One pot creamy Cajun sausage pasta is the dinner you build when you want bold flavor and easy cleanup.
You need something quick—30 minutes or less. You want it rich and filling. That’s exactly what this recipe offers. You cook it all together: smoky sausage, garlic, onions, tender pasta, and a spicy, dreamy Cajun cream sauce. Every ingredient melts into the next, soaking in the heat and the flavor.
When you lift the lid, the steam smells of peppers and spice. The sauce is thick and coats every bite. And because it’s a one-pot meal, you avoid piles of dishes and fuss. Whether you’re feeding kids, need leftovers for tomorrow, or just want comfort food, this pasta fits the bill. Plus, it’s easy to swap proteins and adjust the heat. The Cajun style brings a little party to dinner without the stress.
Let’s break down the full recipe—with every step, tip, and variation you’ll want.
Why You’ll Love One Pot Creamy Cajun Sausage Pasta
- One pot, one clean kitchen.
- Ready in about 30 minutes—even if you move slow.
- Rich Cajun flavor—enough spice to wake up dinner, but easy to tweak.
- The sauce is creamy (but not heavy), with just the right amount of kick.
- Sausage gives a smoky savoriness that works for grownups and kids.
- The pasta cooks in the sauce, soaking up every drop of flavor.
- Good for busy weeknights, fun weekends, meal prep, leftovers, or feeding a crowd.
- Flexible: add shrimp, chicken, or veggies to customize.
- No fancy technique—just real cooking.
- Everything you need for comfort food, but faster.
Nutrition Information (per serving, for 6 servings)
- Calories: ~540 kcal
- Protein: 21 g
- Fat: 28 g
- Carbohydrate: 45 g
- Sodium: 1060 mg
- Fiber: 3 g
- Sugar: 6 g
Actual nutrition varies by sausage type, pasta shape, and brands used.
Cook & Prep Time
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
Ingredients (Serves 6)
- 1 pound smoked Cajun sausage (andouille works best; slice into coins)
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 1 large bell pepper (red or green), chopped
- 4 cloves garlic, minced
- 2 teaspoons Cajun seasoning (homemade or store-bought)
- 1 teaspoon smoked paprika
- ½ teaspoon dried oregano
- ½ teaspoon black pepper
- 1 can (14 oz) diced tomatoes, drained
- 2 cups dried short pasta (penne, rotini, shell, bow ties)
- 2½ cups low-sodium chicken broth
- 1 cup heavy cream (or half-and-half)
- 1½ cups grated parmesan cheese
- ½ cup sliced green onions
- 1 tablespoon chopped fresh parsley, for garnish
- Optional: pinch red pepper flakes (for heat)
Step-by-Step Instructions (with Extra Tips)
1. Slice & Prep Ingredients
Tip: Making sure everything is chopped before you start makes one-pot cooking much smoother!
- Slice sausage into coins (about ¼-inch thick).
- Dice onion and bell pepper.
- Mince garlic.
- Measure spices, broth, cream, and cheese.
2. Brown the Sausage
- Place a large, deep pot or Dutch oven on medium-high heat.
- Add olive oil, then sausage.
- Cook until sausage starts to brown and crisp at the edges, about 3–5 minutes.
- Remove sausage to a bowl (leave oil and any drippings in pot).
Tip: Browning builds flavor. Don’t skip this!
3. Sauté Veggies
- To the same pot, add diced onion and bell pepper.
- Cook for 3–4 minutes, stirring, until soft.
- Add garlic, cook for another minute. Don’t let garlic burn.
4. Build The Spices
- Sprinkle in Cajun seasoning, smoked paprika, oregano, black pepper, and optional red pepper flakes.
- Stir well to coat veggies, letting the spices toast for 1 minute.
Tip: Toasting the spices releases stronger flavor and color.
5. Add Tomatoes, Pasta, and Liquid
- Pour in drained diced tomatoes.
- Stir to combine.
- Add dry pasta straight to the pot.
- Add chicken broth and cream.
- Use a spatula to scrape any bits off the bottom.
6. Simmer Pasta (Don’t Overcook!)
- Return sausage to pot.
- Bring everything to a gentle boil over medium-high heat.
- Cover and reduce heat to medium-low.
- Simmer for 10–12 minutes, stirring twice during cooking.
- When pasta is just barely tender, uncover. If needed, add a splash more broth if it’s sticking or looking dry.
Tip: Pasta should be al dente, not mushy. Each shape cooks a little differently!
Tip: The starch from pasta helps thicken the sauce.
7. Finish Creamy Sauce
- Once pasta is tender and sauce looks thickened, turn off heat.
- Add grated parmesan and green onions.
- Stir for 1–2 minutes, letting cheese melt and sauce go silky.
