Creamy Cajun Sausage Pasta (One Pot) You’ll Crave Nightly

You want dinner that slaps? This is it.

Spicy-smoky sausage, velvety sauce, and pasta cooked right in the pot so it drinks up every ounce of flavor—no extra dishes, no boring bites. It’s the kind of weeknight win that tastes like you low-key bribed a chef.

Bonus: it reheats like a dream and costs way less than ordering out. Ready to turn “what’s for dinner?” into “please make that again”?

The Secret Behind This Recipe

The magic isn’t just the Cajun seasoning (though that’s doing heavy lifting).

The real move is cooking the pasta in the same pot with the aromatics, sausage, and broth. That starch releases into the sauce, thickening it naturally and locking in flavor.

Then you finish with cream and Parmesan for a silky, restaurant-level texture. One pot, layered flavor, zero stress—chef’s kiss.

Creamy Cajun Sausage Pasta (One Pot) You’ll Crave Nightly

Recipe by Wendy CarterCourse: Dinner

Servings

4

servings

Prep time

10

minutes

Cooking time

20

minutes

Calories

650

kcal

Ingredients

• 12 oz (340 g) smoked sausage (andouille or kielbasa), sliced into 1/4-inch rounds

• 1 tbsp olive oil

• 1 small yellow onion, diced

• 1 red bell pepper, sliced thin

• 3–4 garlic cloves, minced

• 2–3 tsp Cajun seasoning (adjust to heat preference)

• 1/2 tsp smoked paprika (optional for extra smokiness)

• 1/4 tsp red pepper flakes (optional for heat)

• 8 oz (225 g) short pasta (penne, rotini, or rigatoni)

• 2 1/2 cups low-sodium chicken broth

• 1 cup heavy cream (or half-and-half for lighter)

• 1/2 cup grated Parmesan

• 2 tbsp tomato paste

• 1 tbsp butter

• Salt and black pepper, to taste

• Fresh parsley or green onions, chopped, for garnish

• Lemon wedge (optional, for a quick squeeze to brighten)

Step-by-Step Instructions

• Brown the sausage: Heat olive oil in a large deep skillet or Dutch oven over medium-high. Add sliced sausage and cook 3–4 minutes per side until nicely browned. Remove to a plate; leave the flavorful drippings.
• Sauté aromatics: Add onion and bell pepper to the pot. Cook 3–4 minutes until softened and slightly charred at the edges. Stir in garlic and cook 30 seconds until fragrant.
• Build the flavor base: Stir in Cajun seasoning, smoked paprika, and red pepper flakes. Add tomato paste and cook 1 minute to caramelize—this wakes up the paste and deepens the color.
• Add pasta and liquid: Return sausage to the pot. Add the dry pasta and pour in chicken broth. Scrape the bottom to release any browned bits (that’s flavor gold). Bring to a strong simmer.
• Simmer to al dente: Reduce heat to medium, cover partially, and cook 10–12 minutes, stirring every 2–3 minutes so the pasta doesn’t stick. Add a splash of water if it looks too dry.
• Make it creamy: When pasta is just shy of al dente and most liquid is absorbed, reduce heat to low. Stir in heavy cream and butter. Simmer 2 minutes until glossy and thickened.
• Finish with cheese: Remove from heat and stir in Parmesan until melted. Taste and adjust salt, pepper, and Cajun seasoning. If it’s too thick, loosen with a splash of broth or cream.
• Brighten and serve: Squeeze a little lemon over the top (optional but clutch). Garnish with chopped parsley or green onions. Serve immediately while it’s ultra creamy.

Keeping It Fresh

Leftovers keep in an airtight container in the fridge for 3–4 days. The sauce may thicken as it chills—stir in a splash of broth, milk, or cream when reheating on the stove over low heat.

For the microwave, reheat in 45–60 second bursts, stirring between intervals. FYI: Pasta doesn’t freeze perfectly, but if you must, freeze up to 2 months; thaw overnight and rewarm gently with extra liquid.

