Creole Chicken and Andouille Pasta

Creole Chicken And Andouille Pasta

No Photo

Have you made this?

 Share your own photo!

Jeremy Hood


A wonderful Creole-style pasta dish with spicy kick from Cajun seasoning, green chilies, and andouille sausage.


☆☆☆☆☆ 0 votes

10 Min
15 Min
Stove Top


  • 1 lb
    dry penne
  • 1 lb
    boneless skinless chicken breast
  • 1 lb
    andouille sausage
  • 1
    yellow onion
  • 1
    green bell pepper
  • 1 pkg
    sliced mushrooms
  • 1 Tbsp
    minced garlic
  • 1/2 c
    chicken stock
  • 1 can(s)
    diced tomatoes and green chilis
  • 1 Tbsp
    dried thyme leaves
  • 2 Tbsp
    dried basil leaves
  • 1/2 c
    heavy cream
  • 1/2 c
    grated parmesan cheese
  • 2 Tbsp
    cajun seasoning (recommended tony's chachere's)
  • 2-3 Tbsp
    vegetable oil

How to Make Creole Chicken and Andouille Pasta


  1. Cook pasta to near al dente in a large pot. Make sure that it is NOT done. It will finish cooking in the sauce. Drain and set aside.
  2. Shave the Andouille in a food processor or chop into snall pieces. Heat skillet to medium-high and add 2 tbsp. oil. Cook andouille until it begins to brown and remove from skillet with a slotted spoon, leaving the oil and fat in the skillet.
  3. Cut chicken breasts into bite-sized chunks and season with Cajun seasoning. Cook chicken in skillet until done. Remove with slotted spoon.
  4. Slice onions and bell peppers into 1 inch strips and chop mushrooms. Sauté onions and bell peppers until the peppers are just slightly wilting. Add mushrooms and garlic cook for 2 more minutes.
  5. Add chicken stock and scrape the pan. Let simmer for 2-3 minutes.
  6. Add diced tomatoes and green chilies, thyme, and basil. Allow to cook down and combine for about 2 minutes.
  7. Add heavy cream and allow to cook down for 2 more minutes.
  8. Add meats and mixture in skillet to pasta in large pot and cook over medium heat until pasta is done and liquid is mostly absorbed. Do not overcook pasta.
  9. Stir in Parmesan cheese and serve immediately.

Printable Recipe Card

About Creole Chicken and Andouille Pasta

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

Leave a Comment

17 Recipes Made With Canned Pineapple

17 Recipes Made With Canned Pineapple

Canned pineapple can be used in everything from appetizers to desserts. And, the recipes can be sweet or on the slightly savory side. We’re not knocking fresh pineapple. It’s delicious. But when looking for convenience, we love to grab a can of pineapple from the shelf. That way we can enjoy pineapple flavor when they’re […]

Simple Glazed Ham Recipes

Simple Glazed Ham Recipes

Know how to up your baked ham game during the holidays? Glaze it! Glazes are made with simple ingredients and they add tons of flavor to baked ham. Just whisk a few ingredients together and baste the ham with it while it bakes. The glaze caramelizes on the ham and infuses its flavor into the […]

Fresh Garlic Recipes Every Garlic Lover Needs

Fresh Garlic Recipes Every Garlic Lover Needs

Over the years I’ve learned people have strong opinions about fresh garlic. Either someone loves it and can’t get enough or they hold the garlic when a recipe calls for it. Personally, I’m team garlic. I love that it can enhance an assortment of recipes. For those garlic lovers, this Janet’s Notebook is for you. […]