Recipe Guide:
One Pot Creamy Cajun Sausage Pasta Recipe – Easy, spicy comfort in one skillet
Introduction
The kitchen filled with warm spice and the sizzle of sausage, and immediately I felt at home. This One Pot Creamy Cajun Sausage Pasta smells like late afternoons and laughter, and it always takes me back to Sunday dinners. If you like rich one-skillet dinners, try my riff on a similar skillet dish for a different twist: creamy pepper jack chicken and sausage skillet.
Why You’ll Love This
- Fast cleanup: everything cooks in one pan, so you save time.
- Deep, comforting flavor: smoked sausage + cheesy sauce = cozy.
- Family friendly: kids eat it, and adults ask for seconds.
- Budget smart: simple pantry staples stretch a long way.
- Versatile: swap veggies or heat for your crowd.
Serve it with easy sides like my cheesy ranch potatoes and smoked sausage for a full, homey meal.
Quick Recipe Snapshot
- Servings: 4
- Prep time: 10 minutes
- Cook time: 20 minutes
- Total time: 30 minutes
- Skill level: Easy
- Taste: spicy + cheesy + smoky
You’ll feel confident making this; it’s forgiving and gives clear cues for doneness.
Ingredients You’ll Need
- 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)
Chef notes:
- Fresh garlic = bigger flavor.
- Reserve sausage grease for depth.
- Try smoked cheddar for extra character.
- Use Rotel for a mild kick.
For another creamy Cajun pasta idea, you might like this creamy Cajun chicken linguine.
How to Make It
First, heat a large skillet over medium. Add the sausage coins and let them sizzle until browned, about 4–6 minutes; edges will caramelize and smell smoky. Then lift the sausage with a slotted spoon to a paper towel–lined plate. Don’t discard the rendered grease; it’s flavor.
Next, lower the heat slightly and add the chopped garlic to the pan. Stir for about 30–60 seconds until fragrant—watch it, since garlic burns fast. Then pour in the chicken broth, Rotel, heavy cream, and sprinkle in the cajun seasoning. Stir to combine; you’ll see the broth loosen and the sauce begin to swirl.
Then, add the dry bowtie pasta straight into the skillet. Push the pasta down so it’s mostly submerged, cover with a lid, and simmer on low. After about 12–15 minutes, lift the lid and stir; the pasta should be tender and the sauce should thicken and cling to the noodles. That is the cue that your One Pot Creamy Cajun Sausage Pasta is nearly done.
Meanwhile, shred the cheddar if needed and return the browned sausage to the pan. Finally, stir in two cups of cheddar until the sauce goes glossy and thick. Taste, then adjust seasoning with salt or more cajun if you like a bolder kick. Serve hot.
If you want more one-pot pasta technique ideas, check this creamy comfort soup that uses similar timing: creamy hamburger potato soup.
Kitchen Tips (From My Kitchen)
- Time-saver: Use pre-shredded cheese, but add a little extra stirring to melt fully.
- Common mistake + fix: Pasta sticking to the pan — stir once or twice while simmering and keep the heat low.
- Simple variation: Add chopped spinach or a splash of hot sauce for brightness.
Serving Ideas
- Weeknight dinner: pile onto plates, garnish with green onions.
- Cozy brunch: top with a fried egg for richness.
- Game day: scoop into a bowl and serve with crusty bread.
- Holiday side: make a smaller batch alongside roasted veggies.
Garnish with cilantro or parsley, and offer lemon wedges or extra hot sauce. Also try it with my creamy rotisserie chicken broccoli pasta for a lighter sibling dish.
Storing & Leftovers
- Fridge: Keep in an airtight container up to 3–4 days.
- Freezer: Not ideal (cheese changes texture), but freeze for up to 2 months in a freezer-safe container.
- Reheat: Gently warm on low with a splash of broth or cream to revive the sauce.
Leftover idea: Stuff into a toasted sandwich or fold into a breakfast scramble.
FAQs
Q: Can I make this ahead?
A: Yes—cook through step where pasta is tender, cool, then refrigerate. Reheat with a little broth and finish with cheese.
Q: What substitutions work?
A: Swap sausage for smoked kielbasa or chicken sausage; use penne or rotini for shape change.
Q: How do I know it’s done?
A: Pasta should be tender but slightly firm; sauce should thicken and coat the pasta. That’s when your One Pot Creamy Cajun Sausage Pasta is ready to eat.
Q: Can I freeze it?
A: You can, but texture shifts; freeze only if necessary and plan to reheat slowly.
Conclusion
For another take on this dish, see One Pot Creamy Cajun Sausage Pasta – Pass Me Some Tasty for a slightly different method. Also check this version for extra tips: One Pot Creamy Cajun Sausage Pasta.
Final Thoughts
I love how quickly this comes together and how warm it feels on the first spoonful. So, grab a big skillet, play the music loud, and make this your go-to weeknight crowd-pleaser — One Pot Creamy Cajun Sausage Pasta
One Pot Creamy Cajun Sausage Pasta
Ingredients
Method
- Heat a large skillet over medium. Add the sausage coins and let them sizzle until browned, about 4–6 minutes.
- Lift the sausage with a slotted spoon to a paper towel–lined plate; reserve the rendered grease.
- Lower the heat slightly and add the chopped garlic to the pan, stirring for about 30–60 seconds until fragrant.
- Pour in the chicken broth, Rotel, heavy cream, and sprinkle in the cajun seasoning. Stir to combine.
- Add the dry bowtie pasta straight into the skillet, push it down to submerge, and cover with a lid.
- Simmer on low for 12–15 minutes, stirring occasionally until the pasta is tender and the sauce thickens.
- Shred the cheddar if needed and return the browned sausage to the pan.
- Stir in the shredded cheddar until the sauce goes glossy and thick.
- Taste and adjust seasoning with salt or more cajun seasoning if desired. Serve hot.
Leave a comment