Description
A vibrant dish combining juicy chicken, succulent shrimp, and smoky andouille sausage in a creamy Cajun sauce over linguine.
Ingredients
Scale
- 8 oz linguine
- 1 lb chicken breast, diced
- 1/2 lb shrimp, peeled and deveined
- 1/2 lb andouille sausage, sliced
- 2 tbsp Cajun seasoning
- 2 tbsp olive oil
- 1 cup heavy cream
- 1 cup chicken broth
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
- Chopped parsley for garnish
Instructions
- Cook the linguine: Bring a large pot of salted water to a boil. Add the linguine and cook according to package instructions until al dente, about 8-10 minutes. Drain and set aside.
- Sauté the chicken: In a large skillet, heat olive oil over medium heat. Add the diced chicken and cook until browned and cooked through, about 5-7 minutes.
- Add the sausage: Toss in the sliced andouille sausage, cooking for an additional 3-4 minutes until heated through.
- Incorporate the shrimp: Add shrimp and Cajun seasoning to the skillet. Cook until shrimp becomes firm and opaque, around 3 minutes.
- Make the sauce: Pour in chicken broth and heavy cream, stirring to combine. Allow to simmer for about 5 minutes.
- Mix in the pasta: Stir in the cooked linguine and grated Parmesan cheese, tossing until well combined. Season with salt and pepper to taste.
- Serve and enjoy: Plate the pasta while hot, garnishing with parsley.
Notes
Make ahead by preparing proteins and sauce in advance. To customize, add veggies like bell peppers, or drizzle lemon juice for brightness.
Nutrition
- Serving Size: 1 serving
- Calories: 650
- Sugar: 3g
- Sodium: 800mg
- Fat: 26g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 63g
- Fiber: 3g
- Protein: 42g
- Cholesterol: 100mg