One Pot Creamy Cajun Sausage Pasta

This is the weeknight dinner you’ve been searching for. One Pot Creamy Cajun Sausage Pasta is spicy, creamy, cheesy comfort food that comes together in a single pan with minimal cleanup. We’re talking about smoky andouille sausage, tender pasta cooked right in the sauce, fire-roasted tomatoes, and a luscious cream cheese or heavy cream sauce spiked with bold Cajun spices.

The beauty of this dish is the pasta absorbs all the flavor from the sausage, spices, and tomatoes as it cooks, creating a restaurant-quality meal that’s ready in 30 minutes flat. It’s the kind of dinner that makes you look like a hero with almost zero effort. Plus, you only have one pot to wash—truly a miracle.​

Let’s get cooking.

Why You’ll Love This Recipe

• True One-Pot Wonder: The pasta cooks directly in the sauce, meaning no boiling pasta separately and no extra pots to wash.​
• Flavor Bomb: The andouille sausage adds smoky, spicy depth, while the Cajun seasoning brings heat and complexity.​
• Customizable Heat: You control the spice level—dial it down for kids or crank it up for heat lovers.​
• 30-Minute Magic: From start to finish, this meal is on the table in half an hour.​

Ingredients

Here is your shopping list for 4-6 servings.

Ingredient	Quantity	Notes
Andouille Sausage	12-13 oz	Sliced into ¼-inch rounds. Kielbasa or smoked sausage works too ​.
Penne or Bowtie Pasta	8-12 oz	Short pasta shapes work best ​.
Chicken Broth	3½-4 cups	Low-sodium is best so you can control the salt ​.
Fire-Roasted Diced Tomatoes	1 can (14.5 oz)	The fire-roasted kind adds smoky depth. Regular diced tomatoes work in a pinch ​.
Heavy Cream	½-1 cup	For richness. You can use cream cheese (7 oz) instead ​.
Cheddar or Parmesan Cheese	1-2 cups	Shredded. Cheddar makes it cheesier; Parmesan adds nuttiness ​.
Cajun Seasoning	1-2 tbsp	Tony Chachere’s is the gold standard ​.
Bell Pepper	1 medium	Diced. Red or green works ​.
Mushrooms	6 oz (optional)	Baby bella, sliced ​.
Garlic	1 tbsp	Minced ​.
Olive Oil	1 tbsp	For browning the sausage ​.

Step-by-Step Instructions

1. Brown the Sausage

Heat 1 tablespoon olive oil in a large, deep skillet or Dutch oven over medium-high heat. Add the sliced andouille sausage and cook for 3-5 minutes, stirring occasionally, until browned and slightly caramelized. Remove the sausage with a slotted spoon and set aside on a plate.​

2. Sauté the Veggies

In the same pan (don’t wipe it out—that’s flavor!), add the diced bell pepper and mushrooms (if using). Sauté for 3-4 minutes until the vegetables begin to soften. Add the minced garlic and cook for 30 seconds until fragrant.​

3. Add the Liquids and Pasta

Stir in the Cajun seasoning and toast for 30 seconds. Pour in the chicken broth, fire-roasted tomatoes (with their juices), and the dry pasta. Give everything a good stir, making sure the pasta is submerged in the liquid.​

4. Simmer Until Tender

Bring the mixture to a boil, then reduce the heat to medium-low. Cover the pot with a lid and let the pasta simmer for 12-15 minutes, stirring every 2-3 minutes to prevent sticking. The pasta should absorb most of the liquid and become tender.​

• Note: If the pasta looks too dry before it’s fully cooked, add a splash more broth or water.​

5. Make It Creamy

Once the pasta is cooked, turn off the heat. Add the heavy cream (or cream cheese in chunks) and stir until the sauce becomes thick and creamy. If using cream cheese, it will melt into the hot pasta beautifully.​

6. Add the Cheese and Sausage

Stir in 1-2 cups of shredded cheese until melted. Return the cooked sausage to the pot and toss everything together. Taste and adjust the seasoning—add more Cajun spice if you want extra heat, or salt and pepper as needed.​

7. Serve

Garnish with chopped fresh parsley, extra shredded cheese, or a sprinkle of red pepper flakes. Serve immediately while hot and creamy.

