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)

How to Make Creamy Cajun Chicken Andouille


  • 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. :)

Printable Recipe Card

About Creamy Cajun Chicken Andouille

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