Nothing says simple like a one pot dinner recipe and this creamy cajun sausage pasta recipe is exactly that! This 30-minute meal is perfect for those weeknight dinners when we’re craving something that’s luxuriously creamy with a spicy kick. It’s an easy gluten-free recipe that’s also customizable for those who prefer a little less heat (or more!) or would like it even creamier (or less creamy too!).
Who’s ready to put something insanely delicious into their mouth for dinner tonight? That’s not really even a question. It’s just a basic life goal.
Does the idea of creamy, saucy pasta with a cajun flair pull at your heartstrings just a bit? Okay, maybe a lot? If so, this recipe is for you, bruh.
And if not, this recipe is still for you cuz I’m gonna walk you through some ways you can alter the recipe if you’re shaking your head left and right at the cajun flair or, dare I say, the creaminess. This is where my fitness instructor and health coach persona want to dive in and talk about balance in food and life and that eating creamy pasta isn’t going to destroy your health goals. We’ll save that for another blog post conversation. But spicy food? I get it. Sometimes as much as we want, spice just doesn’t agree with us or those we are serving for dinner so be sure to check out my ingredient suggestions farther down.
Let’s dive into this plate of scrumptious, creamy pasta. Over and over again.
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🌟 Why you’ll love this recipe
Aside from the obvious reasons (creamy, saucy, super-comforting pasta), this is an awesome back pocket go-to weeknight recipe because not only is it so ridiculously tasty but it’s so ridiculously EASY.
- One pot. The human dishwasher in your home will love this recipe for that alone. Whenever dinner can be made in a single vessel without completely destroying the kitchen we should consider it a victory.
- 30 minutes. Failing to meal plan happens (and honestly I’m terrible at it) which can leave us staring at the dinner clock when hunger strikes feeling either a bit stressed or ready to just toss in the towel for a bag of tortilla chips. But an over-the-top tasty dinner in 30 minutes? We got this.
- Creamy, saucy, super-comforting pasta. Just cuz it’s worth mentioning again. The cajun, creamy flair combined with that smokey andouille sausage elicits a chef’s kiss.
🛒 Ingredients & suggestions
- Andouille sausage: Smoky, cajun-style andouille sausage brings some of the spicy kick to this recipe but if you’d like to tone down the heat try mild Italian sausage (pork or chicken) or kielbasa smoked sausage instead. For a vegan version of this recipe use vegan andouille sausage (but be mindful that many vegan sausages are not gluten-free). Brand suggestion: Hempler’s Andouille Sausage
- Cajun seasoning: You could make a homemade cajun seasoning blend but I went the quick and easy route with a store-bought cajun seasoning mix. DO NOT use cajun seasoning blends that list salt as its first ingredient, otherwise you will end up with a very salty plate of pasta. Also, feel free to use more or less than I suggest in the recipe if your tastebuds prefer a different level of spice. This recipe was developed specifically using the cajun seasoning brand I suggest. If you use a different cajun seasoning the results may be significantly more or less spicy. Brand suggestion: McCormick Grill Mates Louisiana Cajun Seasoning
- Fire-roasted tomatoes: I often use canned fire-roasted tomatoes in my recipes because I love the extra depth and subtle smokey sweetness that they add to a recipe but if you’re in a pinch regular canned diced tomatoes will work as well. Brand suggestion: Muir Glen Diced Fire-Roasted Tomatoes
- Gluten-free penne pasta: The shape, as well as the type of pasta, is really up to you but penne pasta is definitely a good place to start. Brand suggestion: Jovial Gluten-Free Penne Rigate
- Chicken broth: Cook the pasta in broth in order to skip that extra step of cooking the pasta in a separate pot of water (less dishes to wash!) and to help create that creamy, flavorful sauce we long for. I haven’t tried making this recipe with veggie broth but I don’t see why it wouldn’t work. Just be mindful that veggie broth will change the flavor of the finished dish and the intended outcome of this recipe.
