Description
A vibrant Creole-inspired pasta dish with chicken, shrimp, and halal Andouille in a spicy cream sauce. Bold flavors and restaurant-quality results in 45 minutes.
Ingredients
8 oz Penne Pasta
1 lb Boneless Chicken (2 breasts)
1 lb Shrimp (24 medium)
8 oz Halal Andouille
1 Yellow Onion
3 Cloves Garlic
1 Cup Heavy Cream
1/2 Cup Parmesan
2 tbsp Cajun Seasoning
2 tbsp Extra Virgin Olive Oil
Salt and Black Pepper to taste
2 tbsp Chopped Fresh Parsley
Instructions
Bring 4 quarts water to rolling boil in large pot. Add 1 tbsp salt
Add penne pasta and cook al dente for 10-12 minutes
Reserve 1/2 cup starchy water. Drain pasta into colander
Heat 1 tbsp olive oil in a large skillet. Sauté onion until translucent
Add minced garlic, halal Andouille (sliced), and chicken (diced). Cook until chicken is no longer pink
Stir in Cajun seasoning, then add shrimp and cook 2-3 minutes until opaque
Pour in heavy cream, reduced heat, and simmer 5 minutes
Mix in Parmesan and drained pasta, adding reserved pasta water as needed
Season with salt and pepper
Sprinkle with parsley before serving
Notes
Substitute rigatoni or fusilli for penne for varied texture
Replace chicken with ground turkey or tofu for alternative proteins
Use non-dairy coconut cream for lactose-free version
Cajun seasoning can be swapped with Creole seasoning to taste
Adjust cream quantity for thinner or richer sauce
- Prep Time: 15
- Cook Time: 30
- Category: DINNER
- Method: Stir-fry and Saute
- Cuisine: American (Creole)
Nutrition
- Serving Size: 1 serving (approx 1.5 cups)
- Calories: 380
- Sugar: 6g
- Sodium: 1100mg
- Fat: 22g
- Saturated Fat: 12g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 200mg