This One Pot Creamy Cajun Sausage Pasta is everything I want in a weeknight dinner—hearty, flavorful, and incredibly easy. With smoky sausage, perfectly tender pasta, and a rich, spicy cream sauce all cooked in a single pot, cleanup is minimal and satisfaction is guaranteed. The Cajun seasoning gives it just the right amount of kick, while the creamy texture balances out the spice beautifully.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
12 ounces smoked sausage, sliced into rounds
1 tablespoon olive oil
3 cloves garlic, minced
2 cups chicken broth
1 cup heavy cream
1 (14.5-ounce) can diced tomatoes, undrained
8 ounces uncooked pasta (penne or rotini work well)
2–3 teaspoons Cajun seasoning (adjust to taste)
Salt and black pepper, to taste
1 cup shredded cheddar or mozzarella cheese
Fresh parsley, chopped (for garnish)
Directions
I start by heating olive oil in a large skillet or pot over medium heat. Then I add the sliced sausage and cook it until it’s lightly browned, about 4–5 minutes.
I stir in the garlic and let it cook for about 30 seconds until it becomes fragrant.
Next, I pour in the chicken broth, heavy cream, diced tomatoes (with their juice), uncooked pasta, and Cajun seasoning. I stir everything together well.
I bring the mixture to a gentle boil, then reduce the heat to medium-low. I cover the pot and let it simmer for 12–15 minutes, stirring occasionally, until the pasta is tender and the sauce thickens.
I stir in the cheese until it’s fully melted and the sauce is smooth.
I taste it and adjust with salt and pepper if needed.
Finally, I garnish with fresh parsley and serve it hot.
Servings and timing
This recipe makes 4 generous servings.
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Variations
I sometimes swap the sausage for cooked chicken or shrimp for a different protein twist.
For a lighter version, I use half-and-half instead of heavy cream.
I like to mix in some spinach or bell peppers during the last few minutes of cooking for extra color and nutrition.
For more heat, I add a pinch of cayenne or use hot sausage.
I’ve tried different cheeses too—Parmesan adds a nice salty finish if I want to change things up.
Storage/Reheating
I store any leftovers in an airtight container in the refrigerator 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 loosen the sauce if needed.
I avoid freezing this dish since the cream sauce can separate after thawing.
FAQs
Can I make this dish less spicy?
Yes, I just use a smaller amount of Cajun seasoning or choose a mild variety. I can always add more heat later if I want.
What kind of sausage works best?
I usually use smoked sausage or andouille for that bold, smoky flavor, but any fully cooked sausage will work.
Can I use a different type of pasta?
Absolutely. I’ve used penne, rotini, shells, and even macaroni—just keep an eye on the cooking time depending on the pasta type.
Is it okay to use milk instead of cream?
While milk works in a pinch, I’ve found it doesn’t create the same rich, velvety sauce. Half-and-half is a better substitute if I’m avoiding heavy cream.
How do I make this dish vegetarian?
I skip the sausage and use vegetable broth instead of chicken broth. Adding mushrooms or plant-based sausage gives it a similar hearty feel.
Conclusion
This One Pot Creamy Cajun Sausage Pasta has become one of my favorite go-to meals when I want something fast, flavorful, and comforting. It’s bold, creamy, and packed with satisfying ingredients—all in just one pan. Whether I’m feeding the family or meal prepping for the week, it’s always a hit and never fails to impress.
Recipe:
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One Pot Creamy Cajun Sausage Pasta
- Total Time: 30 minutes
- Yield: 4 servings
- Diet: Halal
Description
This One Pot Creamy Cajun Sausage Pasta is a quick and flavorful weeknight meal made with smoky sausage, tender pasta, and a rich, spicy cream sauce—all cooked in a single pot for easy cleanup and maximum flavor.
Ingredients
12 ounces smoked sausage, sliced into rounds
1 tablespoon olive oil
3 cloves garlic, minced
2 cups chicken broth
1 cup heavy cream
1 (14.5-ounce) can diced tomatoes, undrained
8 ounces uncooked pasta (penne or rotini)
2–3 teaspoons Cajun seasoning (adjust to taste)
Salt and black pepper, to taste
1 cup shredded cheddar or mozzarella cheese
Fresh parsley, chopped (for garnish)
Instructions
- Heat olive oil in a large skillet or pot over medium heat.
- Add sliced sausage and cook until lightly browned, about 4–5 minutes.
- Stir in the garlic and cook for 30 seconds until fragrant.
- Pour in the chicken broth, heavy cream, diced tomatoes (with juice), uncooked pasta, and Cajun seasoning. Stir well.
- 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 thickens.
- Stir in the shredded cheese until fully melted and smooth.
- Season with salt and black pepper to taste.
- Garnish with chopped fresh parsley and serve hot.
Notes
For a lighter version, substitute heavy cream with half-and-half.
Swap sausage with cooked chicken or shrimp for variation.
Add spinach or bell peppers for extra nutrition and color.
Use Parmesan for a different cheesy flavor.
For more heat, add cayenne pepper or use hot sausage.
Leftovers can be stored in the fridge for up to 3 days.
To reheat, add a splash of broth or cream to loosen the sauce.
Freezing is not recommended due to the cream-based sauce.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 620
- Sugar: 5g
- Sodium: 980mg
- Fat: 38g
- Saturated Fat: 17g
- Unsaturated Fat: 18g
- Trans Fat: 0.5g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 95mg
