Cajun Chicken Pasta

Bring a large pot of salted water (2 tablespoons kosher salt) to boil. Season chicken with 2 teaspoons of Cajun seasoning on both sides. Heat a large pan to medium heat and sear the chicken in olive oil until cooked through (about 5 minutes per side). Place the chicken on a plate and tent with foil.

Add the Andouille sausage to the same pan and cook for a couple of minutes per side or until some color develops. Remove the sausage and set aside tented as well.

Add the onions and peppers to the pan and saute for about 7 minutes or until they take on some color and soften. If needed, add a touch more olive oil for the saute process. At this time begin boiling the pasta to 1 minute less than al dente.

Once the peppers are soft add in the chicken stock and tomatoes and bring to a simmer. With a wooden spoon scrape up all of the brown bits from the pan.

Add the cream and bring to a simmer.

Slice the chicken into bite-sized pieces. Once the sauce starts to thicken add the chicken and sausage and continue to simmer. Season the sauce with the remaining Cajun seasoning. Taste test and add extra salt and/or Cajun seasoning to taste.

Add the pasta to the sauce and mix to coat. Cook until the pasta is al dente (about 1 minute more) then turn off the heat. Add the parmesan cheese and green onions. Mix together and serve immediately. If the pasta is at all dry add a bit of reserved pasta water. Enjoy!