Cajun Alfredo Pasta

Ingredients

8 oz Penne Pasta

2 Tbs Salted Butter

1 lb Chicken Breast

Cajun Seasoning (Weber)

1 lb Smoked Andouille Sausage

½ Yellow Onion, sliced into strips

½ Green Bell Pepper, sliced into strips

½ Red Bell Pepper, sliced into strips

2 Jalapenos, diced (seed if desired)

4 Garlic Cloves, minced

2 Tbs Flour

1 Cup Chicken Broth

1 Cup Heavy Whipping Cream

1 Tbs Worcestershire

1 tsp Paprika

1 Cup Parmesan, shredded

Salt and Pepper to taste

Directions

Cook penne noodles according to package instructions with salted water. Drain, toss with olive oil and set to the side

Butterfly chicken breasts and pound to an even thickness. Coat with cajun seasoning

Add one Tbs olive oil to a non-stick pan and heat over medium. Pan sear chicken, four minutes per side or until cooked through. Place on cutting board to rest

Slice sausage into coins and place them in the same pan. Dust sausage with cajun seasoning and cook until browned. Remove sausage from pan and place in a bowl lined with a paper towel

Cook onion for 2 minutes, then add peppers and cook for an additional 4 minutes. Place them in the same bowl as the sausage

Melt 2 Tbsp butter in the pan and add garlic. Cook 1 minute or until fragrant. Add flour, whisk for 1 minute

Slowly add chicken broth, heavy whipping cream, and Worcestershire sauce while whisking constantly

Add 2 tsp cajun seasoning and paprika. Stir until thoroughly combined

Add parmesan cheese. Stir until melted

Let sauce simmer and thicken, around 10 minutes. Season to taste with salt and pepper

Slice chicken to desired thickness, across the grain

Add chicken, sausage, onion, bell pepper, and noodles. Stir until combined

Heat through, then remove from heat and allow to rest up to 5 minutes before serving