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  • Writer's pictureNicole Kuhn

Cajun Pasta

Updated: Feb 2, 2021

This dish was inspired by my roommate whose sister makes this dish for their family at home. The original recipe is for a Skinny Cajun Chicken Pasta, but in working with what we had in the fridge I omitted the shredded chicken, used chicken sausage in place of the andouille, and put my own spin on the dish to make it my own. Honestly, there are so many proteins that you can add in or substitute in this dish; crawfish, shrimp, chicken, even all of them if you like! This one turned out perfect and I can't wait to try it with other proteins!




PREP: 10 min. COOK: 20 min. TOTAL: 30 min.



  • 16 oz. penne pasta

  • 1 tbsp. olive oil

  • 1/2 cup yellow onion, finely chopped

  • 1/4 cup red bell pepper, finely chopped

  • 1/4 cup green bell pepper, finely chopped

  • 3 cloves of garlic, minced

  • 1 lb. chicken or andouille sausage, sliced into 1/4 inch pieces

  • 1.5 tbsp. Ragin Cajun original seasoning (if using andouille, start with 1 tbsp. taste & add as needed)

  • 1 tsp. Tony Chacheres

  • 1 & 1/2 cups milk

  • 1/2 cup parmesan cheese, shredded


  • Prepare pasta according to package directions. Rinse and set aside.

  • In a large, deep skillet or soup pot over medium-high heat, add olive oil.

  • Add the onions and peppers and sauté until tender. Then add in the garlic and cook, stirring until slightly browned and fragrant (about 1 min).

  • Next, add in the sausage and sauté until slightly browned and heated through, about 5-7 minutes, stirring occasionally.

  • Add in the cajun seasoning and pasta and mix to combine.

  • Slowly add in the milk and bring to a simmer.

  • Once at a simmer, add in the parmesan and stir to combine.

  • Stir for about 2 minutes until you reach your desired consistency of sauce.

  • Serve & enjoy!

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