@healthislife000: Creamy Cajun Chicken and Smoked Sausage Rotini Ingredients 1. Rotini Pasta – 12 oz 2. Boneless, Skinless Chicken Breast – 1 lb, cut into bite-sized pieces 3. Smoked Sausage – 12 oz, sliced into rounds 4. Olive Oil – 2 tbsp 5. Unsalted Butter – 2 tbsp 6. Garlic – 4 cloves, minced 7. Yellow Onion – 1 small, finely diced 8. Heavy Cream – 2 cups 9. Chicken Broth – 1/2 cup 10. Parmesan Cheese – 1 cup, freshly grated 11. Cajun Seasoning – 2 tsp 12. Smoked Paprika – 1 tsp 13. Italian Seasoning – 1 tsp 14. Garlic Powder – 1/2 tsp 15. Black Pepper – 1/2 tsp 16. Salt – 1/2 tsp, or to taste 17. Red Pepper Flakes – 1/4 tsp, optional 18. Fresh Parsley – 2 tbsp, chopped 19. Lemon Juice – 1 tbsp Recipe 1. Bring a large pot of salted water to a boil. Add the rotini pasta and cook according to the package directions until al dente. Reserve 1/2 cup of pasta water, then drain the pasta. 2. Pat the chicken pieces dry with paper towels. Season them with Cajun seasoning, smoked paprika, Italian seasoning, garlic powder, black pepper, and salt, tossing well to coat evenly. 3. Heat the olive oil in a large skillet over medium-high heat. Add the seasoned chicken in a single layer and cook for 5–7 minutes, turning occasionally, until golden brown and the internal temperature reaches 165°F (74°C). 4. Transfer the cooked chicken to a plate. Add the sliced smoked sausage to the same skillet and cook for 3–4 minutes until browned on both sides and lightly caramelized. 5. Remove the sausage and set it aside with the chicken. Reduce the heat to medium and add the butter to the skillet, allowing it to melt into the flavorful browned bits left from the meat. 6. Add the diced onion and cook for 3–4 minutes until softened. Stir in the minced garlic and red pepper flakes, if using, and cook for another 30–60 seconds until fragrant. 7. Pour the chicken broth into the skillet and scrape the bottom with a wooden spoon to release the browned flavor from the pan. Simmer for 2 minutes to reduce slightly. 8. Slowly pour in the heavy cream, stirring continuously. Bring the mixture to a gentle simmer over medium-low heat, avoiding a rapid boil that could affect the creamy texture. 9. Add the freshly grated Parmesan cheese in small handfuls, stirring after each addition until melted. Continue simmering for 2–3 minutes until the sauce becomes smooth and creamy. 10. Return the cooked chicken and smoked sausage to the skillet. Stir thoroughly to coat the meat with the Cajun cream sauce and allow everything to heat together for 2 minutes. 11. Add the drained rotini pasta to the skillet and toss gently until every spiral is covered with sauce. If the sauce is too thick, gradually add some reserved pasta water until it reaches the desired consistency. 12. Stir in the lemon juice and half of the chopped parsley. Taste and adjust the Cajun seasoning, salt, and black pepper as needed. 13. Let the pasta simmer gently for 1–2 minutes, stirring frequently so the sauce clings to the pasta and the chicken and sausage are evenly distributed. 14. Transfer the creamy pasta to serving bowls. Garnish with the remaining parsley and extra Parmesan cheese, then serve immediately while hot and creamy. Follow for more easy and delicious homemade recipes!

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Friday 23 October 2026 00:16:14 GMT