Cajun Chicken And Andouille Pasta Recipes

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CAJUN CHICKEN AND ANDOUILLE PASTA



Cajun Chicken and Andouille Pasta image

Make and share this Cajun Chicken and Andouille Pasta recipe from Food.com.

Provided by Beautiful6arbage

Categories     Chicken Breast

Time 40m

Yield 6 serving(s)

Number Of Ingredients 15

1 lb boneless skinless chicken breast, cut into thin strips
1 lb smoked andouille sausage, sliced into bite size pieces
2 -3 teaspoons cajun seasoning
2 tablespoons butter, unsalted
2 cups half-and-half
1/4 cup sun-dried tomato, seeded and sliced
1/2 red bell pepper, seeded, sliced into 1/4 inch wide strips
1/2 green pepper, seeded, sliced into 1/4 inch wide strips
1/2 medium red onion, sliced into 1/4 inch strips
1/4 teaspoon salt
1/4 teaspoon black pepper, freshly ground
1/4 dried basil
2 garlic cloves, crushed, peeled and minced
1/2 cup parmesan cheese, grated
16 ounces pasta, I use bow ties

Steps:

  • Place chicken pieces in a medium bowl, sprinkle the cajun seasoning over and toss to coat.
  • In a large, deep skillet sauté the garlic in the butter for about two minutes. Add chicken and andouille pieces. Sauté for about 4 minutes.
  • Add the red and green peppers to the skillet. Cook for about 2 minutes, then add the red onion.
  • Reduce heat. Add half and half, salt, pepper, garlic powder, and sun dried tomatoes. Heat through. Add basil.
  • Pour over hot pasta and toss with Parmesan cheese.

Nutrition Facts : Calories 819.5, Fat 39.4, SaturatedFat 17.6, Cholesterol 138.9, Sodium 1345.2, Carbohydrate 67.3, Fiber 3.4, Sugar 4.8, Protein 46.8

JAMBALAYA PASTA WITH PENNE, CHICKEN, SHRIMP AND ANDOUILLE



Jambalaya Pasta with Penne, Chicken, Shrimp and Andouille image

Provided by Food Network

Categories     main-dish

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 24

Salt for pasta cooking water plus 3/4 teaspoon, divided
1 pound dry penne rigate
3 tablespoons olive oil, divided
1 pound peeled, deveined large shrimp
2 tablespoons plus 1 teaspoon Essence, divided, recipe follows
3/4 pound boneless, skinless chicken breast, 1-inch diced
3/4 pound andouille sausage, diced into 1/2-inch pieces
1 tablespoon freshly chopped thyme leaves
1/2 cup heavy cream
1/2 cup yellow onion, small diced
1/2 cup green bell pepper, small diced
1 tablespoon minced garlic
1/2 cup chicken stock
1 (14.5-ounce) can diced tomatoes
2 tablespoons freshly chopped basil leaves
1/2 cup grated Parmesan
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme

Steps:

  • Fill a large, 1-gallon stock pot with a pasta insert, 3/4 full with water. Bring to a boil over high heat and season with salt to taste. Place the penne in the salted water and return to a boil, stirring occasionally. Cook the pasta until nearly al dente, 10 to 12 minutes. Drain and set aside, reserving 1 cup of the pasta cooking water.
  • While the pasta cooks, set a 14-inch saute pan over medium-high heat and add 1 tablespoon of the olive oil, swirl the pan to evenly coat with the oil. Season the shrimp with 2 teaspoons of the Essence and 1/8 teaspoon salt. Place the shrimp in the pan and sear for 1 minute per side. Remove the shrimp from the pan and set aside. Add another tablespoon of the olive oil to the saute pan and season the chicken breast with 2 teaspoons of the Essence and 1/8 teaspoon of the salt. Place the chicken breast in the pan and sear for 3 minutes, turning to ensure even browning. Remove the chicken from the pan and set aside with the seared shrimp.
  • Place the remaining tablespoon of olive oil in the saute pan and add the sausage, onions and bell peppers. Saute, stirring occasionally, until the sausage is lightly caramelized and the onions are translucent, about 3 minutes. Add the garlic to the pan and saute for 30 seconds. Add the chicken stock to the pan and scrape with a spoon to remove any browned bits that have formed in the bottom of the pan, about 30 seconds. Add the diced tomatoes, fresh thyme, the remaining tablespoon of Essence and 1/2 teaspoon salt and cook for 2 minutes. Add the heavy cream to the pan and cook an additional 2 minutes. Return the shrimp and chicken to the pan, as well as the nearly al dente pasta and the reserved 1 cup of pasta cooking water. Continue to cook the sauce and pasta, stirring occasionally, until the shrimp and chicken are cooked through, the pasta is al dente and most of the pasta cooking water has evaporated, about 3 minutes. Remove from the heat and add the basil and Parmesan. Toss to combine and serve while hot.
  • Combine all ingredients thoroughly.
  • Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch
  • Published by William Morrow, 1993.

