why make this recipe
This dish hits the spot on busy weeknights. It comes together in one pan. Cleanup stays easy. The sauce is rich and creamy. The sausage adds smoky, spicy bites. I first played with the idea while riffing on my favorite cajun sausage pasta, then I simplified it so anyone can make it at home. It’s cozy, fast, and endlessly satisfying.
how to make One Pot Creamy Cajun Sausage Pasta
Ingredients:
1 (13oz) pack cajun andouille sausage ((cut into coins)), 1 tbsp chopped garlic, 1 (14.5oz) can chicken broth ((about 2 cups)), ½ cup heavy cream, 1 (10oz) can Rotel diced tomatoes and chilies, 8 ounces dry bowtie pasta ((½ pound or approximately 2 cups)), 2 cups shredded cheddar cheese, 1 tsp cajun seasoning (*see notes)
Directions:
- In a large skillet (big enough to eventually fit the pasta that also has a lid), cook the sausage over medium heat for about 5 minutes or until browned to your liking.
- Remove the sausage from the pan and set aside on a paper towel lined plate. Don’t get rid of the sausage grease in the pan!
- In the same skillet, sauté the garlic in the leftover sausage grease for about a minute and then pour in the can of chicken broth, diced tomatoes, heavy cream, and about 1 tsp of cajun seasoning. Stir in the dry pasta, cover with a lid, and simmer on LOW for about 14 minutes.
- Once the pasta is fully cooked, toss in the cooked sausage and a few cups of shredded cheddar cheese. Enjoy!
Tip: I sometimes stir in a splash more cream at the end if I want an extra silky sauce. If you want a nuttier depth, add a pinch of smoked paprika with the cajun seasoning. For an extra boost, try the one-pot technique from my simple creamy pasta recipe when you’re short on time.
how to serve One Pot Creamy Cajun Sausage Pasta
Serve it straight from the skillet. Top with extra cheddar or chopped green onions. A squeeze of lime brightens the sauce. I love serving this with hearty sides like cheesy ranch potatoes and smoked sausage when friends come over. A crisp green salad also cuts the richness nicely.
how to store One Pot Creamy Cajun Sausage Pasta
Cool leftovers to room temperature within two hours. Store in an airtight container in the fridge for up to 4 days. Reheat gently on the stove over low heat. Add a splash of milk or cream while reheating to loosen the sauce. You can freeze portions for up to 2 months. Thaw overnight in the fridge before reheating.
tips to make One Pot Creamy Cajun Sausage Pasta
- Use a heavy skillet with a tight lid. It helps the pasta cook evenly.
- Don’t drain the sausage grease. It adds flavor to the sauce.
- Taste as you go for spice level. Add more cajun seasoning if you like heat.
- If you prefer a different protein, try swapping in ground beef and follow tips from my creamy beef pasta for seasoning and browning.
- Shred your own cheddar for the best melt and flavor.
variation (if any)
- Make it smoky by adding cooked bacon bits. You can even turn it into a chilled pasta salad variant by cooking and cooling the pasta, then tossing with bacon, ranch, and extra cheddar like my creamy bacon cheddar ranch pasta salad.
- Swap Rotel for plain diced tomatoes and add a pinch of cayenne if you want to control the heat.
- Use chicken or turkey sausage for a lighter version.
FAQs
Q: Can I use a different pasta shape?
A: Yes. Any small to medium pasta works. Penne, rotini, or shells will all cook fine in this one-pan method.
Q: My sauce is too thin. How do I fix it?
A: Simmer uncovered for a few minutes to reduce. Stir in more shredded cheese to thicken and add richness.
Q: How spicy is this recipe?
A: Mild to medium as written. Rotel and cajun seasoning give a gentle kick. Add more cajun seasoning or cayenne for extra heat.
Q: Can I make this dairy-free?
A: You can try a dairy-free cream and vegan cheese, but the texture will change. Taste and adjust seasoning if you go that route.
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One Pot Creamy Cajun Sausage Pasta
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Carnivore
Description
A cozy and satisfying one-pan pasta dish featuring smoky cajun sausage, a creamy sauce, and hearty bowtie pasta.
Ingredients
- 1 (13oz) pack cajun andouille sausage (cut into coins)
- 1 tbsp chopped garlic
- 1 (14.5oz) can chicken broth (about 2 cups)
- ½ cup heavy cream
- 1 (10oz) can Rotel diced tomatoes and chilies
- 8 ounces dry bowtie pasta (½ pound or approximately 2 cups)
- 2 cups shredded cheddar cheese
- 1 tsp cajun seasoning
Instructions
- In a large skillet, cook the sausage over medium heat for about 5 minutes or until browned. Remove and set aside.
- In the same skillet, sauté the garlic in the sausage grease for about a minute.
- Add the chicken broth, diced tomatoes, heavy cream, and cajun seasoning. Stir in the dry pasta, cover, and simmer on LOW for about 14 minutes.
- Once the pasta is cooked, toss in the cooked sausage and shredded cheddar cheese. Serve and enjoy!
Notes
For a creamier sauce, stir in extra cream at the end. You can also add smoked paprika for a nuttier depth.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Cajun
Nutrition
- Serving Size: 1 serving
- Calories: 540
- Sugar: 4g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 70mg
Keywords: pasta, creamy, cajun, sausage, one pot, easy dinner