Nutritional Perks

This dish balances protein, carbs, and fat for a satisfying, stick-to-your-ribs meal.

The sausage provides protein and iron, while the peppers offer vitamin C and antioxidants. Cooking pasta in broth adds flavor without extra salt bombs, and a bit of Parmesan goes a long way for umami.

Sure, it’s creamy—but portion control and a side salad and you’re winning the weeknight game.

Nutrition Stats

• Calories: ~650 per serving
• Protein: ~24–28 g
• Carbohydrates: ~55–60 g
• Fat: ~32–36 g
• Fiber: ~3–4 g
• Sodium: varies by sausage and seasoning; choose low-sodium broth to keep it reasonable

Note: These are estimates based on standard ingredients. Your actual numbers will vary with brand choices and portion sizes.

Recipe Mistakes to Avoid

• Overcooking the pasta: Remember it continues to soften when you add cream and cheese.
  

  Aim for barely al dente before finishing.

• Skipping the stir: One-pot pasta needs occasional stirring or you’ll get clumps welded to the bottom. Not fun.
• Using super salty broth and sausage together: That’s how you go from bold to briny.
  

  Choose low-sodium broth and season at the end.

• Adding cream at a boil: High heat can cause separation. Lower the heat first, then stir in cream.
• Dumping cheese on blazing heat: Melt off heat to keep it smooth, not gritty.
• Too much Cajun seasoning upfront: Different blends vary wildly.
  

  Start modest, taste, and escalate like a pro.

Optional Substitutions

• Sausage: Andouille is classic; kielbasa, smoked chicken sausage, or hot Italian sausage all work. For lighter, try turkey sausage.
• Dairy: Swap heavy cream with half-and-half or evaporated milk.
  

  For dairy-free, use full-fat coconut milk and a dairy-free Parmesan-style cheese.

• Pasta: Use gluten-free penne; check package for cook time and stir more frequently. Chickpea pasta works but can break if overcooked—watch closely.
• Veggies: Add mushrooms, spinach, or zucchini in step 2.
  

  Spinach wilts in at the end like a charm.

• Heat level: Reduce Cajun seasoning and skip red pepper flakes for mild; add hot sauce at the table for the spice fans.
• Broth: Vegetable broth keeps it versatile; water plus 1 tsp bouillon works in a pinch.

FAQ

Can I make this ahead?

Yes, but it’s best within 24 hours. Cook as directed, cool quickly, and refrigerate.

Reheat gently with extra liquid to restore creaminess.

What if I don’t have Cajun seasoning?

Mix 1 tsp paprika, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/4 tsp dried thyme, 1/4 tsp dried oregano, 1/4 tsp black pepper, and a pinch of cayenne. Boom—DIY Cajun vibes.

Will this work with long pasta like fettuccine?

Technically yes, but short shapes hold sauce better and are easier to stir in one pot.

If using long pasta, break it in half and stir frequently to prevent sticking.

How do I make it less heavy?

Use turkey sausage, half-and-half, and reduce Parmesan to 1/4 cup. Add extra peppers or spinach for volume without extra calories.

Still creamy, still awesome.

Is it spicy?

Mild to medium by default. Your Cajun blend decides the heat.

For kid-friendly, use 1–1.5 tsp seasoning and skip the red pepper flakes.

Can I add chicken or shrimp?

Absolutely. For chicken, brown bite-size pieces with the sausage and cook through.

For shrimp, stir in during the last 3 minutes of simmering until pink and opaque.

In Conclusion

Creamy Cajun Sausage Pasta (One Pot) brings bold flavor, minimal cleanup, and that “can’t-stop-eating” texture. It’s the weeknight meal that looks extra but cooks simple—IMO, the best kind of flex.

Keep the tweaks in your back pocket, taste as you go, and don’t forget the final lemon squeeze. Dinner hero status: unlocked.