Crispy Cajun Chicken Sausage Pasta

Set up a breading station. In a shallow dish, combine flour, paprika, garlic powder, onion powder, 1 tsp Cajun seasoning, salt, and pepper. In a second dish, beat the egg. In a third dish, place the panko breadcrumbs.

Dredge each pounded chicken breast first in the seasoned flour, then in the egg, and finally in the panko breadcrumbs, pressing to adhere.

Heat olive oil in a large skillet over medium-high heat. Cook the breaded chicken for 3-4 minutes per side, until golden brown and cooked through. Remove from the skillet and set aside.

Meanwhile, cook rigatoni in a large pot of boiling salted water according to package directions until al dente. Drain, reserving about 1/2 cup of pasta water.

In the same skillet, add the sliced andouille sausage and cook until browned and slightly crispy. Remove from the skillet and set aside with the chicken.

Reduce heat to medium and add butter to the skillet. Once melted, add the diced onion and red bell pepper. Sauté for 3-4 minutes until softened.

Stir in the minced garlic and tomato paste, and cook for another minute until fragrant.

Pour in the chicken broth to deglaze the pan, scraping up any browned bits from the bottom.

Stir in the heavy cream and the remaining 1 tbsp of Cajun seasoning. Bring the sauce to a simmer and cook for a few minutes until it begins to thicken.

Reduce the heat to low and stir in the grated Parmesan cheese until the sauce is smooth and creamy. If the sauce is too thick, add a splash of the reserved pasta water.

Add the cooked pasta and sausage back to the skillet. Toss everything together until well coated in the sauce.

Slice the crispy chicken. Serve the pasta in bowls, topped with the sliced chicken, and garnish with green onions, fresh parsley, and extra Parmesan cheese.