Craving a pasta dish that brings a bit of spice but still delivers creamy, comforting vibes? Look no further than this creamy Cajun sausage pasta recipe with chicken sausage. It's one of those easy pasta recipes that combines the bold flavors of Cajun food with the richness of a creamy sauce. Perfect for a weeknight dinner or any night of the week, this dish is loaded with flavor, simple ingredients, and just the right amount of spice!
Why You'll Love This Recipe!
This Cajun sausage pasta hits all the right spots for a satisfying meal. The bold flavors of the Cajun spice mix create a smoky, slightly spicy kick that’s perfectly balanced by the rich cream sauce. It’s an easy dinner ready in about 30 minutes and features versatile ingredients that allow you to switch up the protein or add extra veggies. Plus, the fusilli pasta holds onto the sauce like a champ, ensuring every bite is as flavorful as the last!
Pasta recipes are never limited to just one season, that's why I like to have a variety of them year round on my site, and ready for you to make for any occasion.
Always inspired by my cheesy pesto tortellini, rigatoni fiorentina, and my vegetable pasta bake, this one rounds out the variety of flavors I have here for you, and it's a real winner.
Jump to:
- What Are The Ingredients For This Cajun Pasta Recipe?
- How Do I Make This Recipe?
- Cook the Pasta & Sauté the Chicken Sausage
- Build the Cajun Pasta Sauce
- Combine Everything
- Garnish and Serve
- Swaps and Substitutions
- Tips for Perfect Cajun Sausage Pasta
- Hungry for More?
- Did you like this recipe? Share it!
- Creamy Cajun Chicken Sausage Pasta Recipe
Why This Creamy Cajun Sausage Pasta Deserves a Spot on Your Dinner Table
The creamy Cajun sauce wraps around every swirl of pasta, delivering a combination of smoky spice, savory richness, and comforting creaminess. It’s an easy recipe that feels gourmet but fits into any weeknight routine. Whether you’re a Cajun food enthusiast or just someone looking to spice up your pasta dishes, this recipe has something for everyone.
What Are The Ingredients For This Cajun Pasta Recipe?
- Chicken Sausage: Lean, flavorful, and quick to cook, chicken sausage adds protein and a meaty texture without overpowering the dish.
- Shallot and Garlic: These aromatics bring depth and savory notes, forming the base of the Cajun pasta sauce.
- Orange and Red Bell Pepper: These vibrant veggies add a pop of color and subtle sweetness to balance the spice.
- Tomato Paste: A concentrated burst of umami that enriches the sauce.
- Cajun Seasoning: The star of the show! A blend of paprika, garlic, onion, and cayenne delivers bold Cajun flavors.
- Half-and-Half: Creates a silky, creamy sauce without being too heavy like heavy cream would be.
- Manchego Cheese: A unique twist, this nutty, melty cheese adds a luxurious finish to the dish.
- Fusilli Pasta: The corkscrew shape holds onto the creamy Cajun sauce, ensuring every bite is packed with flavor.
- Pasta Water: Don’t skip this! Its starchiness helps emulsify the sauce for a perfectly creamy texture.
See the recipe card below for specific information about quantities.
How Do I Make This Recipe?
Creating this creamy Cajun sausage pasta is straightforward, even for weeknights when you're short on time. Here’s a quick breakdown of the steps:
Cook the Pasta & Sauté the Chicken Sausage
Start by boiling a large pot of water and cooking your pasta to al dente over medium-high heat. Save a bit of that pasta water—it’s liquid gold for your sauce!
In a large skillet, brown the chicken sausage until golden and slightly crispy. Remove and set aside, but don’t clean the pan—those caramelized bits at the bottom of the pan are full of flavor.
Build the Cajun Pasta Sauce
In the same pan, sauté garlic and shallots until fragrant, then stir in the bell peppers, tomato paste, and Cajun seasoning. This creates a rich, flavorful base for the sauce. Pour in the half-and-half, stirring as it bubbles into a luscious creamy Cajun sauce. Add the reserved pasta water for extra flavor and creaminess.
Combine Everything
Toss the cooked pasta into the skillet, ensuring every piece is coated in the creamy sauce. Sprinkle in the Manchego cheese and stir until melted and dreamy. Return the chicken sausage to the pan, mix, and let everything get cozy for 1-2 minutes.
Garnish and Serve
Serve your creamy pasta hot, topped with a little extra Manchego cheese and a sprinkle of red pepper flakes if you’re feeling bold.
Can I Make This a One-Pot Cajun Sausage Pasta?
Absolutely! Transforming this into a one-pot wonder is totally doable and cuts down on cleanup. Here’s how to make it happen:
- Use a large pot, or if you have something versatile like the Our Place Always Pan, you can boil the pasta right in it.
- Start by sautéing the chicken sausage, then remove it and set it aside.
- Build the Cajun sauce in the same pot. Add about 3 cups of chicken stock or water, then toss in the dry pasta. Let it cook for 16–18 minutes, stirring occasionally, until most of the liquid has absorbed.
