Servings: 4 servings
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!
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