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1. Slice the chicken breast into bite-sized strips and toss with half of the Cajun seasoning and the salt. Bring a large pot of salted water to a boil for the penne pasta.
2 pieces Chicken breast,
1 tbsp Cajun seasoning,
1 tsp Salt
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2. Heat the olive oil in a large deep skillet over medium-high heat. Sear the chicken for 4-5 minutes until golden and cooked through, then transfer to a plate.
2 pieces Chicken breast,
1 tbsp Olive oil
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3. In the same skillet, brown the smoked sausage for 3-4 minutes until the edges caramelize, then remove to the plate with the chicken, leaving the rendered fat in the pan.
8 oz Smoked sausage, sliced
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4. Add the butter, onion and green bell pepper to the skillet and cook over medium heat for 5 minutes until softened. Stir in the garlic and cook for 30 seconds until fragrant.
2 tbsp Butter,
1 piece Onion, diced,
1 piece Green bell pepper, diced,
4 clove Garlic
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5. Sprinkle in the flour and remaining Cajun seasoning, cayenne pepper and black pepper, and stir for 1 minute. Pour in the chicken stock, scraping up the browned bits, and simmer for 2 minutes.
1 tbsp Cajun seasoning,
1 tbsp All-purpose flour,
0.8 cup Chicken stock,
0.2 tsp Cayenne pepper,
0.5 tsp Black pepper
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6. Add the pasta to the boiling water and cook until al dente per package directions, about 10-11 minutes. Reserve half a cup of pasta water, then drain.
12 oz Penne pasta
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7. Reduce the skillet heat to low, stir in the heavy cream and Parmesan, and simmer gently for 3-4 minutes until the sauce coats the back of a spoon.
1.5 cup Heavy cream,
0.8 cup Parmesan, freshly grated
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8. Return the chicken and sausage to the skillet along with the drained pasta. Toss for 2 minutes, loosening with splashes of reserved pasta water as needed. Adjust the heat with extra cayenne pepper and salt to taste.
2 pieces Chicken breast,
8 oz Smoked sausage, sliced,
12 oz Penne pasta,
0.2 tsp Cayenne pepper,
1 tsp Salt
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9. Serve hot, garnished with fresh parsley.
2 tbsp Fresh parsley (garnish)
