One Pot Creamy Cajun Sausage Pasta brings bold spice and creamy comfort in one easy pan. This dish fills your kitchen with a warm, peppery aroma and soft, saucy pasta that kids and adults both love. It cooks fast, cleans up fast, and makes weeknight dinners feel special. If you like slow-cooker versions, try my crock-pot creamy cajun chicken pasta for a hands-off alternative.
Why Make This Recipe
- Quick & Easy: Ready in about 30 minutes from start to finish.
- Family Favorite: Mildly spicy, creamy, and saucy — great for picky eaters.
- Budget-Friendly: Uses simple pantry staples and sliced sausage.
- One-Pot Clean-Up: Less mess, less fuss.
This recipe stands out because the sauce cooks right with the pasta, so the flavors soak in. The smell of sautéing sausage and bell peppers feels like home, and the creamy finish gives comfort after a long day. If you want a lighter or slightly different take, see the easy creamy cajun sausage pasta for another idea.
Ingredients
- For the main dish:
- 12 ounces penne or rigatoni pasta (use gluten-free if needed)
- 1 pound smoked sausage or andouille, sliced into 1/2-inch rounds
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 1 red bell pepper, diced
- 2–3 cloves garlic, minced
- 2 tablespoons Cajun seasoning (store-bought or homemade)
- 1/2 teaspoon smoked paprika (optional for depth)
- 1/4 teaspoon crushed red pepper (optional for heat)
- For the sauce:
- 2 cups low-sodium chicken broth (or vegetable broth)
- 1 cup heavy cream (or half-and-half for a lighter version)
- 1/2 cup grated Parmesan cheese
- 2 tablespoons unsalted butter
- Salt and black pepper to taste
- Fresh parsley, chopped, for garnish
Notes: Use low-sodium broth so you can control salt. Let the butter soften a little before adding for a silkier finish.
How to Make One Pot Creamy Cajun Sausage Pasta:
- Prep first: slice the sausage, dice the onion and bell pepper, and measure spices and liquids. This keeps the cooking smooth.
- Tip: Have your pasta nearby — you’ll add it dry to the pot.
- Heat a large deep skillet or Dutch oven over medium-high heat. Add olive oil, then brown the sausage slices for 3–4 minutes until they get a little crust. Remove them and set aside.
- Why this matters: Browning adds savory flavor and a nice texture.
- In the same pot, add the diced onion and bell pepper. Sauté 4–5 minutes until soft and slightly sweet. Add the garlic and cook 30 seconds until fragrant.
- Mini-tip: Scrape up browned bits from the bottom for extra flavor.
- Sprinkle in the Cajun seasoning and smoked paprika. Stir so the spices toast slightly — about 30 seconds. This wakes up the spices and deepens the aroma.
- Pour in the chicken broth and stir, loosening any stuck bits. Add the dry pasta and bring to a boil. Reduce to a simmer, cover, and cook, stirring every 5 minutes so pasta cooks evenly and doesn’t stick. Cook until the pasta is just shy of al dente (about 8–10 minutes depending on pasta).
- Why this matters: The pasta soaks up flavor as it cooks in the broth.
- Stir in the heavy cream, Parmesan, and butter. Return the browned sausage to the pot. Simmer gently for 2–3 minutes until the sauce thickens and the pasta reaches desired tenderness. Season with salt and pepper to taste.
- Mini-tip: If the sauce seems too thick, add a splash of broth or cream; if too thin, simmer uncovered a minute longer.
- Turn off the heat. Let the pasta sit covered for 2 minutes so the sauce settles. Stir in chopped parsley and serve warm.
- Why this matters: Resting helps the sauce coat the pasta more evenly.
How to Serve One Pot Creamy Cajun Sausage Pasta
- Spoon into warm bowls and top with extra grated Parmesan and a sprinkle of chopped parsley for color.
- Serve with a simple green salad and crusty bread to soak up the creamy sauce.
