Cajun Chicken and Sausage Pasta with Creamy Sauce

Is there anything more satisfying than a big, steaming bowl of creamy pasta? You know the kind I mean—the one that fills the kitchen with incredible smells and has everyone sneaking a taste before it even hits the table. Now, imagine that bowl packed with perfectly seasoned, juicy chicken, smoky sausage, and a creamy sauce that’s just rich enough. That’s what this recipe for Cajun Chicken and Sausage Pasta with Creamy Sauce is all about. It’s a one-pan wonder that brings a taste of the bayou to your weeknight, and it’s so, so much easier to make than you might think. No fancy skills required, just a good appetite.

Why You’ll Love This

This dish is the ultimate crowd-pleaser and a true workhorse in the dinner rotation. It comes together in about the same time it takes to boil a pot of water, making it one of those easy weeknight dinners you’ll crave. The creamy sauce coats every single noodle, the Cajun seasoning gives it a kick that wakes up your taste buds, and the combination of chicken and sausage makes it hearty enough to satisfy even the hungriest eaters. It’s a complete meal all by itself, but it’s also versatile enough to pair with a simple salad or some crusty bread. Honestly, it’s the kind of comfort food that just makes a bad day better.

Ingredients You’ll Need

• 1 lb boneless, skinless chicken breasts, cut into 1-inch pieces: The main protein that soaks up all that great seasoning.
• 12 oz smoked turkey sausage or andouille-style chicken sausage, sliced: Adds that classic smoky flavor without the pork.
• 1 tbsp Cajun seasoning (check salt content): The flavor powerhouse. Use a blend you trust!
• 2 tbsp olive oil, divided: For sautéing our proteins and veggies.
• 1 medium yellow onion, diced: The aromatic base of our sauce.
• 1 red bell pepper, diced: Adds sweetness and a beautiful color.
• 3 cloves garlic, minced: Because what’s a sauce without garlic?
• 2 cups chicken broth: Forms the base of our creamy sauce.
• 1 cup heavy cream or half-and-half: Creates that lush, creamy texture we’re after.
• 1 (14.5 oz) can diced tomatoes, undrained: Adds a little acidity and body.
• 8 oz penne or fettuccine pasta: The perfect vehicle for all that saucy goodness.
• 1 cup shredded Parmesan cheese, plus more for serving: For cheesy, salty perfection.
• Salt and black pepper to taste: To adjust the final seasoning.
• Fresh parsley, chopped (for garnish): A pop of fresh color and flavor.

Let’s Get Cooking Step by Step

1. Bring a large pot of salted water to a boil for your pasta. Cook the penne according to package directions until al dente. Drain and set aside. This can happen while you make the sauce.
2. While the water heats, toss the cubed chicken with the Cajun seasoning until it’s evenly coated. This is where the flavor starts!
3. In a large, deep skillet or Dutch oven, heat 1 tablespoon of olive oil over medium-high heat. Add the seasoned chicken and cook for 5-7 minutes, stirring occasionally, until it’s cooked through and has some nice color. Remove the chicken from the skillet and set it aside on a plate.
4. Add the remaining tablespoon of oil to the same skillet. Throw in the sliced sausage and let it cook for about 3-4 minutes to get a little browned. Remove the sausage and set it aside with the chicken.
5. Now, in that same glorious, flavor-packed skillet, add the diced onion and bell pepper. Sauté for about 5 minutes until they start to soften. Add the garlic and cook for one more minute until fragrant.
6. Pour in the chicken broth, making sure to scrape up all those browned bits from the bottom of the pan with your spoon. Those bits are pure flavor gold. Let it simmer for 2-3 minutes.
7. Stir in the diced tomatoes (with their juice) and the heavy cream. Bring everything to a gentle simmer. Let it bubble away for about 5 minutes to let the flavors get to know each other and the sauce to thicken slightly.
8. Reduce the heat to low. Stir in the shredded Parmesan cheese until it’s melted and smooth into the sauce.
9. Add the cooked chicken, sausage, and drained pasta back into the skillet. Gently toss everything together until it’s all beautifully coated in that creamy Cajun sauce. Let it heat through for another 2 minutes. Taste it! This is your moment. Does it need a pinch more salt or pepper? Adjust as needed.
10. Garnish with fresh parsley and an extra sprinkle of Parmesan cheese right before serving.

