Last Friday evening, I swear the clouds opened up and dumped a week’s worth of stress right in my lap. I was juggling emails, a cranky toddler asking for “more snacks!” and a teenager who looked at me like I’d just suggested we eat salad for dinner. In that moment, I needed comfort—fast—and I had zero desire to do dishes.
Thank goodness for that lightbulb brainwave when I remembered my creamy, spicy Cajun Chicken and Sausage Pasta. One pot, minimal cleanup, and enough flavor to make my whole crew actually say, “Wow, Mom, this is amazing!” (cue happy dance in the kitchen).
Spice up your weeknight routine with this one-pot wonder. Inspired by jambalaya but way easier, it combines tender chicken, smoky sausage, and a dreamy tomato-cream sauce that clings to every strand of pasta. The best part? You’ll have dinner on the table in about 30 minutes—seriously, it’s a lifesaver on those “I-can’t-even” evenings.
Why You’ll Love This Cajun Chicken And Sausage Pasta
- One-pot magic: only one pan to wash—hallelujah!
- Ready in 30 minutes: perfect for crazy weeknights (or lazy Sundays).
- Flavor fireworks: spicy Cajun seasoning meets a rich, creamy sauce.
- Protein-packed: chicken and sausage team up to fuel hungry tummies.
- Veggie boost: peppers and onions sneak in some color and vitamins.
- Heat on demand: mild, medium, or “hold my drink” spicy—your call.
- Next-day luxury: leftovers taste even better after the flavors mingle.
- Customizable: gluten-free, lighter, extra-veggie—totally doable.
- Crowd-pleaser: casual enough for family, fancy enough for friends.
Ingredient Notes
- Pasta: 8 ounces linguine or fettuccine (gluten-free works fine). Breaking long noodles in half helps them submerge evenly.
- Chicken: 1 pound boneless, skinless chicken breasts cut into 1-inch strips (thighs are juicier—go ahead if you prefer!).
- Sausage: 12 ounces Andouille or smoked sausage, sliced thin. Swap in chicken or turkey sausage for a lighter spin.
- Cajun Seasoning: 2 tablespoons total—1 for the chicken, 1 for the veggies. Store-bought is fine, but homemade (paprika, garlic powder, onion powder, cayenne, oregano) tastes extra fresh.
- Oil: 1 tablespoon olive or avocado oil to sear your proteins (don’t skip this—it builds that deep, craveable flavor).
- Aromatics: 1 small yellow onion (diced), 1 green bell pepper (thinly sliced), 2 garlic cloves (minced), and optionally 1 jalapeño (seeded + chopped) if you like a kick.
- Tomatoes: One 14.5-ounce can of diced tomatoes, drained. Fire-roasted tomatoes make it smokier (yum!).
- Broth: 2 cups low-sodium chicken broth. I stick to low-sodium so I can control salt at the end.
- Cream: 1 cup heavy cream or half-and-half for a lighter sauce. You can also stir in plain Greek yogurt off the heat—yes, really!
- Cheese: ½ cup freshly grated Parmesan, plus extra for serving (cause cheese!).
- Herbs: 2 tablespoons chopped fresh parsley for a bright garnish.
- Seasoning: Salt and freshly ground black pepper—to taste.
Step-by-Step Directions
- Heat 1 tablespoon of oil in a large deep skillet or Dutch oven over medium-high heat. Toss your chicken strips with 1 tablespoon of Cajun seasoning, then add to the pan. Let them sizzle for about 3–4 minutes until lightly browned. Scoop ’em out and set aside—don’t crowd the pan or they’ll steam instead of sear!
- In the same pan, add your sausage slices. Cook about 2 minutes per side until they start to crisp and render their flavorful fat (those crispy edges are pure gold!). Use a wooden spoon to scrape up all the browned bits—flavor central, right there at the bottom of the pan.
- Stir in onion, bell pepper, garlic, and jalapeño (if you’re using it). Sauté until the veggies soften and the kitchen smells like a spoonful of heaven—about 3–4 minutes. This step is key, so don’t rush it!
- Sprinkle the remaining 1 tablespoon of Cajun seasoning over the veggies and stir well so everything’s evenly coated. Then pour in the drained diced tomatoes and chicken broth. Give it a good stir and bring to a gentle boil.
- Now for the pasta: break it in half (if you like) and arrange the strands in an even layer over the bubbling sauce. Press gently so most of it is submerged—no floating noodles here! Cover, turn the heat down to medium-low, and simmer for 10 minutes. Stir halfway through so nothing sticks.
