Skillet Creamy Spicy Cajun Chicken Sausage Pasta is the perfect blend of creamy, spicy, and smoky. Tender chicken, flavorful sausage, and Cajun seasoning come together in one skillet for a meal that’s sure to satisfy. I made it once, and now it’s a weeknight favorite!
The creamy sauce is perfectly balanced with the heat from the Cajun seasoning, while the sausage adds a smoky richness. The chicken stays juicy, and the pasta soaks up all that bold, flavorful goodness. It’s a one-pan meal with minimal cleanup and maximum flavor.
If you love creamy pasta with a little kick and tons of flavor, this dish is for you. Perfect for a cozy night in or when you want to impress without all the effort. I always make extra—this one goes fast!
Let’s cook it up! This skillet creamy spicy Cajun chicken sausage pasta is quick, comforting, and full of flavor. You won’t want to miss out on this one!
Why You’ll Love This Recipe
- Bold but Balanced: The creamy Cajun sauce brings warmth and richness without being too heavy.
- One-Skillet Simplicity: Easy cleanup and faster cooking make this a go-to for busy nights.
- Hearty & Satisfying: Chicken, sausage, and pasta all in one bowl? It’s a full meal—no sides needed.
- Customizable Heat: Make it mild for kids or dial it up with extra spice—your call.
- Leftovers Reheat Well: It tastes even better the next day, perfect for lunch.
What You Need to Know Before You Start
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: About 1 hour
Servings: Serves 6 people generously
Difficulty: Beginner-friendly with just enough steps to feel like real cooking
Required Kitchen Tools
- Large skillet with lid (12-inch preferred)
- Cutting board + sharp knife
- Wooden spoon or heat-safe spatula
- Measuring cups and spoons
- Medium pot (for pasta)
- Colander (for draining pasta)
Ingredients
Here’s what you’ll need to make this flavorful skillet pasta (exact amounts are in the recipe card at the end):
- 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 lb smoked sausage, sliced into rounds (Andouille preferred)
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 2 cloves garlic, minced
- 1 (14.5 oz) can diced tomatoes, undrained
- 4 cups low-sodium chicken broth
- 1 lb penne pasta (or your favorite short-cut pasta)
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 2 tablespoons Cajun seasoning (adjust to taste)
- Salt and pepper, to taste
- Fresh parsley, chopped, for garnish
Variations for Cajun Chicken Sausage Pasta
- Make it Lighter: Swap heavy cream with half-and-half or evaporated milk.
- Use Shrimp Instead: Swap chicken or sausage for shrimp for a seafood spin.
- Add Greens: Stir in fresh spinach at the end for added color and nutrition.
- Make it Gluten-Free: Use gluten-free pasta and double-check labels on sausage and broth.
- Make it Cheesier: Stir in shredded mozzarella or pepper jack at the end for more melt.
How to Make It: Step-by-Step Instructions
1. Cook the Pasta
Bring a medium pot of salted water to a boil. Add the pasta and cook until al dente, about 8–10 minutes (check package for exact timing). Drain and set aside.
2. Brown the Sausage
While the pasta cooks, heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the sliced sausage and cook until browned on both sides, about 5–6 minutes. Remove sausage from skillet and set aside.
3. Sear the Chicken
In the same skillet, add the chopped chicken with a pinch of salt and pepper. Sear for 6–8 minutes, stirring occasionally, until golden and cooked through. Transfer the chicken to the same plate as the sausage.
4. Sauté the Veggies
To the same skillet, add a touch more oil if needed. Toss in the onion and both bell peppers. Sauté until softened, about 5 minutes. Stir in garlic and cook 1 minute more until fragrant.
5. Build the Sauce
Add the diced tomatoes (with juices) and Cajun seasoning to the skillet. Stir to combine. Pour in chicken broth and bring to a simmer. Let it cook for 5 minutes so the flavors meld.
6. Add Cream and Cheese
Reduce the heat to low. Stir in the heavy cream and Parmesan cheese. Mix well until the sauce is smooth and starts to thicken, about 3–5 minutes.
7. Combine Everything
Add the cooked pasta, chicken, and sausage back to the skillet. Toss to coat everything in the creamy Cajun sauce. Let it all heat through together for another 3–4 minutes.
