Cajun Chicken and Sausage Pasta


4 servings

Prep time


Cooking time


Total time




  • 2 boneless, skinless chicken breasts

  • 2 large Andouille or Hot Italian sausages

  • 1 medium sweet onion halved and thinly sliced

  • 1 medium red bell pepper sliced

  • 3 cloves garlic, minced

  • 2 cups can Italian-style diced tomatoes

  • 1 cup tomato sauce

  • 1 cup half-and-half

  • 1 teaspoon dried basil leaves

  • 12 ounces penne pasta

  • 1 Tbsp all-purpose flour

  • 3 tsp Cajun seasoning

  • 1 tsp Frank’s hot sauce

  • 1/2 tsp red pepper flakes

  • Fresh ground black pepper to taste

  • Grated Parmesan for topping


  • Apply some Cajun seasoning or a spicy rub to the breasts and grill them along with the sausages until cooked to perfection, adding the onion, pepper, and garlic part-way through.
  • Cook the pasta in salted water al dente, according to package directions. While pasta is cooking, cut the chicken breasts into 1 inch cubes and sausages into 1/2 inch slices.
  • Add the onion, red pepper, and garlic to a skillet over medium heat and sautee for a few minutes, adding the chicken and sausage once done.
  • Add Cajun seasoning and flour, toss to coat. Add diced tomatoes, tomato sauce, pepper flakes, and hot sauce and bring to a simmer.
  • Pour in the half-and-half and heat through. The longer you cook the sauce the thicker it will get so simmer it until it is the consistency you want, 15-20 minutes.
  • Add the basil and let it simmer for another few minutes.
  • Finally, mix the chicken and sausage sauce with the pasta and serve. Top each serving with a sprinkle of Parmesan cheese.