Tips for Success

• Don’t Skip the Sausage Browning: That caramelization adds a ton of flavor. Even though it’s a one-pot dish, taking the time to brown the sausage first is worth it.​
• Stir Frequently: One-pot pasta recipes require regular stirring to prevent the pasta from sticking to the bottom of the pan.​
• Adjust the Spice: If you’re sensitive to heat, start with 1 tablespoon of Cajun seasoning and add more to taste. If you want it really spicy, add cayenne pepper or hot sauce.​
• Control the Consistency: If your sauce is too thick, add a splash of chicken broth or cream. If it’s too thin, let it simmer uncovered for a few extra minutes to reduce.​

Variations & Substitutions

• Shrimp and Sausage Combo: Add ½ lb of peeled, deveined shrimp in the last 3-4 minutes of cooking for a surf-and-turf version.​
• Chicken Instead of Sausage: Swap the sausage for diced chicken breast. Brown the chicken first, then proceed with the recipe.​
• Lighter Version: Use half-and-half instead of heavy cream, or substitute Greek yogurt stirred in at the end (off the heat so it doesn’t curdle).
• Extra Veggies: Add spinach, zucchini, or diced tomatoes in the last few minutes of cooking for more nutrition.​

What to Serve With It

• Garlic Bread: Essential for soaking up every drop of that creamy sauce.
• Caesar Salad: A crisp, tangy salad balances the richness of the pasta.
• Southern Cornbread: The sweetness of cornbread pairs beautifully with the spicy Cajun flavors.
• Steamed Green Beans: A simple green side keeps the meal balanced.

Storage & Reheating

• Fridge: Store leftovers in an airtight container for 3-4 days.​
• Reheating: Reheat gently on the stovetop over medium-low heat with a splash of chicken broth or milk to loosen the sauce. Microwave works too, but stir every 30 seconds to prevent hot spots.
• Freezer: This dish can be frozen for up to 2 months. Thaw overnight in the fridge before reheating.​

Nutrition Facts

(Estimates per serving)

Nutrient	Amount
Calories	520 kcal
Protein	22g
Carbohydrates	48g
Fat	26g
Fiber	3g
Sodium	980mg

Diet Suitability: Can be made Gluten-Free with GF pasta.

Common Mistakes to Avoid

1. Not Stirring Enough: One-pot pasta sticks to the bottom easily. Stir every 2-3 minutes to prevent burning.​
2. Using Too Much or Too Little Liquid: The pasta should be just barely covered with liquid. Too much = soupy pasta. Too little = burnt, crunchy pasta.​
3. Adding Cream Too Early: If you add the cream while the pot is boiling vigorously, it can separate or curdle. Turn off the heat first.​

FAQ

Q: Can I use a different type of sausage?
A: Yes! Smoked kielbasa, Italian sausage, or even turkey sausage work great. Andouille is just the most traditional for Cajun flavors.​

Q: What if I don’t have Cajun seasoning?
A: Make your own by combining paprika, garlic powder, onion powder, cayenne pepper, oregano, thyme, salt, and black pepper. Most recipes use about 1 tablespoon of each.​

Q: Why is my pasta mushy?
A: You may have overcooked it or used too much liquid. Check the pasta at the 12-minute mark and taste it. It should be al dente.​

Conclusion

This One Pot Creamy Cajun Sausage Pasta is the weeknight dinner MVP. It’s bold, comforting, and delivers maximum flavor with minimal effort. Plus, with only one pot to clean, you might actually have time to relax after dinner.

If you loved this easy one-pot wonder, try my Delicious Crockpot Garlic Parmesan Chicken or Savory Sausage with Pepper and Onion Quiche next!