6 oz chicken andouille sausage, sliced into ¼-inch pieces
1 lb baby bella mushrooms, sliced,
Creamy Parmesan Sauce:
1 Tbsp butter
4 cloves garlic, minced
1 cup low-sodium chicken broth
1 Tbsp Worcestershire sauce
½ cup half and half
½ cup whole milk
2 tsp Cajun seasoning
1 tsp paprika
½ tsp garlic powder
½ cup grated Parmesan cheese
Instructions
Bring a large pot of water to a rolling boil. Add pasta and cook 7-9 minutes or until al dente. Drain and set aside.
Meanwhile, season chicken on both sides with the Cajun seasoning, Italian seasoning, salt, and pepper. In a large skillet, heat 1 tablespoon of butter over medium-high heat. Once hot, add the chicken and cook for 4-5 minutes per side, until browned and cooked through. Remove chicken to a cutting board to rest and return skillet to heat. Add sliced sausage and cook for 2-3 minutes per side or until browned. Remove sausage to a plate and set aside.
Return skillet to heat and add remaining tablespoon of butter. Once melted, add the sliced mushrooms and saute for 4-5 minutes or until softened. Remove to the plate with the sausage.
To prepare the sauce, add 1 tablespoon butter to the pan. Once melted, add the garlic and cook until golden. Add chicken broth, Worcestershire sauce, half and half, and milk; bring to a light simmer. Whisk in the Cajun seasoning, paprika and garlic powder and allow to cook for 1-2 minutes. Add Parmesan cheese and whisk to blend. Cook for 2-3 minutes more to thicken the sauce.
Add cooked pasta into the sauce and mix in well. Next add the chicken, sausage and mushrooms back into the pan and allow them to reheat for 2-3 minutes. Serve hot.