Crispy Cajun Chicken Sausage Pasta

In a large skillet over medium-high heat, cook the sliced andouille sausage until browned. Remove from the skillet and set aside.

In the same skillet, melt the butter. Add the diced bell peppers and onion, and sauté until softened. Add the minced garlic and cook for another minute until fragrant.

Return the cooked sausage to the skillet. Stir in the tomato paste and cook for one minute.

Pour in the chicken broth to deglaze the pan, scraping up any browned bits. Stir in the heavy cream and bring to a simmer.

Add the cooked rigatoni and grated Parmesan cheese to the sauce. Stir until the pasta is well-coated and the cheese is melted.

Prepare a three-step breading station. In the first dish, combine flour and 1 tbsp of Cajun seasoning. In the second, beat the eggs. In the third, combine panko breadcrumbs with the remaining 1 tbsp of Cajun seasoning.

Dredge the chicken cutlet first in the seasoned flour, then dip it in the egg wash, and finally coat it thoroughly with the seasoned breadcrumbs.

In a separate skillet, heat the vegetable oil over medium-high heat. Carefully place the breaded chicken in the hot oil and fry for 3-4 minutes per side, or until golden brown, crispy, and cooked through.

Remove the chicken from the skillet and let it rest for a moment before slicing.

Serve the pasta in a bowl, topped with the sliced crispy chicken. Garnish with additional Parmesan cheese and fresh parsley.