Ingredients
Scale
- 12 ounces linguine or fettuccine
- 1/2 pound medium shrimp, peeled and deveined
- 1/2 pound boneless, skinless chicken breast, cut into bite-sized pieces
- 1/2 pound andouille sausage, sliced
- 2 cups heavy cream
- 1 cup chicken broth
- 2 tablespoons olive oil
- 1 tablespoon Cajun seasoning (divided)
- Bell peppers, onion, garlic
Instructions
- Cook linguine according to package instructions until al dente; drain and toss with olive oil.
- In a skillet, sear chicken pieces until golden brown; remove and set aside.
- Cook shrimp in the same skillet until pink; remove from skillet.
- Brown the sausage slices; then sauté bell peppers and onion until softened.
- Make a roux using butter and flour in the skillet, gradually whisking in chicken broth and cream to create a smooth sauce.
- Stir in cheese and seasonings; return cooked proteins and vegetables to the skillet.
- Toss with cooked pasta; add reserved pasta water if needed for consistency.
- Serve warm garnished with parsley and green onions.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Sautéing
- Cuisine: Cajun
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 600
- Sugar: 3g
- Sodium: 960mg
- Fat: 32g
- Saturated Fat: 16g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 150mg