Even though I love spending time in the kitchen, occasionally it’s nice to have a simple, easy pasta recipe to fall back on. One of my favorite cuisines to work with is Cajun cooking, and luckily, Cajun flavors taste amazing when combined with pasta. Many times people view Cajun cooking as super spicy, and while many dishes are, this one is not since it’s combined with the creaminess of Alfredo sauce. If you are looking to change up your typical pasta night, give this dish a shot!
Ingredients
5 oz Chicken Breast
5 oz Andouille Sausage
15 oz Alfredo Sauce
10 oz Rotini Noodles
2 tsp Cajun Seasoning (divided)
⅔ cup Panko Bread Crumbs
2 tbsp Butter
Directions
1. Chop the chicken breast into small ½ inch cubes, then coat the pieces in 1 tsp of Cajun seasoning.
2. Slice the andouille sausage into thin coins.
3. Fry the andouille and chicken pieces in a skillet over medium high heat until the chicken is fully cooked through. When it is finished, lay the meat out on a paper towel lined plate to get rid of some of the grease.
Kitchen Tip: If you start cooking the sausage before the chicken, this will provide a natural layer of grease across the frying pan so that extra oil or butter will not need to be added.
4. Boil the noodles according to the box instructions, strain, then mix together with the meats and Alfredo sauce. Pour this entire mixture into a greased 3 qt baking dish.
5. Mix the other tsp of Cajun seasoning with the panko bread crumbs. Melt the butter, and combine it with the panko mixture until all of the crumbs are lightly coated.
6. Spread the buttery panko on top of the noodles in an even layer.
7. Bake at 375 degrees for 25 minutes.
That’s all there is to it! This dish is so simple to make, but is super satisfying. If you are a spicy food lover like Cole and I, you may want to drizzle a little bit of sriracha sauce over the top of your plate before digging in, but otherwise this will be equally delicious without the extra sauce too. Enjoy!
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