ONE-POT CAJUN PASTA RECIPE BY TASTY



One-Pot Cajun Pasta Recipe by Tasty image

Here's what you need: olive oil, chicken breasts, andouille sausage, garlic, yellow onion, red pepper, green pepper, mushroom, pasta, chicken broth, heavy cream, parmesan cheese, cajun seasoning, green onion, cayenne pepper, onion powder, paprika, garlic powder, salt, pepper

Provided by Tasty

Categories     Dinner

Yield 12 servings

Number Of Ingredients 20

2 tablespoons olive oil
2 chicken breasts, diced
8 oz andouille sausage, or smoked sausage, sliced
3 cloves garlic, minced
½ yellow onion, sliced
1 red pepper, sliced
1 green pepper, sliced
2 cups mushroom
16 oz pasta, 1 box, of your choice, we used linguine
5 cups chicken broth
½ cup heavy cream
1 cup parmesan cheese, shredded
1 tablespoon cajun seasoning
green onion, optional, for garnish
cayenne pepper, equal parts
onion powder, equal parts
paprika, equal parts
garlic powder, equal parts
salt, equal parts
pepper, equal parts

Steps:

  • Pour olive oil into the pot.
  • Add diced chicken breast to the pot, cover with cajun seasoning, and stir until the chicken is evenly seasoned.
  • Add sliced sausage and stir. Cook the meat on medium heat for 5-10 minutes or until the chicken is cooked through.
  • Once the meat is cooked, add in the garlic, onion, peppers, and mushrooms, and stir. Continue stirring for 3-5 minutes as the veggies cook down.
  • Add the dry pasta to the pot (if using long, thin noodles, break in half), then pour in the chicken broth. Stir until everything is well-mixed.
  • Cover the pot and bring to a boil. Once boiling, keep covered bring the heat down to a simmer for 10 minutes (stirring every two minutes).
  • NOTE: If there still extra chicken broth, you can discard it, cook longer until the liquid evaporates, or add a little cornstarch to thicken the liquid.
  • Lastly, add heavy cream and parmesan and stir until your pasta is well blended. Stir in parmesan cheese.
  • Garnish with green onions, more parmesan, a sprinkle of cajun seasoning (if you want some extra spice), and salt and pepper to taste.
  • Enjoy!

Nutrition Facts : Calories 654 calories, Carbohydrate 56 grams, Fat 38 grams, Fiber 1 gram, Protein 18 grams, Sugar 6 grams

CAJUN CHICKEN OVER PASTA



Cajun Chicken over Pasta image

"Cajun cooking is a combination of French and Southern cuisines. It is robust, country style cookery - and so is this dish! Laissez le bon temp roulez and bon appetit!"

