April 2, 2018

Cajun Pasta is a popular and colorful dish on restaurant menus, but it can easily be made at home. It’s creamy and spicy and packed with flavor.

Creamy Cajun Chicken and Sausage Pasta

I looked at several different recipes for Cajun pasta before creating this one. Some of them were copycat recipes for restaurant versions. I knew I wanted one that contained cream cheese to create a creamy sauce without all of the work of an Alfredo sauce. I also knew I wanted to include asparagus, a not so ordinary ingredient, but it adds a touch of green to pair nicely with red bell pepper.

The pasta itself is not super spicy, but the addition of the Cajun Style Andouille Smoked Sausage adds quite a bit of heat. If you prefer less heat, use a regular smoked sausage instead.

2 boneless, skinless chicken breast halves, cooked

1 lb pasta (I used fettucine)

1 bunch of asparagus, cut off bottom 1/3 of stalk, cut into 1 1/2-inch sections

1 tablespoon olive oil

1 small onion, chopped

1 red bell pepper, cut into small strips

1 (13 oz) Cajun Style Andouille Smoked Sausage, sliced into 1/2-inch pieces

1 teaspoon minced garlic

1 (10 oz) can diced tomatoes, drained

3/4 cup low-sodium chicken stock

1 tablespoon Cajun seasoning

8 oz cream cheese

Cook chicken breast halves (I boiled them for 5 minutes) and set aside to cool. Cut into 1-inch chunks.

Fill a large stock pot with water and bring to a boil. Add pasta and cook according to package directions. Add asparagus for the last 2 minutes of cooking time. Drain and leave in colander.

In a large skillet, over medium-high heat, sauté peppers and onions in olive oil until soft, about 5 minutes. Add sliced sausage and garlic and sauté for 3 minutes, stirring frequently. Drain excess grease and set aside.

To a large stock pot, add chicken stock, tomatoes, and Cajun seasoning. Stir. Heat until bubbling. Reduce heat to low and add cream cheese. Whisk until smooth. Add chicken to sauce and stir to coat. Add in pasta, asparagus, sausage, red bell pepper, and onion and toss to coat. Serve immediately.