8. Final Touches
Taste and adjust seasoning—add more salt, pepper, or Cajun spice if needed. Sprinkle chopped parsley over the top just before serving.
How to Serve Skillet Cajun Chicken Sausage Pasta
- As-Is: This is a full meal in one bowl. Serve it hot with a spoon or fork.
- With Bread: A slice of toasted garlic bread pairs well for mopping up the sauce.
- With a Side Salad: Try a crisp green salad with a light vinaigrette to balance the richness.
Storing Leftovers
- Refrigerator: Store in an airtight container for up to 4 days.
- Reheating: Reheat in a skillet over low heat with a splash of broth or milk to loosen the sauce.
- Freezing: You can freeze it, but the cream sauce may separate slightly when thawed. Stir well when reheating.
Tips and Tricks for Success
- Cook Pasta Al Dente: Slightly firm pasta holds up better when tossed in sauce and reheated later.
- Control the Heat: Cajun seasoning brands vary in spice. Start with less, then add more as needed.
- Layer Flavors: Cooking in the same skillet builds depth—don’t wipe it between steps.
- Don’t Rush the Sauce: Let it simmer to thicken naturally. Avoid boiling after adding cream.
- Use Fresh Parmesan: Pre-shredded cheese can clump. Freshly grated cheese melts smoother.
Nutrition Information
| Nutrient | Amount (Per Serving) |
|---|---|
| Calories | ~620 kcal |
| Protein | ~38g |
| Carbohydrates | ~45g |
| Fat | ~32g |
| Saturated Fat | ~14g |
| Fiber | ~4g |
| Sugar | ~6g |
| Sodium | ~980mg |
| Calcium | ~180mg |
| Iron | ~3mg |
Note: Values are estimates based on standard ingredients and portion sizes.
Skillet Creamy Spicy Cajun Chicken Sausage Pasta
Course: Dinners6
servings20
minutes4
minutes630
kcalIngredients
1 lb boneless, skinless chicken breasts, chopped
1 lb smoked sausage (Andouille), sliced
1 tbsp olive oil
1 onion, chopped
1 red bell pepper, chopped
1 green bell pepper, chopped
2 cloves garlic, minced
1 (14.5 oz) can diced tomatoes, undrained
4 cups chicken broth
1 lb penne pasta
1 cup heavy cream
1 cup grated Parmesan cheese
2 tbsp Cajun seasoning (adjust to taste)
Salt and pepper, to taste
Fresh parsley, chopped, for garnish
Directions
- Cook pasta until al dente. Drain and set aside.
- Heat oil in a large skillet. Brown the sausage, remove and set aside.
- Add chicken to the skillet. Season lightly. Cook until golden and cooked through. Remove.
- In the same skillet, sauté onion and peppers for 5 minutes. Add garlic and cook 1 minute.
- Stir in diced tomatoes and Cajun seasoning. Pour in broth. Simmer for 5 minutes.
- Add cream and Parmesan. Stir until smooth and thickened.
- Return pasta, chicken, and sausage to the skillet. Toss everything to coat well.
- Taste, adjust seasoning, and garnish with fresh parsley.
FAQs About Skillet Creamy Spicy Cajun Chicken Sausage Pasta
Q: Can I use another type of pasta?
A: Yes, penne works best, but rigatoni, rotini, or shells are great alternatives.
Q: How spicy is this dish?
A: The heat depends on your Cajun seasoning. Start mild and add more to taste.
Q: Can I make this recipe dairy-free?
A: You can substitute heavy cream with coconut cream or a dairy-free alternative, but the flavor will differ slightly.
Q: Can I prepare this ahead of time?
A: Yes, cook everything separately and combine before serving. Reheat gently.
Q: What can I use instead of Andouille sausage?
A: Kielbasa, smoked bratwurst, or any smoked sausage will work well.
Conclusion
This skillet creamy spicy Cajun chicken sausage pasta is a satisfying meal that’s both easy to prepare and full of bold flavors. With a rich, velvety sauce and tender proteins, it’s perfect for busy weeknights or casual dinners with friends and family. The recipe is forgiving and flexible, allowing you to adjust the spice level and ingredients to suit your taste. I hope you enjoy making this dish as much as I do—it’s a reliable classic that never disappoints.
