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Creamy Italian Sausage Pasta with Cajun Chicken is going to be an instant family favorite. Not only is this an easy pasta dinner that makes great leftovers, but it’s ready in just under 30 minutes.
What makes this Italian Sausage Pasta really special is the creamy sauce that has pepperoncini juice and diced pepperoncini’s. It adds just a touch of tanginess to balance out the creamy sauce.
Italian Sausage Pasta Ingredients
Short Pasta – I love penne or fusili but any pasta will do, short or long.
Chicken – thinly sliced breasts or chicken breasts pounded thinly will do.
Cajun Seasoning – I use a homemade blend of cajun seasoning but you can use your favorite brand.
Garlic – always use freshly minced garlic for extra flavor.
Pepperoncini – (or banana peppers) both the juice from the jar and diced pickled pepperoncini peppers.
Heavy Cream — this is the base for the cream sauce. Sub for half and half or evaporated milk if desired.
Butter – just like any good cream sauce, butter is also required in the base.
Parmesan Cheese – freshly shredded/grated cheese makes a huge impact in the flavor.
How to Make Italian Sausage Pasta:
My Favorite Tools:
Looking for More Pasta Recipes?
Lemon Parmesan One-Pan Pasta
Blackened Cajun Chicken Alfredo
Chicken Alfredo Lasagna Roll Ups
Cajun Chicken Lasagna Roll Ups
I hope you enjoyed this recipe for this Creamy Italian Sausage Pasta! Be sure to comment below with any questions or feedback! If you make these or any other recipes, don’t forget to tag me on IG @BadBatchBaking to be featured on my story. Seeing your recreations makes my day!
Creamy Italian Sausage Pasta with Cajun Chicken
Ingredients
- 1 lb. dry penne pasta, plus 1/3 cup reserved pasta waste
- 1 lb. ground spicy Italian sausage ground
- 4 thinly sliced chicken breasts
- 3 tbsp cajun seasoning, divided
- 3 tbsp olive oil
- 1/2 cup chicken stock or broth
- 1/3 cup butter
- 4 garlic cloves minced
- 2/3 cup pepperoncini + 1/3 cup of juice from jar or sub banana peppers
- 2 cups heavy cream
- 2/3 cup parmesan cheese, grated or shredded
Cajun Seasoning
- 1 tbsp mild paprika
- 1 1/2 teaspoons salt
- 1 1/2 tsp garlic powder
- 1 tsp onion powder
- 1 tsp chili powder
- 3/4 tsp dried thyme
- 1/2 tsp dried oregano
- 1/2 tsp brown sugar
- 1/2-3/4 tsp cayenne
- 1/4 tsp pepper
Instructions
- Rub the chicken with olive oil and season liberally with 2 tablespoons cajun seasoning on both sides.
- In a large skillet over medium-high, add olive oil and cook chicken undisturbed for ~3 minutes until it has a good sear. Flip once, turn heat to simmer and add 1/2 cup chicken stock. Cover with a lid and let simmer for 6 minute or until internal temp reaches 165 degrees. Then remove and tent with foil.
- Drain excess liquid. Cook sausage until cooked through. Set aside, reserving 1 tablespoon of oil in the pan.
- Over medium low, add butter, garlic and pepperoncini, sauté over medium until fragrant, about 1 minute.
- Whisk in cream, 1 tablespoon cajun seasoning, pepperoncini juice. Bring cream sauce to a simmer, while cooking the penne to package instructions. Add parmesan into the , penne, and sausage into cream sauce. Toss to coat, adding reserved pasta water if needed. Top with sliced chicken and serve.
Thanks for the guide on making Italian Sausage Pasta.