1 pound boneless skinless chicken breasts, cut into 1-inch pieces
1 tablespoon Cajun seasoning
1-2 tablespoons vegetable oil
1 ring (13.5 ounces) andouille or smoked sausage/kielbasa, cut into ¼-inch think rounds
Alfredo Sauce
4 tablespoons unsalted butter (½ stick)
2½ cups heavy cream
1 tablespoon Armanino Creamy Garlic Sauce
1 tablespoon Cajun seasoning, more or less
½ teaspoon black pepper
¼ teaspoon crushed red pepper, optional
1 cup grated parmesan
salt to taste
1lb Armanino Cheese Tortellini
chopped parsley for garnish
Directions
Toss the chicken with the Cajun seasoning to evenly coat. Set aside.
Heat the oil in large skillet over medium heat.
Add the sausage and sauté until lightly browned, about 5-7 minutes. Transfer to a bowl and set aside.
Add the seasoned chicken to the skillet and cook until browned and just cooked through, about 10 minutes. Transfer to a bowl with the sausage.
Melt the butter in the same skillet – no need to clean – over medium heat.
Add the creamy garlic sauce, heavy cream, Cajun seasoning (more or less), salt, pepper and crushed red pepper (if using), stirring to combine and bring to a boil. Add more or less Cajun seasoning as desired depending on the flavor/heat of your seasoning.
Reduce heat to medium low and gently reduce until the mixture begins to thicken and coats the back of a spoon, about 4-5 minutes.
Add the parmesan in three additions, stirring in between, until melted.
Taste the sauce and add additional salt and Cajun seasoning if desired.
Add the frozen tortellini, chicken, and sausage to the skillet, stirring to coat.
Continue cooking on low heat until warmed through, about 3-5 minutes.
Garnish with chopped parsley and serve immediately.
Chef’s Tips
Cajun seasoning is blend of herbs and spices, usually a mix of paprika, cayenne, garlic powder, onion powder, thyme, and oregano. It can be used to add a unique flavor and a little zip to sauces, meats, seafood and vegetables. There are many options available in grocery and specialty stores with varying degrees of heat – some can be quite spicy.
Andouille is a spicy, smoky pork sausage frequently used in Cajun and Creole cuisine. If difficult to find, a smoked sausage like a kielbasa can be easily substituted here.
