If you're craving a pasta that's equal parts spicy yet creamy and comforting, this Cajun chicken sausage pasta is just the dish for you. It combines warm Cajun flavors with an easy sauce that comes together in just one pan. It's a great weeknight dinner; flavorful, easy to make, and just enough heat without burning off tastebuds.
Although not as creamy as my creamy parmesan pasta with roasted cauliflower or my one pot creamy spinach pasta, this cajun chicken sausage pasta delivers a light cream sauce with just a little spark of flavor to each bite.
TL; DR Recipe Summary
- Cook Level: Easy/Beginner
- Cook Time: 30 minutes
- Taste: Creamy, spicy, savory, umami, salty
- Best Served With: Make a light salad of shaved Brussels sprouts with cranberries or a side of homemade creamed corn to accompany the bold Cajun flavors. For dessert you can serve no bake s'mores parfaits or no bake cheesecake bars.
Jump to:
- TL; DR Recipe Summary
- Tips and Key Reminders
- The Main Ingredients
- Recipe Swaps and Substitutions
- How to make creamy Cajun chicken sausage pasta
- Can I Make This a One-Pot Cajun Sausage Pasta?
- Cajun Chicken Sausage Pasta FAQs
- Looking to round out your menu this week? Check out these other recipes:
- Creamy Cajun Chicken Sausage Pasta Recipe
Tips and Key Reminders
- 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.
The Main Ingredients
- 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: 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.
Be sure to check out the recipe card at the end of this post for more information about quantities, measurements, and specific cooking instructions.
Recipe Swaps and Substitutions
- 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!
How to make creamy Cajun chicken sausage pasta
Step 1: In a large skillet, brown the chicken sausage until golden and slightly crispy. Remove and set aside.
Step 2: In the same pan, sauté garlic and shallots until fragrant, then stir in the bell peppers, tomato paste, and Cajun seasoning. Pour in the half-and-half, stirring occasionally. Add a little pasta water to the pan.
Step 3: Bring a large pot of water and cooking your pasta to al dente, strain and set aside. Toss the cooked pasta into the skillet, ensuring every piece is coated in the creamy sauce.
Step 4: 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.
Can I Make This a One-Pot Cajun Sausage Pasta?
- 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 18 minutes, stirring occasionally, until most of the liquid has absorbed.
- Finish it off with 1-2 tablespoons of butter and more Manchego to create that creamy consistency.
Cajun Chicken Sausage Pasta FAQs
Absolutely! Andouille sausage or spicy Italian sausage works well if you want to amp up the Cajun vibes.
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 well.
Skip the sausage and add mushrooms or plant-based sausage alternatives for that meaty texture.
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. 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.
Parmesan or Pecorino Romano are great substitutes that still provide that nutty, salty finish.
Looking to round out your menu this week? Check out these other recipes:
Did you love this recipe? ⭐️⭐️⭐️⭐️⭐️ If you're just as in love with this recipe as I am, please share a comment below and rate it! Better yet, share this recipe with family and friends!! Thank you!
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 says
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 says
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 says
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!