Cajun/Creole · Cajun · main

Cajun Chicken and Andouille Pasta

Cajun Chicken and Andouille Pasta reads umami 7.6, richness 6.2 and salinity 5.1 on Palate's 0–10 flavor X-ray — a Cajun/Creole · Cajun main, about 41 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

• Umami & Savory — 8.3 / 10
• Sweet & Fruity — 3.3 / 10
• Sour & Bright — 1.8 / 10
• Bitter & Earthy — 3.4 / 10
• Rich & Fat — 6.8 / 10
• Aromatic & Spice — 4.6 / 10

The measured notes (of 18)

Umami 7.6 · Richness 6.2 · Salinity 5.1 · Allium 4.1 · Smoke 3.1 · Herbaceous 2.9 · Sweetness 2.8 · Warm Spice 2.3 · Funk & Ferment 1.9 · Fruity 1.9 · Nutty 1.8 · Heat 1.8 · Sourness 1.6 · Bitterness 1.2 · Earthy 1.2 · Citrus 0.9 · Floral 0.7

What's in it (14)

• penne pasta — 340 g
• boneless chicken — 454 g
• creole seasoning — 30 g
• salt — 5 g
• olive oil — 27 g
• andouille sausage — 340 g
• yellow onion — 110 g
• red bell pepper — 100 g
• garlic — 9 g
• tomatoes — 411 g
• chicken broth — 473 g
• heavy cream — 237 g
• parmesan cheese — 57 g
• parsley — 7 g

Time & effort: about 41 min · effort: involved

Nutrition (per 100 g, engine-estimated): 131.7 kcal, 8.7 g protein, 8.5 g fat, 5 g carbs

Dietary: Contains meat · Contains dairy — engine-derived; double-check anything allergy-critical.

How it's cooked (11 steps)

1. Bring a large pot of well-salted water to a boil. Cook the penne until just al dente according to the package, 10-11 minutes. Before draining, scoop out and reserve 1 cup of the pasta water, then drain the pasta and set aside.
2. Pat the chicken cutlets dry and season both sides with 1 tablespoon of the Cajun seasoning and 1/2 teaspoon of the salt.
3. Heat 1 tablespoon of the olive oil in a large deep skillet or Dutch oven over medium-high heat until shimmering. Sear the chicken until deeply blackened on the outside and the center reaches 165 degrees F, about 3-4 minutes per side. Transfer to a plate and let rest.
4. Add the remaining 1 tablespoon oil and the andouille sausage to the same skillet. Cook, stirring occasionally, until browned at the edges, 3-4 minutes, then transfer to the plate with the chicken.
5. Add the onion and bell pepper to the skillet and cook over medium heat, stirring occasionally, until softened, 5-6 minutes.
6. Stir in the garlic and the remaining 1 tablespoon Cajun seasoning; cook until fragrant, about 30 seconds.
7. Add the diced tomatoes and cook, stirring, until slightly reduced, 2-3 minutes.
8. Pour in the chicken broth, scraping up any browned bits from the bottom of the pan, and simmer until reduced by about a third, 4-5 minutes.
9. Stir in the heavy cream and simmer, stirring occasionally, until the sauce lightly coats the back of a spoon, 4-5 minutes.
10. Slice the rested chicken into strips. Return the chicken and sausage to the skillet along with the drained pasta and the Parmesan. Toss over low heat, adding splashes of the reserved pasta water as needed to loosen the sauce, until everything is glossy and well coated, about 2 minutes; taste and season with more salt as needed.
11. Divide among bowls and finish with the parsley.

Dishes with a similar flavor shape

• Feijoada à Portuguesa — Portuguese
• Carolina Chicken Perloo — Southern · Lowcountry
• Cassoulet — French
• Cajun Turkey Meatballs in Tomato Gravy — Cajun/Creole · Cajun
• French Lentil Soup — French

Keep reading: what umami, richness, salinity mean in the flavor lexicon · the world's cuisines, by flavor.

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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.