Chicken and Andouille Sausage Pasta with Creamy Smoked Mozzarella Cream Sauce, hearty, comforting and delicious.
I did the thing the other day that you aren’t supposed to do but end up doing it often since life is busy and it happens. I went grocery shopping while hungry. Like reaaalllly hungry. Like I was about to buy a snack and eat it while shopping hungry. And while I was shopping hungry I was trying to grab a few things we needed as well as something for dinner that night.
We always shop 1-2 times a week and have dinners planned out but for some reason we didn’t have anything planned for this evening so I was hunting for an idea while hungry. I happened to be by the cheese and was grabbing some cheddar for my kids for quesadillas when I saw the smoked mozzarella.
I had a flashback to a delicious pasta dish that I loved from a restaurant from my hometown and I decided to make my version of it – Chicken and Andouille Sausage Pasta with Creamy Smoked Mozzarella Sauce.
The dish that I remembered from when I was a kid had a smoky cheese ( it was either gouda or mozzarella), penne pasta, chicken, tomatoes, basil and a creamy sauce that wasn’t too heavy, not like a heavy alfredo sauce. There might have been a few other items in it, but the smoky cheese, chicken, tomatoes and penne pasta was such a delicious combo it has stuck in my delicious food memory bank for a long time now.
My husband and I are big fans of Jambalaya, which is something I make often and will blog one of these days, and we always use the smoked chicken andouille sausage from Trader Joes in it. I knew I wanted to add that sausage to this pasta dish, so this dish is really a hybrid of what I had as a kid and Jambalaya and so super delicious.
Whenever I make a pasta dish like this one, I always make enough to feed a gazillion people so I have to bring out my BIG pot to cook it in. I LOVE my Le Creuset Dutch oven. I have had this pot for I think 10 years now. The color is “Kiwi” and I wish they still made pots and pans in the color. Although I do love all the turquoise and Caribbean color pots and pans they have now.
This pot has been with me living in several states, many moves, many apartments and houses, hundreds and hundreds of dishes made in it and it still looks practically brand new. So worth the investment. I will have this pot when I am 100 years old. As long as I make it to 100.
When I was in Trader Joe’s I was texting my husband asking what else we needed and I asked him “how does chicken and andouille sausage pasta with smoked mozzarella sound for dinner?” to which he replied ” freaking awesome”. He said I had him at “andouille sausage pasta”. The way to my man’s heart is definitely through his stomach.
A few notes about this dish before making it:
- This can be a one pot dish if you make the pasta in the pot, drain and set aside then use the pot again to make the rest of the dish. OR You can make the pasta at the same time as the rest of the recipe then mix together. Up to you
- Smoked mozzarella can be found in any well stocked grocery store or specialty market. I am able to find it at Whole Foods, Sprouts and Trader Joe’s. You could also use smoked gouda but I would use half gouda and half mozarella to get that extra melty cheesy goodness from the mozz.
- This is excellent as leftovers, the flavors tend to get better a day or two after it is made.
- You can sub in dried basil for the fresh, but I highly recommend using fresh
For the pasta
Mozzarella cream sauce:
Make the pasta
To make the cream sauce :
Just look at all the yummy pasta goodness! One great thing about this dish is not only does it taste amazing the first time, but its even better as leftovers. If it lasts that long. I have to hide a portion from my husband if I want any leftovers because he will eat it all. Not all at once, but this doesn’t last very long in our house. Even our kids love it.