Ingredients
12 oz farfalle pasta
¾ pound chicken, diced and cooked
6 oz andouille sausage, diced
2 cups heavy cream
2 cups chicken broth
1 (14.5 oz) can diced tomatoes
½–1 tablespoon Cajun seasoning
½ cup grated Parmesan cheese
Salt and pepper, to taste
Instructions
- Preheat oven to 350°F (175°C).
- Cook farfalle pasta in salted boiling water until al dente. Drain and set aside.
- In a large skillet, combine cooked chicken and diced sausage. Heat through.
- Add heavy cream, chicken broth, diced tomatoes, and Cajun seasoning. Simmer for 5 minutes.
- Season with salt and pepper, then stir in Parmesan cheese.
- Toss pasta into the sauce mixture until well coated.
- Transfer mixture into a greased 9×13-inch baking dish.
- Bake uncovered for 20–25 minutes, until bubbly and slightly thickened.
- Remove from oven and let rest for a few minutes before serving.
Notes
Swap farfalle with penne, rigatoni, or rotini.
Add bell peppers, onions, spinach, or mushrooms for extra vegetables.
Use spicy Cajun seasoning or cayenne pepper for more heat.
Half-and-half can replace heavy cream for a lighter sauce.
Substitute smoked sausage or kielbasa for andouille if preferred.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Cajun
- Diet: Halal
Nutrition
- Serving Size: 1/8 of casserole
- Calories: 520
- Sugar: 4g
- Sodium: 910mg
- Fat: 32g
- Saturated Fat: 17g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 26g
- Cholesterol: 130mg
