Yield: 6 Servings
Creamy Cajun Pasta Recipe
Featuring chicken, sausage, and shrimp, this creamy Cajun Pasta is tossed in a creamy and spicy sauce with tender linguine pasta.
Ingredients
- 1 pound linguine or fettuccine pasta
- 4 tablespoons olive oil, divided
- 2 tablespoons Cajun seasoning, divided
- 1 teaspoon salt, divided
- 1 teaspoon freshly cracked black pepper, divided
- 1 teaspoon ground thyme
- 1 pound shrimp, peeled and deveined
- 2 boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 pound andouille sausage, cut into thin slices
- 1 medium yellow onion, diced
- 1 green bell pepper, seeded and diced
- 1 tablespoon minced garlic
- 1 teaspoon brown sugar, optional
- 1 cup canned crushed tomatoes
- 1 cup chicken broth
- 2 cups heavy cream, or half and half for a lighter sauce
- 1 cup grated parmesan, plus more for serving
Want to save this recipe?
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.
Nutrition
Serving: 1, Calories: 970kcal, Carbohydrates: 51g, Protein: 43g, Fat: 66g, Saturated Fat: 30g, Polyunsaturated Fat: 30g, Trans Fat: 1g, Cholesterol: 313mg, Sodium: 3334mg, Fiber: 4g, Sugar: 7g