Creamy Cajun Chicken Andouille

Marissa Hasting


A great recipe my dad made for me. I had been craving it since, so today I made it at my mother-in-laws house and it was a huge hit there! A very tasty dish!

★★★★★ 2 votes
8-10 (maybe more)
5 Min
40 Min
Stove Top


1 1/2 - 2 lb
chicken breast (cut into bite sized pieces)
1 lb
andouille sausage (the package i had was about 13.5 ounces)
1 tsp
garlic (to taste)
1 tsp
salt and pepper (to taste)
1 - 2 Tbsp
cajun seasoning (i use mccormick) i like to use 1 tablespoon, if you like it extra hot though, you can add a little more.
white onion
bell peppers (red, orange, and/or yellow)
3 Tbsp
parmesan cheese
2 c
heavy cream
2 or more c
cooked penne noodles (or whatever noodle you prefer)


1Cut chicken and andouille sausage into bite sized pieces. Slice bell peppers and onions.
Cook noodles
2Saute chicken until almost done, then add andouille sausage, onions, bell peppers, cajun seasoning, salt, pepper, and garlic. Cook for another 5-10 minutes or until bell peppers are soft. (warning: your kitchen will smell amazing!)
3Add permesan and heavy cream. Cook until sauce thickens. The cream will boil hard but it has to or it wont thicken.
4Add cooked pasta at the end, or if you prefer, serve it over cooked pasta. :)

About this Recipe

Course/Dish: Chicken, Pasta
Main Ingredient: Chicken
Regional Style: Cajun/Creole