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Bring a large pot of salted water to a boil. Cook the rotini pasta according to package directions until al dente. Drain and set aside.

While the pasta cooks, heat 1 tablespoon of olive oil in a large skillet or Dutch oven over medium-high heat. Add the sliced smoked sausage and cook for 5-7 minutes, stirring occasionally, until browned and slightly crispy. Remove the sausage from the skillet and set aside, leaving any rendered fat in the pan.

Season the thin-sliced chicken breasts generously with Cajun's Choice Blackened Seasoning & Rub and Weber Roasted Garlic & Herb Seasoning on both sides.

Add the remaining 1 tablespoon of olive oil to the same skillet if needed. Add the seasoned chicken breasts and cook for 4-6 minutes per side, or until cooked through and nicely seared. Remove the chicken from the skillet, let it rest for a few minutes, then slice into bite-sized pieces.

Add the sliced bell peppers and onion to the skillet. Sauté for 5-7 minutes, stirring occasionally, until the vegetables begin to soften. Add the minced garlic and tomato paste, and cook for another 1 minute until fragrant.

Stir in the fajita seasoning packets and Morton Nature's Seasons Seasoning Blend. Pour in the beef broth and heavy whipping cream, scraping up any browned bits from the bottom of the pan. Bring the sauce to a gentle simmer.

Reduce the heat to low and stir in the grated Parmesan cheese until melted and the sauce is smooth. Return the cooked sausage and chicken to the skillet. Add the drained rotini pasta and toss everything together until well combined and heated through.

Garnish with fresh chopped parsley and serve immediately, with extra grated Parmesan cheese on the side if desired.


Bring a large pot of salted water to a boil. Cook the rotini pasta according to package directions until al dente. Drain and set aside.

While the pasta cooks, heat 1 tablespoon of olive oil in a large skillet or Dutch oven over medium-high heat. Add the sliced smoked sausage and cook for 5-7 minutes, stirring occasionally, until browned and slightly crispy. Remove the sausage from the skillet and set aside, leaving any rendered fat in the pan.

Season the thin-sliced chicken breasts generously with Cajun's Choice Blackened Seasoning & Rub and Weber Roasted Garlic & Herb Seasoning on both sides.

Add the remaining 1 tablespoon of olive oil to the same skillet if needed. Add the seasoned chicken breasts and cook for 4-6 minutes per side, or until cooked through and nicely seared. Remove the chicken from the skillet, let it rest for a few minutes, then slice into bite-sized pieces.

Add the sliced bell peppers and onion to the skillet. Sauté for 5-7 minutes, stirring occasionally, until the vegetables begin to soften. Add the minced garlic and tomato paste, and cook for another 1 minute until fragrant.

Stir in the fajita seasoning packets and Morton Nature's Seasons Seasoning Blend. Pour in the beef broth and heavy whipping cream, scraping up any browned bits from the bottom of the pan. Bring the sauce to a gentle simmer.

Reduce the heat to low and stir in the grated Parmesan cheese until melted and the sauce is smooth. Return the cooked sausage and chicken to the skillet. Add the drained rotini pasta and toss everything together until well combined and heated through.

Garnish with fresh chopped parsley and serve immediately, with extra grated Parmesan cheese on the side if desired.
