A big bowl of creamy, spicy comfort
Picture a big skillet of pasta swirling in a silky Cajun cream sauce. Slices of smoky sausage. Tender pasta that cooked right in the sauce. Bell peppers and onions tucked in between. Steam rising. The sauce clings to every piece of pasta. It smells like garlic, smoked paprika, and a little heat.
You scoop some into a bowl and the sauce pools around the edges. The sausage has a light char. The Cajun seasoning brings warm spice, but the cream keeps it smooth. You get a little kick, but not too much. Just enough to keep your fork going back for more.
This one-pot creamy Cajun sausage pasta is fast, cozy, and straightforward. The whole thing comes together in about 30 minutes. You cook everything in one pan. The pasta cooks right in the broth and cream, so it soaks up all that flavor. Less cleanup, more flavor.
It feels like something you would order at a laid-back, Southern-style restaurant, but you can make it on a busy Tuesday. No hard steps. No strange ingredients. Just smoked sausage, Cajun seasoning, pasta, cream, and a few fresh things to keep it bright.
And the best part: it’s flexible. Want more heat? Add more Cajun seasoning. Cooking for kids? Keep it mild and let the adults add hot sauce at the table. Need to stretch it for a crowd? Serve it with garlic bread and a big salad and you’re set.
This is the kind of 30-minute one-pot dinner that earns a spot in the weekly rotation and stays there.
Why you’ll love this one-pot Cajun pasta
- Ready in about 30 minutes. Great for work nights when you still want real food.
- One pot only. Pasta, sauce, and sausage all cook in the same skillet. Less mess.
- Big flavor, simple ingredients. Smoked sausage, Cajun seasoning, cream, and pantry pasta.
- Easy to adjust the spice. Make it mild, medium, or hot with small seasoning tweaks.
- Creamy but not fussy. No roux, no long simmer. Just simmer, stir, and finish with cream and cheese.
- Kid-friendly with options. Keep it mild for kids and add hot sauce or extra Cajun seasoning for adults.
- Perfect for leftovers. The flavor gets even better the next day.
- Works for date night or game night. Dress it up with wine and candles or serve it in big bowls on the couch.
- Customizable. Swap sausage for chicken or shrimp. Add spinach or mushrooms. Use the pasta you have.
Ingredients with exact measurements
This makes about 4 hearty servings (or 5–6 smaller ones).
For the pasta
- 1 tablespoon olive oil (or butter)
- 12 ounces smoked sausage or andouille, sliced into ¼-inch rounds
- 1 small yellow onion, diced (about 1 cup)
- 1 small red bell pepper, sliced or diced (about 1 cup)
- 3 cloves garlic, minced (about 1 tablespoon)
- 2–3 tablespoons Cajun seasoning (store-bought or homemade), divided
- 1 teaspoon smoked paprika (optional, for extra smoky flavor)
- 8 ounces short pasta (penne, rotini, fusilli, shells, or rigatoni)
- 2 cups low-sodium chicken broth
- 1 cup water
- 1 cup heavy cream
- 1 can (14.5 ounces) diced tomatoes, drained (optional, for a slightly saucy, “Creole” feel)
- ½ teaspoon salt, plus more to taste
- ¼ teaspoon black pepper
For the creamy finish
- ½ cup grated Parmesan cheese (about 1.5 ounces)
- 2 ounces cream cheese, softened (about ¼ brick, optional but makes it extra creamy)
- 1–2 tablespoons fresh lemon juice (to taste)
For garnishing and serving
- 2 tablespoons chopped fresh parsley or green onions
- Extra grated Parmesan
- Red pepper flakes or hot sauce (on the side)
If using a very salty Cajun seasoning or sausage, start with less added salt and taste at the end.
Step-by-step instructions (with extra tips)
1. Prep your ingredients
Slice the sausage into ¼-inch rounds. Dice the onion. Slice or dice the bell pepper. Mince the garlic.
Tip: Have everything ready before you turn on the heat. This recipe moves fast once you start.
2. Brown the sausage
Heat a large deep skillet or wide pot over medium-high heat. Add the olive oil.
Add the sliced sausage in a single layer as much as you can. Let it cook without moving for 2–3 minutes so it gets a bit of browning. Flip the slices and brown the other side for another 2–3 minutes.
You want some color on the sausage. That browned bit on the bottom of the pan will flavor the sauce.
If the sausage releases a lot of fat, you can spoon off a little, but leave some in the pan. It carries a lot of flavor.
3. Soften the veggies
Add the diced onion and bell pepper to the pan with the sausage. Stir to coat in the fat.
Cook for 3–4 minutes, stirring now and then, until the onion softens and starts to look a little translucent.
Add the minced garlic. Cook for about 30–45 seconds, just until it smells fragrant. Don’t let it brown. If the pan is very hot, lower the heat a bit.
Sprinkle in about 1–2 tablespoons of Cajun seasoning and the smoked paprika. Stir so the sausage and veggies get coated in the spices.