- Cream cheese: This is what elevates the sauce to next level tasty. I give my suggestion for how much to use in the recipe card below but feel free to add more or less. This is really where you can decide how you’d like to unleash your creamy pasta sauce goals. You can also substitute vegan cream cheese if that’s your calling.
- Veggies: Red and orange bell peppers along with some sliced baby bella mushrooms were the path I took but sliced onions would also be delish. Broccoli or cauliflower florets would be great as well.
For a full list of ingredients and quantities see the recipe card at the end of this post.
🔪 Step-by-step instructions
Step 1: Crisp up the sausage in a large skillet. Typically andouille sausage releases enough of its own fats to skip any need for adding extra oil to the skillet for sautéing. It will be tempting to snack on a few, so just embrace it and give one (or two) of those medallions a ‘taste test’.
Step 2: Once the sausage is browned, remove from the pan and set aside. Then sauté the peppers and mushrooms in the same pan used for the sausage.
Step 3: After the peppers and mushrooms have sautéed for a bit, add in the fire-roasted tomatoes, cajun seasoning, pasta, and chicken broth. Give everything a stir to combine.
Step 4: Put the lid on, bring to a boil, and let it cook babe. Your inner food soul is beginning to sing now.
Step 5: Once the pasta reaches that perfect al dente state of being, stir in the cream cheese. This is where the creamy magic reveals itself.
Step 6: Add the sausage back in. Maybe add a little more cream cheese too cuz there’s an inner tugging telling us to just go for it.
Step 7: Add fresh Italian parsley! For a fresh pop of color and taste.
Step 8: Serve it with an optional side of red pepper flakes for another hit of spice, tuck a napkin into your shirt collar, and dig into that plate of creamy cajun pasta heaven.
👩🍳 Recipe tips!
- Be sure to use a large skillet! There is nothing worse than making a one pot meal and discovering partway through the cooking process that your vessel is too small. I love my 3.5-Quart Staub braiser with a glass lid for recipes like this. It’s great for sauteing, perfect for holding a lot of food, and the glass lid allows me to peep at the food without continually lifting the lid off.
- Occasionally stir the pasta while it’s cooking. Since we are using juuust enough liquid to cook the pasta and make the creamy sauce at the same time, we need to stir the pasta every once in a while to ensure even cooking and to release the pasta from the bottom of the skillet if it begins to stick. A non-stick or enameled cooking vessel (such as the one I suggested above) can help prohibit the pasta from excessively sticking to the pan.
💭 Frequently asked questions:
This recipe would be completely delish with chicken, prawns, shrimp, or even crayfish. Ooooh, or try a combo such as chicken and shrimp together!
Try substituting Greek yogurt in place of the cream cheese. Begin with a ¼ cup yogurt and then add more as needed. However, know that the creamy texture and flavor of the sauce will be altered some. But please do try this recipe at least once with the cream cheese.
Sure! Cook the recipe as stated, then divide into separate containers, and store in the fridge for up to 4 days. Simply reheat when ready to eat!
Easiest creamy pasta dinner recipe is calling. Get the dinner bell ready because it’s only going to take 30 minutes. ♡
🎥 Watch how to make this cajun pasta!
✨ More tasty pasta recipes!
DID YOU MAKE THIS RECIPE?
If so, I’d love to hear about it! Leave a comment and a star rating below! I greatly appreciate your feedback and it is also so helpful for other PMST readers who are thinking about making the recipe. Remember to snap a photo and tag @passmesometasty on Instagram so I can see!
📖 Recipe
One Pot Creamy Cajun Sausage Pasta
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: Serves 6
Description
Nothing says simple like a one pot dinner recipe and this creamy cajun sausage pasta recipe is exactly that! Perfect for an easy weeknight dinner and can be easily customized for those who prefer a little less heat (or more!) or would like it even creamier (or less creamy too!).
