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Cajun Pasta Recipe

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This recipe for Cajun Pasta, by , is from Enrollment Solutions Cookbook, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Joanna Bohrofen


1 T. olive oil
1 pound chicken breasts
1 pound smoked sausage sliced into 1 inch pieces
3 c. heavy cream
4 c. chicken stock or chicken broth
4 T. butter
2 T. coarse Cajun seasoning - we use Crazy Alan’s Swamp Shack Spice or Tony Chachere’s Creole Seasoning
2 cloves garlic smashed
1 16 oz package of freshly sliced mushrooms
1 pound of uncooked penne pasta
˝ c. hot water
5 oz freshly shredded parmesan cheese
kosher salt and black pepper
garlic powder

Pat chicken breasts dry and season with salt, pepper and a sprinkle of garlic powder. Heat olive oil over high heat and quickly sear chicken breasts on both sides. Then, quickly sear the sausage on both sides.
Add seared chicken breasts and sausage with any pan drippings, heavy cream, chicken stock/broth, mushrooms, butter, garlic cloves and ˝ teaspoon of kosher salt, Cajun seasoning and several turns of freshly ground black pepper to slow cooker.
Cook on low for about 4 hours or high for 2-3 hours, until chicken has reached 165 degrees.
Remove chicken from slow cooker and set aside to cool and slice.
Stir in ˝ cup of hot water and uncooked penne pasta, cover and cook on high for about 30 minutes. Just until pasta is tender. (You can also cook pasta separately to save time.)
Once pasta is tender, stir in parmesan cheese, sliced chicken and additional salt and black pepper to taste.

Serve with garlic toast.

My pic is not that appealing but it is quite tasty….my family LOVES it!




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