Cajun Chicken Cooking Tips

• Don’t skip searing the chicken and sausage separately. Taking the time to brown the meat adds a ton of deep, caramelized flavor to the whole dish.
• Be mindful of your Cajun seasoning blend. Some are saltier and spicier than others. Taste as you go, especially before adding extra salt at the end.
• For the creamiest, smoothest sauce, make sure to grate your own Parmesan cheese. The pre-shredded stuff often contains anti-caking agents that can make the sauce a little grainy.
• If your sauce seems a bit too thin after adding everything, let it simmer for a few more minutes uncovered. It will reduce and thicken up perfectly.
• And the most important tip? Have all your ingredients chopped and measured before you start cooking (this is called *mise en place*). It makes the process flow so smoothly and keeps it stress-free.

Variations & Substitutions

This recipe is wonderfully adaptable! If you’re looking for a different twist or need to work with what’s in your pantry, here are some ideas.

• Pasta Swap: Penne is great, but any short pasta works. Try rigatoni, bowties, or even elbow macaroni.
• Protein Power: Not a fan of turkey sausage? Use all chicken. You could also swap in large shrimp for the last few minutes of cooking for a surf-and-turf vibe.
• Dairy-Free: Use full-fat canned coconut milk instead of heavy cream and a nutritional yeast or vegan Parmesan alternative for the cheese.
• Heat Level: Honestly, if you’re sensitive to spice, use a mild Cajun seasoning and remove the seeds from the bell pepper. Love heat? Add a pinch of cayenne or a few dashes of hot sauce at the end.
• Veggie Boost: Feel free to stir in a couple handfuls of fresh spinach or chopped kale right at the end until it’s just wilted.

Serving Ideas & Pairings

This creamy pasta is a full meal all on its own, but a little something on the side never hurts. For a simple, fresh contrast, I love serving it with a basic green salad with a tangy vinaigrette. A side of garlic bread or a crusty baguette is also non-negotiable for mopping up every last drop of that delicious sauce. If you’re serving a crowd, it pairs beautifully with simple roasted green beans or asparagus. And for a drink? A crisp, cold glass of iced tea or a light lager beer balances the richness and spice perfectly.

Storage & Reheating

Leftovers? They make for fantastic lazy dinners later in the week! Let the pasta cool completely, then store it in an airtight container in the refrigerator. It will keep well for 3-4 days. You can also freeze it for up to 3 months, though the creamy sauce may separate a tiny bit upon thawing—it will still taste great. To reheat, the microwave is easy (use a lower power setting and stir frequently), but for best results, warm it slowly in a skillet on the stove over medium-low heat. You’ll likely need to add a small splash of chicken broth or cream to loosen up the sauce as it reheats.

Frequently Asked Questions

• Can I make this dish ahead of time? You can! Prepare the entire recipe, let it cool, and refrigerate. Reheat gently on the stove, adding a little liquid to refresh the sauce. The pasta will continue to absorb liquid, so it will be thicker the next day.
• Is this one of those healthy dinner ideas? It can be! To lighten it up, use half-and-half instead of heavy cream, a whole wheat pasta, and load up on the bell peppers and onions. Choosing a lower-sodium chicken broth and sausage also helps control the salt content.
• My sauce turned out too spicy. How can I fix it? Don’t worry! The easiest way to tame the heat is to stir in a bit more cream or a spoonful of cream cheese. The extra fat will help balance the spice levels.
• What’s the best way to get my chicken tender? The key is not to overcook it. Cooking it just until it’s no longer pink in the middle (about 5-7 minutes for 1-inch chunks) ensures it stays juicy. Cutting it against the grain also helps with tenderness.