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Creamy Cajun Pasta with Chicken and Andouille Sausage
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This creamy Cajun pasta recipe combines poached, shredded chicken and sautéed slices of Andouille sausage with a creamy, chicken stock based roux seasoned with an assortment of Cajun spices. This dish is similar to the classic Cajun dish gumbo – it’s started with a roux with shredded chicken and sausage, but rather than being served with rice this recipe has the added benefit of penne pasta.
The sauce is cooled down by the cream in the sauce as well as the garnish of green onion on top. The chicken is poached so that it is tender enough to be shredded and incorporated into the sauce. If you’re into dishes like this, you’ll definitely want to check out this Cajun crawfish mac and cheese and sausage pasta with collard greens and mushrooms.
Key Ingredients in Creamy Cajun Pasta
- Chicken – Chicken breasts are simmered in stock until cooked through then shredded. While I prefer using chicken breasts if I am shredding the meat, boneless, skinless chicken thighs can be used as well. Shredded store-bought rotisserie chicken can be used as a shortcut.
- Chicken stock – Cooking the chicken in stock gives it more chicken flavor though it can be simmered in water or chicken broth instead. Chicken stock is also added to the roux to create the sauce which is then finished off with cream for a flavorful sauce.
- Seasonings – The sauce is seasoned with a homemade Cajun seasoning blend. I use paprika, thyme, oregano, smoked paprika, cayenne pepper, salt and pepper to develop a complex, slightly spicy flavor in the creamy sauce.
- Roux – A roux is a mixture of fat, in this recipe I use butter, and flour. I use it to create the base of the cajun cream sauce in this recipe. It works to thicken the sauce easily.
- Shallots – Shallots have a mild, slightly sweet flavor. If needed yellow or red onion can be swapped in. The general rule of thumb is 3 medium shallots equal 1 medium onion. The shallots are cooked in the butter and mixed with the spices before the flour is added to make the roux.
- Andouille sausage -Andouille sausage is a smoked sausage made from pork that is prominent in Cajun cuisine. This pasta gets just a little kick from the cayenne and Andouille sausage as well as a slight smoky flavor.
- Bell pepper – Bell peppers are sweet with mild flavor. They don’t have any heat but add a sweet flavor, especially when sautéed. The colors of bell pepper differ based on maturity – it comes down to the time of harvesting. Bell peppers are a backbone of Cajun cooking, especially paired with onion and celery – referred to as the “holy trinity”.
- Collard greens – Collard greens are commonly used in Southern cooking. The tough greens hold up well to simmering – even cooked over time they don’t get mushy.
- Pasta – I use penne pasta in this recipe because the noodles hold the sauce well. It can be substituted with other pasta shape of choice like orecchiette, farfalle, elbows or ziti.
A full ingredient list with exact amounts can be found in the recipe card below.
Swaps and Substitutions
- The collard greens can be swapped with another leafy green like Tuscan kale or chard.
- Try adding diced tomatoes or sautéed mushrooms for some extra vegetables.
- The chicken or sausage can easily be swapped with sautéed shrimp.
- Rather than cooking the chicken, use rotisserie chicken or leftover shredded chicken.
How to Make Creamy Cajun Pasta (Step-by-step)
Add the chicken breasts and stock to a medium saucepan over medium heat. Bring to a simmer and cover, letting cook until the chicken is cooked through and tender.
Remove the chicken from the pan and let sit until cooled to the touch. Shred the chicken and set aside.
In a small bowl stir together the paprika, oregano, smoked paprika, cayenne and thyme.
In a large saucepan over medium heat add the butter and melt. Add the shallots and sauté until tender.
Add the spices then stir in the flour and stir to combine, letting it cook until the spices are fragrant, about 30 seconds.
Whisk in the chicken stock and bring to a boil. Lower heat to medium low and simmer until the mixture has thickened. Then whisk in the cream and season to taste with salt and pepper. Stir the shredded chicken into the sauce.
Heat a large sauté pan over medium heat, add the olive oil and heat through. Add the sausage and peppers, cooking until the sausage is golden brown on both sides. Then add the collard greens and sauté until the collard greens are wilted.
Bring a large pot of water to a boil over medium-high heat. Salt the water and return to a boil. Add the penne pasta and cook, stirring occasionally, until al dente, about 10 minutes. Drain and return the penne pasta to the pot.
Add the Cajun sauce as well as the sausage and collard greens and stir to combine. Divide among serving bowls and garnish with green onion.
