Cajun Chicken Sausage Pasta

5 from 3 votes

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!

Course Main Dish

Cuisine American, Italian

Keyword cajun chicken sausage pasta

Prep Time 20

Cook Time 20

Total Time 40

Servings servings

Calories 593kcal

Author Sue Ringsdorf

Ingredients

Sausage and veggies:

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

Other:

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!
8 oz. spaghetti
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.
12 oz. chicken sausage
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.
2 Tablespoons unsalted butter, 8 oz. sliced mushrooms, 1/2 medium yellow onion, 1 large bell peppers
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.
3-4 cloves garlic, 2 Tablespoon all-purpose flour, 1 Tablespoon cajun seasoning, kosher salt and freshly ground black pepper
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.
3/4 cup lower-sodium chicken broth, 3/4 cup whole milk, 3/4 cup parmesan cheese
Add spinach leaves. Add baby spinach to the skillet and let simmer for a few minutes, or until spinach is wilted.
2 cups baby spinach
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.

Nutrition