This spicy pasta dish is a favorite of ours. It might seem a little complicated, but you can definitely do it. We make it spicy, so if your heat tolerance is lower, just use a little less of the spice and you’ll be alright.

Ingredients

• 1 chicken breast, cut into approximately half-inch chunks
• 2 Andouille sausages, cut into slices
• 1 1/2 cups of chicken broth
• 1 1/2 cups of heavy cream
• 2 tsp. kosher salt
• 2 tablespoons Cajun seasoning
• 1/2 white onion, finely diced
• 1 cup of mushrooms, sliced
• 4 tbsp. butter, broken down into 1 tbsp. and 3 tbsp.
• 1 tbsp. flour mixed with 1 tbsp. Cajun seasoning (separate from the other 2 tbsp. of Cajun seasoning)
• 12-ounce box of Farfalle (bow tie) pasta
• Parmesan cheese

Process

1. Prepare the chicken breast: cut it into half-inch chunks and put it in a mixing bowl. Sprinkle with 2 tsp. kosher salt and 2 tbsp. Cajun seasoning (adjust this to your taste).
   • If you like, you can do this ahead and let the chicken soak up the spice for an hour or two.
2. Spray a high-walled saucepan with cooking spray and place over medium heat. When the pan is hot, add the chicken and cook it until it is done. Set aside the cooked chicken.
3. Add the sliced sausage to the pan and cook for about three minutes, until the sausages are brown. Remove the cooked sausages and set them aside.
4. Cook the Farfalle in boiling water per the package directions.
   
   • If you can multi-task while you cook, you can make the sauce at the same time as you cook the pasta. If you’re not a multi-tasker, it’s ok to make the pasta first and set it aside while you make the sauce.
     
5. Add 1 tbsp. of butter to the pan and then add the finely diced onions. Cook for three to four minutes, until the onions are browned.
6. Add the remaining butter to the pan and let it melt over medium-high heat.
   
   • The next step requires you to move quickly and smoothly, so get ready because we’re making a roux. Get a whisk, your chicken broth, and your heavy cream ready and close to hand.
     
7. Once the butter is completely melted, add the flour and cajun seasoning mix to the butter and whisk rapidly. Keep the mixture moving! It will become quite thick and tenacious.
8. Once the mixture has thickened up, add the chicken broth to the pan. Continue whisking rapidly as the broth incorporates the roux.
9. You can slow down on the whisking now. Add the heavy cream to the sauce and stir until it is incorporated. Add the mushrooms and turn the heat to low. Let the mushrooms sit in the sauce for a few minutes as it cooks.
10. Add the chicken and sausage to the sauce. Stir.
11. Taste-test your sauce: it should be fairly spicy, but you can add more Cajun seasoning if you like. You can also salt it here if you need to.
12. Once the sauce is to your liking, add the cooked farfalle to the sauce. Stir well and serve immediately! This spicy dish goes well with a Caesar salad or some garlic toast.

Did you enjoy this recipe? Check out our others on the Recipes page!