Cajun Chicken Pasta is full of chicken, andouille sausage, peppers, onions, and garlic all in a creamy and rich Parmesan sauce. You can make this New Orleans-style dish a little or a lot spicy and it is super tasty.

Type Of Pasta To Use

I love penne pasta for this recipe but any pasta shape will work including rigatoni, cavatappi, or linguine.

Type Of Chicken To Use

I typically use boneless, skinless chicken breasts for this recipe, but boneless skinless chicken thighs can be used instead. They have a higher fat content and will stay juicier and have a little more flavor. Whichever type of chicken you use, cut it into bite-sized pieces and be careful not to overcook it.

Andouille Sausage

The andouille sausage gives this dish a lot of its flavor. A good andouille sausage has a fair amount of spice in it. There are many different brands and they vary quite a bit in flavor. You should be able to find several at a well-stocked grocery store. Kielbasa sausage can be substituted for it but it doesn’t have the spice that andouille has. You can add a little extra cayenne pepper to compensate.
Type of Seasoning

You can use either Cajun or Creole seasoning for this recipe. They are very similar and I use them interchangeably. My favorite is Tony Chachere’s Creole seasoning. It does have a high amount of salt so you have to be careful with how much you add. It does come in a low-sodium version if you need to watch your salt intake.

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