What the heck is this?
This one-pot creamy Cajun sausage pasta is the kind of meal that makes you feel like a dinner wizard. Smoky, spicy sausage gets tossed with tender pasta, sautéed veggies, and a lusciously creamy Cajun-spiced sauce—all cooked in one pot and ready in 30 minutes. It’s bold, it’s comforting, it’s got a little kick, and it only dirties one dish. Whether you’re feeding a crowd, your hangry self, or looking for something easy and impressive, this one delivers.
Why You’ll Love This Recipe
- It’s a full-flavored, spicy, creamy carb party
- Everything cooks in one pot = less mess, more chill
- Ready in just 30 minutes—no fuss, all flavor
- Smoky sausage + Cajun spice + creamy sauce = unbeatable combo
- It reheats like a dream (hello, leftovers!)
The Good Stuff You’ll Need
- 12 oz smoked sausage (andouille or kielbasa), sliced into coins
- 1 tbsp olive oil or butter
- 1 small onion, chopped
- 1 red bell pepper, diced
- 3 cloves garlic, minced
- 2½ cups chicken broth
- 1 cup heavy cream
- 10 oz pasta (penne, rotini, or shells work great)
- 1 tbsp Cajun seasoning (plus more to taste)
- ½ tsp paprika (optional, for extra smokiness)
- 1 cup shredded Parmesan (or a mix of Parm and mozzarella for extra melt)
- Salt and pepper to taste
- Chopped parsley or green onions, for garnish
Let’s Do This
Step 1: Sizzle the sausage
In a large deep skillet or Dutch oven, heat olive oil over medium heat. Add the sliced sausage and cook until it’s browned and a little crispy around the edges, about 4–5 minutes. Remove it and set it aside—you’ll stir it back in later.
Step 2: Build the base
In the same pot, toss in the chopped onion and red bell pepper. Sauté until soft and fragrant, about 3–4 minutes. Add the garlic and cook for another 30 seconds (don’t let it burn). Stir in the Cajun seasoning and paprika for a hit of smoky flavor.
Step 3: Add liquids and pasta
Pour in the chicken broth and heavy cream. Stir to combine, then add the dry pasta. Bring to a gentle boil, then reduce heat to medium-low. Cover and simmer for 12–15 minutes, stirring occasionally, until the pasta is tender and the sauce is thickening.
Step 4: Stir in the good stuff
Add the sausage back into the pot, along with the shredded Parmesan. Stir until the cheese is fully melted and the sauce is creamy and glossy. Taste and adjust seasoning—add more Cajun spice if you like it hot.
Step 5: Serve it up
Spoon that creamy, spicy magic into bowls and top with chopped parsley or green onions for a pop of freshness. If you really want to go for it, add a little extra Parmesan on top.
Serving Suggestions
Serve it solo—it’s a complete meal as-is. If you’re feeling extra, pair with a simple green salad or garlic bread. A cold beer or iced tea makes a perfect sidekick.
Switch It Up
- Go green: Toss in some spinach or kale at the end to wilt into the sauce
- Make it lighter: Use half-and-half instead of heavy cream
- Try a protein swap: Sub in cooked chicken, shrimp, or plant-based sausage
- Add heat: Sprinkle in red pepper flakes or a few dashes of hot sauce
Make-Ahead Tips
This pasta holds up great in the fridge for 3–4 days. Reheat gently with a splash of broth or cream to bring it back to life. Not ideal for freezing due to the cream, but it’ll keep well for meal prep through the week.
Questions People Actually Ask
Q: Is Cajun seasoning spicy?
A: It usually has a little kick, but spice levels vary. Start with less, then add more to taste. You can always bring the heat—but you can’t un-spice it.
Q: Can I use milk instead of cream?
A: You can, but the sauce won’t be as rich. Whole milk works best, and you might want to add a little cornstarch slurry to help it thicken.
Q: What’s the best pasta shape for this?
A: Short shapes like penne, rotini, or shells are ideal. They hold onto the sauce and cook evenly in one pot.
Q: Can I make this dairy-free?
A: Yep! Use a dairy-free cream alternative and skip or sub the cheese with a vegan version. The flavor will still be great.
One Pot Creamy Cajun Sausage Pasta (30-Minutes): Spicy, Saucy, and Weeknight-Approved
- Total Time: 30 minutes
- Yield: 4–6 servings 1x
Description
This one-pot creamy Cajun sausage pasta is the kind of meal that makes you feel like a dinner wizard. Smoky, spicy sausage gets tossed with tender pasta, sautéed veggies, and a lusciously creamy Cajun-spiced sauce—all cooked in one pot and ready in 30 minutes. It’s bold, it’s comforting, it’s got a little kick, and it only dirties one dish. Whether you’re feeding a crowd, your hangry self, or looking for something easy and impressive, this one delivers.
Ingredients
12 oz smoked sausage (andouille or kielbasa), sliced into coins
1 tbsp olive oil or butter
1 small onion, chopped
1 red bell pepper, diced
3 cloves garlic, minced
2½ cups chicken broth
1 cup heavy cream
10 oz pasta (penne, rotini, or shells work great)
1 tbsp Cajun seasoning (plus more to taste)
½ tsp paprika (optional, for extra smokiness)
1 cup shredded Parmesan (or a mix of Parm and mozzarella for extra melt)
Salt and pepper to taste
Chopped parsley or green onions, for garnish
Instructions
Step 1: Sizzle the sausage
In a large deep skillet or Dutch oven, heat olive oil over medium heat. Add the sliced sausage and cook until it’s browned and a little crispy around the edges, about 4–5 minutes. Remove it and set it aside—you’ll stir it back in later.
Step 2: Build the base
In the same pot, toss in the chopped onion and red bell pepper. Sauté until soft and fragrant, about 3–4 minutes. Add the garlic and cook for another 30 seconds (don’t let it burn). Stir in the Cajun seasoning and paprika for a hit of smoky flavor.
Step 3: Add liquids and pasta
Pour in the chicken broth and heavy cream. Stir to combine, then add the dry pasta. Bring to a gentle boil, then reduce heat to medium-low. Cover and simmer for 12–15 minutes, stirring occasionally, until the pasta is tender and the sauce is thickening.
Step 4: Stir in the good stuff
Add the sausage back into the pot, along with the shredded Parmesan. Stir until the cheese is fully melted and the sauce is creamy and glossy. Taste and adjust seasoning—add more Cajun spice if you like it hot.
Step 5: Serve it up
Spoon that creamy, spicy magic into bowls and top with chopped parsley or green onions for a pop of freshness. If you really want to go for it, add a little extra Parmesan on top.
Notes
Go green: Toss in some spinach or kale at the end to wilt into the sauce
Make it lighter: Use half-and-half instead of heavy cream
Try a protein swap: Sub in cooked chicken, shrimp, or plant-based sausage
Add heat: Sprinkle in red pepper flakes or a few dashes of hot sauce
- Prep Time: 5 minutes
- Cook Time: 25 minutes
Nutrition
- Calories: ~580 kcal
- Fat: ~32g
- Carbohydrates: ~50g
- Protein: ~25g