Let’s be honest—some nights, you don’t want five pans to wash. You want bold flavor, creamy comfort, and something that makes your kitchen smell like you really know what you’re doing… even if you’re low-key just tossing things into a pot. That’s what this One Pot Creamy Cajun Sausage Pasta is all about.
Smoky sausage, tender pasta, a creamy Cajun-spiced sauce that clings to every bite. It’s the kind of dish that makes you go back for a second helping before you’ve even finished the first. Oh, and it all comes together in one pot.
Yes, just one. You’re welcome.
Whether you’re cooking for yourself, a partner, or half the apartment building, this recipe delivers serious flavor with minimal effort. If you’ve got 30 minutes and a skillet, you’re good to go.
Let’s do this.
What You’ll Need
Here’s everything you’ll need for this recipe. Nothing fancy. Just real, flavorful ingredients that know how to work together.
| Ingredient | Amount | Notes |
|---|---|---|
| Smoked sausage | 12 oz | Andouille or kielbasa works great |
| Pasta | 8 oz | Penne, rigatoni, or similar |
| Bell peppers | 1 cup diced | Red, yellow, or a mix |
| Onion | ½ cup diced | White or yellow |
| Fresh spinach (optional) | 1 cup | Adds color and nutrients |
| Olive oil | 1 tbsp | For sautéing |
| Cajun seasoning | 2 tbsp | Adjust based on your spice level |
| Garlic powder | ½ tsp | Enhances the Cajun flavor |
| Cayenne pepper | ¼ tsp (optional) | For that extra kick |
| Chicken broth | 1½ cups | The base of the sauce |
| Heavy cream | 1 cup | Makes it rich and creamy |
| Parmesan cheese | 1 cup, shredded | Adds depth and thickness |
| Salt & pepper | To taste | Just enough to balance everything |
| Garnish (optional) | Fresh parsley, red pepper flakes | For serving |
Tools You’ll Need
- Large skillet or Dutch oven (deep enough for pasta + sauce)
- Cutting board + sharp knife
- Measuring cups and spoons
- Wooden spoon or spatula
- Grater (for fresh Parmesan)
Pro Tips
1. Get That Sausage Crispy
Don’t just “warm up” your sausage. Let it brown. That caramelization builds the base flavor for the entire dish. The little crispy bits? Pure gold.
2. Use Freshly Grated Parmesan
Skip the pre-grated stuff if you can. It doesn’t melt the same way and can make your sauce grainy. Freshly grated gives you a smooth, silky finish.
3. Taste as You Go
Cajun seasoning varies a LOT in spice and salt levels depending on the brand. Add half, taste, and build from there.
4. Keep It Al Dente
Since the pasta cooks in the same pot as the sauce, it’s easy to overdo it. Start checking it a couple minutes before the package says it’s done.
5. Let It Rest
Just 3–4 minutes before serving allows the sauce to thicken up and coat every bite without being too soupy.
How to Make It
Here’s exactly how this comes together. One pot. Minimal cleanup. Maximum flavor.
- Heat olive oil in a large skillet over medium-high heat. Add your sliced sausage and cook until it’s browned on both sides, about 4–5 minutes. Remove the sausage and set aside.
- In the same pan, add diced onions and bell peppers. Cook for 3–4 minutes until they’re softened and just starting to caramelize.
- Add garlic powder, Cajun seasoning, and cayenne (if using). Stir to coat the vegetables in all that spicy, smoky goodness. Cook for about 1 minute to bloom the spices.
- Pour in chicken broth and heavy cream. Bring it all to a gentle simmer.
- Add pasta and the cooked sausage. Stir well. The liquid should just barely cover the pasta. If it doesn’t, add a splash more broth.
- Cover and cook over medium heat for 12–15 minutes, stirring occasionally, until pasta is al dente and the sauce has thickened.
- Stir in Parmesan cheese and spinach (if using). Mix until the cheese melts and the spinach wilts. Taste and adjust seasoning.
- Serve immediately, garnished with parsley, extra Parmesan, and red pepper flakes if you’re feeling it.
Substitutions and Variations
Here’s how to make this recipe fit your needs (or just your fridge):
| Swap This | With This | Why |
|---|---|---|
| Smoked sausage | Shrimp or chicken | Just as protein-packed, different vibe |
| Heavy cream | Coconut cream or half-n-half | Dairy-free or lighter option |
| Parmesan | Nutritional yeast (for vegan) | Still gives you umami kick |
| Spinach | Kale or arugula | Both hold up well in heat |
| Regular pasta | Gluten-free pasta | To make it celiac-friendly |
Make Ahead Tips
- Chop your veggies and sausage ahead of time and store them in an airtight container in the fridge. They’ll be ready to toss in when you’re cooking.
- Measure out your spices and keep them in a small jar or prep bowl. That way, you’re not fumbling while things are sizzling.
- If you’re meal prepping, cook the entire dish but stop right before adding cheese and spinach. Reheat and finish it fresh so the texture stays perfect.
Nutritional Snapshot (per serving, based on 4 servings)
| Nutrient | Amount |
|---|---|
| Calories | ~600 |
| Protein | ~23g |
| Carbohydrates | ~48g |
| Fats | ~35g |
| Fiber | ~3g |
| Sodium | Depends on sausage and broth |
Note: Nutritional info will vary depending on brands and specific ingredients used.
Pair It With
Need something to go with it?
- Light green salad with lemon vinaigrette (balances out the richness)
- Garlic bread or a crusty baguette (for the sauce lovers)
- Roasted Brussels sprouts or asparagus (adds a nice crunch)
Leftovers & Storage
- Fridge: Store leftovers in an airtight container for up to 3 days.
- Reheat: Add a splash of broth or cream before reheating on the stove or microwave. This helps revive the sauce.
- Freeze: Not ideal. The cream can separate when thawed and reheat grainy.
FAQ
Can I use a different type of pasta?
Yep! Penne, rigatoni, farfalle, or even shells will all work. Just keep cooking time in mind.
Is this spicy?
It can be! Start with a little Cajun seasoning, then taste and build. You’re in charge of the heat.
Can I make this dairy-free?
Yes! Use coconut cream or a plant-based milk with a dairy-free cheese substitute. It won’t be as creamy, but it’ll still hit the spot.
What if I don’t have Cajun seasoning?
Mix your own: 1 tsp paprika, ½ tsp each of garlic powder, onion powder, oregano, thyme, and a pinch of cayenne + salt.
Can I double this recipe?
Absolutely. Just make sure your pot is big enough to handle the volume so things cook evenly.
Wrap Up
This One Pot Creamy Cajun Sausage Pasta isn’t just easy—it’s comforting, bold, and a little bit addictive. It’s the kind of recipe that might just sneak into your weekly rotation without even asking.
If you make it, I’d love to hear what you thought. Did you swap the sausage? Try it with shrimp? Add mushrooms? Drop a comment below with your version—or just to say hi. I’m all ears.
And hey, if you’re looking for more simple, flavor-packed recipes that don’t involve a stack of dishes in the sink, stick around. We’re just getting started.
