There are a few things that many of us appreciate about a good meal. It is not only the flavor that makes it fantastic, it is also the preparation, the presentation and even the mixture of flavors. Sometimes, simplicity is the best way to go, especially if you are a busy person. That is why you are sure to enjoy this Cajun chicken and sausage Alfredo.
When this recipe goes together, it does so in such a compact way that it is difficult to believe it is going to come out delicious. You simply throw it together and before you know it, you will be enjoying a fantastic dish that seems as if you slaved all day over it. It is one of those meals that you will continue to come back to time and time again. Don’t worry, everyone will love it so you’ll have no complaints.
Ingredients:
4 tablespoons extra virgin olive oil
1 pound boneless, skinless chicken breast, cut into bite sized pieces
1/2 teaspoon of kosher salt
Freshly ground black pepper to taste
14 ounces smoked sausage, sliced on the diagonal
4 cloves of garlic, minced
1 quart low-sodium chicken broth
2 1/2 cups of heavy cream
1 pound dried penne pasta
1 1/2 tablespoons of Cajun seasoning, plus more for topping
4 ounces freshly shredded Parmesan cheese
1 cup Italian flat leaf parsley, minced
Directions:
Season chicken with salt and pepper and brown in olive oil over medium high heat in a large covered cooking pot.
Add sausage and continue to cook until lightly browned.
Stir in garlic and cook for for about two minutes.
Add chicken broth, heavy cream, dried pasta and Cajun seasoning to pot.
Stir together and bring to a simmer over medium high heat.
Reduce heat to low and let cook covered for 15-20 minutes, or until pasta is tender.
Remove pot from heat and stir in Parmesan cheese.
Stir in chopped parsley and sprinkle with additional Cajun seasoning to taste.