Andouille and Chicken Creole Pasta Recipe -
Andouille and Chicken Creole Pasta Recipe
  • READY IN 45 mins

Andouille and Chicken Creole Pasta

Recipe by  

"SPICY..SPICY..SPICY!!! Hope y'all like it hot, cuz that's how you're gettin'it!! Add some cayenne pepper if you like it even spicier!"

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
  • PREP

    15 mins
  • COOK

    30 mins

    45 mins


  1. Melt the margarine in a large skillet over medium-high heat. Cook sausage and chicken with the Creole seasoning until the meat is about halfway done. Add the mushrooms, green onion, green pepper and red pepper. Saute over medium heat until the mushrooms begin to shrink, about 10 minutes.
  2. Stir in the chicken broth and milk, season with lemon pepper and garlic powder, and reduce the heat to medium-low. (Now is a good time to start boiling water for the pasta.) Mix together the cornstarch and cold water until dissolved - I like to use a coffee mug. Stir into the skillet. Cook, stirring gently, until the sauce returns to a boil. Boil for one minute, then remove from heat and set aside. Serve hot over cooked pasta.
  3. Place pasta in a large pot of lightly salted water. Boil for 8 to 10 minutes, or until pasta is al dente. Drain.
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Reviews More Reviews

Most Helpful Positive Review
Sep 15, 2007

Loved it!! I love creole & cajun food, but am not too fond of rice, this was great because the sauce was the right consistency for pasta (which isn't always the case if you swap pasta for rice). I read all the comments regarding the spiciness and the amount of creole seasoning & saltiness. I think it has a lot to do the the brand of seasoning you use, as well as your family's tastes. I keep 2 or 3 different kinds in the spice rack, they vary greatly in heat, and I know how much of each one my family can tolerate & how salty they are. I would never put 3T in of a seasoning blend I wasn't familiar with. As it was I used 1T of my hot one to give it heat (we like heat), and 2T of a mild one, to give it a depth of creole flavor besides hot.

Most Helpful Critical Review
Jun 05, 2003

Would not make this again. No one cared for this and ended up throwing it away. Too much preparation and time involved to yield such an unappealing dish.

Oct 07, 2003

Very good recipe! I didn't have creole seasoning so I made up a batch of "Creole Seasoning Blend" - a recipe from this site and only used 1 TBLS of it. Although I thought it was pretty mild - had it been any spicier, my family wouldn't have been able to eat as much as they did. Also, I reduced the garlic powder/lemon pepper seasoning by half (again, to keep it kid friendly) and used regular chicken broth. If you like "spicy" foods, I'd use 2 TBLS of seasoning and if you like it "hot" I'd use all three. Since it was now only mildly spiced, my family gave this dish 2 thumbs up! Thanks Michelle.

May 15, 2009

This has become a signiture dish for me. I use 1 chix breast, 1/2 pound cooked P/d shrimp and the andouille. I like spicy but also like flavor, I use Zatarain's Creole seasoning and have gotten by with 1 tbsp. I have used Tony Chachere's and gotten by with 1 1/2 tbsp. I use half cup whipping cream and half cup 1% milk for a little creamier sauce. 12oz mushrooms and add yellow pepper as well. I like it best with linguine, but fettuccine works well also.

Jan 07, 2004

GREAT!!!! Very Spicy like it says, I wouldn't reccomend adding the cayenne because that would make it overly spicy, but a really great dish. Everyone loved it! Would make it again.

Jan 31, 2011

We really liked this!!! The Man is a huge gumbo fan, and said it 'smelled' like N'Awlins. Like another reviewer, I didn't have creole seasoning so made up a batch of my own from another recipe from this site. We also like spicy, so we added a few fresh chiles. I will make this again.

Nov 17, 2006

I reduced the quantity to serve 2 people and at first used 1 1/2 tsp of creole seasoning. Well I figured I could add the remaining tsp of seasoning to give some more flavour, and WOW!!! This dish brought some heat, I followed the recipe w/ the exception I didn't add the green onions (due to allergy reasons). I opted to use baby bella mushrooms, and for the creole seasoning I used the bayou blast that Emeril makes. Had no trouble w/ the sauce thickening up. This was a pretty tasty dish...and wow did I mention it brought some heat?! Will post a picture.

Jun 05, 2003

We loved this spicy pasta dish! We even added the cayenne pepper. (We're from South Louisiana.) I would highly recommend this to anyone.


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  • Calories
  • 410 kcal
  • 20%
  • Carbohydrates
  • 51.5 g
  • 17%
  • Cholesterol
  • 36 mg
  • 12%
  • Fat
  • 13.4 g
  • 21%
  • Fiber
  • 3.3 g
  • 13%
  • Protein
  • 21.6 g
  • 43%
  • Sodium
  • 1059 mg
  • 42%

* Percent Daily Values are based on a 2,000 calorie diet.

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