Creamy Cajun Sausage Pasta

Creamy Cajun Sausage Pasta is a bold, comforting dish that brings together spicy smoked sausage, tender pasta, and a rich, flavorful Cajun cream sauce. It’s the kind of meal I make when I want something hearty, satisfying, and full of zesty Southern flavor—all made in one pan. It’s fast, filling, and never boring.

Why You’ll Love This Recipe

I love this recipe because it delivers restaurant-quality flavor in under 30 minutes. The smoky sausage and Cajun spices add depth, while the cream and parmesan bring everything together with a silky finish. It’s incredibly easy to throw together with pantry staples and a pack of sausage. Plus, I can adjust the spice level to make it family-friendly or extra fiery.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Smoked sausage (sliced – andouille or kielbasa)

• Pasta (penne, rotini, or your favorite shape)

• Olive oil or butter

• Onion (chopped)

• Garlic (minced)

• Cajun seasoning

• Heavy cream

• Chicken broth

• Parmesan cheese (grated)

• Salt and black pepper

• Fresh parsley (for garnish)

• Optional: crushed red pepper flakes for extra heat

Directions

1. I start by cooking the pasta according to the package instructions. I drain it and set it aside.

2. In a large skillet, I heat olive oil over medium-high heat and brown the sliced sausage until it’s golden and crisp around the edges.

3. I add chopped onion and sauté until softened, then stir in the garlic and cook for another 1–2 minutes.

4. I sprinkle in the Cajun seasoning and stir to coat everything evenly.

5. I pour in the chicken broth and heavy cream, bringing it to a gentle simmer.

6. I let the sauce cook for about 5–7 minutes, until it thickens slightly, then stir in the parmesan cheese.

7. I return the cooked pasta to the skillet and toss everything together until the noodles are coated in the creamy, spicy sauce.

8. I season with salt and pepper to taste, then garnish with chopped parsley before serving.

Servings and timing

This recipe serves 4 people. It takes about 25–30 minutes total, including prep, cooking the pasta, and assembling the sauce.

Variations

I sometimes add bell peppers or spinach to get in a few more veggies. For a lighter version, I swap the heavy cream with half-and-half or evaporated milk. I’ve also made this with shrimp or chicken instead of sausage, or combined them for a seafood-and-sausage combo that’s full of Cajun flair. If I want a smoky kick, I use chipotle powder along with the Cajun seasoning.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, I warm it gently in a skillet with a splash of broth or cream to loosen the sauce, or microwave it in short intervals, stirring in between. It tastes just as good the next day—maybe even better.

FAQs

Can I use a different type of pasta?

Yes, I use whatever pasta I have—penne, rotini, fettuccine, or even shells. Just make sure to cook it al dente so it holds up in the sauce.

Is this dish very spicy?

It depends on the Cajun seasoning I use. Some blends are spicier than others. I always taste and adjust the heat with red pepper flakes if I want more kick.

Can I make this ahead of time?

Yes, I prepare it in advance and reheat it before serving. I just add a splash of cream or broth when reheating to keep the sauce creamy.

What kind of sausage works best?

I like using smoked andouille for authentic Cajun flavor, but kielbasa or any fully cooked smoked sausage works great too.

Can I make it dairy-free?

For a dairy-free version, I use coconut cream instead of heavy cream and skip the parmesan or use a plant-based alternative. The flavor still holds up well with the Cajun spices.

Conclusion

Creamy Cajun Sausage Pasta is one of those recipes I always keep in rotation. It’s bold, creamy, filling, and full of flavor—and it comes together fast with minimal cleanup. Whether I’m feeding a hungry crowd or just craving something spicy and satisfying, this dish hits all the right notes every time.

Print