Cajun Pasta (Keto and Gluten-free option too)

Who doesn't love a yummy Cajun pasta dish?  Well, maybe someone with a sensitive tummy or boring tastebuds, poor guys.  This dish is very tasty and quick!  You can tone down the spice to cut down the heat to your preference.  I always try a new recipe once according to the instructions then after that I tailor it to my liking and tastes.  Cooking should be fun and you should experiment along the way!

Preparation time is about 30 min to cook everything, making it a great busy day dinner.  Super fast version in the TIPS section.
Serves 4-6.

****Remember that most Cajun seasoning is salt-based, it is very easy to over-salt your food if you're not careful.  See the TIPS section.

INGREDIENTS

12 oz boneless chicken (breasts or thighs), cut into bite-size pieces
1 tsp cajun seasoning (such as Tony Chachere Creole Seasoning)
2 T butter, bacon grease, or oil
12 oz dried penne noodles (or whatever you have in your cabinet)
8 oz andoiulle sausage, cut into bite-size pieces
1/4 C sun-dried tomatoes (or dry reconstituted), cut into small pieces
3/4 C half and half
1/4 C heavy whipping cream
2 C smoked cheddar cheese or Italian blend cheese, shredded
Cajun seasoning (to taste)
1 C smoked cheddar cheese or Italian blend cheese, shredded (to top dishes off)

DIRECTIONS

1. In a large pot, prepare the pasta according to directions.  
2. Shred the cheese, if not already shredded.  Set aside.
3. Cut your chicken up into bite-size pieces, put in a bowl and mix with the Cajun seasoning.
4. Heat a large pan (enough to hold everything when it's done cooking) with about 2 tablespoons of butter, bacon grease, or oil.
5. Dump the chicken into the hot pan and cook on a med-high heat (no lid), stirring around every couple of minutes.
6. After the chicken has cooked for about 4-5 minutes, dump in the andoiulle sausage pieces.  Cook for about 5 more minutes on high heat.
7. Next, turn down the heat to medium, pour in the half and half, heavy whipping cream, then add the sun-dried tomatoes and cheese.  Once the cheese has melted, taste the sauce.  Then add Cajun seasoning to taste if needed.  
8. Stir in the pasta, then turn off and remove from heat. 
9. Serve.  Top each dish off with cheese.  

TIPS

• **Remember that most Cajun seasoning is salt-based, it is very easy to over-salt your food if you're not careful.  If the dish is salty enough but not spicy enough, add ground red pepper to taste.  Or add sriracha sauce or red pepper flakes to your individual dishes.
• The longer it sits, the thicker it will become; the pasta absorbs the sauce.  If it's not saucy enough, add more half and half.  
• You may replace the heavy whipping cream with half and half.
• If you don't have half and half, you may use regular milk mixed with 1 T cornstarch (mix in milk before you add it to the pan).
• Keto & Gluten-free options - instead of pasta, substitute with zucchini noodles, riced cauliflower, rice (gluten-free), or broccoli. 
• If you don't want the food spicy at all, use very little Cajun seasoning (and add salt if needed) and replace the sausage with regular smoked sausage.
• For a FASTER version, buy precooked chicken and Alfredo sauce in a jar.  Put all the ingredients (except noodles) in a large pan on med-high heat to get it hot, then add your noodles...all done.  It won't be nearly as good but it will be prepared in the amount of time it takes you to cook the pasta.