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Chicken and Smoked Sausage Linguine recipe


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  • Meat and poultry
  • Poultry
  • Chicken
  • Cuts of chicken
  • Chicken breast

This is a delicious change from the classic pasta dishes. Linguine is topped with a sauce made with chicken, smoked sausage, peppers and mushroom in a Creole-spiced sauce.

163 people made this

IngredientsServes: 8

  • 225g smoked sausage, such as Mattessons, diced
  • 2 skinless, boneless chicken breast fillets, cut into strips
  • 3 tablespoons Creole seasoning
  • 30g margarine
  • 1 green pepper, seeded and sliced into strips
  • 1 red pepper, seeded and sliced into strips
  • 225g fresh mushrooms, sliced
  • 4 spring onions, chopped
  • 415ml chicken stock
  • 250ml semi-skimmed milk
  • 2 teaspoons lemon pepper
  • 2 teaspoons garlic granules
  • 4 tablespoons cornflour
  • 125ml cold water
  • 450g linguine pasta

MethodPrep:15min ›Cook:30min ›Ready in:45min

  1. Heat a large frying pan over medium-high heat. Cook sausage and chicken with the Creole seasoning until the meat is about halfway done. Add the mushrooms, spring onion, green pepper and red pepper. Saute over medium heat until the mushrooms begin to shrink, about 10 minutes.
  2. Stir in the chicken stock and milk, season with lemon pepper and garlic granules; reduce the heat to medium-low. (Now is a good time to start boiling water for the pasta.) Mix together the cornflour and cold water until dissolved. Stir into the frying pan. Cook, stirring gently, until the sauce returns to the boil. Boil for 1 minute, then remove from heat and set aside. Serve hot over cooked pasta.
  3. Place pasta in a large pot of lightly salted water. Boil for 8 to 10 minutes or until pasta is al dente. Drain.

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Reviews & ratingsAverage global rating:(179)

Reviews in English (133)

by LARANEFF

Loved it!! I love creole & cajun food, but am not too fond of rice, this was great because the sauce was the right consistency for pasta (which isn't always the case if you swap pasta for rice). I read all the comments regarding the spiciness and the amount of creole seasoning & saltiness. I think it has a lot to do the the brand of seasoning you use, as well as your family's tastes. I keep 2 or 3 different kinds in the spice rack, they vary greatly in heat, and I know how much of each one my family can tolerate & how salty they are. I would never put 3T in of a seasoning blend I wasn't familiar with. As it was I used 1T of my hot one to give it heat (we like heat), and 2T of a mild one, to give it a depth of creole flavor besides hot.-14 Jun 2005

by DREGINEK

Very good recipe! I didn't have creole seasoning so I made up a batch of "Creole Seasoning Blend" - a recipe from this site and only used 1 TBLS of it. Although I thought it was pretty mild - had it been any spicier, my family wouldn't have been able to eat as much as they did. Also, I reduced the garlic powder/lemon pepper seasoning by half (again, to keep it kid friendly) and used regular chicken broth. If you like "spicy" foods, I'd use 2 TBLS of seasoning and if you like it "hot" I'd use all three. Since it was now only mildly spiced, my family gave this dish 2 thumbs up! Thanks Michelle.-11 Jun 2003

by Timbaton

This has become a signature dish for me. I use 1 chix breast, 1/2 pound cooked P/d shrimp and Chicken Andouille sausage. I like spicy but also like flavor, I use Zatarain's Creole seasoning and have gotten by with 1 tbsp. I have used Tony Chachere's and gotten by with 1 1/2 tbsp. I use a cup 4% milk for a little creamier sauce. 12oz mushrooms and add yellow pepper as well, instead of Green. I like it best with linguine, but fettuccine works well also. Can also use spiralized zucchini noodles versus the pasta. Real butter unsalted- no marge.-15 May 2009


Slow Cooker Chicken and Sausage Jambalaya

My mind has been changed. I used to think jambalaya was a spicy dish that my family wouldn’t like. I now have a recipe that I absolutely love and that my family loves too. Everybody can eat it (not too spicy) and it has loads and loads of flavor. My son literally had 3 bowls of it for dinner last night. My daughter’s 2 friends were over and they loved it too.

I chose to make my jambalaya with brown rice. In my house we are brown rice fans. I don’t love how white rice turns out in the slow cooker so I would avoid that.

