Cajun Chicken Shrimp and Sausage Pasta

Ingredients

• 1 lb pasta (your favorite variety)
• 1 lb chicken breast (chopped into bite-sized pieces)
• 0.75 lb andouille sausage (sliced; 0.5-1 lb)
• 0.75 lb large shrimp (peeled and deveined; 0.5-1 lb)
• 0.5 red bell pepper (medium, diced)
• 0.5 green bell pepper (medium, diced)
• 0.5 red onion (medium, diced)
• 2.5 garlic cloves (minced, or 2 tbsp garlic paste)
• 2 cup heavy cream
• 0.5 cup pasta water (reserved from cooking pasta)
• 0.375 cup parmesan cheese (grated; 1/4-1/2 cup)
• parsley (to garnish)
• 2.5 tsp salt (for seasoning blend; 2-3 tsp)
• 2 tsp black pepper
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 1 tbsp smoked paprika
• 1 tbsp dried oregano
• 2.5 tsp cayenne pepper (2-3 tsp; adjust to preference)
• butter (optional, for sautéing vegetables)

Steps

1. 1

   Heavily salt a large pot of water and bring to a boil. Add your favorite pasta and cook for about 10 minutes or until al dente. Reserve at least 1/2 cup of the pasta water before draining.

2. 2

   In a small bowl, combine the salt, black pepper, garlic powder, onion powder, smoked paprika, dried oregano, and cayenne pepper to create the Cajun seasoning blend.

3. 3

   Season the chicken breast and shrimp generously with a portion of the prepared seasoning blend.

4. 4

   In a large pan over medium heat, add the sliced andouille sausage. Brown the sausage until crispy, then remove from the pan and set aside. The sausage should release enough oil for the next steps.

5. 5

   In the same pan, add the seasoned chicken breast. Cook until it has a nice sear and is cooked all the way through, then remove and set aside.

6. 6

   Add the shrimp to the pan and cook until pink and opaque. Remove the shrimp and set aside.

7. 7

   Add the diced red bell pepper, green bell pepper, and red onion to the pan. Sauté until softened. If the pan is too dry, add a little butter.

8. 8

   Add the minced garlic or garlic paste to the vegetables and sauté until fragrant.

9. 9

   Pour in the heavy cream and stir, scraping the bottom of the pan to release any browned bits (deglazing).

10. 10

    Add the remaining Cajun seasoning mixture to the cream. Stir until the sauce is well-speckled with spices.

11. 11

    Reduce heat to low and allow the sauce to simmer and thicken for about 5 minutes.

12. 12

    Stir in the grated parmesan cheese until melted and incorporated.

13. 13

    Stir in the reserved pasta water to help the sauce come together and reach your desired consistency.

14. 14

    Add the cooked chicken, shrimp, and sausage back into the sauce. Toss in the cooked pasta and mix until everything is thoroughly coated.

15. 15

    Garnish with fresh parsley and serve immediately.

Notes

Cook the sauce on a very low simmer to allow it to thicken properly. The andouille sausage usually provides enough oil for the dish, but don't hesitate to add a pat of butter if the vegetables need it. Adjust the cayenne pepper to your preferred heat level.

Nutrition per serving

• main
• pasta
• spicy
• chicken
• shrimp
• sausage
• cajun
• dinner