Cajun Chicken & Andouille Sausage Pasta with Garlic Parmesan White Wine Sauce

April  4, 2016
2 Ratings
Photo by Erika Turk
  • Serves 4
Author Notes

Cajun spiced chicken and andouille sausage pasta tossed in a creamy, garlicky Parmesan white wine cream sauce. —Erika Turk

What You'll Need
  • For the pasta
  • 2 boneless, skinless chicken breasts
  • 3 links Andouille sausage, cut into medallions
  • 2 tablespoons olive oil
  • 1 tablespoon cajun seasoning
  • 8 ounces fettuccine
  • For the sauce
  • 2 tablespoons unsalted butter
  • 2 cloves garlic, finely minced
  • 1.5 cups dry white wine
  • 1 cup heavy cream
  • 1/3 cup freshly grated Parmigiano-Reggiano
  • salt and pepper, to taste
  1. Coat chicken in 1 tablespoon olive oil and sprinkle evenly with Cajun seasoning.
  2. Heat 1 tablespoon olive oil in a large skillet over medium-high heat.
  3. Cook chicken over medium high heat for 5-6 minutes per side, or until cooked through. Set aside.
  4. In the same pan, cook Andouille sausage medallions until browned, stirring frequently. Set aside.
  5. Cook pasta according to package directions.
  6. In the same skillet you used to cook the meat, melt 2 tablespoons unsalted butter over medium heat.
  7. Add finely minced garlic and cook until fragrant but not browned.
  8. Add white wine and cook until reduced by half, about 10 minutes.
  9. Add heavy cream, Parmigiano-Reggiano, and salt and pepper to taste.
  10. Cook, stirring frequently, until well combined and cheese is melted.
  11. Cut chicken into bite size pieces add into sauce with cooked sausage medallions.
  12. Toss pasta with sauce and meat mixture.
  13. Optional: serve topped with more fresh grated Parmigiano-Reggiano and finely chopped fresh parsley.

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1 Review

Anne February 3, 2018
I made the basic recipe tonight (serves 4) for the DH and me and, with some steamed broccoli, this was dinner. It's going to definitely become part of our weeknight dinner rotation.

However (and doesn't anyone who creates a recipe just hate that word?!?) I added about 3 cups of roughly chopped spinach in the 45 seconds before I added the pasta to the pan so it could wilt a bit. Next time I make this, I'll add closer to 5 cups of spinach. After less than one minute of wilt time for the spinach, I transferred the cooked, al dente pasta (I used linguini) from its pot to the pan.

The DH and I liked this a lot. Next time I make it, I will use half and half to reduce the fat content (being VERY careful to temper it before I add it so the sauce doesn't break.) I'll also have some creme fraiche on hand in case additional thickening is needed.

I served this with steamed (5 minutes) broccoli florets. I added mine straight into my pasta. The DH ate his separately. This recipe is a winner and a good foundation for a lovely, easy weeknight family dinner.