Description
This Creamy Cajun Pasta is a flavorful and indulgent dish combining tender shrimp, chicken, and smoky andouille sausage in a rich, creamy sauce spiced with Cajun seasoning. Cooked linguine pasta is tossed in a savory tomato and cream-based sauce, making this a perfect comforting meal with a delightful balance of spice and creaminess.
Ingredients
Scale
Protein
- 1 pound shrimp, peeled and deveined
- 2 boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 pound andouille sausage, cut into thin slices
Pasta
- 1 pound linguine or fettuccine pasta
Vegetables & Aromatics
- 1 medium yellow onion, diced
- 1 green bell pepper, seeded and diced
- 1 tablespoon minced garlic
Liquids & Dairy
- 4 tablespoons olive oil (divided)
- 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 cheese (plus more for serving)
Spices & Seasonings
- 2 tablespoons Cajun seasoning (divided)
- 1 teaspoon salt (divided)
- 1 teaspoon freshly cracked black pepper (divided)
- 1 teaspoon ground thyme
- 1 teaspoon brown sugar (optional)
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Add linguine or fettuccine pasta and cook according to package directions until al dente. Drain the pasta and set aside, keeping it warm.
- Season Proteins: In a small bowl, combine 1 tablespoon Cajun seasoning, ½ teaspoon salt, ½ teaspoon black pepper, and ½ teaspoon ground thyme. Evenly coat the shrimp and chicken pieces with this seasoning mixture.
- Cook Shrimp: Heat 1 tablespoon olive oil in a large sauté pan over medium heat. Add the shrimp and cook for 2 to 3 minutes on each side until they turn pink and curl. Remove the shrimp promptly to prevent overcooking and place on a covered plate to keep warm.
- Cook Chicken: Add another tablespoon of olive oil to the pan. Cook the seasoned chicken bites over medium heat, stirring occasionally, until fully cooked through, about 7 minutes. Remove and keep warm with the shrimp.
- Cook Sausage: Add the remaining olive oil to the pan and add the sliced andouille sausage. Heat until the sausage is warmed and slightly browned, then remove and keep warm with the shrimp and chicken.
- Sauté Vegetables and Build Sauce: In the same pan, sauté the diced onion, green bell pepper, and minced garlic over medium heat for 3 to 4 minutes until softened. Stir in the remaining 1 tablespoon Cajun seasoning, ½ teaspoon salt, and optional brown sugar. Add crushed tomatoes, chicken broth, and heavy cream. Bring the mixture to a simmer and cook for 2 to 3 minutes to combine flavors.
- Add Cheese to Sauce: Remove the pan from heat. Stir in the grated parmesan cheese until fully melted and the sauce is creamy and well combined.
- Combine and Serve: Add the cooked, drained pasta to the sauce and toss until thoroughly coated. Gently fold in the cooked shrimp, chicken, and sausage. Serve immediately, garnished with additional grated parmesan cheese if desired.
Notes
- You can substitute half and half for heavy cream to reduce the richness of the sauce for a lighter version.
- For more spice, increase the Cajun seasoning to taste or add a pinch of cayenne pepper.
- Make sure not to overcook the shrimp; remove as soon as they turn pink and curl to keep them tender.
- Andouille sausage can be substituted with smoked sausage or chorizo if unavailable.
- Leftovers keep well refrigerated for up to 3 days and reheat gently on the stovetop.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Cajun, Southern American
Keywords: Cajun pasta, creamy pasta, shrimp pasta, chicken pasta, andouille sausage, spicy pasta, one pot pasta
