Creamy Italian Sausage Cajun Chicken

Creamy Italian Sausage Pasta with Cajun Chicken is your ticket to an effortless dinner packed with flavor and comfort. Between the zesty Cajun spice, tangy pepperoncini, and velvety cream sauce, this pasta always turns my family into excited dinnertime chatterboxes. If you are seeking a fast meal that does not skimp on that restaurant-quality vibe, you will love this creamy medley.

My teenagers ask for this any time they get to pick dinner and none of us ever get tired of the pepperoncini surprise in every bite.

Ingredients

• Short pasta such as penne or fusilli: gives body and holds all that creamy sauce. Look for bronze-cut pasta for extra texture
• Chicken breast sliced thinly or pounded thin: cooks quickly and stays juicy. Choose organic if possible for best flavor
• Cajun seasoning: infuses spice and warmth. I make my own with smoked paprika and garlic powder but any good brand works
• Fresh garlic: brings aromatic depth. Bite into sweetness by mincing just before cooking
• Pepperoncini or banana peppers: add a gentle kick and tang. Grab a jar with clear brine and vibrant color for maximum freshness
• Pepperoncini juice: balances the richness of cream. The juice from your jar is perfect
• Heavy cream: turns the sauce extra silky. Opt for full-fat for the creamiest finish or use half and half if you want it lighter
• Butter: layers in velvety flavor and helps sauté aromatics. Reach for a high-quality unsalted one
• Parmesan cheese freshly grated: melts into the sauce and adds salty nuttiness. Use a wedge instead of pre-shredded for best results
• Olive oil: boosts browning and adds fruity notes. Choose extra virgin oil if possible
• Chicken stock: creates steam for juicy chicken and boosts savory taste. Good low-sodium storebought brands work

Step-by-Step Instructions

Prep the Chicken:

Pat chicken breasts dry then rub all over with olive oil and a generous coating of Cajun seasoning. The oil helps the spice stick and creates that signature blackened crust

Sear the Chicken:

Heat olive oil in a skillet over medium-high until shimmering. Add chicken and leave undisturbed for about three minutes to form a golden sear. Flip once and pour in chicken stock. Cover and simmer for six minutes or until the chicken reaches 165 degrees Fahrenheit. Remove cooked chicken and tent with foil to rest

Brown the Sausage:

Pour off excess liquid then place Italian sausage in the same pan. Cook and crumble until fully browned which draws flavor from the fond left behind. Drain and reserve one tablespoon of sausage drippings in the pan for the sauce

Build the Sauce Base:

Melt butter over medium-low heat in the same skillet. Add freshly minced garlic and diced pepperoncini peppers. Sauté until the garlic softens and smells sweetly fragrant about one minute. This is where the flavor foundation comes together

Make it Creamy:

Whisk heavy cream gently into the aromatics letting it simmer while stirring in Cajun seasoning and pepperoncini juice. Once the cream gently bubbles, toss in cooked pasta, browned sausage, and a scoop of freshly grated Parmesan cheese. Toss to coat every piece in creamy goodness. If the sauce is too thick add a little reserved pasta water until perfectly silky

Finish and Serve:

Slice the rested chicken and fan it on top of the pasta. Sprinkle extra Parmesan and a few more rings of pepperoncini if you want more punch. Serve right away while everything is steamy and the sauce is extra creamy

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The Parmesan is honestly my favorite part because it brings everything together and gives that Italian comfort feel in every bite. I remember my daughter licking the spoon just for the last bits of sauce the first time I made this at home

Storage Tips

Transfer extra pasta to an airtight container as soon as it cools to room temperature. Refrigerate for up to three days. When reheating add a splash of milk or water to loosen the sauce. You can also freeze portions for up to a month but be sure to thaw in the fridge before reheating slowly on the stove

Ingredient Substitutions

If you are out of heavy cream try half and half or even evaporated milk for a lighter take. Swap the sausage for turkey or vegetarian sausage if you prefer. Do you only have long pasta in the pantry Use spaghetti or linguine the creamy sauce works just as well

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Serving Suggestions

Pile bowls high and top with extra black pepper or red pepper flakes for more kick. Pair with a crisp green salad and garlic bread or opt for a side of roasted vegetables if you want to keep dinner on the lighter side

Cultural Context

This dish brings Italian and Southern American flavors together showcasing the boldness of Cajun seasoning alongside the comfort of a classic Italian cream sauce. Pepperoncini peppers are a nod to the Italian tradition of pairing tangy pickled veggies with rich creamy main courses

Common Recipe Questions

→ What type of pasta works best with this dish?

Short pasta like penne or fusili is ideal, as it holds the creamy sauce and mixes well with the hearty sausage and chicken.

→ Can I substitute the heavy cream?

Yes, you can use half and half or evaporated milk for a lighter touch, though the sauce will be slightly less rich.

→ How spicy does the Cajun seasoning make the chicken?

The Cajun seasoning adds a mild to moderate kick. Adjust the quantity or choose a mild blend if you prefer less heat.

→ What can I use instead of pepperoncini?

Banana peppers work well as a substitute, or omit entirely for less tang, though the flavor balance may change slightly.

→ How should leftovers be stored and reheated?

Store in an airtight container in the fridge for up to 3 days. Reheat gently with a splash of cream or pasta water if needed.