What the heck is this?
Imagine this: smoky sausage, tender pasta, and a bold Cajun cream sauce that clings to every bite — all made in ONE pot. That’s right. No draining, no extra pans, just big flavor with minimal mess. This One-Pot Creamy Cajun Sausage Pasta brings the heat (don’t worry, you can dial it down), the comfort, and the convenience. Whether it’s Tuesday night and you’re starving, or Friday and you want something cozy without babysitting the stove, this recipe’s got you. It’s creamy, spicy, cheesy, and the kind of meal you’ll make once and crave weekly.
Why You’ll Love This Recipe
One pot = way less cleanup.
Ready in 30 minutes (faster than delivery).
Creamy, spicy, smoky — flavor bomb central.
Totally customizable — add chicken, shrimp, or extra veggies.
Leftovers are chef’s kiss (if there are any).
The Good Stuff You’ll Need
For the Pasta Situation:
1 tbsp olive oil
12 oz smoked sausage (andouille or kielbasa), sliced into rounds
1 small onion, diced
3 cloves garlic, minced
1 bell pepper, diced (any color, but red adds sweetness)
2 tsp Cajun seasoning (use more or less depending on spice level)
½ tsp paprika (smoked if you have it)
Salt + pepper to taste
2 cups chicken broth
1 cup heavy cream
8 oz uncooked penne or rigatoni (or any short pasta)
½ cup grated parmesan cheese
½ cup shredded mozzarella or cheddar
Fresh parsley, for garnish
Optional: a splash of hot sauce or squeeze of lemon for brightness
Let’s Do This
Step 1: Sear the Sausage
Heat olive oil in a large deep skillet or Dutch oven over medium-high.
Add the sliced sausage and cook until browned on both sides (about 5–6 minutes). Remove and set aside.
Step 2: Get the Veggies In
In the same pan, toss in your onion and bell pepper. Sauté for 3–4 minutes until softened.
Add garlic, Cajun seasoning, paprika, and a pinch of salt and pepper. Stir until fragrant (about 1 minute).
Step 3: Simmer Party Begins
Pour in chicken broth and heavy cream, scraping up any browned bits from the bottom.
Add the uncooked pasta and bring to a boil. Lower heat to a gentle simmer.
Cover and cook for about 12–15 minutes, stirring occasionally, until the pasta is tender and the liquid has thickened into a sauce.
Step 4: Bring It All Together
Return the browned sausage to the pot. Stir in the parmesan and mozzarella until melted and silky.
Taste and adjust seasoning — add more Cajun spice if you want more kick, or a splash of hot sauce for extra heat.
Step 5: Serve & Flex
Top with fresh parsley and an extra sprinkle of cheese if you’re feelin’ it. Serve straight from the pot. This one doesn’t need fancy plating.
Serving Suggestions
Pair with garlic bread or a simple side salad.
Want extra veggies? Throw in spinach or kale at the end until wilted.
Pour yourself a cold drink — this dish plays well with something crisp and bubbly.
Switch It Up
Swap the sausage for shrimp or rotisserie chicken.
Use half-and-half instead of cream for a lighter version (but still creamy).
Add sun-dried tomatoes or mushrooms for a flavor twist.
Go dairy-free by using coconut milk and vegan cheese — still delicious!
Make-Ahead Tips
Chop your sausage and veggies ahead of time and store them in the fridge.
The whole dish reheats like a dream — add a splash of broth or milk before microwaving.
Keeps in the fridge for 3–4 days and freezes surprisingly well.
Questions People Actually Ask
Q: Can I use gluten-free pasta?
A: Yes, but keep an eye on the liquid and cook time — some gluten-free pastas cook faster or break down more easily.
Q: What if I don’t like spicy food?
A: Use a mild sausage and go light on the Cajun seasoning. You’ll still get flavor without the burn.
Q: Can I double this recipe?
A: Totally! Just use a big enough pot and adjust the liquid slightly if needed.
Q: Is it kid-friendly?
A: Yes — just scale back the spice and you’ve got a creamy pasta even picky eaters will demolish.
One-Pot Creamy Cajun Sausage Pasta: Spicy, Saucy, and Weeknight-Approved
- Total Time: 30 minutes
- Yield: 4 servings
Description
For the Pasta Situation:
1 tbsp olive oil
12 oz smoked sausage (andouille or kielbasa), sliced into rounds
1 small onion, diced
3 cloves garlic, minced
1 bell pepper, diced (any color, but red adds sweetness)
2 tsp Cajun seasoning (use more or less depending on spice level)
½ tsp paprika (smoked if you have it)
Salt + pepper to taste
2 cups chicken broth
1 cup heavy cream
8 oz uncooked penne or rigatoni (or any short pasta)
½ cup grated parmesan cheese
½ cup shredded mozzarella or cheddar
Fresh parsley, for garnish
Optional: a splash of hot sauce or squeeze of lemon for brightness
Ingredients
For the Pasta Situation:
1 tbsp olive oil
12 oz smoked sausage (andouille or kielbasa), sliced into rounds
1 small onion, diced
3 cloves garlic, minced
1 bell pepper, diced (any color, but red adds sweetness)
2 tsp Cajun seasoning (use more or less depending on spice level)
½ tsp paprika (smoked if you have it)
Salt + pepper to taste
2 cups chicken broth
1 cup heavy cream
8 oz uncooked penne or rigatoni (or any short pasta)
½ cup grated parmesan cheese
½ cup shredded mozzarella or cheddar
Fresh parsley, for garnish
Optional: a splash of hot sauce or squeeze of lemon for brightness
Instructions
Step 1: Sear the Sausage
Heat olive oil in a large deep skillet or Dutch oven over medium-high.
Add the sliced sausage and cook until browned on both sides (about 5–6 minutes). Remove and set aside.
Step 2: Get the Veggies In
In the same pan, toss in your onion and bell pepper. Sauté for 3–4 minutes until softened.
Add garlic, Cajun seasoning, paprika, and a pinch of salt and pepper. Stir until fragrant (about 1 minute).
Step 3: Simmer Party Begins
Pour in chicken broth and heavy cream, scraping up any browned bits from the bottom.
Add the uncooked pasta and bring to a boil. Lower heat to a gentle simmer.
Cover and cook for about 12–15 minutes, stirring occasionally, until the pasta is tender and the liquid has thickened into a sauce.
Step 4: Bring It All Together
Return the browned sausage to the pot. Stir in the parmesan and mozzarella until melted and silky.
Taste and adjust seasoning — add more Cajun spice if you want more kick, or a splash of hot sauce for extra heat.
Step 5: Serve & Flex
Top with fresh parsley and an extra sprinkle of cheese if you’re feelin’ it. Serve straight from the pot. This one doesn’t need fancy plating.
Notes
Swap the sausage for shrimp or rotisserie chicken.
Use half-and-half instead of cream for a lighter version (but still creamy).
Add sun-dried tomatoes or mushrooms for a flavor twist.
Go dairy-free by using coconut milk and vegan cheese — still delicious
- Prep Time: 10 minutes
- Cook Time: 20 minutes
Nutrition
- Calories: ~610 kcal per serving
- Fat: ~45g
- Carbohydrates: ~36g
- Protein: ~24g