Description
A creamy and spicy pasta dish featuring chicken, shrimp, and sausage, perfect for feeding a crowd.
Ingredients
Scale
- 8 oz Penne Pasta (can swap with fusilli)
- 1 lb Boneless Skinless Chicken Breast (can replace with turkey)
- 1 lb Shrimp (can substitute with scallops)
- 8 oz Andouille Sausage (can substitute with chorizo)
- 1 cup Bell Peppers (choose mixed colors)
- 1 medium Red Onion (can swap with yellow onion)
- 4 cloves Garlic (minced) (can use garlic powder)
- 1 cup Heavy Cream (can use half-and-half)
- 1 cup Parmesan Cheese (can substitute with Pecorino Romano)
- 2 tbsp Cajun Seasoning (adjust to taste)
- 2 tbsp Olive Oil (can use butter or neutral oil)
- to taste Salt
- to taste Pepper
- 1/4 cup Chopped Parsley (for garnish)
Instructions
- Bring a large pot of salted water to a boil and cook the pasta until al dente.
- Drain the pasta and set it aside.
- Cut the chicken into bite size pieces and slice the sausage.
- Pat the shrimp dry if you use shrimp.
- Heat the oil in a large skillet over medium heat.
- Add the sausage and brown it for a few minutes.
- Push the sausage to the side and add the chicken.
- Cook the chicken until it is browned and nearly done.
- Add the shrimp and cook until pink and firm.
- Add the bell peppers and red onion to the pan and cook until soft.
- Stir in the garlic and cook for one minute more.
- Sprinkle the Cajun seasoning over the meat and vegetables and mix well.
- Pour in the heavy cream and bring the sauce to a low simmer.
- Stir in the Parmesan cheese until it melts and the sauce looks smooth.
- Taste the sauce and add salt and pepper as needed.
- Add the cooked pasta into the skillet and toss until it is well coated.
- Heat everything together for a minute so the flavors blend.
- Remove the pan from the heat and sprinkle chopped parsley on top.
- Serve the pasta hot with extra cheese on the side.
Notes
For a lighter sauce, you can use half-and-half instead of heavy cream. Add fresh spinach for extra nutrition.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 500
- Sugar: 2g
- Sodium: 900mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 120mg
Keywords: pasta, Mardi Gras, creamy dish, spicy food, family meal