Prepare the pasta according to package directions. Rinse and set aside.
In a large, deep skillet or soup pot over medium-high heat, add olive oil. Once heated, you’ll want to see a slight shimmer in the oil.
Add the onion, peppers, and garlic. Sauté these until they become softened and fragrant, watching carefully to avoid burning the garlic.
Next, add the chicken andouille sausage. Sauté until it’s heated through, which should take about five minutes. Stir occasionally to ensure even cooking.
Sprinkle in the cajun seasoning and stir it into the mixture, then add the shredded cooked chicken. Sauté until everything is heated through, ensuring the seasoning is well-distributed.
Add the penne and gently stir it into the mixture, ensuring it is well incorporated.
Slowly pour in the skim milk while bringing it to a simmer. This will take about five minutes, and you’ll notice the mixture thickening slightly.
For an optional thickening step, in a small bowl, combine the cornstarch with a little water and whisk until smooth. Pour this into the simmering pot, stirring to thicken the sauce to your desired consistency.
Finally, add the shredded parmesan cheese, stirring until melted and creamy. Remove from heat and get ready to serve.
Plate the Skinny Cajun Chicken Pasta and enjoy! This dish is perfect for sharing and will leave everyone asking for seconds.
