One Pot Creamy Cajun Sausage Pasta

Have you ever come home craving something rich, spicy, and comforting — the kind of dinner that feels like a warm hug on a busy weeknight? I remember one rainy evening when I threw this dish together after a long day and laughed at how quickly the whole house smelled like a little New Orleans kitchen. If you’re a beginner who worries about too many pots, tight timing, or fussy steps, I promise this is one of the easiest meals you’ll make. It’s forgiving, fast, and stress-free — and if you like creamy pasta dinners, you might also enjoy my spin on a classic one-pot creamy garlic pasta that I often make when I want something simple and soothing.

A Quick Look at This One Pot Creamy Cajun Sausage Pasta Recipe

This One Pot Creamy Cajun Sausage Pasta stars hearty andouille-style chicken sausage and creamy cheddar for a spicy, satisfying bowl. It’s a comfort-forward meal that combines protein and carbs in one pan, which means fewer dishes and less fuss. Great for busy weeknights and beginner cooks who want big flavor without complicated steps. Stick around to learn smart swaps, timing tips, and little tricks that keep the pasta perfectly creamy every time.

Ingredients You’ll Need for One Pot Creamy Cajun Sausage Pasta

Below I expand and explain each ingredient so you know what to buy and why it matters.

Essentials

• 1 (13 oz) pack chicken andouille-style sausage, sliced into coins — look for smoked chicken or turkey sausage labeled “andouille-style” or “Cajun-style.”
• 1 tablespoon chopped garlic (about 3-4 cloves) — fresh garlic gives the best aroma; minced from a jar works in a pinch.
• 1 (14.5 oz) can chicken broth (about 2 cups) — use low-sodium if you prefer to control salt.
• 1/2 cup heavy cream — this makes the sauce luxuriously creamy; for a lighter dish see substitutions below.
• 1 (10 oz) can Rotel diced tomatoes and chilies — gives acidity and a mild kick; you can substitute plain diced tomatoes with a pinch of chili flakes if needed.
• 8 ounces dry bowtie pasta (½ pound or approximately 2 cups) — bowties (farfalle) hold sauce nicely; other short pastas work too.
• 2 cups shredded cheddar cheese — sharp cheddar melts into a tangy, rich sauce; pre-shredded is fine but freshly shredded melts more smoothly.
• 1 teaspoon Cajun seasoning — store-bought is easy, or make your own blend (see Substitutions and shortcuts).

Optional add-ons

• 1 small onion, diced — sauté with garlic for extra depth.
• 1 bell pepper (red or green), diced — classic in Cajun dishes for color and sweetness.
• 1/2 cup frozen peas or 1 cup baby spinach — a quick way to add greens.
• Hot sauce or a pinch of cayenne — for an extra kick if you like it spicier.
• Fresh parsley or green onions — for bright garnish.

Substitutions and shortcuts

• Sausage swap: If you can’t find chicken andouille-style sausage, use turkey smoked sausage or a plant-based smoked sausage for a vegetarian-ish option (use vegetable broth if going meatless).
• Dairy options: Replace heavy cream with half-and-half for a lighter result, or use a 1:1 mix of milk and cream. For dairy-free, use full-fat coconut milk (flavor will shift).
• Cheese alternatives: Monterey Jack, Colby, or Pepper Jack (for heat) are great substitutes for cheddar.
• Broth alternatives: Use vegetable broth if you prefer meat-free, or a mild chicken stock.
• Quick shortcut: Buy pre-sliced sausage and pre-shredded cheese to save a few minutes.
• Cajun seasoning DIY: Mix 1 tsp paprika, 1/2 tsp onion powder, 1/2 tsp garlic powder, 1/4 tsp cayenne (adjust to taste), 1/4 tsp dried oregano, 1/4 tsp black pepper, and 1/4 tsp salt.

How to Make One Pot Creamy Cajun Sausage Pasta Step-by-Step

I’ll walk you through each step slowly — think of this as cooking together, not racing. Use a large skillet or sauté pan with a lid, one that will comfortably hold the pasta once it softens.

1. Prep ingredients first

• Slice the sausage into even coins, about 1/4-inch thick. Even slices brown more uniformly.
• Mince the garlic and shred your cheese if it’s not pre-shredded. Open the cans and measure the cream.
• Having everything ready reduces stress and keeps the timing smooth.

1. Brown the sausage

• Heat your large skillet over medium heat. Add the sliced chicken andouille-style sausage in a single layer — you want some contact with the pan to get good browning.
• Cook for about 4–6 minutes, stirring occasionally. Turn pieces so both sides get a little color. Browning adds a ton of flavor.
• Once they’re browned to your liking, use a slotted spoon to remove the sausage to a paper towel-lined plate to drain briefly. Leave the rendered fat in the pan — it’s flavor gold.

