Ingredients
Scale
- 1 tablespoon olive oil
- 1 pound Cajun-style chicken sausage, sliced
- 1 medium yellow onion, chopped
- 2 cloves garlic, minced
- 1 red bell pepper, chopped
- 1 (14.5 ounce) can diced tomatoes, undrained
- 8 ounces pasta (penne, rotini, or similar)
- 4 cups chicken broth
- 1/2 cup heavy cream
- 1/4 cup grated Parmesan cheese
- 1 tablespoon Cajun seasoning
- Salt and pepper to taste
Instructions
- Step 1: Heat olive oil in a large pot or Dutch oven over medium heat. Add the sliced chicken sausage and cook until browned, about 5-7 minutes. Remove sausage from the pot and set aside.
- Step 2: Add chopped onion and bell pepper to the pot and cook until softened, about 5 minutes. Add minced garlic and cook for 1 minute more, until fragrant.
- Step 3: Stir in the diced tomatoes, Cajun seasoning, salt, and pepper. Return the cooked sausage to the pot.
- Step 4: Add the pasta and chicken broth to the pot. Bring to a boil, then reduce heat to a simmer. Cover and cook for 15-20 minutes, or until pasta is cooked through and most of the liquid has been absorbed. Stir occasionally to prevent sticking.
- Step 5: Stir in the heavy cream and Parmesan cheese. Cook for another 2-3 minutes, or until the sauce is creamy and heated through.
- Step 6: Serve immediately and enjoy! Garnish with extra Parmesan cheese if desired.
Notes
- For optimal flavor, store leftovers in an airtight container in the refrigerator for up to 3 days.
- When reheating, add a splash of chicken broth or water to loosen the sauce and prevent the pasta from drying out.
- Serve this creamy pasta with a side of crusty bread to soak up every last bit of the delicious Cajun sauce.
- Don't be afraid to adjust the Cajun seasoning to your liking; a little extra adds a real kick!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American