Tip: Sauce will keep thickening as it sits. If it gets tight, add another splash of cream or broth.
8. Garnish & Serve
- Taste for salt—add a pinch if needed.
- Dish into bowls.
- Garnish with chopped parsley, fresh green onions, and extra parmesan if you like.
Extra Serving Suggestions & Party Ideas
- Set out a bowl of extra Cajun seasoning for diners who want more heat.
- Serve noodles with a simple salad or steamed vegetables.
- Garlic bread makes a great, crunchy side.
- For parties: Keep finished pasta warm in a slow cooker, top with cheese, let guests serve themselves.
- Offer hot sauce and lemon wedges for people who want to add brightness or spice.
- Good for potlucks; portion into single-serve containers for easy meal prep.
Extended Variations & Themed Ideas
- Chicken & Shrimp Cajun Pasta: Replace half the sausage with cubed chicken or peeled shrimp. Brown meats first, cook shrimp last.
- Vegetarian Cajun Pasta: Use vegetarian sausage or extra beans (like kidney or white beans). Add mushrooms for meatiness.
- Low-Carb Version: Swap pasta for cauliflower florets or zucchini noodles. Use less cream, more broth.
- Gluten-Free Option: Gluten-free pasta works well. Watch cooking times—GF pasta cooks faster.
- Extra Veggie Boost: Add chopped spinach, kale, or broccoli right at the end. Stir to wilt.
- Cheese Blend: Try adding pepper jack or Monterey Jack cheese for extra kick and melt.
- Classic Cajun Add-Ons: Toss in sliced olives, roasted red peppers, or a spoonful of Creole mustard for tang.
- Smokiness: Use andouille sausage, smoked salt, or more smoked paprika.
- Brunch Style: Crack eggs on top in the last few minutes, let them poach in the sauce.
- Kids’ Version: Use mild sausage, reduce Cajun spice blend, and serve with extra cheese.
Pro Tips for Success
- Use a deep, heavy-bottomed pot to avoid sticking.
- Adjust Cajun seasoning to taste: start milder, add more later.
- Stir twice during simmering so pasta cooks evenly.
- Don’t add salt until you taste—the sausage, broth, and cheese can be salty!
- Don’t walk away—cream sauces and pasta need checking.
- To thin sauce, add more broth; to thicken, sprinkle extra parmesan or simmer uncovered for 3 minutes.
- Fresh parsley or lemon juice at the end brightens the whole dish.
- Double for a crowd—just use a bigger pot!
- If pasta sticks to the bottom, loosen gently with a spatula and add a splash of broth.
- For leftover lunches, add a spoonful of cream before reheating to keep pasta soft.
- Store in an airtight container up to 4 days (or freeze individual portions up to 2 months).
- For a smoky kick, use both Cajun and Creole seasoning blends.
- Never rinse cooked pasta—let the starch help thicken your sauce.
FAQ
- Can I make this ahead?
Yes. Cook as directed, cool, and store. It reheats well with a splash of broth or cream. - Is it spicy?
You control the heat! Use mild sausage and less Cajun seasoning for gentle flavor, or add more Cajun spice or hot sauce if you want a kick. - Can I use different pasta shapes?
Yes. Penne, rotini, shells, bow ties, or even elbow macaroni all work. - Can I make it with chicken or shrimp?
Absolutely. Saute chicken chunks first, or add peeled shrimp in the last few minutes. - Is it freezer-friendly?
Yes. Cool completely, portion into containers, and freeze. Reheat with a splash of liquid. - Can I make it dairy-free?
Yes. Use coconut milk instead of cream and dairy-free cheese. - What sausage is best?
Andouille is classic. Smoked sausage or kielbasa works well too. - How do I adjust thickness?
Simmer uncovered to thicken. Add extra broth or cream to thin. - How can I add more veggies?
Stir in greens, mushrooms, or peas after pasta cooks. - Can I double or halve the recipe?
Yes. Adjust quantities—but don’t crowd the pot too much or pasta may not cook evenly. - How long are leftovers good?
Up to 4 days in the fridge; 2 months in the freezer. - What if my pasta isn’t cooked through?
Add ¼ cup water or broth, return to simmer for 2–3 more minutes.
Conclusion
One pot creamy Cajun sausage pasta is a quick, crowd-pleasing dinner that’s all about comfort and bold flavor. The smoked sausage and Cajun seasoning give it soul; the creamy sauce keeps it rich; and cooking everything in one pot saves time. You can customize the protein, veggies, or spice and never lose the spirit of the dish. Whether you serve it at a weeknight table or bring it to brunch, it always delivers.
Keep this recipe bookmarked—it’s one of those dependable meals that will make your busy nights simpler and a lot more delicious. And because cleanup is so easy, you might just make it twice in one week.