Cajun Chicken and Sausage Pasta

Cajun Chicken and Sausage Pasta


"Serve up a spicy dinner for two."
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1 h 10 m servings 561 cals
Serving size has been adjusted!

Original recipe yields 2 servings



  • Calories:
  • 561 kcal
  • 28%
  • Fat:
  • 18.8 g
  • 29%
  • Carbs:
  • 72g
  • 23%
  • Protein:
  • 27.4 g
  • 55%
  • Cholesterol:
  • 79 mg
  • 26%
  • Sodium:
  • 629 mg
  • 25%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

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  1. Preheat an outdoor grill for medium-high heat and lightly oil the grate.
  2. Sprinkle both sides of chicken breast with 1/2 teaspoon Cajun seasoning, or to taste.
  3. Grill chicken breast and pork sausage on the preheated grill until browned and no longer pink inside, about 5 minutes per side. Transfer to a plate and let rest for 5 minutes. Cut chicken and sausage into bite-size pieces.
  4. Bring a large pot of lightly salted water to a boil. Cook the farfalle pasta at a boil, stirring occasionally, until cooked through yet firm to the bite, about 12 minutes; drain.
  5. Melt butter in a large skillet over medium heat. Cook and stir green bell pepper, red bell pepper, onion, and garlic in hot butter until slightly softened, 2 to 3 minutes. Stir chicken and sausage pieces into vegetables, reduce heat to medium-low, and pour 1 cup half-and-half into skillet. Stir to combine.
  6. Mix cornstarch into remaining 1/2 cup half-and-half in a small bowl until smooth; pour into skillet and stir until sauce simmers and thickens, about 5 minutes. Toss cooked farfalle pasta into mixture until coated; season with additional Cajun seasoning and dried basil.



Not very good at all. Very little pop (even after adding jalapeƱo pepper. Little flavor.

I LOVE this! I added shrimp and made it better! And didn't measure the Cajun seasoning, I just sprinkled until it looked good. I'm also new at cooking so this was an easy start. I used a indoor ...