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Delicious one pot creamy Cajun sausage pasta garnished with parsley.

One Pot Creamy Cajun Sausage Pasta

This hearty and satisfying one-pot creamy Cajun sausage pasta features chicken andouille-style sausage and creamy cheddar, providing rich flavors with minimal cleanup, perfect for busy weeknights.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Cajun, Comfort Food
Calories: 500
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 13 oz 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 1 tablespoon chopped garlic (about 3-4 cloves) Fresh garlic gives the best aroma; minced from a jar works in a pinch.
  • 14.5 oz 1 (14.5 oz) can chicken broth Use low-sodium if you prefer to control salt.
  • 0.5 cup 1/2 cup heavy cream For a lighter dish, see substitutions.
  • 10 oz 1 (10 oz) can Rotel diced tomatoes and chilies Gives acidity and a mild kick; substitute with plain diced tomatoes and a pinch of chili flakes if needed.
  • 8 oz 8 ounces dry bowtie pasta Farfalle holds sauce nicely; other short pastas work too.
  • 2 cups 2 cups shredded cheddar cheese Freshly shredded melts more smoothly.
  • 1 teaspoon 1 teaspoon Cajun seasoning Store-bought is easy, or make your own blend.
Optional Add-ons
  • 1 small 1 small onion, diced Sauté with garlic for extra depth.
  • 1 piece 1 bell pepper (red or green), diced Classic in Cajun dishes for color and sweetness.
  • 0.5 cup 1/2 cup frozen peas or 1 cup baby spinach A quick way to add greens.
  • to taste Hot sauce or a pinch of cayenne For an extra kick.
  • to taste Fresh parsley or green onions For bright garnish.

Method
 

Preparation
  1. Slice the sausage into even coins, about 1/4-inch thick.
  2. Mince the garlic and shred your cheese if it’s not pre-shredded.
  3. Open the cans and measure the cream.
Cooking
  1. Heat your large skillet over medium heat. Add the sliced sausage in a single layer and brown for about 4–6 minutes.
  2. Use a slotted spoon to remove the sausage to a paper towel-lined plate.
  3. Lower the heat slightly and add the chopped garlic and optional onion/bell pepper. Sauté until softened, about 3–5 minutes.
  4. Pour in the chicken broth, add the Rotel, heavy cream, and Cajun seasoning. Bring to a gentle simmer.
  5. Stir in the dry bowtie pasta, cover, and reduce heat to low. Simmer gently for about 12–15 minutes, stirring every 4–5 minutes.
  6. Check pasta for doneness, adding broth or water if too dry.
  7. Once pasta is cooked, return sausage to the pan and stir in shredded cheddar until melted.
Serving
  1. Let the dish rest for 2 minutes before serving.
  2. Taste and adjust seasoning as desired before serving in bowls.

Notes

Pan size matters: use a large skillet. Don't discard the sausage grease; it adds flavor. To increase sauce, add more broth and cream.