Put this recipe on your regular dinner rotation. This dish has loads of flavor and would be perfect on a cold night, or any night. It's quick and easy to make too!
4 T. extra virgin olive oil
1 lb. chicken
1/2 t. kosher salt
1/4 t. freshly ground black pepper
14 oz. smoked sausage, sliced on the diagonal
5 garlic cloves, minced
1 qt. low-sodium chicken broth/stock
2 1/2 c. heavy cream
16 oz. penne pasta, uncooked
1 1/2 T. Cajun seasoning, plus more for topping
4 oz. freshly shredded Parmesan cheese
1 c. Italian flat leaf parsley
Wash chicken; pat dry with paper towels; cut into bite sized pieces; season with salt and pepper.
Rinse off parsley, drain; pat dry with paper towels; chop.
In a large pot, brown chicken in olive oil over medium high heat; add sausage; cook until lightly browned.
Stir in garlic; cook about 2 minutes. Add chicken broth/stock, heavy cream, uncooked pasta and Cajun seasoning to pot. Stir; bring to a simmer over medium high heat. Reduce heat to low; cover; cook 15-20 minutes, or until pasta is tender.
Remove pot from heat; stir in Parmesan cheese. Stir in chopped parsley; sprinkle with additional cajun seasoning, if desired.