1 cup grated Parmesan cheese (plus extra for serving)
Directions
Pat the chicken thighs dry and season with Cajun seasoning, garlic powder, and black pepper.
Heat oil in a large skillet or griddle over medium-high heat and cook the chicken until golden brown and cooked through, about 6–8 minutes per side. Remove from the pan and slice into strips.
Add the sliced smoked sausage to the same pan and brown lightly for about 3–4 minutes until heated through.
Bring a pot of salted water to a boil and cook the pasta until al dente, then drain and toss with a little oil to prevent sticking.
Add the butter to the pan with the chicken and sausage and let it melt.
Stir in the sun-dried tomatoes and pour in the heavy cream. Cook for 3–5 minutes until slightly thickened.
Add the baby spinach and stir until wilted.
Add the pasta to the skillet and toss everything together until well coated in the sauce.
Sprinkle in the Parmesan cheese and stir until melted and creamy.
Adjust seasoning with more Cajun spice, salt, or pepper if desired, then serve hot with extra Parmesan on top.
