Ingredients
Scale
Pasta
- 12 oz penne (or swap in fusilli or rigatoni)
Proteins
- 1 lb boneless, skinless chicken breast (use turkey or leave out for a seafood-only dish)
- 1 lb shrimp (scallops work well as a substitute)
- 8 oz andouille sausage (chorizo or kielbasa are tasty alternatives)
Vegetables & aromatics
- 1 cup mixed-color bell peppers, chopped (or use a single color)
- 1 small red onion, sliced (yellow onion will do)
- 3 garlic cloves, minced (or ¾ tsp garlic powder)
Sauce
- 1 cup heavy cream (half-and-half can lighten it)
- 1 cup finely grated Parmesan (Pecorino Romano or nutritional yeast for dairy-free)
- 2 tbsp Cajun seasoning (adjust to heat preference)
Cooking & finishing
- 2 tbsp olive oil (or butter) for sautéing
- Salt and black pepper, to taste
- 2 tbsp chopped parsley for garnish
Instructions
- Boil the pasta: Fill a large pot with salted water and bring it to a vigorous boil. Add the penne and cook until just firm to the bite (about 10–12 minutes). Drain and keep nearby.
- Brown the chicken: Warm 1 tablespoon olive oil in a large skillet over medium-high heat. Season bite-sized chicken pieces with Cajun seasoning and sear until they develop a golden exterior and are cooked through, roughly 4–5 minutes. Transfer the chicken to a plate and reserve.
- Cook the shrimp: In the same pan, add the shrimp and cook until they turn opaque and pink, about 2–3 minutes. Remove and set aside with the chicken.
- Sauté the sausage and vegetables: If needed, add the remaining oil. Slice the andouille and brown it for a couple of minutes. Toss in the bell peppers, onion, and garlic and sauté until the veggies soften and become fragrant, around 4 minutes.
- Build the sauce: Pour the heavy cream into the skillet and bring it to a gentle simmer for 2–3 minutes. Stir in the grated Parmesan until the sauce thickens and smooths out. Taste and season with salt and pepper.
- Combine and heat through: Return the chicken and shrimp to the pan, add the drained penne, and toss everything together so the pasta soaks up the sauce. Warm for another minute or two until everything is piping hot.
- Finish and serve: Scatter chopped parsley over the pasta and transfer to individual plates or a serving platter. Serve immediately.
Notes
- Notes & tips
- Protein swaps are welcome — make it all seafood, all chicken, or go vegetarian with mushrooms and zucchini.
- Keep pasta al dente so it doesn’t get soggy when mixed with the sauce.
- Adjust salt last — andouille can be salty, so taste before adding more.
- Make-ahead: Cook components separately and refrigerate for up to 3 days; rewarm gently and combine when ready to serve.
- Storage
- Refrigerate leftovers in an airtight container for up to 3 days. Reheat slowly in a skillet with a splash of cream or water to restore creaminess.
Nutrition
- Serving Size: 1 serving
- Calories: 850kcal
- Sugar: 4g
- Sodium: 1200mg
- Fat: 45g
- Carbohydrates: 70g
- Fiber: 3g
- Protein: 40g
- Cholesterol: 250mg