Creamy Cajun Sausage Pasta is a bold, spicy, and comforting meal that I love making when I want something quick but packed with flavor. Smoky sausage, tender pasta, and a creamy Cajun-spiced sauce come together in one pan for a dinner that always satisfies. It’s rich, hearty, and has just the right kick to keep things exciting.
Why You’ll Love This Recipe
I love this recipe because it’s easy, full of personality, and perfect for busy weeknights. The Cajun seasoning gives it a deep, smoky flavor, while the creamy sauce keeps everything smooth and balanced. It’s a one-skillet dish, which means cleanup is simple, and the whole thing comes together in under 30 minutes. Whether I make it for myself or a crowd, it’s always a hit.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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Pasta (penne, rigatoni, or your favorite short pasta)
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Smoked sausage (like andouille or kielbasa), sliced
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Olive oil or butter
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Onion, diced
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Garlic, minced
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Cajun seasoning
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Heavy cream
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Chicken broth
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Parmesan cheese, grated
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Salt and pepper
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Fresh parsley or green onions (for garnish)
Optional additions:
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Bell peppers (sliced)
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Spinach
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Red pepper flakes (for more heat)
Directions
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I cook the pasta in salted water until al dente, then drain and set aside.
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In a large skillet, I heat oil over medium heat and sauté the sausage slices until browned.
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I add the onion and cook until softened, then stir in the garlic and cook for another 30 seconds.
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I sprinkle in the Cajun seasoning and stir to coat the sausage and onions.
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I pour in the chicken broth and let it simmer for 2–3 minutes to deglaze the pan and build flavor.
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I reduce the heat and stir in the heavy cream and a handful of parmesan cheese.
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Once the sauce thickens slightly, I add the cooked pasta and toss everything together to coat.
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I season with salt and pepper to taste and garnish with chopped parsley or green onions before serving.
Servings and timing
This recipe makes 4 servings and takes about 10 minutes to prep and 15–20 minutes to cook, for a total of 25–30 minutes.
Variations
Sometimes I add sliced bell peppers with the onions for extra color and crunch. For a protein boost, I toss in cooked chicken or shrimp. If I want it spicier, I increase the Cajun seasoning or add red pepper flakes. I’ve also made a dairy-free version using coconut milk instead of cream, and it still tasted great.
storage/reheating
I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I add a splash of broth or cream and warm it gently on the stove or in the microwave. The pasta absorbs sauce over time, so I stir well and adjust the consistency before serving again.
FAQs
What kind of sausage works best?
I usually go for smoked sausage like andouille or kielbasa. Chicken sausage also works well if I want something lighter.
Can I use store-bought Cajun seasoning?
Yes, I often use a pre-made blend, but I’ve also mixed my own with paprika, garlic powder, onion powder, cayenne, and oregano.
Can I make this ahead?
Definitely. I prep everything in advance and reheat gently with a splash of liquid to keep the sauce creamy.
Is this dish spicy?
It has a mild to moderate heat depending on the Cajun seasoning. I adjust the amount based on how spicy I want it.
What’s the best pasta shape to use?
I like short pastas like penne or rigatoni—they hold the creamy sauce well and make every bite hearty.
Conclusion
Creamy Cajun Sausage Pasta is a fast, flavorful dish that’s full of bold spices, rich sauce, and satisfying textures. I love how it turns simple ingredients into something exciting and comforting in just one pan. Whether I make it as a weeknight dinner or a cozy meal for guests, it always brings the heat—in the best way.
Print
Creamy Cajun Sausage Pasta
- Prep Time: 10 minutes
- Cook Time: 15–20 minutes
- Total Time: 25–30 minutes
- Yield: 4 servings
- Category: Main Course / Pasta
- Method: Stovetop
- Cuisine: American / Cajun-inspired
Description
Creamy Cajun Sausage Pasta — a bold, spicy, and comforting one‑pan pasta dish combining smoky sausage, tender pasta, and a rich, creamy Cajun-spiced sauce. Quick to make and full of flavor, it’s perfect for busy nights when you want something satisfying and a little indulgent.
Ingredients
- 12 oz (about 340 g) pasta (penne, rigatoni, or other short pasta)
- 300–350 g smoked sausage (like andouille, kielbasa, or smoked chicken sausage), sliced
- 1 tbsp olive oil or butter
- 1 medium onion, diced
- 3 garlic cloves, minced
- 1–2 tbsp Cajun seasoning (adjust to taste)
- ½ cup (120 ml) chicken broth (or vegetable broth)
- 1 cup heavy cream (or half‑and‑half for lighter version)
- ⅓–½ cup grated Parmesan cheese (optional but recommended)
- Salt and black pepper, to taste
- Fresh parsley or chopped green onions, for garnish
- Optional add-ins: sliced bell pepper, spinach or kale, red pepper flakes for added heat
Instructions
- Cook the pasta in a large pot of salted water until al dente. Drain and set aside. (Tip: reserve a small cup of pasta water in case you want to loosen the sauce later.)
- While pasta cooks, heat the olive oil (or butter) in a large skillet over medium heat. Add the sliced sausage and sauté until browned, about 4–5 minutes.
- Add the diced onion and cook until it softens and becomes translucent (about 3–4 minutes). Stir in the minced garlic and cook another 30 seconds until fragrant.
- Sprinkle the Cajun seasoning over the sausage‑onion mixture, stir to coat evenly, and cook for about 1 minute to toast the spices.
- Pour in the chicken broth to deglaze the pan, scraping any browned bits from the bottom. Let it simmer for 2–3 minutes to reduce slightly.
- Lower the heat, then stir in the heavy cream and bring to a gentle simmer. If using Parmesan, stir it in now until melted and sauce thickens slightly.
- Add the cooked pasta to the skillet and toss well to coat in the creamy Cajun sauce. If the sauce feels too thick, add a splash of reserved pasta water or extra broth to loosen it.
- Season with salt and pepper to taste. If desired, stir in some sliced bell pepper, spinach or greens, or red pepper flakes for extra flavor/heat.
- Serve immediately, garnished with fresh parsley or chopped green onions.
Notes
- Use smoked sausage (andouille or kielbasa) for the best smoky, savory flavor — but chicken or turkey sausage works if you want something lighter.
- If you prefer a lighter dish, use half‑and‑half instead of heavy cream, or substitute part of the cream with milk. Sauce will be thinner but still flavorful.
- Vegetable additions like bell peppers or spinach add color, texture, and extra nutrients — and they cook quickly in the same pan.
- To make it dairy‑free, use a dairy‑free cream substitute (like coconut cream) and skip or use a dairy‑free cheese alternative. The Cajun spice blend still gives robust flavor.
- Leftovers keep well: store in airtight container in the fridge up to 3 days. Reheat gently over low heat, adding a splash of broth or cream to refresh the sauce.
Nutrition
- Serving Size: 1 serving (approx 1/4 recipe)
- Calories: ≈ 520 kcal
- Sugar: ≈ 4 g
- Sodium: ≈ 850 mg (varies with sausage and seasoning)
- Fat: ≈ 24 g
- Saturated Fat: ≈ 10 g
- Unsaturated Fat: ≈ 11 g
- Trans Fat: 0 g
- Carbohydrates: ≈ 50 g
- Fiber: ≈ 3 g
- Protein: ≈ 22 g
- Cholesterol: ≈ 75 mg
