Creole Chicken and Andouille Pasta

Creole Chicken And Andouille Pasta Recipe

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Jeremy Hood


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

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10 Min
15 Min
Stove Top


1 lb
dry penne
1 lb
boneless skinless chicken breast
1 lb
andouille sausage
yellow onion
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


  • 1Cook 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.
  • 2Shave 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.
  • 3Cut chicken breasts into bite-sized chunks and season with Cajun seasoning. Cook chicken in skillet until done. Remove with slotted spoon.
  • 4Slice 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.
  • 5Add chicken stock and scrape the pan. Let simmer for 2-3 minutes.
  • 6Add diced tomatoes and green chilies, thyme, and basil. Allow to cook down and combine for about 2 minutes.
  • 7Add heavy cream and allow to cook down for 2 more minutes.
  • 8Add 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.
  • 9Stir 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