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–+ servings

One-Pot Creamy Cajun Chicken and Beef Sausage Pasta

Al dente penne pasta cooked directly in a rich, savory cajun cream broth with golden seared chicken breast bites, caramelized slices of halal smoked beef sausage, tender bell peppers, and melted Parmigiano-Reggiano. An easy, ultra-flavorful 30-minute one-pot weeknight comfort dinner!
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 5 servings
Calories: 540
Ingredients Method Nutrition Notes

Ingredients
  

For the Chicken & Sausage
  • 1 lb boneless skinless chicken breasts cut into 1-inch bite-sized cubes
  • 12 oz halal smoked beef sausage or smoked turkey sausage, sliced into 1/4-inch coins
  • 2 tbsp low-sodium Cajun seasoning blend divided
  • 2 tbsp extra virgin olive oil divided
  • 1 tbsp unsalted butter
For the Aromatics & One-Pot Pasta
  • 1 medium yellow onion finely diced
  • 1 medium red bell pepper thinly sliced
  • 1 medium green bell pepper thinly sliced
  • 5 cloves fresh garlic finely minced
  • 8 oz dry penne rigate pasta approx. 2 cups
  • 2.5 cups low-sodium chicken bone broth
  • 1 cup heavy whipping cream
  • 1/2 cup freshly grated Parmigiano-Reggiano cheese
  • 1/2 tsp kosher salt or to taste
  • 1/2 tsp freshly cracked black pepper
For Garnishing & Serving
  • 3 scallions green onions, thinly sliced
  • 2 tbsp fresh Italian parsley finely chopped

Method
 

Step-by-Step Instructions
  1. Season the Chicken: Toss cubed chicken breast with 1 tablespoon of Cajun seasoning in a bowl until evenly coated.
  2. Brown Sausage & Chicken: Heat 1 tablespoon olive oil in a deep 12-inch skillet over medium-high heat. Add sliced beef sausage coins and cook for 2 to 3 minutes per side until deeply caramelized. Transfer to a plate. Add remaining olive oil and butter to the skillet, then sear seasoned chicken cubes for 4 to 5 minutes until golden brown. Transfer chicken to the plate with sausage.
  3. Sauté Aromatics: Lower heat to medium. Add diced onion and sliced bell peppers to pan drippings, cooking for 3 to 4 minutes until softened. Add minced garlic and remaining 1 tablespoon Cajun seasoning, stirring constantly for 60 seconds until fragrant.
  4. Add Pasta & Broth: Pour in chicken bone broth, scraping up all caramelized fond from the skillet bottom. Stir in dry penne pasta, ensuring it is submerged. Bring to a rolling boil.
  5. Simmer Covered: Cover skillet with lid, reduce heat to medium-low, and simmer undisturbed for 10 to 12 minutes (stirring once halfway) until pasta is al dente and broth is mostly absorbed.
  6. Finish with Cream & Cheese: Remove lid. Lower heat to low. Stir in heavy whipping cream until combined into a sunset-orange velvety sauce. Whisk in grated Parmigiano-Reggiano until melted.
  7. Reintroduce Meats & Garnish: Return seared chicken and sausage with resting juices back into the skillet. Toss for 2 minutes to warm through. Garnish with sliced green onions and chopped parsley before serving hot.

Nutrition

Serving: 1gCalories: 540kcalCarbohydrates: 42gProtein: 38gFat: 24gSaturated Fat: 11gCholesterol: 115mgSodium: 690mgPotassium: 720mgFiber: 4gSugar: 4gVitamin A: 1650IUVitamin C: 58mgCalcium: 190mgIron: 3.4mg

Notes

Chef Tip: Cooking dry penne pasta directly in rich chicken bone broth releases natural surface starches into the liquid. When heavy cream is stirred in at the end, these starches emulsify into an ultra-glossy, clinging pan sauce without needing any extra flour or thickeners.

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