Spicy Cajun Pasta with Chicken Sausage


Spicy Cajun Pasta with Chicken Sausage

This recipe is where healthy food meets comfort food for a creamy-dreamy, EASY, weeknight meal! It reheats wonderfully, so you can meal prep a big batch of this and take it for work lunches as well!


(serves 4)

-          1 lb. cooked chicken breast, cubed into 1 in. pieces

-          2- 12 oz. packs of smoked andouille chicken sausage (8 links), coined

-          ½ onion, diced

-          1 lb. penne pasta

-          1-15 oz. can of diced, fire roasted tomatoes

-          1 qt. chicken broth

-          4 oz. full-fat cream cheese

-          2 big handfuls of spinach (I used about 3 cups)

-          Slap Ya Mama seasoning, to taste

-          S&P, to taste

-          Paprika, to taste

-          Pinch of cayenne (optional)

-          Green onions, chopped, for topping


1.       Let your cream cheese sit on the counter while you prepare the rest of the ingredients. It does not need to be fully at room temp, but it shouldn’t be fresh out of the fridge either. (It could curdle when it hits the hot liquid).

2.       Sauté the onion over medium heat in cooking oil of choice (I use avocado oil for anything medium heat and above), for 3-4 minutes until onions are translucent.

3.        Add your cubed chicken, coined chicken sausage and sprinkle all your spices on top to combine. (I did not measure exactly how much spices I used, just eye balled it, sorry!) You can always add more at the end when you’re taste testing. Stir until fragrant, then add the can of fire roasted tomatoes.

4.       Add the quart of broth and the bag of uncooked penne paste. Bring to boil, then reduce the heat to low, cover with a lid and cook for 10 minutes until pasta is al dente.

5.       Stir in the cream cheese with a whisk. Taste for your seasonings.

6.       Add the spinach, remove from heat, and enjoy! Top with chopped green onions.


*If I had to guesstimate, I started with about 1 tsp. of the Slap Ya Mama, 1 tsp. combined of S&P, pinch of cayenne and paprika. At the end I added a bit more of each. You can play around with your seasonings here; I like it quite spicy so I used more cayenne. The cream cheese cuts nicely with the spices too so you can use more than you normally would!

*Store leftovers in airtight container in fridge, lasts up to 3-4 days!