- Return the chicken and sausage to the pot. Pour in the cream (or half-and-half), stir, and watch the sauce go all velvety. If it still looks a bit thin, uncover and let it bubble for another minute to thicken up.
- Remove from heat, sprinkle in the Parmesan, and stir until ooey-gooey smooth. Taste-test and adjust salt, pepper, or extra Cajun seasoning if you’re feeling bold.
- Spoon into bowls, garnish with fresh parsley and extra cheese, and serve warm. Garlic bread or a crisp green salad on the side? Absolutely recommended.
Variations and Flavor Twists
- Shrimp Swap: In the last 5 minutes of cooking, ditch the chicken and toss in peeled shrimp for a fun surf-and-turf vibe.
- Veggie Explosion: Stir in a couple of handfuls of baby spinach or kale off the heat so they wilt gently.
- Low-Fat Version: Use turkey sausage, half-and-half, and skip the Parmesan—still tasty, just a bit lighter!
- Mushroom Madness: Toss in sliced mushrooms or zucchini ribbons along with the bell pepper.
- Smoky Upgrade: Swap diced for fire-roasted tomatoes or add a drop of liquid smoke to take the flavor up a notch.
- Pasta Picks: Penne, rigatoni, shells, or fusilli all work—choose your favorite shape.
Storage & Reheating Tips
Got leftovers? Lucky you. Store them in an airtight container in the fridge for up to 3 days. You can even freeze portions in zip-top bags for up to 2 months—thaw overnight in the fridge before reheating. To bring it back to life, warm gently on the stovetop over low heat, adding a splash of chicken broth (or water) if the sauce’s gotten too thick. Microwave fans, just add a drizzle of water and heat in 1-minute intervals, stirring in between. Still craveable as ever!
Final Thoughts
There you have it—creamy, slightly spicy, totally comforting Cajun Chicken and Sausage Pasta that’ll become a family favorite faster than you can say “leftovers for lunch.” Give it a whirl next time you need a quick but impressive dinner, and don’t be shy about tweaking it to your taste. I’m always curious—did you turn up the heat, add extra veggies, or sneak in some bacon? Drop a comment below or tag me on Instagram @CozyKitchenMama. Happy cooking, friends!
Cajun Chicken And Sausage Pasta
Ingredients
- 8 oz linguine or fettuccine use gluten-free pasta if needed
- 1 lb boneless, skinless chicken breasts sliced into 1-inch strips (thighs work too)
- 12 oz Andouille or smoked sausage sliced into ¼-inch rounds (sub chicken sausage for lighter fare)
- 2 tbsp Cajun seasoning store-bought or homemade blend
- 1 tbsp olive oil or avocado oil
- 1 small yellow onion diced
- 1 green bell pepper thinly sliced
- 2 cloves garlic finely minced
- 1 jalapeño seeds removed and chopped (optional for extra heat)
- 14.5 oz diced tomatoes drained
- 2 cups low-sodium chicken broth
- 1 cup heavy cream or half-and-half (for a lighter sauce)
- 1/2 cup grated Parmesan cheese plus extra for serving
- 2 tbsp fresh parsley chopped (for garnish)
- Salt and freshly ground black pepper to taste
Instructions
- Heat the oil in a large, deep skillet or Dutch oven over medium-high heat. Add chicken strips seasoned with 1 tablespoon of Cajun seasoning and cook until lightly browned, about 3–4 minutes. Remove and set aside.
- In the same pan, toss in sausage slices and cook until they release their oils and edge-crisp, about 2 minutes per side—this builds extra flavor.
- Stir in onion, bell pepper, garlic, and jalapeño. Sauté until veggies soften and garlic is fragrant (about 3–4 minutes). Use this moment to deglaze the pan bits—the brown stuff equals flavor!
- Sprinkle remaining 1 tablespoon of Cajun seasoning over the veggies. Stir well so every piece gets coated. Pour in diced tomatoes and chicken broth.
- Bring to a gentle boil, then break pasta in half and add to the pan in an even layer. Cover and simmer for 10 minutes, stirring halfway to prevent sticking.
- Return chicken and sausage to the pot. Pour in heavy cream and stir until the sauce turns velvety and clings to the pasta. Off the heat, stir in Parmesan cheese until melted and smooth.
- Taste and adjust salt, pepper, or Cajun seasoning as needed. Garnish with fresh parsley and extra cheese. Serve hot.
