Ingredients:

  • 1 lb boneless skinless chicken breast, cut into 1-inch pieces
  • 8 oz Andouille sausage, sliced into 1/4-inch rounds
  • 2 tbsp extra virgin olive oil
  • 1 medium yellow onion, diced
  • 1 large green bell pepper, chopped
  • 2 stalks celery, finely sliced
  • 4 cloves garlic, minced
  • 2.5 tbsp low-sodium Cajun seasoning
  • 1 tsp smoked paprika
  • 3 cups low-sodium chicken broth
  • 1 cup heavy whipping cream
  • 1 lb dry penne pasta
  • 1/2 cup freshly grated Parmesan cheese
  • 1/4 cup chopped fresh parsley and scallions for garnish

Instructions:

  1. Heat olive oil in a large deep-sided skillet or 5-quart Dutch oven over medium-high heat.
  2. Add the chicken and Andouille sausage. Cook for 5–7 minutes until chicken is opaque and sausage has developed a mahogany-colored crust. Remove meat from the pan and set aside, leaving the rendered fat and oil.
  3. In the same pan, add the onion, bell pepper, and celery. Sauté for 5 minutes until softened. Add the minced garlic, Cajun seasoning, and smoked paprika, stirring for 1 minute to bloom the spices.
  4. Pour in the chicken broth and heavy cream, scraping the bottom of the pan to release the fond (browned bits). Add the dry pasta.
  5. Bring the liquid to a gentle boil, then reduce heat to medium-low. Cover and simmer for 10-12 minutes, stirring occasionally, until the pasta is al dente and the sauce has thickened from the pasta starch.
  6. Stir the cooked chicken and sausage back into the pan. Stir in the Parmesan cheese until melted and incorporated.
  7. Garnish with fresh parsley and scallions. Serve immediately.