2boneless, skinless chicken breasts, cut into bite-sized pieces
1poundandouille sausage, cut into thin slices
1medium yellow onion, diced
1green bell pepper, seeded and diced
1tablespoonminced garlic
1teaspoonbrown sugar, optional
1cupcanned crushed tomatoes
1cupchicken broth
2cupsheavy cream, or half and half for a lighter sauce
1cupgrated parmesan, plus more for serving
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Instructions
Cook the pasta according to the package directions. Drain and keep warm.
While the pasta is cooking, combine 1 tablespoon Cajun seasoning and ½ teaspoon each of salt, pepper, and thyme. Season the shrimp and chicken evenly with this spice mixture.
Heat a small amount of olive oil in a large saute pan over medium heat. Cook the shrimp in the hot pan, cooking on each side for 2 to 3 minutes, until the shrimp turn pink and curl. Remove the shrimp from the pan immediately, and set aside on a covered plate to keep warm.
Add a little more oil to the pan and cook the seasoned chicken until cooked through, about 7 minutes. Remove the chicken and set aside on the covered plate with the shrimp.
Add the sausage to the pan. Warm the sausage and brown it slightly, then remove and keep warm on the covered plate with the chicken and shrimp.
Add the remaining oil to the pan, and cook the onion, green pepper, and garlic for 3 to 4 minutes. Stir in 1 tablespoon of Cajun seasoning, ½ teaspoon salt, brown sugar, crushed tomatoes, broth, and heavy cream. Bring to a simmer and cook for 2 to 3 minutes.
Remove from the heat and stir in the parmesan cheese, until the cheese is melted and the sauce is fully combined.
Add the cooked, drained pasta to the sauce, and toss to coat. Then add the shrimp, chicken, and sausage. Serve immediately, with a little extra grated parmesan cheese on top, if desired.
Notes
How to Store: This dish is best served fresh, but the leftovers are still tasty. Transfer cooled leftovers to an airtight container and store in the fridge for up to 4 days. I do not recommend freezing this dish, since the sauce can separate when freezing and thawing.How to Reheat: Warm it gently on the stovetop or in the microwave with a splash of cream, milk, or broth to loosen the sauce. Avoid overheating to keep the shrimp tender and the sauce creamy.