Can I make this ahead of time?

Yes! You can prepare the dish fully and store it in the refrigerator for up to 3 days. The pasta will continue to absorb the sauce as it sits, so when you reheat it, add a splash of chicken broth or cream to loosen it back up.

Can I freeze Marry Me Chicken Pasta?

Cream-based pasta dishes can be tricky to freeze because the sauce sometimes separates when thawed. I have frozen this dish before, and it worked well for me. I added a little chicken broth or cream to bring the sauce back to life.

What do I serve with this?

A simple green salad and some crusty bread to soak up the extra sauce are all you need. My Easy No Knead Bread or Cheesy Greek Bread is wonderful alongside this and couldn't be simpler to make.

Can I add more vegetables?

Absolutely. Baby spinach stirred in at the end, or sliced bell peppers cooked with the onions, would be wonderful additions.

How spicy is this dish?

It has a nice, warm heat from the Cajun seasoning and andouille, but it's not overpowering. If you want more heat, add an extra pinch of cayenne or a dash of hot sauce at the table.

Marry Me Chicken - Cajun Pasta with Andouille Sausage • Louisiana Woman Blog

Name: Marry Me Chicken - Cajun Pasta with Andouille Sausage
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: Cajun
Ingredients: 8 chicken tenders, 1 1/2 pounds; 2 tablespoons Cajun seasoning blend; 1/2 cup all-purpose flour; 2 tablespoons extra virgin olive oil; 1 1/2 cups chopped onion, 1 large onion; 3 cloves fresh garlic, pressed or minced; 4-5 chopped sun-dried tomatoes, about 2 tablespoons; 2 tablespoons tomato paste; 1 cup heavy cream; 4 cups chicken broth, divided; 1 1/2 cups parmesan cheese, freshly grated; 1/4 teaspoon Cajun seasoning blend; 1 teaspoon Italian seasoning; 7 ounces andouille sausage, diced; 4 cups dry rigatoni pasta, 12 ounces

Description

This Cajun creamy chicken pasta comes together in one pot and is on the table in under an hour.

Ingredients

Units Scale

8 chicken tenders, 1 1/2 pounds
2 tablespoons Cajun seasoning blend
1/2 cup all-purpose flour
2 tablespoons extra virgin olive oil
1 1/2 cups chopped onion, 1 large onion
3 cloves fresh garlic, pressed or minced
4-5 chopped sun-dried tomatoes, about 2 tablespoons
2 tablespoons tomato paste
1 cup heavy cream
4 cups chicken broth, divided
1 1/2 cups parmesan cheese, freshly grated
1/4 teaspoon Cajun seasoning blend
1 teaspoon Italian seasoning
7 ounces andouille sausage, diced
4 cups dry rigatoni pasta, 12 ounces

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Instructions

Rinse the chicken, drain it, and pat it dry with a kitchen towel or paper towel.
Season the chicken tenders generously with 2 tablespoons of Cajun seasoning.
Dredge each piece of meat in the flour, and lay them aside on a plate.
Pour the oil into a heavy saucepan, such as a Dutch oven, and heat it over medium heat.
Place the chicken tenders in the hot oil and lightly brown on each side. Remove the tenders to a plate and set aside. You do not want to cook the chicken thoroughly.
Add the onions to the pot and cook until the onions are clear, stirring often, about 5- 10 minutes; do not brown.
Stir in the garlic for a minute.
Add the sausage to the onions, stir to combine, and cook for a few minutes.
Stir the sun-dried tomatoes, tomato paste, and seasonings into the sausage, then cook for 1 minute.
In a medium-sized bowl, combine the cream, chicken broth, and cheese to make the cream sauce.
Pour the sauce over the onion and sausage mixture and heat until the cheese melts.
Return the chicken tenders to the pot, stir to combine, cover, and simmer on low for 15 minutes.
Stir the uncooked pasta and 2 cups of chicken broth into the chicken and cream sauce, then simmer for 15 minutes, or until the pasta is tender. Stir often so the pasta cooks evenly.
Taste to see if the seasoning needs adjusting.

Notes

Use a heavy pot.
Don't skip the browning step; this adds more flavor.
Watch your pasta; different brands cook at different rates
Serve with hot sauce or add cayenne pepper before serving for extra heat.