1. Sauté the aromatics

• Lower the heat slightly to medium-low. Add the tablespoon of chopped garlic to the pan with the sausage grease. If you’re using onion or bell pepper, add them now and sauté until softened (about 3–5 minutes).
• Stir continuously for about 30–60 seconds once the garlic is fragrant; don’t let it burn.

1. Build the liquid base

• Pour in the 14.5 oz can of chicken broth, scraping the bottom of the pan with a wooden spoon to lift any browned bits — that’s where the flavor lives.
• Add the can of Rotel (diced tomatoes and chilies), the 1/2 cup heavy cream, and about 1 teaspoon of Cajun seasoning. Taste the liquid briefly; you’re creating the sauce, so you can tweak the seasoning now.
• Increase the heat just enough to bring the mixture to a gentle simmer.

1. Add the dry pasta and simmer

• Stir in the 8 ounces of dry bowtie pasta, pushing the pasta down so it’s mostly submerged in the liquid. The pasta will cook in this sauce, absorbing flavor as it softens.
• Cover the skillet with a lid. Reduce the heat to LOW and let it simmer gently for about 12–15 minutes. It’s important to simmer on low — too high and the liquid evaporates before the pasta cooks.
• Every 4–5 minutes, lift the lid and give the pasta a gentle stir to prevent sticking and to redistribute heat. If the mixture seems too dry before the pasta is tender, add a splash more broth or water.

1. Check for doneness

• Start checking the pasta at around 12 minutes. Bowtie pasta should be al dente — tender but with a slight bite. If you prefer softer pasta, cook a minute or two longer.
• Taste the sauce and adjust seasoning: more Cajun for heat, salt if needed, and a pinch of sugar if the tomatoes are too acidic.

1. Finish with sausage and cheese

• Once the pasta is cooked to your liking and the sauce is creamy, return the browned sausage to the pan.
• Turn off the heat and sprinkle 1.5 to 2 cups of shredded cheddar over the top. Stir gently until the cheese melts and coats the pasta in a glossy sauce. If it seems too thick, stir in a splash of milk or reserved pasta cooking liquid (or broth).

1. Rest and serve

• Let the dish sit for 2 minutes off the heat; the sauce will thicken slightly and the flavors will meld.
• Taste again and add a final sprinkle of Cajun seasoning, fresh parsley, or sliced green onions if you like.
• Spoon into bowls and enjoy.

Tips while you cook

• Pan size matters: Use a skillet with a little extra room so the pasta can expand while cooking. A large 12-inch skillet often works best.
• Don’t throw away the sausage grease: it’s the backbone of the flavor here. Just be mindful if it’s a lot — drain a little if there’s excess.
• If you want more sauce, increase broth by 1/2 cup and a splash more cream at the end.

Common Mistakes to Avoid

Even an easy one-pot recipe has a few traps. Start here and you’ll save time, worry, and dishes.

Mistake 1: Skipping the sausage browning

If you toss the sausage in without browning, you miss out on the caramelized flavor that makes this dish sing. Take the extra few minutes to brown in the pan — it’s worth it.

Mistake 2: Cooking on too high heat

Simmering the pasta on high makes the liquid evaporate before the pasta cooks, leaving you with undercooked pasta and dry sauce. Keep it low and patient; check and stir occasionally.

Mistake 3: Not tasting and adjusting seasoning

Canned tomatoes, sausage brands, and broths vary in salt and spice. Taste halfway through and at the end; add a pinch of salt, more Cajun seasoning, or a dash of hot sauce as needed.

Serving Suggestions for One Pot Creamy Cajun Sausage Pasta

This dish is rich and savory, so I like to pair it with bright or crisp sides that cut through the creaminess. Here are three of my favorite combos.

Quick green salad

A simple salad of mixed greens, thinly sliced cucumber, and a lemon vinaigrette adds freshness. The acidity helps balance the dish’s richness.

Roasted or steamed veggies

Broccoli, green beans, or asparagus roasted with a little olive oil and lemon pair beautifully. They add texture and color to the plate.

Crusty bread or garlic bread

A slice of warm, crusty bread or a quick garlic toast is perfect for scooping up any leftover sauce. It also makes the meal feel extra comforting and substantial.

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Conclusion

I hope you feel confident giving this One Pot Creamy Cajun Sausage Pasta a try — it’s easier than it looks and very flexible to your pantry and preferences. I love how a handful of pantry staples and one skillet can produce something that tastes like it took hours. If you want more inspiration for similar one-pot pasta meals, this version on One Pot Creamy Cajun Sausage Pasta – Pass Me Some Tasty is a great reference for ideas and variations. Give it a go this week, tweak the spice to your family’s taste, and tell me how it turned out — I’m always excited to hear your swaps and successes.

FAQs About One Pot Creamy Cajun Sausage Pasta