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Cajun seasoning rubbed onto the chicken before searing does double duty here - it builds a spiced crust on the meat while also flavoring the fond left in the pan, which becomes the base for the cream sauce. Andouille sausage adds a smoky depth that plain chicken alone wouldn't provide, rounding this into a genuinely Louisiana-inspired pasta night.
Prep Time
15 min
Per serving
620kcal
Calories
36g
Cook Time
25 min
Servings
4 people
Difficulty
easy
Protein
50g
Carbs
32g
Fat
2g
Fiber
4g
Sugar
Follow step-by-step with voice guidance.
Pat the chicken dry and toss with half the Cajun seasoning.
Heat 1 tablespoon of the olive oil in a large skillet over medium-high heat. Cook the chicken for 5-6 minutes per side, until browned and cooked through. Remove and slice.
In the same skillet, add the sliced sausage and cook for 4-5 minutes, until browned. Remove and set aside with the chicken.
Add the remaining oil to the pan, then add the diced onion and bell pepper, cooking for 4-5 minutes, until softened.
Add the minced garlic and remaining Cajun seasoning, cooking for 1 minute.
Pour in the chicken stock, scraping up any browned bits from the bottom of the pan, then stir in the heavy cream. Simmer for 3-4 minutes, until slightly thickened.
While the sauce simmers, cook the fettuccine according to package instructions until al dente, then drain.
Add the cooked pasta to the sauce, tossing to coat, along with the parmesan cheese.
Return the chicken and sausage to the pan, tossing everything together to combine and warm through.
Garnish with fresh parsley and serve immediately.
Build the Fond Before Adding Liquid: Searing the chicken and sausage first leaves flavorful browned bits in the pan that get scraped up when the stock is added, forming the backbone of the sauce. Use Andouille If You Can Find It: Its smoky, well-seasoned flavor is more authentically Cajun than a milder sausage, though any smoked chicken or pork sausage works as a substitute. Adjust the Heat to Your Taste: Cajun seasoning blends vary significantly in spice level by brand, so taste the sauce partway through and add extra cayenne or hot sauce if you want more heat.
Store-bought works well and saves time, though homemade blends (paprika, cayenne, garlic powder, onion powder, oregano, thyme) let you control the heat level more precisely.
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