What about the shrimp?! Many jambalaya recipes have shrimp and sadly mine does not. My husband is allergic to shrimp so I left it out. If you do want shrimp you can add it in when there is about 30 minutes left of the cooking time. Stir the deveined shrimp into the hot rice and let it cook until the shrimp are pink and cooked through. For convenience sake I like buying the frozen bags of cooked shrimp. I used them for my cajun pasta recipe.

This instant pot jambalaya recipe makes a lot! I served 6 people and we still have some leftovers. And you know my son should count for about 3 people. So if you don’t want to make a ton of food you can easily halve this recipe. Halve all the ingredients and keep the same cooking time.


Nutritional

  • Serving Size: 1 (450.7 g)
  • Calories 756
  • Total Fat - 60.5 g
  • Saturated Fat - 19.5 g
  • Cholesterol - 231.9 mg
  • Sodium - 2195.4 mg
  • Total Carbohydrate - 9.2 g
  • Dietary Fiber - 3.7 g
  • Sugars - 4.4 g
  • Protein - 42.2 g
  • Calcium - 138.7 mg
  • Iron - 3.8 mg
  • Vitamin C - 35.3 mg
  • Thiamin - 0.8 mg

Step 1

In a large skillet, heat half of the oil over medium-high heat brown chicken and sausages, in batches if necessary. Transfer to slow cooker.

Step 2

Drain fat from pan add remaining oil. Cook onions, celery, red pepper, garlic, paprika, thyme, bay leaves, salt and pepper, stirring often, until vegetables are softened, about 8 minutes. Scrape into slow cooker.

Step 3

Add wine to pan, bring to a boil, scraping up browned bits. Scrape into slow cooker.

Step 4

Stir in tomatoes, broth, tomato paste and ½ cup water into slow cooker. Cover and cook on low until juices run clear when chicken is pierced, about 4 hours. Skim off fat. Discard bay leaves.

Step 5

Stir in okra. Cover and cook on high until steaming hot, about 15 minutes. Sprinkle with parsley.

Step 6

Scott & Beck’s Variations: 3 jalapenos, chopped 1 carrot, chopped 1 less onion 6 chicken thighs 4 hot sausage


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A delicious and easy mid-week pasta meal! Made two modifications: used chopped fresh basil vs dried (I had it on hand) and I used 2 cups in total of the chicken broth. I cooked one cup in the pasta when it was still firm (added a lot of flavour to the actual pasta) until it was al dente, and the other cup I added to the sausage/onion/garlic mixture and reduced it slightly to intensify it's flavour. My children loved this with my son eating two helpings, yet it had a lot of flavour to please an adult palette. Absolutely will make it again!

when it came time to saute the garlic and onion, i also added fresh broccoli flourets, sliced zuccini and sliced baby carrots. it was delicious with the added veggies!

I didn't care for this recipe but the guys in the house LOVED it..definitely watch the red pepper..adds mucho heat.

This was great! Im new to all this, and i really liked this spicy sausage Linguine. =)

This is good for my kids, but I would not make it for company.

delicious - but for those not understanding the broth concept. the key is to cook the pasta in the water until slightly tender but still FIRM, drain it and return it to the pot, add the broth and continue cooking it so as to absorb almost all of the chicken stock, infusing it into the pasta (leaving just a bit of liquid) - then toss the sauce over, top with cheese - you'll be surprised with this result. I also add 1/4 cup broth to the meat mixture just to moisten slightly.

This was great, and I loved the idea that there was no thick gloppy sauce so it was naturally lower in fat, but I had to make some modifications for our own personal taste! I don't see the reason for the chicken broth in this recipe unless it actually coats the pasta. I increased the chicken broth to 2 cups, and added 2 tsp of cornstarch to the broth and simmered it in a small saucepan on the stove before tossing it with the linguine. I also increased the crushed red pepper by 1/2 tsp. I agree fresh herbs would have been better, but the dried worked well too! Always looking for new and interesting ways to use Light Kielbasa, so this will be a repeater!

Quick and simple. It has a nice kick to it. Iɽ be interested to see what the addition of tomatoes as suggested by the others would do. It's a nice and different middle-of-the-week dinner.

I don't understand the role of the chicken broth in this dish. Everything looked great until I added the chicken broth. If I made this again, Iɽ skip the broth and probably add some tomatoes.

This is one of my most sought after receipes. I cut back on the crushed red peppers for the kids. I like chopped tomatoes in this. Fresh herbs are much better but the dried ones do well in a pinch.

I have been making this recipe since getting the issue back in 1995. It has been one of my husbands favorites ever since!

Wonderful if you like spicy food. I make it all the time. A family favorite.