Ingredients
- 13 oz. andouille sausage links (about 4 links), sliced into medallions
- 6 oz. fresh baby bella mushrooms, cleaned and thinly sliced
- ½ medium red bell pepper, stemmed, seeds removed, and thinly sliced
- ½ medium yellow bell pepper, stemmed, seeds removed, and thinly sliced
- 3 large cloves garlic, minced
- 12 oz. gluten-free penne pasta
- ½ cup diced fire-roasted tomatoes
- 3 ½ cups chicken broth
- 2 tablespoons McCormick Grill Mates Louisiana Cajun Seasoning (*see notes!)
- 7 oz. cream cheese
- fresh Italian parsley (optional), finely chopped
- red pepper flakes (optional)
Instructions
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Add the sausage to a large skillet or braiser over medium heat and sear the sausage medallions on both sides, until they crisp up a bit, about 4 minutes total (see notes). Remove and set aside on a paper towel lined plate. Don’t get rid of that sausage oil!
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Add the mushrooms, peppers, and garlic to the same skillet you cooked the sausage in and sauté for about 3 minutes, or just until the mushrooms begin to brown.
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Next, add the pasta, fire-roasted tomatoes, chicken broth, and cajun seasoning to the skillet. Stir just until everything is evenly combined, then place a lid on top and allow the broth to come up to a boil.
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Once boiling, turn the heat down to medium and let the pasta simmer for roughly 12-15 minutes (see notes), stirring every couple of minutes until the pasta is tender and cooked al dente.
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Add the cream cheese to the skillet in chunks and stir until it has completely melted and created a thick and creamy sauce.
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Add the sausage back into the skillet, give everything another big stir, top the pasta with a sprinkling of fresh Italian parsley and red pepper flakes aaand SERVE!
Notes
The equipment section above contains affiliate links to products I use or recommend.
Cajun seasoning: DO NOT use a cajun seasoning blend that lists salt as its first ingredient. You will end up with a very salty plate of pasta if you do!
Adjusting the spice level: If you’d like to tone down the heat try mild Italian sausage (pork or chicken) or kielbasa smoked sausage instead. You can also tone down the heat by adjusting how much of the cajun seasoning you add. This recipe was developed specifically using the cajun seasoning brand I suggest. If you use a different cajun seasoning the results may be significantly more or less spicy.
Adjusting the creaminess: Feel free to add more or less cream cheese in order to achieve your perfect level of saucy creaminess.
I used pre-cooked andouille sausage. If the sausage you use is not precooked be sure to adjust your cooking time to ensure that it’s fully cooked.
The amount of time required to cook the pasta will completely depend on the pasta you use so just check it every once in a while and test for doneness.
- Category: Dinner
- Method: Stovetop
- Cuisine: Cajun
- Diet: Gluten Free
Disclaimer: All brand recommendations are purely my own opinion. I am in no way sponsored or compensated by the brands mentioned in this post for my recommendations. This post may also contain affiliate links from which I may receive a small commission (without any additional costs to you). The money earned from these commissions helps me to maintain this website. Thank you for your support!
Courtney says
This pasta is fabulous! I am not a pasta lover but this might just be my favorite pasta dish! Thanks for sharing!
Shannon Emery says
I’m so glad to hear Courtney! Thank you for taking the time to share your review and rating!
Wwilliam says
The ingredient proportions are not clear (particularly for the meat).
It would be quite helpful if the solids were provided in a solids measurement (cups). I ended up using far too much sausage (12 oz sliced up makes about three cups, overwhelming the pasta (which I didn’t use enough of).
Emmie Stacy says
This recipe was really really good! I made this a few days ago after finding your recipe and I’m glad I did. I found a creole seasoning recipe online and used that except I omitted the garlic powder and cayenne pepper it called for to keep it from getting too spicy and not as much paprika. Next time I will add even more mushrooms than I did last time because I used what I had left. I also tweaked it by using Rotel diced tomatoes and green chilies instead of fire roasted because that’s what I had on hand. My husband and daughter loved it and I knew it was a winner when my husband had leftovers for lunch the next day. Thank you for this recipe!
