Melt two tablespoons butter in a large skillet or dutch oven. Add chicken and season with salt and pepper.

Add in andouille sausage with your chicken and cook until slightly browned.

While the chicken and sausage are cooking, start making roux in a small saucepan. Melt three tablespoons butter and whisk in flour. Slowly whisking allow the roux to cook until a dark caramel color.

Stir in onion and green pepper to stop roux from cooking.

Add the onions and peppers to the chicken and sausage.

Add broth and Cajun seasoning. Bring to a boil.

Add in penne pasta and cook 10-12 minutes until liquid has reduced and pasta is cooked through.