Description

Picture this: juicy chicken, smoky sausage, tender bell peppers and onions, all tossed in a luxuriously creamy Cajun-spiced sauce that clings to every bite of al dente penne. Serve it straight from the skillet or bake it with a crispy, golden topping—either way, this dish is unforgettable.

Ingredients

Scale

Pasta & Protein:

12 oz penne pasta (or rigatoni, fusilli, fettuccine)
1 lb chicken breast, diced (or thighs for juicier meat)
8 oz smoked sausage, sliced (Andouille preferred)

Veggies & Flavor:

1 red bell pepper, sliced
1 green bell pepper, sliced (optional: yellow/orange for color)
1 small onion, sliced
2 tbsp Cajun seasoning (adjust to taste)
1 tbsp olive oil

Creamy Sauce:

1 can (12 oz) evaporated milk
½ cup grated Parmesan cheese
1 cup shredded Monterey Jack cheese (reserve a bit for topping if baking)

Optional Baked Topping:

½ cup breadcrumbs
1 tbsp butter, melted

Instructions

1. Cook Pasta:
Cook penne in salted boiling water until just al dente. Reserve 1 cup pasta water before draining. Set pasta aside.

2. Sauté Proteins:
Heat olive oil in a large skillet over medium-high heat. Cook chicken 5–6 minutes until browned and mostly cooked through. Push chicken aside and sauté sausage 2–3 minutes until crispy edges form.

3. Add Veggies:
Add peppers and onions. Sprinkle with Cajun seasoning and stir to coat. Cook 5–7 minutes until veggies soften and onions are translucent.

4. Make Creamy Sauce:
Reduce heat to medium-low. Pour in evaporated milk, Parmesan, and most of the Monterey Jack cheese. Stir until melted and smooth. Simmer 3–4 minutes to thicken slightly.

5. Combine Pasta & Sauce:
Add drained pasta to skillet. Toss to coat evenly in the creamy sauce. Add reserved pasta water if needed to reach desired consistency.

6. Optional Baking Step:
Transfer to a greased baking dish. Top with remaining Monterey Jack cheese. Mix breadcrumbs with melted butter and sprinkle on top. Bake at 375°F (190°C) for 15 minutes until golden and bubbly.

7. Serve:
Garnish with parsley or green onions. Serve with a side salad, garlic bread, or steamed green veggies.

Notes

Evaporated milk creates a silky sauce that won’t curdle.
Browning chicken and sausage separately develops deeper flavor.
Use reserved pasta water to adjust sauce consistency.
Bake only if you want a golden, crunchy topping; skillet version is perfect as-is.

Nutrition

Calories: ~520 cal Per Serving
Fat: 21g
Carbohydrates: 45g
Protein: 33g