This creamy one-pot Cajun sausage pasta is my go-to when I want something hearty, spicy, and ready in a flash. It’s got smoky sausage, tender pasta, colorful bell peppers, and a luxuriously creamy Cajun-spiced sauce that all comes together in a single pot. The best part? It’s ready in just 30 minutes, making it a weeknight dinner hero.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
10 oz smoked sausage (Andouille or kielbasa), sliced
4 oz pasta (penne or rigatoni)
2 tbsp Cajun seasoning
1 tbsp olive oil
1 cup diced bell peppers (mixed colors)
½ cup diced onion
2 cups low‑sodium chicken broth
1 cup heavy cream
1 cup shredded Parmesan cheese
½ tsp garlic powder
¼ tsp cayenne pepper (optional, for extra spice)
1 cup fresh spinach (optional)
Salt and pepper, to taste
Chopped parsley for garnish
Directions
I heat the olive oil in a large skillet or pot over medium heat and add the sliced sausage, letting it brown nicely for extra flavor.
Once browned, I remove the sausage and set it aside. In the same pot, I toss in the diced bell peppers and onion, cooking them until soft and fragrant.
Then I stir in the Cajun seasoning and garlic powder to coat the vegetables evenly.
I pour in the chicken broth and bring it to a simmer. The pasta goes straight in, cooking until just al dente while I stir occasionally to keep it from sticking.
After reducing the heat, I mix in the heavy cream and Parmesan until everything melts into a creamy sauce.
I return the sausage to the pot, stir it all together, and if I’m adding spinach, I do it now—just until it wilts.
Finally, I taste and adjust the seasoning with salt, pepper, and cayenne if I want more heat. A sprinkle of chopped parsley adds a fresh finish before serving.
Servings and timing
Servings: 4
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Calories: Approximately 550 kcal per serving
Variations
I sometimes swap the sausage for grilled chicken or shrimp for a different protein twist. If I want to lighten it up, I use half-and-half instead of heavy cream. For a vegetarian version, I leave out the sausage entirely and bulk it up with more veggies like mushrooms or zucchini. When I’m craving extra heat, I throw in more cayenne or even a few dashes of hot sauce. The type of pasta is also flexible — bowties and fusilli work great.
Storage/Reheating
I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I warm it gently on the stovetop or in the microwave, adding a splash of chicken broth or cream to bring back the sauciness. It doesn’t freeze well due to the cream, but it’s usually gone before I even think about freezing.
FAQs
How spicy is this Cajun sausage pasta?
It has a mild to moderate kick from the Cajun seasoning. When I want more heat, I add the optional cayenne pepper or use a spicier sausage like Andouille.
Can I make this dish ahead of time?
Yes, I often make it a few hours in advance and reheat it gently. It tastes even better after the flavors sit for a bit, though I like to add a splash of broth or cream when reheating.
What kind of sausage works best?
I prefer smoked sausages like Andouille or kielbasa for their bold, smoky flavor, but any pre-cooked sausage will do. Chicken sausage is a great lighter option.
Can I make this dairy-free?
While the cream and Parmesan are key to the richness, I’ve tried dairy-free alternatives like coconut cream and vegan cheese with good results, though the flavor does change a bit.
What vegetables can I add?
Aside from bell peppers and spinach, I sometimes add mushrooms, zucchini, or even broccoli florets. I just make sure they’re chopped small so they cook quickly in the one-pot method.
Conclusion
This creamy one-pot Cajun sausage pasta is my weeknight secret weapon. It’s bold, creamy, comforting, and comes together fast with minimal effort. Whether I’m feeding a family or just cooking for myself, it hits the spot every time. It’s flexible, flavorful, and sure to be a regular in my dinner rotation.
📖 Recipe:
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Creamy One‑Pot Cajun Sausage Pasta
- Total Time: 30 minutes
- Yield: 4 servings
- Diet: Halal
Description
This creamy one-pot Cajun sausage pasta is a quick and hearty meal featuring smoky sausage, colorful veggies, and pasta in a rich, Cajun-spiced cream sauce — all made in just 30 minutes with minimal cleanup.
Ingredients
10 oz smoked sausage (Andouille or kielbasa), sliced
4 oz pasta (penne or rigatoni)
2 tbsp Cajun seasoning
1 tbsp olive oil
1 cup diced bell peppers (mixed colors)
½ cup diced onion
2 cups low-sodium chicken broth
1 cup heavy cream
1 cup shredded Parmesan cheese
½ tsp garlic powder
¼ tsp cayenne pepper (optional)
1 cup fresh spinach (optional)
Salt and pepper, to taste
Chopped parsley, for garnish
Instructions
- Heat olive oil in a large skillet or pot over medium heat. Add sliced sausage and cook until browned. Remove and set aside.
- In the same pot, add diced bell peppers and onion. Cook until softened and fragrant.
- Stir in Cajun seasoning and garlic powder to coat the vegetables evenly.
- Pour in chicken broth and bring to a simmer. Add pasta and cook, stirring occasionally, until pasta is al dente.
- Reduce heat and stir in heavy cream and Parmesan cheese until melted and creamy.
- Return the sausage to the pot and stir to combine. Add spinach if using, and cook until wilted.
- Season with salt, pepper, and optional cayenne pepper to taste. Garnish with chopped parsley before serving.
Notes
Use half-and-half instead of heavy cream for a lighter version.
Swap sausage with grilled chicken or shrimp for variation.
Vegetarian version: omit sausage and add extra vegetables like mushrooms or zucchini.
Add more cayenne or hot sauce for extra heat.
Store leftovers in the fridge for up to 3 days. Reheat with a splash of broth or cream.
Not recommended for freezing due to the cream-based sauce.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: One-Pot
- Cuisine: Southern
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 4g
- Sodium: 890mg
- Fat: 36g
- Saturated Fat: 18g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 90mg
