Ingredients:

  • 1 lb (450g) boneless, skinless chicken breasts, cut into 1-inch cubes
  • 12 oz (340g) Andouille sausage, sliced into ¼-inch rounds
  • 2 tbsp (30g) unsalted butter
  • 1 medium yellow onion, finely diced
  • 1 red bell pepper, diced
  • 3 cloves garlic, minced
  • 2 cups (480ml) heavy cream
  • 1 cup (240ml) chicken broth (low sodium)
  • 2 tbsp (16g) Cajun seasoning
  • ½ tsp (2g) smoked paprika
  • 1 lb (450g) penne pasta
  • ¼ cup (60ml) reserved pasta water
  • 2 tbsp (8g) fresh parsley, chopped
  • 2 tbsp (10g) green onions, sliced

Instructions:

  1. Bring a large pot of salted water to a boil and cook pasta according to package directions. Meanwhile, heat a large skillet over medium-high heat. Add the sliced Andouille sausage and cubed chicken. Sear until the sausage is mahogany-colored and the chicken is golden brown on all sides. Remove proteins from the pan and set aside on a plate, leaving the rendered fat behind.
  2. In the same skillet, melt the butter into the residual fats. Toss in the diced onion and red bell pepper. Sauté for 3-5 minutes until the onions are translucent and the peppers have softened. Stir in the minced garlic and cook for just 60 seconds until fragrant.
  3. Pour in the chicken broth, using your spatula to scrape up every bit of the browned residue (the fond) from the bottom of the pan. Stir in the heavy cream, Cajun seasoning, and smoked paprika. Bring to a gentle simmer over medium heat for 5-7 minutes, stirring occasionally, until the sauce thickens enough to coat the back of a spoon.
  4. Return the seared chicken and sausage to the skillet. Add the cooked pasta and a splash of reserved pasta water. Toss everything together on low heat for 2 minutes until the sauce is glossy and clings to the noodles. Stir in the parsley and green onions just before serving.