Tip: Toasting the seasoning in the pan wakes up the flavors.
4. Add the pasta and liquids
Pour in the chicken broth, water, and heavy cream. Stir to scrape up any browned bits from the bottom.
Add the pasta and the drained diced tomatoes if you are using them. Stir to make sure all the pasta is mostly submerged.
Add the salt and black pepper. Start with ½ teaspoon salt, especially if your broth and sausage are salty.
Tip: If the liquid doesn’t quite cover the pasta, add a splash more water or broth. You want it mostly covered, but not swimming.
5. Bring to a simmer
Turn the heat up to bring the mixture to a gentle boil. Once it starts to bubble, turn it down to medium or medium-low so it simmers, not boils hard.
Cover the pan with a lid if you have one that fits. If not, you can cover loosely with foil.
Simmer for about 10–13 minutes, stirring every 2–3 minutes so the pasta does not stick to the bottom.
You want the pasta to cook through but still have a little bite. It will keep softening as it sits in the sauce.
Tip: Different pasta shapes cook at slightly different times. Start checking at 9–10 minutes and go from there.
6. Adjust the sauce thickness
After the pasta is tender, check the sauce. It should look a bit loose and creamy, not dry. It will thicken more after you add cheese and let it sit.
If the sauce seems too thin, let it simmer uncovered for a few minutes, stirring often, until it thickens.
If it seems too thick and the pasta is not done, add a small splash of broth or water and keep cooking.
Taste the sauce. Add more Cajun seasoning if you want more bite. Add more salt if needed.
7. Make it extra creamy
Lower the heat to low. Add the grated Parmesan and the cream cheese.
Stir slowly until the cheese melts and blends into the sauce. This should only take a couple of minutes.
Squeeze in 1–2 tablespoons of fresh lemon juice. Stir again. The lemon brightens the rich sauce and keeps it from feeling heavy.
Tip: If the sauce looks a bit broken or oily, just keep stirring on low heat. It usually comes together as the cheese melts and the pasta releases starch.
8. Let it rest and thicken
Turn off the heat. Let the pasta sit in the pan for 3–5 minutes before serving.
The sauce will thicken a bit more as it cools slightly and the pasta soaks up some of the liquid.
If it thickens too much, you can loosen it with a splash of warm water, broth, or a bit more cream.
9. Garnish and serve
Sprinkle chopped parsley or green onions over the top. Add extra Parmesan if you like.
Serve straight from the pan into warm bowls. Put red pepper flakes and hot sauce on the table so everyone can adjust their own heat level.
Serving suggestions and party ideas
Easy weeknight dinner
- Serve big bowls of creamy Cajun sausage pasta with a simple green salad.
- Add garlic bread, breadsticks, or toasted baguette slices to soak up the sauce.
- Keep drinks simple: iced tea, lemonade, or sparkling water with lemon.
Cozy date night
- Light a candle, pour a glass of white wine or a light red, and serve this pasta in shallow bowls.
- Add a small cheese board or a simple appetizer like olives or marinated tomatoes.
- Finish with something easy like brownies or store-bought sorbet.
Game day or casual hangout
- Serve the pasta in a big skillet or Dutch oven in the middle of the table.
- Put out bowls of toppings: extra Parmesan, green onions, red pepper flakes, and hot sauce.
- Round out the spread with a big salad, wings, or roasted veggies.
This pasta holds well on low heat on the stove for a little while. Just stir now and then and add a splash of liquid if it gets too thick.
Mardi Gras or Cajun-themed night
- Pair it with cornbread, coleslaw, or roasted okra.
- Serve with andouille sausage bites, shrimp skewers, or a simple gumbo or jambalaya-style rice on the side.
- Play some New Orleans jazz or brass band music in the background and set the table with bright colors.
Variations and themed ideas
Once you know the basic method, you can switch it up a bunch of ways without any stress.
1. Spicy andouille Cajun pasta
- Use andouille sausage for more smoke and heat.
- Add extra Cajun seasoning and a pinch of cayenne.
- Toss in sliced jalapeños or red pepper flakes while it cooks.
Serve with a dollop of sour cream or plain yogurt to cool the heat.
2. Cajun chicken sausage pasta
- Swap the smoked sausage for chicken sausage or sliced grilled chicken.
- Season the chicken pieces with Cajun seasoning before browning.
- Keep everything else the same.
This version tastes a bit lighter but still rich and creamy.
3. Shrimp and sausage Cajun pasta
- Use 8–10 ounces of shrimp, peeled and deveined.
- Brown the sausage as usual, then set it aside.
- Add the shrimp near the end of cooking, when the pasta is almost done. They only need a few minutes until pink and firm.
This gives you surf-and-turf energy in one pot.
4. Veggie-packed Cajun pasta
- Add sliced mushrooms, zucchini, or spinach along with the peppers and onions.
- Use veggie broth instead of chicken broth.
- Use a plant-based sausage or skip sausage and add extra veggies and beans (white beans work well).
