Spicy Cajun Chicken and Sausage Pasta Skillet

Get ready to spice up your dinner routine with this mouthwatering Spicy Cajun Chicken and Sausage Pasta Skillet! This dish is a flavor explosion that will have your taste buds singing.

Ingredients:

• 1 lb boneless, skinless chicken breast, cut into chunks
• 1 lb spicy sausage, sliced
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 1 small onion, diced
• 3 cloves garlic, minced
• 2 cups chicken broth
• 1 cup heavy cream
• 8 oz penne pasta
• 2 tbsp Cajun seasoning
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. In a large skillet, cook the chicken over medium heat until browned. Add the sausage and cook until browned. Remove the chicken and sausage from the skillet and set aside.
2. In the same skillet, cook the bell peppers, onion, and garlic until softened.
3. Stir in the chicken broth, heavy cream, pasta, Cajun seasoning, salt, and pepper. Bring to a simmer.
4. Cover and cook for about 15 minutes, or until the pasta is cooked through.
5. Stir in the cooked chicken and sausage and simmer for an additional 5 minutes.
6. Season with additional salt and pepper if needed. Garnish with fresh parsley before serving.

Popular questions:

• Q: Can I use a different type of pasta?

A: Yes, you can use any type of pasta you prefer. Just adjust cooking time accordingly.

• Q: Can I use regular sausage instead of spicy sausage?

A: Absolutely, feel free to use any type of sausage you like.

• Q: Can I make this dish ahead of time?

A: Yes, you can prepare the dish ahead of time and reheat when ready to serve.

Helpful tips:

• For extra heat, add some crushed red pepper flakes to the dish.
• You can add some diced tomatoes for an extra burst of flavor.
• Try using a mix of different colored bell peppers for a visually appealing dish.

Expert Secrets:

• Make sure to season the chicken and sausage well before cooking for maximum flavor.
• Allow the dish to simmer for a bit longer to let the flavors meld together.
• Grate some fresh parmesan cheese on top before serving for an added touch of decadence.