The dish was missing a sauce - I will be making it again but doing something about the lack of sauce. and there was too much linguine for the amount of sausage. I think it is a good basis for a much better recipe with the addition of a sauce.

A word to the wise. Using powdered cayenne instead of crushed red pepper was a good substitution, but I recommend only using 1/4 tsp. or you might knock yourself out of the water with spicyness.

Sorry. I was not impressed at all. Using dried herbs is a bad choice since there really isn't a sauce that would help to soften them. Definitely use fresh if you decide to try this recipe.

This dish was quick and easy to prepare. It tasted good, but I think I would make it more spicy the next time.

I received rave revues with this dish. I added 1/4 c white wine to deglaze my skillet prior to returning the sausage and added a little garlic butter to the linguine after tossing it in the chicken stock. Have already passed the recipe on to my kids because it was so easy to fix.

Very good and easy to prepare. I did use a little red wine to deglaze the pan before adding the sausage to the onion/spice mixture. Served with a seminola bread and Chilean Caubernet Savignon. Excellent


Easy Recipe: Tasty Creamy Cajun Chicken Sausage Pasta

Creamy Cajun Chicken Sausage Pasta. Cajun seasoned chicken thighs and Cajun smoked sausage that are sautéed with onions and mushrooms. Then cut and prep the vegetables, onions, andouille sausage and chicken.

Creamy Cajun Chicken Pasta with Smoked Sausage is a wonderful weeknight one pot pasta dish . (Bernard Patterson) Then add the shredded Parmesan cheese and cook until melted and simmering. Slowly stir in chicken broth, whisking to avoid clumps. Bonus: This recipe is make-ahead and freezer-friendly.

Add chicken broth, heavy cream, uncooked pasta, and cajun seasoning to pot and bring to a simmer.

Pour in the heavy cream and Cajun seasoning and stir to combine.

Creamy Cajun Chicken and Sausage Pasta #dinner #pasta

Creamy Chicken and Sausage Cajun Pasta | The Flavor Bender

Creamy Cajun Pasta with Smoked Sausage - Oh Sweet Basil

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Creamy Cajun Chicken Pasta (with sausage too!) - The Flavor Bender

Add crushed tomatoes, chicken broth and heavy cream. Lastly, add cooked pasta into the sauce and stir well to coat pasta with the cream sauce. Taste the creamy Cajun sauce and add salt to your liking.

How to make creamy cajun chicken pasta: Start by cutting your chicken into chunks and tossing it in the Cajun seasoning. Bring just to a boil over high heat. Namely, Cajun seasoning, Paprika and Garlic powder.

Once you mix pasta with the sauce, add sliced chicken, sausage chunks and mushrooms. Add crushed tomatoes, chicken broth and heavy cream. A rich cream sauce is made from the roux and tossed with cooked pasta, shredded parmesan cheese, and the browned meat.

Reduce to a simmer and stir in heavy cream and pasteurized cheese stir to melt cheese. Then cut and prep the vegetables, onions, andouille sausage and chicken. Top with sliced green onions and SERVE!

Instructions Cook pasta according to package directions, drain water and put aside. It doesn't have to be cooked all the way through, just enough to get a nice crust. My Creamy Cajun Chicken Sausage Pasta recipe is absolutely delicious!

Bring to a simmer, stirring and scraping up any brown bits from bottom of pan, simmer a couple minutes. Cajun-seasoned grilled chicken breast and jalapeno sausage flavor a skillet meal of bow tie pasta and vegetables in a creamy sauce. This Cajun Chicken Pasta recipe has a Creamy Alfredo Sauce with your favorite pasta and seasoned chicken.

Once simmering, add Parmesan and stir into sauce. Then cut and prep the vegetables, onions, andouille sausage and chicken. Stir sliced chicken back into Instant Pot pasta.

This popular Chili's classic can be made with penne, linguine, or fettuccine. Simmer until the pasta is tender and the broth has become thicker and more saucy in texture. This One Pot Creamy Cajun Chicken Pasta is going to be on regular rotation in my house.

Andouille sausage, Vidalia Onions, and a handful of other fresh and canned veggies with a bit of broth and cream brings this hearty and flavorful meal together. This Cajun Chicken Pasta recipe has a Creamy Alfredo Sauce with your favorite pasta and seasoned chicken. Reduce to a simmer and stir in heavy cream and pasteurized cheese stir to melt cheese.

Then, sear the chicken until the outsides are crispy. Then add the shredded Parmesan cheese and cook until melted and simmering. The sauce is made with Greek yogurt to get that creamy sauce over pasta.