Rosanna says
Count me among the many people who enjoy this recipe! I made it last week and I am making it again tonight for company. I’d like to add a reassurance to anyone making this for the first time. After cooking the pasta, there will still be liquid in the pot. Once you add the cream cheese it will thicken and incorporate with the remaining broth.
Nicole says
EASY favorite. Delicious and takes low effort. Love I can make the whole thing in one pot. Thank you so much!!!
Shannon Emery says
Thank you Nicole! I’m so happy to hear you love this recipe!
Meenuh says
This recipe was sooooo good!!! Will absolutely recommend and try it again later. Took out the mushrooms and subbed the sun dried tomatoes for canned, but still turned out amazing! Really recommend the parsley and red chili flakes, that really made the flavor pop. Also eyeballed the chicken stock, used about 4 cups or 1 (32oz) carton package, added plenty of no salt cajun seasoning, and used just at about 7oz of the cream cheese, or almost a full american sized package. Really love this recipe, I actually have the flu right now and I went back for seconds it was so good!!!
DAWN KING says
We loved this recipe! It will be a regular at our house. I happened to have some shrimp in the freezer so I pan seared them and served on top of the pasta. Yum. Yum. Yum!
Shannon Emery says
I’m so happy to hear Dawn! And shrimp is a great swap for the sausage. Thanks for taking the time to leave your rating and comment!
Jess says
Would this be good with cheese tortellini as the noodle / pasta of choice ?
Shannon Emery says
Hi Jess, I haven’t tested this recipe using cheese tortellini but I think it would probably be pretty tasty! If you give it a try I’d love to hear how it turns out and what you think!
Juan Antonio Torres Jimenez says
I have made this recipe several times and it is always a success… I have used Goat cheese which I think enhances the flavor, I need to experiment with Greek Yogurt… I also play with different kind of veggies, leaving the mushrooms chunky… This dish is a great vehicle to experiment with… easy, fast and satisfying!! A winner!!
Jennifer says
I’ll admit, I was super skeptical at the lack of Parmesan, but this is DELISH. Even my pasta hating spouse loved it!
Shannon Emery says
Love hearing this Jennifer! So happy to hear that you and your husband enjoyed it!
Jamie McMahon says
100% Delish!!!! My husband loves this recipe. I wasn’t sure at first about making this, but this is soooo good! I have to keep this recipe limited to twice a month. Lol
JmcMachon says
Absolutely delish!!! I made a small batch for my husband and I, He couldn’t stop going back to keep filling his bowl. I made my own cajun seasoning. I made sure not to add to much salt. He wants this dish into rotation. Might add some asparagus next time. Great recipe!!
Shannon Emery says
Yay!! Thanks so much for the wonderful review!!
RachaelC says
Delicious!! We skip the mushrooms but absolutely love this dish and have made it 3 times now. Thank you!
Shannon Emery says
So happy to hear this is a recipe winner for you Rachael! Thank you for taking the time to leave your rating and review!
Ally says
This recipe is absolutely delicious. It is an easy homemade pasta sauce that my family loves!
Shannon Emery says
That’s so great to hear Ally! Thank you for taking the time to leave your comment and rating!
Jeaness W Thibodeau says
My hubby has made this several times. It’s really good and is now a requested favorite!
Shannon Emery says
So happy to hear Jeaness! Thank you for taking the time to leave your comment and rating!
Madi W says
DELISH. I made it to a T and it was the best pasta I’ve ever had.
Shannon Emery says
Love hearing this Madi! So happy to hear you enjoyed this recipe!
Rob says
Made it as directed and also by substituting cream cheese with a Cajun roux. Both are great