Cajun Chicken Sausage Pasta
Cajun Chicken Sausage Pasta combines spicy chicken sausage, an array of vegetables, perfectly cooked pasta, all smothered in a rich and creamy Cajun sauce. This flavorful concoction delivers a perfect balance of heat and comfort in every bite!
Cajun Pasta Recipe
We are huge fans of spicy food and this easy weeknight dinner doesn’t disappoint. That being said, you can adjust the spice level to your preferences. Ever since sharing our Creamy Cajun Chicken, I knew I had to make a cajun pasta.
Why This Recipe Works:
- QUICK WEEKNIGHT MEAL – This easy pasta recipe can be on your table in 40-45 minutes. Just 20 minutes of prep work and 20-25 minutes to cook it. The whole family will love this quick homemade meal!
- FULL OF CAJUN FLAVORS – We love using a simple cajun seasoning that can easily be found in your local grocery store. Feel free to use a homemade cajun spice mix as well.
- CREAMY SAUCE – The sauce is creamy and delicious, and adding some pasta water makes it even creamier. Goes great with tender pasta and juicy chicken sausage.
Ingredients Used (and possible variations):
- Unsalted Butter – or use olive oil instead
- Chicken Sausage – We love the jalapeño chicken sausage links from Trader Joe’s. However, you can use any kind of sausage – smoked sausage, andouille sausage, polish sausage, or even pork sausage (if desired).
- Veggies – A combo of mushrooms, onion, red bell pepper (and any other color), minced garlic, and baby spinach.
- Cajun Seasoning – We use a store-bought seasoning but feel free to make a homemade version, if desired.
- Kosher Salt and Freshly Ground Black Pepper – to taste
- All-Purpose Flour – Flour is used to help thicken the pasta.
- Chicken Broth – We use a lower-sodium version. You can use chicken stock as well.
- Whole Milk – Or you can use 2% milk, half and half, or heavy cream.
- Pasta – We use spaghetti noodles but you could also use fettuccine, linguini, angel hair, rigatoni, or penne pasta.
- Parmesan Cheese – Make sure you use freshly grated parmesan cheese for best results.
How to make Creamy Cajun Chicken Pasta:
Step 1
Boil noodles. Use a large stock pot to boil the pasta (as you begin the sauce). When water is boiling, add the pasta and a good amount of kosher salt and reduce heat to a simmer. Cook until pasta is al dente.
NOTE: Don’t drain the pasta. You’re going to add it directly to the skillet with the other ingredients. Also, remember to KEEP SOME PASTA WATER to use later!
Step 2
Brown sausage. Heat a large cast iron skillet to medium-high heat. Add a drizzle of olive oil and then add chopped chicken sausage to the skillet. Let the sausage brown, stirring occasionally. Then remove the meat to a clean bowl.
Step 3
Sauté veggies. To the skillet over medium-high heat, add butter and let melt. Then add the sliced mushrooms, onions and bell peppers. Cook until the veggies are softened, about 5-6 minutes.
Step 4
Add garlic, flour, and seasonings. Then add the minced garlic, the flour, and seasonings (Cajun seasoning, salt, and pepper) and stir constantly for a minute or two, or so that the flour is fully absorbed. The mixture will be thick.
Step 5
Add liquids. Add the chicken broth and whole milk and stir frequently, or until sauce is thickened (about 5-6 minutes). Then stir in the parmesan cheese and stir to melt.
Step 6
Add spinach leaves. Add baby spinach to the skillet and let simmer for a few minutes, or until spinach is wilted.
Step 7
Add pasta to skillet. Then use a tongs to add the just cooked pasta to the skillet (directly from the pot of salty water). Some of the pasta sauce will help to additionally thicken the sauce. Stir well to combine.
Add chicken sausage back to the skillet and stir.
Step 8
Add more pasta water. Add about 1/4 cup of reserved pasta water to the skillet to start with. Then add a little more as needed to thicken the cajun pasta.
Step 9
Serve. Serve cajun pasta with an extra sprinkle of parmesan cheese and some freshly ground black pepper.
Store leftover pasta in an airtight container in your refrigerator for 3-4 days.
What to serve with Cajun Chicken Sausage Pasta:
- Serve with a glass of white wine or Rose Sangria with Vodka.
- BREAD – Try our Chewy French Bread, Italian Herb Bread, or Sourdough Focaccia.
