Directions 10 steps | 45 Minutes
In a large pan over medium heat, add the vegetable oil. If the chicken breasts are thick, slice in half horizontally. Season the chicken breasts with 1 teaspoon of Cajun seasoning and cook until the center reaches 165°F. Remove from pan and aside.
Add the andouille sausage to the same pan and cook until browned. Remove and set aside.
Add the onions, red and green bell peppers and cook until tender, 4-6 minutes. Remove and set aside.
Deglaze the pan with white wine or chicken broth, scraping up the brown bits.
Melt the butter. Once the butter is melted, add the garlic and cook until fragrant, about one minute.
Slowly whisk in the heavy cream, creating an emulsion.
Whisk in the freshly grated parmesan cheese and cream cheese. Season with the remaining cajun seasoning by starting with one teaspoon and adding more if desired. Salt and pepper to taste. Add in some of the reserved pasta water if the pasta sauce is too thick.
Slice the chicken breasts and add to the pasta sauce. Add the sausage and vegetables and toss to coat.
Add the cooked pasta and toss to coat.
Garnish with parsley. Serve the pasta hot with a side salad and enjoy!
To cook pasta:
- Bring a large pot of salted water to boil.
- Add the pasta and cook until al dente.
- Reserve one cup of pasta water.
- Drain the pasta and set it aside.