Creamy Cajun Chicken and Sausage Pasta
If you ever need a dinner that practically high fives you at the table, this creamy Cajun chicken and sausage pasta is it. I made a pan of it after a long Tuesday where the smoke alarm was chirping for sport and I swore I was ordering takeout, but then the skillet came out and, well, here we are. It is saucy, a little smoky, and has just enough heat to make you feel alive without setting off Aunt Linda’s delicate sensibilities. Also, I once ate a leftover bowl cold at midnight. Do I recommend that? Surprisingly yes.
Why I keep coming back to this
I make this when the day’s been loud and I want dinner to be easy but not boring. My family goes a bit bonkers for it because the creamy sauce clings to the pasta like it signed a lease, the sausage is smoky, and the chicken gets that golden sear that tastes like a tiny victory. Sometimes I toss in extra peppers because I forgot a veggie at lunch. And if I am honest, Cajun seasoning used to scare me. I overdid it once, my bad, but actually, I find it works better if you start light and build. A squeeze of lemon at the end, chef kiss. Tiny frustration I overcame along the way: getting the sauce to thicken without breaking. We will fix that below.
What you need, plus a few swaps
- 250 g pasta, something sturdy like penne or rigatoni. I sometimes use rotini when I want extra sauce pockets.
- 450 g chicken, thighs or breasts, cut into bite size pieces. Thighs are juicier, but breasts cook fast, so pick your adventure.
- 225 g smoked sausage or andouille, sliced. My grandmother always insisted on a specific brand, but honestly any good smoky sausage works fine.
- 1 to 1.5 tbsp Cajun seasoning. Start with 1, add more later. If you are spice shy, begin with 2 tsp.
- 1 tsp smoked paprika, optional but nice for color and depth.
- 1 small onion, diced. A handful of sliced scallions at the end is lovely too.
- 1 red bell pepper, thinly sliced. Yellow or green will do if that is what you have.
- 3 cloves garlic, minced. Garlic paste works in a pinch.
- 240 ml chicken broth, low sodium if possible.
- 240 ml heavy cream. Half and half works with 2 tbsp cream cheese stirred in at the end.
- 50 g freshly grated Parmesan. Pre grated is fine if that is the only option, but grate it if you can.
- 2 tbsp olive oil, plus a little more if the pan looks dry.
- 1 tbsp butter, for that silky finish.
- 1 tsp tomato paste, optional. Tiny spoon, big payoff.
- Salt and black pepper, to taste.
- Half a lemon, for a bright squeeze at the end. Not mandatory, but I tend to think it lifts everything.
- Chopped parsley for garnish. Or a handful of sliced green onions.
If you like mixing your own spice blends, I have used this guide before and it is great: homemade Cajun seasoning reference. And if pasta timing makes you twitchy, this is a clear refresher on cooking it right: how to cook pasta al dente.
How I actually cook it on a weeknight
- Bring a big pot of salted water to a boil. Add the pasta and cook until just shy of al dente. Scoop out a mug of starchy water, then drain. Do not rinse. This is where I usually sneak a taste, obviously.
- Heat a large skillet over medium high. Add 1 tbsp oil. Brown the sausage until the edges pick up some color, about 3 to 4 minutes. Transfer to a plate.
- Add another drizzle of oil. Season the chicken with a pinch of salt, pepper, and half the Cajun seasoning. Sear in batches if needed, 3 to 4 minutes per side until just cooked and golden. Do not crowd the pan or it will steam, ask me how I know. Transfer to the plate with the sausage.
- Lower heat to medium. Add butter with the onion and pepper. Cook until softened and a bit jammy at the edges, 4 to 6 minutes. Stir in garlic and tomato paste, cook 30 seconds until the paste darkens slightly. If the brown bits look too intense, splash in a few tablespoons of broth and scrape them up. That is flavor.
- Pour in the rest of the broth and the cream. Sprinkle in the remaining Cajun seasoning and the smoked paprika. Simmer gently, not a hard boil, for 2 to 3 minutes until it thickens slightly. If it looks a bit weird at this stage, do not worry, it always does before it comes together.
- Stir in the Parmesan until melted. Add the pasta, sausage, and chicken. Toss everything together, splash in pasta water a little at a time until the sauce is glossy and coats the noodles like a sweater. This is where I say on second thought, just a bit more cheese.
- Off the heat, squeeze in a little lemon. Taste, adjust salt and heat. A pinch of sugar can smooth out the edges if the seasoning is extra bold today.
- Let it sit a minute or two. It thickens as it rests, which is great for twirling. Then serve hot. Or stand at the stove with a spoon, your call.
Small digression that has nothing to do with anything. My favorite wooden spoon disappeared during a camping trip and I still think about it every time I stir a sauce. If you see a spoon with a little burn mark on the handle wandering around, tell it I said hi.
Notes from me messing this up so you do not have to
- Heavy cream plays nice, milk can split if it boils. Keep the sauce at a gentle simmer. If it breaks, a splash of pasta water and vigorous stirring brings it back, like CPR for sauce.
- Salt after the cheese, not before. Parmesan is salty and so is sausage, so the dish can race form zero to whoa in a blink.
- Use more Cajun seasoning gradually. The brand you use might be hotter or saltier. I start with 1 tbsp, then add pinches until it sings.
