Ingredients :
- For the Cajun seasoning:
- 1/2 teaspoon garlic powder
- 1/2 teaspoon Italian seasoning
- 1/2 teaspoon paprika
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon onion powder
- 1/4 teaspoon dried thyme
- Salt and freshly ground black pepper
- For the pasta:
- 2 tablespoons olive oil
- 1 medium onion peeled and finely chopped
- 1 medium red bell pepper stemmed, seeded, and finely chopped
- 2 celery ribs finely chopped
- 2 links Andouille sausages or Kielbasa, cut crosswise into 1-inch pieces
- 2 cloves garlic minced
- 1 pound boneless, skinless chicken breasts cut into 1-inch pieces
- 16 ounces penne pasta or any small pasta
- 1 can diced tomatoes undrained
- 4 cups chicken broth
- 1/2 cup heavy cream
- 1 cup shredded cheddar cheese
- Salt and freshly ground black pepper to taste
- freshly grated Parmesan cheese for garnish
- fresh parsley minced, for garnish
Directions :
- To make the seasoning, in a small bowl, whisk together garlic powder, Italian seasoning, paprika, cayenne pepper, onion powder, dried thyme, and salt and pepper to taste (I like ½ teaspoon salt and ¼ teaspoon pepper). Set aside.
- In a large skillet over medium-high heat, heat oil until shimmering. Add onion, peppers, and celery and cook until softened. Add Andouille sausage and cook until browned.
- Stir in garlic until fragrant, about 30 seconds. Add chicken and Cajun seasoning and cook, stirring often, until chicken is browned and cooked through.
- Stir in pasta, diced tomatoes and juice, and chicken broth. Simmer uncovered until pasta is al dente and almost all of the liquid is absorbed, about 20 minutes.
- Stir in heavy cream and cheddar cheese until melted. Season to taste with salt and pepper. Garnish with Parmesan cheese and fresh parsley if desired.