Use dairy-free cream and vegan Parmesan if you want a fully dairy-free version.
5. Lighter “half-and-half” version
- Use half-and-half instead of heavy cream.
- Skip the cream cheese or reduce it.
- Use a bit less sausage and more veggies.
The sauce will be a little thinner but still creamy and flavorful.
6. Extra-cheesy baked twist
If you want a baked version:
- Cook the pasta as directed but pull it from the heat when the pasta is just barely al dente.
- Transfer to a baking dish, top with shredded mozzarella and Parmesan.
- Broil or bake at high heat for a few minutes until the top is bubbly and lightly browned.
It turns into a creamy Cajun pasta bake with a cheesy crust.
Pro tips for success
- Use a wide pan. A large skillet or wide pot helps the pasta cook evenly in the liquid.
- Stir often. Pasta can stick to the bottom in one-pot recipes. Stir every few minutes.
- Watch the salt. Cajun seasoning and sausage can be salty. Add less at first and adjust at the end.
- Don’t overcook the pasta. Pull it when it’s just tender. It will keep softening in the hot sauce.
- Let it rest. A few minutes off the heat helps the sauce thicken and cling to the pasta.
- Thin if needed. If it gets too thick, add a bit of warm broth, water, or cream and stir it in.
- Taste before serving. Adjust salt, Cajun seasoning, and lemon juice to match your taste.
- Slice sausage evenly. Thin, even slices brown better and feel nicer to eat.
FAQ: One-Pot Creamy Cajun Sausage Pasta
1. What kind of sausage works best?
Smoked sausage or andouille works best for this pasta. They bring smoky flavor and hold their shape in the sauce. Kielbasa also works if that is what you have. Chicken sausage is a good lighter option.
2. How spicy is this recipe?
With 2 tablespoons Cajun seasoning and smoked sausage, the pasta is usually medium in heat. If you use a mild Cajun blend and skip extra cayenne, it stays pretty family-friendly. For less heat, reduce the Cajun seasoning and use sweet smoked sausage.
3. Can I use a different type of pasta?
Yes. Any short pasta works: penne, rotini, fusilli, shells, or cavatappi. Just avoid very tiny pasta that might overcook quickly. If you change pasta size, start checking for doneness a few minutes earlier or later as needed.
4. Can I use milk instead of heavy cream?
You can, but the sauce will be thinner and may not feel as rich. Whole milk or half-and-half works better than skim. If you use milk, keep the heat on the lower side so it does not curdle, and rely more on Parmesan and a bit of cream cheese for body.
5. Can I make this ahead?
This pasta is best fresh, but you can make it ahead for meal prep. Cook as directed, cool, then store in airtight containers in the fridge for up to 3–4 days. The pasta will soak up sauce while it sits, so reheat with a splash of water, broth, or cream.
6. How do I reheat leftovers?
Reheat on the stove over low heat with a splash of liquid, stirring until warmed through. Or microwave in short bursts, stirring in between. Add more Parmesan or a bit of cream if it seems dry.
7. Can I freeze this pasta?
You can freeze it, but the texture will change a bit. The pasta may soften more and the sauce may separate slightly. If you freeze it, do so in airtight containers for up to 2 months, then thaw in the fridge and reheat gently with extra liquid and stirring.
8. How do I make it less spicy for kids?
Use a mild smoked sausage, a mild Cajun blend, and start with 1 tablespoon of seasoning instead of 2–3. Skip cayenne and red pepper flakes. Put hot sauce on the table so adults can add heat to their own bowls.
9. Can I make this gluten-free?
Yes. Use gluten-free pasta and be sure your Cajun seasoning and sausage are gluten-free. Also check your broth. Since gluten-free pasta can cook a bit differently, start checking it for doneness a little early and adjust liquid if needed.
10. Can I add more vegetables?
Definitely. Good options are mushrooms, zucchini, spinach, kale, or cherry tomatoes. Add firmer veggies (like mushrooms and zucchini) with the onion and pepper. Stir tender greens in at the end so they just wilt.
11. Can I skip the cream cheese?
Yes. The cream cheese just makes it extra thick and creamy. If you skip it, you might want to add a bit more Parmesan or simmer the sauce a minute longer to thicken.
12. What if my sauce is too thick or too thin?
If it is too thick, add a bit of warm water, broth, or cream and stir until it loosens. If it is too thin, simmer uncovered for a few minutes, stirring often, until it reduces and coats the pasta.
Conclusion
This one-pot creamy Cajun sausage pasta is rich, a little spicy, and very simple to pull off. You brown some sausage, soften a few veggies, add pasta with broth and cream, and let it all simmer together. The pasta cooks in the sauce, the Cajun flavors soak in, and the final cream and cheese bring it all together.
It works on busy nights when you need something fast, but it still feels like a real sit-down meal. You can tweak the spice, change the protein, or toss in whatever vegetables you have. Either way, you end up with a big skillet of creamy Cajun pasta that people actually want to eat.