- If the sauce gets too thick, loosen with pasta water or a splash of broth. If it is thin, simmer one more minute, patience beats cornstarch here.
Variations I have tried, plus one that did not work
- Shrimp version: swap the chicken for 300 g shrimp. Sear the shrimp 1 minute per side, remove, and add back at the very end so they stay tender.
- Veggie detour: mushrooms and zucchini instead of chicken. Golden mushrooms bring a lovely savoriness. I add a handful of spinach right at the end.
- Lighter dairy: half and half with 2 tbsp cream cheese. It keeps the sauce silky with fewer rich vibes.
- Gluten free: use your favorite gluten free pasta and watch the cooking time. Save extra pasta water, it is starchier and helps the sauce cling.
- What did not work for me: coconut milk plus Parmesan. The flavors argued. If you want dairy free, skip the Parmesan and use nutritional yeast, then go with coconut cream and a little lime for a different lane entirely.
Gear I reach for, but you can improvise
- Large skillet or braiser. Cast iron is great for sear. If you do not have one, a wide nonstick pan will do, just do not crank the heat too high.
- Tongs and a wooden spoon. If you lack tongs, two forks tag team surprisingly well.
- Fine grater for the cheese. No grater. Use a veggie peeler to shave, then chop it up.
I baby my cast iron using the tips here, genuinely helpful stuff: seasoning cast iron basics.
How to store the leftovers
Cool, then stash in an airtight container in the fridge up to 3 days. Reheat gently with a splash of water, milk, or broth until the sauce loosens. Freezer. It is okay for a quick lunch box, though the cream can get a bit grainy. Honestly, in my house it never lasts more than a day.
How we like to serve it
Big bowls, extra Parmesan on top, a handful of chopped parsley, and a few dashes of hot sauce for the spicy folks. I usually add a simple salad or some garlicky green beans. When my cousin visits, we do garlic bread, which is dangerously good for swiping the last streaks of sauce. If you want it extra fancy, a tiny drizzle of good olive oil at the end looks sharp.
Lessons I learned the hard way
- I once tried rushing the sear and regretted it because the chicken tasted flat. Give it space, let it brown, then flip.
- I dropped the cream in right after deglazing at a rolling boil. Sauce split. Keep it gentle and you will be grand.
- I salted early and then added a salty Cajun blend. Whoops. Taste after the cheese before adding more salt.
- I cooked the pasta too far in the pot and it turned mushy when tossed in the sauce. Stop at shy of al dente, it will finish in the pan.
Your questions, answered like we are texting
Can I use milk instead of cream
You can, but be kind to it. Keep the heat low and add 2 tbsp cream cheese to help it stay smooth. It will be lighter and still tasty.
Is this too spicy for kids
Usually not. Start with a mild Cajun blend, skip extra cayenne, and let grown ups add hot sauce at the table.
Breasts or thighs
Both work. Breasts cook fast, so pull them as soon as they are done. Thighs are forgiving and stay juicy.
Can I make it one pot
Yes, cook the dry pasta in the sauce with extra broth, about 500 to 600 ml total. Stir more often so it does not stick. The sauce turns silkier but a bit starchier, which I like.
How do I reheat without breaking the sauce
Low heat, add a splash of water or milk, and stir. If it looks tight, a knob of butter brings it back to its silky self.
Do I need cast iron
It is nice for the sear, but not essential. I have made this in a plain stainless pot and it was fine, though I did miss the char on the sausage a little.
Quick recap so you can get cooking
Boil pasta, brown sausage, sear chicken, soften veg, simmer cream and broth, melt cheese, toss it all together, lemon, parsley, done. It is dinner that tastes like a little party, and the leftovers make an unfairly good lunch. I honestly think this tastes even better the next day, though its a close call.
Ingredients
- 12 oz (340 g) penne pasta
- 1 lb (450 g) boneless skinless chicken breasts, cut into bite-size pieces
- 8 oz (225 g) Andouille or smoked sausage, sliced
- 1 cup (240 ml) heavy cream
- 1 cup (240 ml) low-sodium chicken broth
- 2 tablespoons Cajun seasoning
- 1 small yellow onion, diced
- 3 cloves garlic, minced
Instructions
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1Bring a large pot of salted water to a boil and cook the penne according to package instructions until al dente. Drain and set aside, reserving 1/2 cup of pasta water.
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2In a large skillet over medium-high heat, add a drizzle of oil and sear the sliced sausage until browned, about 3-4 minutes. Remove sausage and set aside.
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3Season the chicken with 1 tablespoon of Cajun seasoning. In the same skillet, cook the chicken until golden and cooked through, about 5-7 minutes. Remove and set aside with the sausage.
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4Reduce heat to medium, add the diced onion and garlic to the skillet and sauté until softened, about 3 minutes. Pour in chicken broth, scraping up any browned bits, then stir in heavy cream and the remaining Cajun seasoning. Simmer until the sauce slightly thickens, 3-4 minutes. Adjust seasoning with salt and pepper to taste.
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5Return the chicken and sausage to the skillet, add the cooked penne and toss to coat. If needed, add reserved pasta water a little at a time to loosen the sauce. Serve immediately, garnished with freshly chopped parsley or grated Parmesan if desired.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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