Provided by Basque Princess

Categories     Chicken Breast

Time 40m

Yield 2 serving(s)

Number Of Ingredients 15

4 ounces linguine
2 boneless skinless chicken breasts
2 teaspoons cajun seasoning
2 tablespoons butter
1 red bell pepper, sliced
1 green bell pepper, sliced
4 fresh mushrooms, sliced
1 green onion, chopped
1 cup heavy cream
1/4 teaspoon dried basil
1/4 teaspoon lemon pepper
1/4 teaspoon salt
1/8 teaspoon garlic powder
1/8 teaspoon ground black pepper
1/4 cup parmesan cheese

Steps:

  • Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
  • Place the chicken and the Cajun seasoning in a plastic bag. Shake to coat. In a large skillet over medium heat, sauté the chicken in butter or margarine until almost tender (5 to 7 minutes).
  • Add the red bell pepper, green bell pepper, mushrooms and green onion. Sauté and stir for 2 to 3 minutes. Reduce heat.
  • Add the cream, basil, lemon pepper, salt, garlic powder and ground black pepper. Heat through. Add the cooked linguine, toss and heat through.
  • Sprinkle with grated Parmesan cheese and serve.

Nutrition Facts : Calories 954.1, Fat 63.5, SaturatedFat 37.8, Cholesterol 280.1, Sodium 776.1, Carbohydrate 54.8, Fiber 4.7, Sugar 6.6, Protein 42.3

CAJUN FETTUCCINE ALFREDO WITH ANDOUILLE



Cajun Fettuccine Alfredo with Andouille image

Spice up classic fettuccine alfredo by adding bold Cajun seasonings and andouille sausage. This comforting meal comes together fast enough to enjoy on a busy weeknight, but is impressive enough to serve guests.

Provided by Valerie Bertinelli

Categories     main-dish

Time 20m

Yield 4 servings

Number Of Ingredients 11

Kosher salt
12 ounces fettuccine
1 tablespoon vegetable oil
6 ounces andouille sausage, sliced into rounds
4 scallions, chopped
1 celery rib, chopped
1 green bell pepper, chopped
1 teaspoon Cajun seasoning
1 cup heavy cream
1/2 cup freshly grated Parmesan, plus more for serving
2 tablespoons flat-leaf parsley

Steps:

  • Bring a large pot of salted water to a boil. Cook the fettuccine according to package directions.
  • While the pasta cooks, heat the oil in a large skillet over medium-high heat. Add the sausage and cook, stirring occasionally, until golden brown on both sides, about 3 minutes. Add the scallions, celery, bell pepper, and Cajun seasoning and cook, stirring occasionally, until the vegetables are slightly softened, about 5 minutes. Add the cream and simmer until slightly thickened, about 1 minute.
  • Once the pasta is cooked, transfer it directly from the boiling water into the cream sauce using tongs or a pasta fork. Sprinkle the pasta with the Parmesan and toss to combine. Add a splash of the starchy pasta water to help the sauce thicken and coat the pasta. Top with chopped parsley and serve with additional Parmesan.

CAJUN CHICKEN & PASTA



Cajun Chicken & Pasta image

This kicked-up pasta dish is a family favorite and my most requested recipe. It's easy to adapt, too. Swap in shrimp for the chicken, add your favorite veggies, adjust the spice level to your family's taste-you can't go wrong! -Dolly Kragel, Smithland, Iowa

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 6 servings.

Number Of Ingredients 17

1 pound boneless skinless chicken breasts, cut into 2x1/2-in. strips
3 teaspoons Cajun seasoning
8 ounces uncooked penne pasta (about 2-1/3 cups)
2 tablespoons butter, divided
1 small sweet red pepper, diced
1 small green pepper, diced
1/2 cup sliced fresh mushrooms
4 green onions, chopped
1 cup heavy whipping cream
1/2 teaspoon salt
1/4 teaspoon dried basil
1/4 teaspoon lemon-pepper seasoning
1/4 teaspoon garlic powder
Pepper to taste
Chopped plum tomatoes
Minced fresh basil
Shredded Parmesan cheese

Steps:

  • Toss chicken with Cajun seasoning; let stand 15 minutes. Cook pasta according to package directions; drain., In a large skillet, heat 1 tablespoon butter over medium-high heat; saute chicken until no longer pink, 5-6 minutes. Remove from pan., In same pan, heat remaining butter over medium-high heat; saute peppers, mushrooms and green onions until peppers are crisp-tender, 6-8 minutes. Stir in cream and seasonings; bring to a boil. Cook and stir until slightly thickened, 4-6 minutes. Stir in pasta and chicken; heat through. Top with tomatoes and basil. Sprinkle with cheese.