- SALAD – Choose a simple salad – Arugula Caprese Salad or Spinach and Goat Cheese Salad.
- We love finishing this meal with some Mini Lava Cakes!
Recipe FAQs:
Yes, you can use your favorite pasta variety for this sausage pasta recipe. We like spaghetti, penne, rigatoni, or fettuccine for this Cajun dish.
Bell peppers and onions are classic choices and complements this dish nicely. Feel free to experiment with other veggies like cherry tomatoes, sliced mushrooms, or spinach.
Cook the pasta separately according to package instructions, then toss it with the Cajun pasta just before serving for best results.
Yes, adjust the amount of Cajun spices according to your spice preference, starting with less if you prefer a milder flavor and adding more for extra heat. You can also add jalapeños, cayenne pepper, or red pepper flakes for even more heat.
This flavorful dish can be prepared in approximately 40 minutes, making it a convenient and delicious option for weeknight dinners.
Kitchen Tools Used: (affiliate links)
xoxo ~Sue
Cajun Chicken Sausage Pasta
Ingredients
- 2 Tablespoons unsalted butter
- 12 oz. chicken sausage – cooked links
- 8 oz. sliced mushrooms
- 1/2 medium yellow onion – sliced
- 1 large bell peppers – any color, sliced
- 1 Tablespoon cajun seasoning
- 3-4 cloves garlic – minced
- kosher salt and freshly ground black pepper – to taste
- 2 Tablespoon all-purpose flour
- 3/4 cup lower-sodium chicken broth
- 3/4 cup whole milk
- 8 oz. spaghetti
- 3/4 cup parmesan cheese – freshly shredded
- 2 cups baby spinach – packed
Instructions
- Boil noodles. Use a large stock pot to boil the pasta (as you begin the sauce). When water is boiling, add the pasta and a good amount of kosher salt and reduce heat to a simmer. Cook until pasta is al dente.NOTE: Don't drain the pasta. You're going to add it directly to the skillet with the other ingredients. Also, remember to KEEP SOME PASTA WATER to use later!
- Brown sausage. Heat a large cast iron skillet to medium-high heat. Add a drizzle of olive oil and then add chopped chicken sausage to the skillet. Let the sausage brown, stirring occasionally. Then remove the meat to a clean bowl.
- Sauté veggies. To the skillet over medium-high heat, add butter and let melt. Then add the sliced mushrooms, onions and bell peppers. Cook until the veggies are softened, about 5-6 minutes.
- Add garlic, flour, and seasonings. Then add the minced garlic, the flour, and seasonings (Cajun seasoning, salt, and pepper) and stir constantly for a minute or two, or so that the flour is fully absorbed. The mixture will be thick.
- Add liquids. Add the chicken broth and whole milk and stir frequently, or until sauce is thickened (about 5-6 minutes). Then stir in the parmesan cheese and stir to melt.
- Add spinach leaves. Add baby spinach to the skillet and let simmer for a few minutes, or until spinach is wilted.
- Add pasta to skillet. Then use a tongs to add the just cooked pasta to the skillet (directly from the pot of salty water). Some of the pasta sauce will help to additionally thicken the sauce. Stir well to combine.Add chicken sausage back to the skillet and stir.
- Add more pasta water. Add about 1/4 cup of reserved pasta water to the skillet to start with. Then add a little more as needed to thicken the cajun pasta.
- Serve. Serve cajun pasta with an extra sprinkle of parmesan cheese and some freshly ground black pepper.
Notes
- Store leftover pasta in an airtight container in your refrigerator for 3-4 days.
- Use your favorite pasta variety for this sausage pasta recipe. We like spaghetti, penne, rigatoni, or fettuccine for this Cajun dish.
- Adjust the amount of Cajun spices according to your spice preference, starting with less if you prefer a milder flavor and adding more for extra heat. You can also add jalapeños, cayenne pepper, or red pepper flakes for even more heat.
This dish is amazing! Couldn’t find chicken sausage today so went with andouille instead with bow tie pasta. So flavorful!
That sounds delicious, Dan! Thanks for the feedback as always!
Ohhhh, the lovely heat from the sausage and the Cajun seasoning. I love a good spicy pasta dish and it’s also got lots of yummy veggies.
I’m so glad to hear this, Shari!
I love the cajun flavor and the creamy sauce! Awesome dish!
Thanks!