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Why You’ll Love This Recipe
This isn’t just another pasta—it’s a taste of New Orleans comfort. Inspired by Creole jambalaya and creamy Tuscan pastas, this recipe combines spicy, savory, and creamy elements into one sizzling skillet. With minimal cleanup and maximum satisfaction, it's hearty enough for hungry families and impressive enough for guests.
Perfect for:
- Weeknight dinners with zero stress
- Fans of spicy food, gumbo, or cajun cuisine
- One-pan meals and easy cleanup
- Meal prep (it reheats beautifully!)
🌶️ "I made this after work," said one home cook. "My kids asked for seconds—and they hate spicy food!"
Ingredients
For the Protein & Pasta
- 2 boneless, skinless chicken breasts, cut into bite-sized pieces (~1 lb / 450g)
- 2 links smoked sausage (Andouille or kielbasa), sliced into rounds
- 12 oz (340g) penne pasta (or rigatoni, fettuccine, or gluten-free alternative)
- 2 tbsp olive oil
For Seasoning
- 2 tbsp Cajun seasoning blend (store-bought or homemade)
- 1 tsp garlic powder
- ½ tsp smoked paprika
- Salt and freshly ground black pepper, to taste
For the Creamy Sauce
- 1 tbsp unsalted butter
- 3 cloves garlic, minced
- ½ cup (120ml) chicken broth
- 1 cup (240ml) heavy cream (or half-and-half for lighter version)
- ½ cup (50g) grated Parmesan cheese, plus extra for serving
- Reserved pasta water (~¼–½ cup)
For Finishing Touches
- Fresh parsley, chopped (for garnish)
✅ Optional Add-Ins:
- 1 bell pepper (red or green), diced
- ½ cup sliced mushrooms
- Pinch of cayenne for extra heat
Step-by-Step Instructions
1. Cook the Pasta
- Bring a large pot of salted water to a boil.
- Cook penne according to package directions until al dente.
- Drain, reserving 1 cup of pasta water, then set aside.
✅ Don’t overcook! It will simmer again in the sauce.
2. Season & Sear the Chicken
In a bowl:
- Toss chicken pieces with 1 tbsp Cajun seasoning, garlic powder, smoked paprika, salt, and pepper.
In a large skillet over medium heat:
- Heat olive oil.
- Add chicken in a single layer and cook 5–6 minutes, turning occasionally, until browned and cooked through.
- Remove and set aside on a plate.
3. Brown the Sausage
In the same skillet:
- Add sausage slices and cook 3–4 minutes, stirring occasionally, until lightly browned and crisp at the edges.
- Remove and set aside with the chicken.
✅ Leave drippings! They add incredible flavor to the sauce.
4. Build the Sauce
Reduce heat to medium-low.
- Melt butter in the skillet.
- Add minced garlic and sauté 1 minute, until fragrant—don’t let it burn.
Pour in chicken broth, scraping up any browned bits from the bottom of the pan—this is flavor gold!
Stir in heavy cream and Parmesan cheese.
Simmer gently 5 minutes, stirring often, until slightly thickened and creamy.
✅ Too thin? Simmer longer.
✅ Too thick? Add reserved pasta water 1–2 tbsp at a time.
5. Combine Everything
- Return chicken and sausage to the skillet.
- Add cooked pasta.
- Toss everything together until evenly coated in sauce.
If needed, stir in ¼–½ cup reserved pasta water to loosen the sauce and help it cling.
Simmer 2–3 minutes more to heat through.
6. Garnish & Serve
- Remove from heat.
- Sprinkle with fresh parsley and an extra pinch of Cajun seasoning if desired.
Serve hot, family-style right in the skillet.
Pair with:
- Garlic bread or cornbread
- A crisp green salad or coleslaw
- Cold beer or iced tea
✅ Leftovers? Reheat gently on the stove—the sauce only gets better!
You Must Know
- Use real Parmesan —pre-shredded doesn’t melt well due to anti-caking agents.
- Reserve pasta water —its starch helps emulsify and thicken the sauce.
- Don’t skip browning —deep color = deep flavor.
- Tastes better the next day! Flavors meld beautifully overnight.
- Freezer-friendly? Best fresh—but freeze base before adding dairy.
Storage Tips
- Store leftovers in an airtight container in the fridge for up to 4 days.
- Reheat gently on the stove over medium-low heat, stirring often. Microwave works but may separate.
- Freeze for up to 3 months —thaw overnight before reheating.
Ingredient Substitutions
Serving Suggestions
- Serve family-style in the skillet for rustic charm.
- Great for potlucks—bring the whole pan!
- Double the batch and freeze half for future comfort.
- Pack in lunchboxes (reheat safely).
Cultural Context
Rooted in Southern Louisiana cooking and American fusion traditions, this recipe celebrates how bold spices, smoked meats, and creamy textures can come together in harmony. Found at weeknight tables, tailgates, and creative kitchens alike, it honors the joy of making something deeply satisfying with what’s on hand.
Pro Tips
- Double the recipe? Yes—perfect for feeding a crowd. Use a larger skillet or work in batches.
- Want more veggies? Add bell peppers, onions, or spinach with the garlic.
- Make ahead: Chop ingredients 1–2 days ahead. Store separately.
- Label your dish: People will ask for the recipe.
- Say “ready?” before serving —it’s part of the ritual.
Frequently Asked Questions
Q: Can I use Andouille sausage?
A: Absolutely! It’s traditional and adds authentic heat.
Q: Why did my sauce break?
A: Likely due to high heat or cold cream. Keep heat low and warm cream slightly before adding.
Q: Is this gluten-free?
A: Only if using GF pasta and verifying all ingredients.
Q: Can I make it in a slow cooker?
A: Yes! Cook chicken and sausage first, then combine all except cream/Parmesan. Add last 15 mins on LOW.
Q: Can I air fry leftovers?
A: Not the whole batch—but reheat individual portions at 350°F for 6–8 mins.
Allergy Information
Contains: dairy (butter, cream, cheese), wheat (in pasta).
Gluten-free option: Use certified GF pasta.
Nut-free: This recipe is naturally nut-free.
Always check labels—especially on processed sausages and seasonings.
Nutrition Facts (Per Serving – Approximate)
Based on 6 servings
- Calories: 480
- Fat: 26g
- Saturated Fat: 12g
- Carbohydrates: 34g
- Fiber: 2g
- Sugar: 3g
- Protein: 28g
- Sodium: 880mg
Note: Nutrition values are estimates and may vary based on brands and substitutions. Not intended as medical advice.
Final Thought: This skillet doesn’t shout. It sizzles loudly, creamy and fragrant, saying everything a great meal should: “Grab a fork. Share me. This is good.” That’s how the best ones begin—not with silence, but with spice, soul, and someone who says, “Let’s make it together.”
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