- Add lemon wedges on the side for a bright squeeze if the dish feels rich.
How to Store One Pot Creamy Cajun Sausage Pasta
- Fridge: Cool to room temperature, then store in an airtight container for 3–4 days.
- Freezer: Freeze in a freezer-safe container for up to 2 months. Thaw overnight in the fridge before reheating.
- Reheat: Warm gently in a skillet over medium-low heat with a splash of broth or cream, stirring until creamy and heated through. You can also microwave in short bursts, stirring between intervals.
Tips to Make One Pot Creamy Cajun Sausage Pasta
- Use a heavy-bottomed pot to prevent sticking and burning.
- Taste and adjust seasoning at the end — sausage can be salty.
- Reserve a little pasta water or broth to loosen the sauce if needed.
- Don’t overcook the pasta in step 5; it will finish cooking in the sauce.
Variation
- Gluten-free: Use gluten-free pasta and check your sausage for gluten-containing fillers.
- Vegetarian: Swap sausage for plant-based sausage and use vegetable broth; add mushrooms for meaty texture.
FAQs
Can I use chicken instead of sausage?
Yes. Cut boneless chicken into bite-sized pieces and brown first; you may need to cook a few minutes longer until the chicken is cooked through before adding broth.
Can I make this milder for kids?
Absolutely. Reduce the Cajun seasoning by half and skip crushed red pepper. Add more cream or a little milk to mellow the spice.
Why is my sauce grainy after adding cream?
This can happen if the heat is too high. Reduce the heat before adding cream and stir gently. Also, use full-fat cream for a smoother texture.
Conclusion
This One Pot Creamy Cajun Sausage Pasta is a cozy, flavorful weeknight hero. It fills your kitchen with a spicy, homey aroma, gives you a rich, velvety sauce, and keeps cleanup simple. I love how the sausage and peppers make the dish feel cozy and satisfying — perfect when you want comfort without fuss. If you want another version to compare, check out One Pot Creamy Cajun Sausage Pasta – Pass Me Some Tasty for a slightly different take. Please leave a comment and a star rating if you tried it, and share on Pinterest or Facebook so others can find this easy weeknight winner. What twist did you try? Let us know below!
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One Pot Creamy Cajun Sausage Pasta
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Paleo
Description
A quick and easy one-pot dish featuring creamy pasta with bold Cajun flavors, perfect for weeknight dinners.
Ingredients
- 12 ounces penne or rigatoni pasta
- 1 pound smoked sausage or andouille, sliced into 1/2-inch rounds
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 1 red bell pepper, diced
- 2–3 cloves garlic, minced
- 2 tablespoons Cajun seasoning
- 1/2 teaspoon smoked paprika (optional)
- 1/4 teaspoon crushed red pepper (optional)
- 2 cups low-sodium chicken broth
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 2 tablespoons unsalted butter
- Salt and black pepper to taste
- Fresh parsley, chopped, for garnish
Instructions
- Prep first: slice the sausage, dice the onion and bell pepper, and measure spices and liquids.
- In a large deep skillet or Dutch oven, heat olive oil over medium-high heat. Brown the sausage for 3–4 minutes until crusty, then set aside.
- In the same pot, sauté diced onion and bell pepper for 4–5 minutes. Add minced garlic and cook for 30 seconds.
- Sprinkle in Cajun seasoning and smoked paprika, and stir for about 30 seconds.
- Pour in chicken broth, add dry pasta, bring to a boil, then reduce to a simmer. Cover and cook, stirring every 5 minutes, until pasta is just shy of al dente (8–10 minutes).
- Stir in heavy cream, Parmesan, and butter. Return sausage to pot and simmer for 2–3 minutes until sauce thickens and pasta is tender.
- Turn off heat, cover, and let sit for 2 minutes. Stir in chopped parsley before serving.
Notes
Use low-sodium broth for better control of salt. Let butter soften for a silkier finish.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Cajun
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 11g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 60mg