Chicken and Andouille Pasta

Chicken and Andouille Pasta

Rotini pasta can be used, but I would  use other pastas that have little  cracks and crevices in them.  I use the curly pastas because those are the kind that will hold all this great mouthwatering sauce.  Don't use a fettuccine or spaghetti because if you do all the sauce ends up in the bottom of the plate.

-Sweet Mama Janisse



Creative Commons Creative Commons Attribution-No Derivative Works 2.0 Generic License   by  Kara Michele 


For 5 people ()


  • 5 boneless chicken breasts
  • 1 cup(s) diced andouille
  • 0.75 cup(s) flour
  • 0.5 cup(s) olive oil
  • 0.25 cup(s) diced onions
  • 0.25 cup(s) diced celery
  • 0.25 cup(s) diced red bell peppers
  • 0.25 cup(s) diced yellow peppers
  • 0.5 cup(s) diced tomatoes
  • 0.5 cup(s) sliced mushrooms
  • 0.25 cup(s) diced garlic
  • pinch of dry thyme
  • pinch of dry basil
  • 1 ounce(s) dry white wine
  • 4 cup(s) heavy whipping cream
  • 0.25 cup(s) chopped parsley
  • 3 cup(s) cooked rotini pasta
  • salt and cayenne pepper to taste

Chicken and Andouille Pasta Directions

  1. Cut chicken breasts into one inch cubes and season with salt and pepper.
  2. Dust lightly with flour and set aside.
  3. In a ten inch heavy bottom saute pan, heat olive oil over medium high heat. Saute chicken until lightly browned on all sides.
  4. Add andouille, onions, celery, bell peppers, tomatoes, mushrooms and garlic.  Saute approximately three to five minutes or until vegetables are wilted.
  5. Add thyme and basil and deglaze with white wine. Add heavy whipping cream and bring to a low boil.
  6. Stirring occasionally, allow cream to reduce and thicken until approximately one half in volume.  Season to taste using salt and pepper.  
  7. Add parsley and cooked pasta.  Blend well into sauce and serve immediately.