- Finish it off with 1–2 tablespoons of butter or a bit more Manchego to create that perfect creamy consistency.
Swaps and Substitutions
This Cajun sausage pasta recipe is versatile, making it easy to tailor to your dietary preferences or what you have on hand. Here are some simple swaps to help you make this dish your own:
- Pasta: Use your favorite pasta, whether it's traditional or a gluten-free option like Banza, Jovial, or any brand that fits your preferences.
- Cheese: You can swap the cheese out for some parmesan cheese or swap it for a vegan or dairy-free alternative, or simply leave it out if needed.
- Half-and-Half: Almond milk is a great substitute if you're looking for a dairy-free option.
- Sausage: Regular pork sausage, chorizo, smoked sausage, or even a plant-based sausage all work beautifully in this dish. Choose what suits your taste!
Tips for Perfect Cajun Sausage Pasta
- Choose the Right Pasta Shape: Fusilli is great for holding sauce, but penne or bowtie pasta work well too.
- Adjust the Spice Level: Use less Cajun seasoning if you prefer a milder dish.
- Don’t Skip the Pasta Water: It’s the secret to a creamy, cohesive sauce. When boiling the pasta, cook the pasta al dente as it will actually continue to cook as it simmers in the sauce.
- Creamier Sauce: To make the sauce a little creamier, you can add 2 tablespoon of butter to the pan right before pouring in the half and half and pasta water.
- Go Fresh: Freshly grated Manchego cheese melts better and adds extra flavor.
Frequently Asked Questions
1. Can I use a different type of sausage?
Absolutely! Andouille sausage or spicy Italian sausage works well if you want to amp up the Cajun vibes.
2. What’s the best pasta for this recipe?
Fusilli is my go-to for this dish, but any type of pasta with grooves or ridges, like rigatoni or cavatappi, will hold the sauce beautifully.
3. How do I make this dish vegetarian?
Skip the sausage and add mushrooms or plant-based sausage alternatives for that meaty texture.
4. Can I make the sauce ahead of time?
Yes! The sauce can be prepared and stored in an airtight container for up to 3 days. Reheat gently, adding a splash of half-and-half if needed.
5. What if I don’t have Manchego cheese?
No worries! Parmesan or Pecorino Romano are great substitutes that still provide that nutty, salty finish.
6. How do I store leftovers?
To Store: For any leftovers, you can put the remainder of the dish into a container and place in the fridge. This will stay for up to 3-4 days.
To Freeze: This pasta dish is also very freezer friendly! Place the entire batch in a large container and store in the freezer for another day. Thaw in the fridge the day before you want to serve it. It's a great option for nights where you don't want to cook.
There you have it—a creamy Cajun sausage pasta recipe with chicken sausage that’s sure to become a household favorite. From its bold Cajun flavors to its velvety cream sauce, this dish is a winner for any night of the week. So grab your skillet, boil that large pot of water, and get ready to serve up one of your new favorite recipes. Your taste buds will thank you!
Hungry for More?
Looking to round out your menu this week? Check out these other recipes:
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Creamy Cajun Chicken Sausage Pasta Recipe
Equipment
- 1 large pot
- 1 frying pan
- 1 strainer
- 1 wooden spoon
- 1 tongs
- measuring cups and spoons
Ingredients
- 2 links chicken sausage sliced thin
- 1 large shallot minced
- 2 cloves garlic minced
- ½ cup red bell pepper finely diced
- ½ cup orange bell pepper finely diced
- 1 tablespoon tomato paste
- 2 tablespoon cajun seasoning
- ½ cup half and half
- ¼ cup manchego cheese grated
- 1 lb fusilli pasta cooked
- ¼ cup pasta water
Instructions
- Bring a large pot of water to a boil and cook the pasta to al dente, strain then set aside, leaving ¼ cup of pasta water for the sauce.
- In a large frying pan on medium heat, cook the sausage until browned, approximately 5 minutes. Spoon out the sausage into a separate bowl.
- To the same pan, add in the garlic and shallot then cook until fragrant. Add in the tomato paste, bell peppers and cajun seasoning, stirring to combine.
- Pour in the half and half and stir and pasta water, bringing the cream to a rolling boil.
- Pour in the pasta and add in the grated Manchego cheese, stirring to combine.
- Add the sausage back in and stir to incorporate.
- Top with additional Manchego and garnish with optional red pepper flakes and serve.
Marie D
Oh my this was DELICIOUS! As per your instructions I subbed out the chicken sausage for pork sausage. I can't wait to make this again for the family. The step by step photos are greatly appreciated! Thank you!
Kristy
Pasta and sausage, what’s not to love?! I really liked that this sauce was not overly heavy because i feel like sometimes that could be too much. Everything about this pasta recipe was delicious, and you were right, leftovers for lunch were excellent!
Jaclyn
A friend of mine sent me this recipe on instagram and I am a huge chicken sausage and pasta fan, so this was a must make. My entire family devoured it. It wasn't as creamy as I might have thought, but I actually like it better not being so heavy. The flavors were so tasty, and I have enough leftover for lunch the next day. I'll have to make again for lunch for work!