Pasta · Comfort Food

Cajun Chicken Pasta

30 min
Serves 4
Published May 20, 2022
Cajun Chicken Pasta

Farfalle tossed in a silky, spice-flecked cream sauce with tender chicken, smoked Polish sausage, and the aromatic 'holy trinity' of Southern cooking. The kind of meal that feels like it took all afternoon, but comes together in a single skillet before the table is even set.

The key is letting the cajun seasoning toast briefly in the residual chicken fat before deglazing with heavy cream. This 'blooming' process awakens the smoked paprika and cayenne, ensuring every ribbon of pasta is coated in a deep, complex warmth rather than just surface-level heat.

Ingredients

Serves 4
  • 1 pound (454 grams) farafalle pasta
  • 2 tablespoons canola oil
  • 1 tablespoon butter
  • 1 medium onion, diced
  • 1 stalk celery, diced
  • 1 medium bell pepper, diced
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper
  • 4 large cloves garlic, finelly chopped
  • 1 link Polish sausage, cut into half-moon shapes
  • 1 pound (454 grams) chicken breast, cut into bite size pieces
  • 1-2 teaspoons cajun seasoning
  • ¼ cup all purpose flour
  • 2 cups chicken broth
  • 2 bay leaves
  • ½ cup half and half
  • ½ teaspoon filé powder (optional)

Method

30 min

  1. Bring a large pot of salted water to a boil. Cook pasta 2 minutes short of package direction. Reserve 1 cup of pasta water. Drain.

  2. Set a large skillet over medium-heat, add the canola oil and the butter. Add the onion, celery, and bell pepper, add salt and black pepper. Cook until vegetables are softened, about 5 minutes. Add the garlic and cook until fragrant, about 1 minute. Add the sausage. Cook until the sausage is brown, about 7 minutes.

  3. Season the chicken with cajun seasoning and add to the skillet in a single layer. Cook until golden brown on one side, about 5 minutes. Sprinkle the flour over the chicken and stir to combine. Cook for about 3 minutes, stirring from time to time.

  4. Add the chicken broth and half and half. Stir and cook until slightly thickened. Stir in the file powder.

  5. Add the pasta to the skillet and cook for 2-3 minutes until pasta is al dente. If the sauce is too thick, add reserved pasta water. Garnish with chopped parsley.

Bon Appétit

Originally published on Daga's Cooking Journal.