Nothing says simple quite like a one pot dinner recipe, and this creamy Cajun sausage pasta recipe is exactly that!
Let’s take a trip down south and go to a place where Cajun flavors and pleasantly sharp and rich sauce blend in perfect harmony. Does the idea of creamy, saucy pasta with a Cajun flair pull at your heartstrings just a bit? Okay, maybe a lot? If so, this recipe is for you.
Whenever you decide to go Cajun, you can always count on a meal packed full of delicious flavor. This hearty, filling Cajun pasta dish is no exception. Perfect for Mardi Gras celebrations, but too good to not make all year round!
INGREDIENTS:
CAJUN SEASONING
2 tsp smoked paprika
1 tsp oregano
1 tsp thyme
1/2 tsp garlic powder
1/2 tsp onion powder
1/4 tsp cayenne pepper
1/4 tsp black pepper
1/4 tsp salt
SAUSAGE PASTA
1 Tbsp olive oil
1 Tbsp butter
1 lb. boneless, skinless chicken breast
1 yellow onion, diced
1/2 lb. penne pasta (uncooked)
fire roasted diced tomatoes
2 cups chicken broth
2 oz. cream cheese
3 green onions, sliced
DIRECTIONS:
Combine the ingredients for the Cajun seasoning in a small bowl. Slice the sausage into rounds. Set the sausage aside.
Add the olive oil and butter to a large deep skillet. Heat the oil and butter over medium-high until the skillet is very hot and the butter is melted and foamy. Add the sausage to the skillet and cook for a couple minutes on each side.
Add the diced yellow onion to the skillet and continue to sauté for about 2 minutes more, or just until the onion begins to soften. Allow the moisture from the onion to dissolve any browned bits from the bottom of the skillet.
Next, add the pasta, fire roasted diced tomatoes (with the juices), and chicken broth to the skillet. Stir just until everything is evenly combined, then place a lid on top and allow the broth to come up to a boil.
Once boiling, turn the heat down to medium-low and let the pasta simmer for about ten minutes, stirring every couple of minutes, until the pasta is tender and the liquid is thick and saucy.
Add the cream cheese to the skillet in chunks, then stir until it has melted into the sauce.
