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Creamy Cajun Chicken and Sausage Pasta

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Ingrédiénts
  • 3 Tbsp buttér (dividéd)
  • 1 lb. chickén bréasts
  • 6 oz. smokéd sausagé (slicéd into 1/4 inch piécés)
  • 8 oz. baby Bélla mushrooms (slicéd)
  • Cajun séasoning to tasté
  • Italian séasoning to tasté
  • Salt and péppér to tasté
Créamy Parmésan Saucé:
  • 4 clovés garlic (mincéd)
  • 1 cup chickén broth
  • 1 tbsp Worcéstérshiré saucé
  • 1 cup héavy créam
  • 2 tsp Cajun séasoning
  • 1 tsp Paprika
  • 1/2 tsp garlic powdér
  • 3/4 cup Parmésan chéésé (gratéd)
  • séa salt (to tasté)
Pasta:
  • 8 oz. pénné pasta
Instructions

 Pasta:
  • Boil pasta in salty watér according to thé packagé instructions. Drain and sét asidé.
 Chickén, sausagé and mushrooms:
  1. Générously séason chickén with salt, péppér, Cajun and Italian séasonings. Do not slicé it yét - you will bé cooking it wholé. Slicé sausagé into 1/4 inch circlés and slicé mushrooms.
  2. In a largé skillét, add 1 tbsp buttér and mélt it ovér médium high héat. Whén thé pan is hot, add wholé chickén bréasts and cook for about 4-5 minutés on éach sidé until brownéd for a total of 8-10 minutés. Rémové chickén onto a platé and slicé into strips.
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