One Pot Creamy Cajun Pasta

This one pot creamy Cajun sausage pasta is the kind of weeknight comfort food you can whip up with barely any fuss yet still feel like you have eaten something special. Smoky sausage and colorful bell peppers come together with Cajun spices and a dreamy cheese sauce all in under half an hour. Whether you are cooking for family or sharing with friends, this recipe delivers bold flavor without needing a sink full of dishes.

It became our go to on nights when I want something filling but effortless yet I can dress it up for guests with hot crusty bread and a little parsley. Last time I made this for friends everyone had seconds and there was not a bit leftover.

Ingredients

• Smoked sausage such as Andouille or kielbasa: delivers deep smoky flavor and a hearty bite. Pick one with good marbling and a savory aroma.
• Pasta like penne or rigatoni: holds the creamy sauce so every bite is flavorful. Choose a sturdy shape and look for brands made from durum wheat for the best texture.
• Cajun seasoning: adds signature heat and earthiness. You can use a store blend or make your own.
• Olive oil: brings everything together and helps caramelize the sausage
• Bell peppers: offer sweetness and color. Look for crisp skins and vivid reds yellows or oranges.
• Onion: gives aromatic sweetness as it softens
• Chicken broth: deepens the sauce base Use low sodium to control the salt
• Heavy cream: makes the sauce rich and velvety
• Shredded Parmesan cheese: adds nutty salty richness. Freshly shredded cheese melts best and tastes freshest
• Garlic powder: infuses mellow garlic flavor without chopping
• Cayenne pepper (optional): for boosting the spicy kick
• Fresh spinach (optional): but adds vibrant color and nutrition
• Salt and pepper: balance all the flavors
• Chopped parsley: for a fresh green finish

Step-by-Step Instructions

Prep Your Ingredients:

Slice the smoked sausage into thin rounds and chop your bell peppers and onions into small even pieces. Measure out your Cajun seasoning heavy cream Parmesan and chicken broth so everything is ready to go once you start cooking

Cook the Sausage and Veggies:

In a large skillet or Dutch oven heat olive oil over medium heat until it shimmers. Brown the sausage rounds until you see golden edges and they smell fragrant this usually takes about five minutes. Transfer the sausage to a plate. In the same pot cook the bell peppers and onions scraping up the browned bits for extra flavor until the veggies are softened and just starting to caramelize

Create the Base:

Sprinkle Cajun seasoning over the vegetables and stir well so every piece is evenly coated. Let the spices toast for thirty seconds to unlock their aroma and flavor. Pour in the chicken broth using a wooden spoon to scrape the bottom so all that flavor gets into the sauce

Cook the Pasta:

Add the uncooked pasta straight to the pot with broth and veggies. Give it a good stir to mix then increase the heat so the mixture comes to a low boil. Cook uncovered stirring often so the pasta cooks evenly and does not stick to the bottom. Taste the pasta after about ten minutes and let it cook until just al dente still with some bite

Make the Creamy Sauce:

Reduce heat to low. Pour in the heavy cream and add the shredded Parmesan cheese stirring gently so the cheese melts smoothly into the sauce. Add the cooked sausage back along with any juices and mix everything together. Toss in spinach now if using so it wilts gently. Taste again for salt and pepper adjusting as needed

Serve and Garnish:

Spoon the creamy pasta into bowls and scatter with chopped parsley and extra cheese as desired. For more heat try a sprinkle of red pepper flakes at the table

Pin

I always look forward to adding the smoked sausage because it fills my kitchen with the coziest aroma and reminds me of the first time we made it as a family on a rainy night all laughing and taste testing the sauce straight from the spoon

Storage Tips

Store leftovers in an airtight container in the fridge where they will keep for three days. Reheat gently with a splash of milk or cream so the sauce stays luscious. To freeze let the pasta cool fully portion it into containers and freeze for up to a month. Thaw overnight in the fridge before reheating

Ingredient Substitutions

If you do not have Cajun seasoning try equal parts paprika garlic powder onion powder and dried thyme with a pinch of cayenne. For a lighter version swap half and half for heavy cream. Any sturdy pasta shape works and turkey sausage is a leaner alternative. If you are out of spinach consider chopped kale or peas tossed in at the end

Serving Suggestions

Pair this pasta with a crisp green salad and some garlic bread for a full meal. Roasted broccoli or asparagus also complement the creamy sauce. For a party serve it family style straight from the pot with extra Parmesan and lemon wedges at the table

Cultural and Historical Context

Cajun cuisine is celebrated for its bold layers of spice and rustic one pot meals which arose from Louisiana’s French Acadian settlers using simple ingredients to maximize every bit of flavor. Dishes like this one honor that tradition bringing warmth and comfort to the table

Recipe FAQs

→ Can I use a different type of sausage?

Yes, both Andouille and kielbasa work well. You can substitute with your favorite smoked sausage for a unique flavor.

→ What pasta shapes are best for this dish?

Penne or rigatoni hold the creamy sauce nicely, but you can use any sturdy, short pasta depending on your preference.

→ How spicy is this Cajun pasta?

The Cajun seasoning gives a moderate kick, but for extra heat, add cayenne pepper or red pepper flakes to taste.

→ Can I make this dish ahead of time?

Yes, it reheats well. Store leftovers in an airtight container and add a splash of cream or broth when warming up.

→ Are there any good side dishes to serve with this?

Fresh salads or crusty bread complement the creamy, spicy flavors. Roasted vegetables also pair nicely.