole dish with a lid. This isn’t a recipe that requires a lot of prep work, so you don’t really need to do stuff in advance to cut down on the cooking time.
CAN YOU FREEZE CAJUN CHICKEN AND SAUSAGE ALFREDO PASTA?
You can freeze this Cajun Pasta recipe. Just make sure that you store it in an airtight container to prevent freezer burn. But it’s no different than reheating a frozen mac and cheese dinner.
WHAT TO SERVE WITH CHEESY CAJUN SAUSAGE PASTA?
This is an entire meal all wrapped up in this pasta recipe. I don’t usually need anything else to go along with it. However, a side salad might provide some greenery to your diet.
Looking for some other easy pasta comfort food recipes? Check out:
WHAT KITCHEN TOOLS DO I NEED TO MAKE CHEESY CAJUN SAUSAGE AND CHICKEN PASTA?
1. A small, nonstick frying pan
4. Dutch oven, or large heavy-bottomed pot
5. Large spoon, or wooden spoon for stirring ingredients
Ingredients
- 1 tbsp butter
- ½ cup panko bread crumbs
- 2 tsp Cajun seasoning divided
- 12 oz Andouille sausage cut into 1/2-inch slices
- 1 pound uncooked Farfalle pasta bow tie-shaped pasta
- 3 cups water
- 12 oz evaporated milk
- 3 cups shredded cheddar cheese
- 2 tbsp Tabasco sauce or similar hot sauce
- 2 cups cooked, shredded chicken
Instructions
- In a small nonstick skillet, over medium heat, melt butter. Add bread crumbs and stir until well coated with butter. Cook, stirring frequently for 3 minutes, or until lightly browned. Use caution not to burn bread crumbs. Stir in 1/2 teaspoon cajun seasoning and remove from heat, set aside.
- In a large, heavy-bottomed pot, cook andouille sausage over medium-high heat for 3 minutes, or until fully cooked and no longer pink. Remove sausage from pot and set aside.
- In the same heavy-bottomed pot, add pasta and water, cook over medium-high heat for approximately 8 minutes, or until water is almost completely absorbed and pasta is al dente.
- Stir in milk, and remaining Cajun seasoning, increase stove heat and bring to a boil. Stir in cheese and reduce to low heat, cook for 2 more minutes, stirring constantly, until cheese is melted and liquid is now a creamy sauce.
- Stir in andouille sausage, Tabasco sauce, and shredded chicken. Stir until well combined, and heated throughout.
- Top with Cajun seasoned bread crumbs, serve hot, and enjoy!
