Cajun Chicken and Sausage Pasta Recipe

This creamy, spicy Cajun Chicken and Sausage Pasta is made with tender chicken breast, smoky Andouille sausage, and a rich parmesan sauce, ready in just 40 minutes. The hero moment happens when the heavy cream simmers with the spicy pan drippings, creating a velvety orange sauce that clings to every noodle. I make this whenever I need a restaurant-quality meal that feels fancy but uses one skillet.

Restaurant-Quality At Home

I used to order this dish at a popular chain restaurant, convinced the secret was some complicated chef technique. I eventually realized the “secret” is simply building layers of flavor in one pan—searing the meat first and using those browned bits (fond) to flavor the cream sauce.

My early attempts at home failed because I used milk instead of heavy cream, which curdled when mixed with the Cajun spices and heat. Switching to heavy cream was the game changer that delivered that glossy, stable sauce that coats the spoon perfectly.

Cajun Chicken and Sausage Pasta Ingredients

• 1 lb boneless skinless chicken breast, cut into 1-inch pieces
• 12 oz Andouille sausage, sliced into rounds
• 12 oz penne pasta
• 2 tbsp olive oil
• 1 tbsp Cajun seasoning (plus extra for seasoning chicken)
• 1 red bell pepper, diced
• 1 yellow onion, diced
• 3 cloves garlic, minced
• 1 cup chicken broth
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• Salt and black pepper to taste

How To Make Cajun Chicken and Sausage Pasta

1. Boil the Pasta: Cook the penne in a large pot of salted water until al dente, then drain and set aside.
2. Sear the Meats: Heat olive oil in a large skillet over medium-high heat, adding the chicken pieces and sausage slices to cook until browned and cooked through, about 6-8 minutes.
3. Sauté Vegetables: Remove the meat and set aside, then add the onion and bell pepper to the same pan, cooking until softened (about 4 minutes) before adding the garlic for the last minute.
4. Build the Sauce: Pour in the chicken broth to deglaze the pan, scraping up any brown bits, then stir in the heavy cream and Cajun seasoning.
5. Combine and Serve: Simmer the sauce for 3-5 minutes until slightly thickened, stir in the Parmesan cheese, and toss the pasta and meat back in to coat evenly.

Recipe Tips

• Control the Salt: Cajun seasoning blends vary wildly in salt content, so taste your sauce before adding any extra salt to avoid a sodium bomb.
• Slice Sausage Thinly: Cutting the Andouille into thin coins helps them render more fat, which infuses the entire cream sauce with smoky flavor.
• Don’t Overcook Pasta: Since you toss the noodles in the hot sauce at the end, drain them while they still have a slight bite so they don’t turn mushy.

What To Serve With Cajun Chicken and Sausage Pasta

This rich, heavy dish pairs best with a simple green salad tossed in a vinaigrette to cut through the creaminess. Garlic bread is also a classic choice for mopping up any extra spicy sauce left at the bottom of the bowl.

How To Store

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, adding a splash of water or milk to loosen the sauce if it has separated.

FAQs

• Is this dish very spicy? It depends on your Cajun seasoning and sausage; Andouille is naturally spicy, so swap it for smoked sausage if you prefer a milder dish.
• Can I use milk instead of heavy cream? Heavy cream works best for stability, but you can use half-and-half if you simmer very gently to prevent curdling.
• Can I make this ahead of time? This pasta is best served fresh as the cream sauce can separate upon reheating, but you can prep all ingredients in advance.
• What if I don’t have Andouille sausage? Any smoked sausage or kielbasa works well, though you may want to add a pinch of smoked paprika to mimic the flavor.

Nutrition

• Calories: 580
• Total Fat: 32g
• Saturated Fat: 14g
• Cholesterol: 110mg
• Sodium: 1250mg
• Total Carbohydrate: 45g
• Protein: 30g

Try More Recipes:

• Chicken Alfredo Pasta Recipe
• Chicken Broccoli Alfredo Pasta Recipe
• Chicken Alfredo Pasta Recipe

Cajun Chicken and Sausage Pasta

Recipe by Emily Mitchell

Servings

4

servings

Prep time

15

minutes

Cooking time

25

minutes

Total time

40

minutes

Creamy, spicy Cajun Chicken and Sausage Pasta features tender chicken, smoky Andouille, and rich parmesan sauce in 40 minutes. Perfect for busy weeknights, this hearty dish delivers bold restaurant flavors with minimal effort.

Ingredients

• 1 lb boneless skinless chicken breast, cut into 1-inch pieces

• 12 oz Andouille sausage, sliced into rounds

• 12 oz penne pasta

• 2 tbsp olive oil

• 1 tbsp Cajun seasoning (plus extra for seasoning chicken)

• 1 red bell pepper, diced

• 1 yellow onion, diced

• 3 cloves garlic, minced

• 1 cup chicken broth

• 1 cup heavy cream

• 1/2 cup grated Parmesan cheese

• Salt and black pepper to taste

Directions

• Boil the Pasta: Cook the penne in a large pot of salted water until al dente, then drain and set aside.
• Sear the Meats: Heat olive oil in a large skillet over medium-high heat, adding the chicken pieces and sausage slices to cook until browned and cooked through, about 6-8 minutes.
• Sauté Vegetables: Remove the meat and set aside, then add the onion and bell pepper to the same pan, cooking until softened (about 4 minutes) before adding the garlic for the last minute.
• Build the Sauce: Pour in the chicken broth to deglaze the pan, scraping up any brown bits, then stir in the heavy cream and Cajun seasoning.
• Combine and Serve: Simmer the sauce for 3-5 minutes until slightly thickened, stir in the Parmesan cheese, and toss the pasta and meat back in to coat evenly.