Basil Pesto Linguine

This recipe uses an Andouille sausage, which has its origins in Brittany, France. It is a smoked meat using pork. It is a sausage that is used in the Louisiana Creole culture. It is a sausage much like the Mexican or Spanish chorizo, as some Andouille sausage makers also use the gastrointestinal system of the pig,

Andouille is made from smoked pork, garlic, pepper, onions, wine, and seasonings. Most Andouille is made from a Boston Butt roast. The sausage is doubled smoked, as once the casing is stuffed, it is smoked again. Andouille is not a high fat sausage, with lots of pepper flavor, though it has a slight heat to it.

We used an all organic Andouille, fresh stuffed casing, purchased at our local Whole Foods Market. Let’s get started with preparing our featured recipe: Basil Pesto Linguine and here is what you will need.

16 ounces of cooked linguine

1 lb. of chicken breasts, about 2, skinless and boneless

2 Andouille sausage links, about ½ pounds

½ cup fresh basil pesto (link here for recipe – History of Pesto Sauce)

15 cherry tomatoes (about), sliced in half to measure 1 cup

Cook linguine according to package instructions.

Meantime, slice chicken breasts horizontally 2 to 3 times, depending on thickness of the breast meat. Cut slices into 1-inch chunks, set aside.

Place a large frying pan over medium heat and add 2 tablespoons of avocado oil. Next slice links down the middle and remove meat and place into pan and start moving meat around with a spatula, so meat falls apart into small chunks.

Now add chicken, and continue to cook, until both meats are cooked, and chicken is no longer pink, but oblique. Next add basil and mix in.

Now add tomatoes and cook until tomatoes skins start to wrinkle, about 5 to 7 minutes.


One Pot Cajun Chicken Pasta

Since one of our family favorite recipes is Cajun Chicken Pasta, I decided to simplify it into a One Pot Cajun Chicken Pasta that is done in under 25 minutes.

I loved transforming this family favorite into a quick and easy comfort food recipe perfect for a quick meal on a busy weeknight or easy dinner for company.

By using the starch in the pasta as a thickener for the sauce it reduced additional calories by not having to add flour. I also used half and half over traditional heavy cream to lighten the dish.

If that wasn't good enough, this dish only requires one pot to make, keeping dishes to a minimum!


Linguine with Sausage and Peppers

My family absolutely loves sausage and peppers. We love them as sandwiches. We love them in risotto. And now, we love them over linguine.

This recipe smelled divine while it was cooking! I absolutely love the smell of cooking peppers and onions — it reminds of spending time with my grandmother at my family’s sausage and pepper stand at Scranton’s La Festa Italiana waaaaay back in the day.

But, this recipe did not only smell fantastic, but we all agreed… it was delicious! I used Guy Fieri sausage (the Italian pork variety) to make this recipe. It was nice and spicy and the reduced wine added a great level of sweetness.

In typical Guy Fieri style, these take you right to Flavor Town!

They are packed with flavor. Guy Fieri sausages are available in chicken and pork varieties. You can get Italian, Mozzarella and Parmesan Cheese and Fajita Seasoned Chicken. I cannot wait to try the Fajita Seasoned Chicken variety! They are made roasted garlic, roasted bell peppers and sauteed onions!

All Guy Fieri sausages are made with all fresh ingredients and are naturally hickory smoked for added flavor. I love that they come fully cooked so they are super easy to prepare. They are a great option for quick dinners!

You can easily find them at your local Walmart.

I will most definitely be making this dish again and again! It was perfect comfort food.

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If there is one thing I can always count on my family to eat it is my Cajun food. We love this traditional Southern shrimp pasta recipe in our house! I always make it with large shrimp and smoked sausage. By the way, I like to use Andouille sausage. We recently had some company over for dinner and this creamy sausage pasta became a huge hit! It is a family favorite Southern shrimp pasta recipe! This easy sausage pasta recipe is so vibrant with flavor! And I like that this delicious, creamy shrimp pasta is ready in less than 40 minutes!

Because the Cajun sauce is homemade, it is so much better than anything in a jar! And so incredibly simple! The cooking time for this creamy shrimp pasta recipe is only 40 minutes as it all comes together pretty quickly. And if you enjoy eating Cajun as much as we do, you might also like this Cajun themed Instant Pot Chicken and Rice. Yes, I made it Cajun as well!


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Sausage and mustard added to fresh green leaves creates a lovely warm salad - perfect for summer and winter!