How to Store Leftovers
Store leftovers refrigerated in an airtight container for up to 5 days. If freezing, I recommend freezing the sauce before adding the pasta.
How to Reheat Pasta
To reheat pasta add to a medium pot or large skillet with 1/4 cup of water, pasta water or milk. Cover and heat over medium-low heat, stirring occasionally, until warmed through, about 8 minutes.
FAQ – Frequently Asked Questions
Yes! While I use a combo of chicken and andouille sausage, many variations work well. Try shrimp, just sausage, mushrooms (for a vegetarian twist), or even blackened fish.
You’re in control of the heat – start with less Cajun seasoning or reduce cayenne if you’re sensitive to spice. Conversely, amp it up with more spice for extra kick.
If you want to lighten the dish, swap heavy cream with half-and-half or whole milk. You can also omit the cream to keep it dairy-free – it will be slightly less creamy but no less delicious. The majority of the sauce is comprised of chicken stock and roux – just finished with a little cream.
Reserve a cup of pasta cooking water before draining. Stirring a bit into the sauce helps emulsify it, creating a creamy texture that clings perfectly.
Refrigerate leftovers in an airtight container for up to 5 days. If freezing, I recommend freezing the sauce before adding the pasta. Reheat gently, adding a splash of pasta water, water or milk to revive the sauce.
Other recipes you may enjoy
Here are a few Cajun and creole recipes to try if you enjoy this creamy cajun chicken pasta:
Tried it? Loved it? Tweaked it? Leave a review below and tell me how it went – I’m all ears (and always hungry).
Creamy Cajun Pasta with Chicken and Andouille Sausage
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Ingredients:
For the shredded chicken:
- ¾ pound chicken breasts, sliced into 2” strips
- 2 cups chicken stock
For the creamy Cajun sauce:
- 2 teaspoons paprika
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon smoked paprika
- ¼ teaspoon cayenne
- 3 tablespoons unsalted butter
- 2 medium shallots, diced
- ¼ cup all-purpose flour
- 3 cups chicken stock
- ½ cup heavy cream
- Kosher salt, as needed
- Freshly ground black pepper, as needed
For the sausage and collard green mixture:
- 2 tablespoons extra-virgin olive oil
- 12 ounces smoked Andouille sausage, sliced
- 1 medium green bell pepper, cored, seeded and diced
- 2 packed cups chopped collard greens
For serving:
- ¾ pound penne pasta
- ¼ cup thinly sliced green onions
Instructions:
For the shredded chicken:
- Add the chicken breasts and stock to a medium saucepan over medium heat. Bring to a simmer and cover, letting cook until the chicken is cooked through and tender, about 20 minutes.
- Remove the chicken from the pan and let sit until cooled to the touch, about 10 minutes. Shred the chicken and set aside.
For the Cajun sauce:
- In a small bowl stir together the paprika, oregano, smoked paprika, cayenne and thyme.
- In a large saucepan over medium heat add the butter and melt. Add the shallots and sauté until tender, about 4 minutes.
- Add the spices then stir in the flour and stir to combine, letting it cook the spices are fragrant, about 30 seconds to a minute, stirring constantly.
- Whisk in the chicken stock and bring to a boil. Lower heat to medium low and simmer until the mixture has thickened. Whisk in the cream and season to taste with salt and pepper. Stir the shredded chicken into the sauce.
For the sausage and collard green mixture:
- Heat a large sauté pan over medium heat, add the olive oil and heat through. Add the sausage and peppers, cooking until the sausage is golden brown on both sides, about 5 to 6 minutes.
- Add the collard greens and sauté until the collard greens are wilted.
For serving:
- Bring a large pot of water to a boil over medium-high heat. Salt the water and return to a boil. Add the penne pasta and cook, stirring occasionally, until al dente, about 10 minutes. Drain and return the penne pasta to the pot.
- Add the Cajun sauce as well as the sausage and collard greens and stir to combine. Divide among serving bowls and garnish with green onion.
Notes:
Nutrition:
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As soon as I saw this on instagram today I knew I needed to make this for dinner! The combination of a spicy and creamy hearty meal was just what we needed for dinner. It was easy and inexpensive to make. I like chicken and my husband loves andouille sausage so it was the perfect combination. It made enough for a second meal. This would be the perfect dish for a large group dinner. We will definitely be adding this to our regular dinner rotation!
Can’t wait to try it!
Thank you, I hope you enjoy the recipe!