Nutrition Facts : Calories 398 calories, Fat 21g fat (12g saturated fat), Cholesterol 97mg cholesterol, Sodium 357mg sodium, Carbohydrate 31g carbohydrate (4g sugars, Fiber 2g fiber), Protein 22g protein.

CAJUN CHICKEN PASTA



Cajun Chicken Pasta image

Cajun cooking is a combination of French and Southern cuisine. It is robust, country style cookery - and so is this dish! Laissez le bon temp roulez and bon appetit!

Provided by Carol Spradling

Categories     Main Dish Recipes     Pasta     Chicken

Time 40m

Yield 2

Number Of Ingredients 15

4 ounces linguine pasta
2 skinless, boneless chicken breast halves
2 teaspoons Cajun seasoning
2 tablespoons butter
1 red bell pepper, sliced
1 green bell pepper, sliced
4 fresh mushrooms, sliced
1 green onion, chopped
1 cup heavy cream
¼ teaspoon dried basil
¼ teaspoon lemon pepper
¼ teaspoon salt
⅛ teaspoon garlic powder
⅛ teaspoon ground black pepper
¼ cup grated Parmesan cheese

Steps:

  • Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
  • Place the chicken and the Cajun seasoning in a plastic bag. Shake to coat. In a large skillet over medium heat, saute the chicken in butter or margarine until almost tender (5 to 7 minutes).
  • Add the red bell pepper, green bell pepper, mushrooms and green onion. Saute and stir for 2 to 3 minutes. Reduce heat.
  • Add the cream, basil, lemon pepper, salt, garlic powder and ground black pepper. Heat through. Add the cooked linguine, toss and heat through. Sprinkle with grated Parmesan cheese and serve.

Nutrition Facts : Calories 934.6 calories, Carbohydrate 54 g, Cholesterol 270.8 mg, Fat 61.7 g, Fiber 5 g, Protein 43.7 g, SaturatedFat 37.2 g, Sodium 1189.2 mg, Sugar 6.8 g

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BEST CAJUN CHICKEN SAUSAGE ALFREDO RECIPE - DELISH
2017-04-20 Add chicken and cook until golden and cooked through, 6 to 8 minutes. Stir in sausage and cook until warmed through, about 2 minutes more. Season with salt, pepper and Cajun seasoning, then stir in
From delish.com


CREAMY CAJUN PASTA WITH ANDOUILLE SAUSAGE • SOUTHERN PARM
2018-01-16 Stir ingredients and bring to a slight boil. Next add whipping cream. Bring to a simmer and allow sauce to thicken (5 minutes). Add grated parmesan into sauce. Stir well until melted and allow to thicken for 5 more minutes. When sauce is ready, add salt and pepper to taste. Finally, pasta and sausage back into pan.
From southernparm.com


CAJUN CHICKEN PASTA - ONE-POT RECIPE | EASY DINNER IDEAS
2021-08-06 Add cajun seasoning, chicken broth and pasta. Bring to a low boil and cook for 10 minutes or until pasta is al dente. Cut the cream cheese into blocks and stir until melted and creamy. Taste and season with extra cajun seasoning, salt and or pepper, to taste as needed. Top with remaining sliced green onions and serve immediately.
From easydinnerideas.com


8 CAJUN CHICKEN PASTA RECIPES TO SPICE UP YOUR LIFE
2020-12-04 this link opens in a new tab. "This can be a little spicy depending on the heat of the chiles in the can," says recipe creator Kim Hampton. "Ro-Tel tends to be milder than Hatch brand. You can also substitute asparagus, zucchini, and Cajun seasoning with broccoli, snap peas, and ginger for an Asian flavor." 8 of 8.
From allrecipes.com


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