Delicious Cheesy Cajun Andouille and Chicken Pasta in Just 30 Minutes!

birria meat

🥗Healthier: lean beef

💰Cheaper: pork shoulder

Lean beef is lower in fat, while pork shoulder is often more affordable.

corn tortillas

🥗Healthier: whole grain tortillas

💰Cheaper: flour tortillas

Whole grain tortillas offer more fiber, while flour tortillas can be less expensive.

Welcome to the kitchen, today we're making Cheesy Cajun pasta in about 30 minutes.

Chop the smoked andouille sausage into coins about a quarter of an inch thick.

Cut the boneless skinless chicken breast into small cubes, about half an inch to an inch, trimming off any unwanted bits.

Use about two chicken breasts from the package, saving the rest for another meal.

In a large pan, heat a couple tablespoons of olive oil until hot.

Add the chicken and sausage to the hot oil and cook together.

Add about one to two tablespoons of Cajun seasoning to the meat while it cooks for flavor.

On another burner, start heating a pot of water for the pasta.

When the meat is about three-quarters cooked, drop in the penne pasta into the boiling water.

Once the meat is fully cooked, remove it to a separate bowl.

Add a pat of butter to the same pan and let it melt with the meat drippings.

Add chopped bell peppers and onions to the pan and sauté until soft, then add crushed garlic.

Cook the vegetables until the onions are translucent and the garlic is fragrant.

Add about four tablespoons of butter to the vegetables and let it melt.

Stir in an equal amount of all-purpose flour and cook to remove the raw flour taste without browning it.

Slowly add half of the heavy cream while stirring to incorporate and prevent lumps.

Once the cream is warm, add chicken stock to the mixture.

Optionally, add more Cajun seasoning to taste.

Let the sauce simmer gently until warm enough to melt the cheese.

Gradually add parmesan cheese in segments to the sauce, stirring to avoid clumping.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens