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Creamy Cajun Halal Chicken and Sausage Pasta

Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 1 lb boneless skinless halal chicken breasts, sliced into bite-sized strips 100% halal certified
  • 12 oz certified halal smoked beef or chicken andouille sausage, sliced into coins alcohol-free & pork-free
  • 12 oz penne rigate pasta cooked al dente
  • 2 tbsp olive oil divided
  • 2 tbsp unsalted butter
  • 1 medium bell pepper (red or yellow), sliced into thin strips
  • 1 small yellow onion, diced
  • 4 cloves garlic, finely minced
  • 2 tbsp Cajun seasoning blend low-sodium, divided
  • 1.5 cups heavy whipping cream
  • 1/2 cup rich halal chicken bone broth
  • 1 cup freshly grated Parmesan cheese
  • 1/2 tsp smoked paprika
  • 3 green onions (scallions), thinly sliced for garnish
  • 2 tbsp fresh Italian flat-leaf parsley, finely chopped

Method
 

  1. Cook Pasta: Bring a large pot of salted water to a rolling boil. Cook penne pasta until al dente according to package instructions (about 9-10 minutes). Reserve 1/2 cup of starchy pasta water, drain pasta, and set aside.
  2. Season & Blacken Chicken: Toss sliced chicken breast strips with 1 tablespoon of Cajun seasoning and smoked paprika. Heat 1 tablespoon olive oil in a large deep skillet over medium-high heat. Sear chicken for 5-6 minutes until deeply golden-brown and cooked through. Transfer to a clean plate.
  3. Crisp Halal Sausage: In the same hot skillet, add sliced halal smoked sausage coins. Sauté for 3-4 minutes until edges are deliciously crisp and caramelized. Transfer to the plate with chicken.
  4. Sauté Aromatics: Melt butter in the skillet drippings. Add sliced bell peppers and diced onion, cooking for 3-4 minutes until tender-crisp. Add minced garlic and remaining 1 tablespoon Cajun seasoning, stirring for 60 seconds until fragrant.
  5. Simmer Velvety Cajun Cream Sauce: Pour in halal chicken bone broth to deglaze the bottom of the pan, scraping up all caramelized fond bits. Pour in heavy cream and bring to a gentle simmer for 3 minutes until slightly thickened. Reduce heat to low and whisk in freshly grated Parmesan cheese until silky and smooth.
  6. Toss & Coat: Return cooked chicken, sausage, and drained penne into the luscious cream sauce. Toss gently over low heat for 2 minutes until every ridged pasta tube is evenly coated (add a splash of reserved pasta water if you prefer a looser sauce).
  7. Garnish & Serve: Garnish generously with sliced green onions and chopped fresh parsley. Serve immediately piping hot with extra grated Parmesan and warm garlic bread.

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