One Pan Creamy Cajun Chicken And Sausage Pasta

You know those nights when you’re starving, tired, and just want one easy meal? Yeah, same here. That’s when I whip up my One Pan Creamy Cajun Chicken and Sausage Pasta—no stress, just flavor.

It’s creamy. It’s spicy. And it all cooks in one pan—less mess, more yum. I love how the sausage and chicken bring all that bold flavor together.

The sauce hugs the pasta like a cozy blanket. And the Cajun kick? It makes every bite pop. Trust me, you’ll want seconds… maybe thirds.

Let me show you how I make it. It’s quick, simple, and tastes like a hug in a bowl. Ready? Let’s get cooking.

Why You’ll Love This Recipe

• One Pan Wonder: Fewer dishes, more flavor. Everything comes together in a single skillet.
• Creamy Cajun Comfort: It’s warm, smoky, and rich—with just enough kick to keep things interesting.
• Restaurant Quality at Home: Bold spices, real cream, and Parmesan bring serious flavor without the takeout price.
• Balanced Texture: You get juicy chicken, crispy sausage edges, tender mushrooms, and creamy pasta—every bite is different.
• Family Friendly: Not too spicy, but easy to adjust the heat for all taste buds.

What You Need to Know Before You Start

Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: About 55 minutes

Servings: This recipe serves about 4 people generously. You can double it for a larger group or leftovers.

Difficulty: Easy. Everything’s made in stages in the same skillet. No fancy tricks—just smart layering of ingredients and flavors.

Required Kitchen Tools

To make this recipe smooth and simple, have these tools ready:

• Large deep skillet or sauté pan (with lid)
• Sharp knife and cutting board
• Wooden spoon or spatula
• Tongs
• Medium pot (if boiling pasta separately—optional)

Ingredients for One Pan Creamy Cajun Chicken and Sausage Pasta

Here’s what you’ll need to bring this bold, creamy skillet pasta together (measurements are in the recipe card at the end):

Proteins

• Chicken breasts: Boneless and skinless, cut into bite-sized pieces.
• Smoked sausage: Sliced into rounds; adds smoky depth.

Vegetables

• Baby Bella mushrooms: Cleaned and sliced for umami richness.
• Garlic: Minced fresh for full flavor.

Pasta

• Penne pasta: Cooks up perfectly with the sauce and holds onto the creamy coating.

Dairy & Liquids

• Butter: Divided—used for searing and building the sauce.
• Heavy cream: The base of the rich Cajun cream sauce.
• Chicken broth (sodium free): Adds depth and prevents the sauce from being too heavy.
• Parmesan cheese: Freshly grated for the best melt and taste.
• Worcestershire sauce: Adds background savoriness.

Seasonings

• Cajun seasoning: Bold and smoky—adjust to taste.
• Italian seasoning: A herbal note to balance the heat.
• Paprika + garlic powder: For warmth and extra flavor layering.
• Salt and pepper: Add as needed—taste as you go.
• Sea salt: For final seasoning.

Variations for This Recipe

• Swap the Protein: Try shrimp instead of sausage for a Cajun surf-and-turf vibe.
• Make it Lighter: Use half-and-half instead of heavy cream.
• Vegetarian Option: Skip the meat and add bell peppers and spinach.
• Gluten-Free: Use gluten-free pasta and check your sausage ingredients.
• Extra Heat: Add cayenne or red pepper flakes if you like it hot.

How to Make One Pan Creamy Cajun Chicken and Sausage Pasta (Step-by-Step)

This dish comes together in layers—start with the meats, then the veggies, then the sauce, then the pasta. Here’s how I do it in my kitchen:

1. Cook the Pasta (If Not One-Pan)

If you prefer to boil pasta separately, cook the penne in salted water until just shy of al dente. Drain and set aside. If you’re cooking the pasta directly in the sauce, skip this step—we’ll get there soon.

2. Sear the Chicken

• Heat 1 tablespoon of butter in a large skillet over medium-high heat.
• Season the chicken with Cajun seasoning, Italian seasoning, salt, and pepper.
• Add chicken to the pan and cook for 4–5 minutes, flipping once, until golden and mostly cooked through. Remove to a plate.

3. Brown the Sausage

• In the same skillet, add another tablespoon of butter.
• Add sausage slices in a single layer. Sear until browned on both sides—about 2–3 minutes per side.
• Remove sausage and set aside with the chicken.

4. Sauté the Mushrooms

• Melt the remaining tablespoon of butter in the pan.
• Toss in the sliced mushrooms. Cook 4–5 minutes, stirring occasionally, until tender and browned.
• Add minced garlic and cook for 1 minute until fragrant.

5. Make the Cajun Cream Sauce

• Pour in the chicken broth and Worcestershire sauce. Scrape up any browned bits from the bottom—this builds flavor.
• Stir in the heavy cream, Cajun seasoning, paprika, and garlic powder.
• Bring to a gentle simmer.

6. Add the Pasta

• If using uncooked pasta, add it directly into the sauce now. Stir and simmer, uncovered, for 12–15 minutes, stirring occasionally, until pasta is tender and sauce is thickened.
• If pasta was cooked separately, stir it in now with a splash of broth or cream to loosen the sauce.

7. Finish with Cheese and Meats

• Add the cooked chicken and sausage back to the pan.
• Stir in Parmesan cheese. Taste and adjust salt or Cajun seasoning as needed.
• Simmer 2–3 minutes to let everything meld together.

How to Serve One Pan Cajun Chicken Pasta

I love serving this skillet pasta piping hot straight from the pan with:

• Chopped fresh parsley or green onions for a pop of color
• Extra Parmesan for richness
• Crusty bread to scoop up that sauce
• A crisp green salad to balance out the creaminess

Storing & Reheating Tips

Refrigerate:

• Store leftovers in an airtight container for up to 3 days.
• The pasta will soak up the sauce, so save a splash of broth or cream to stir in when reheating.

Reheat:

• Reheat gently in a skillet over low heat or in the microwave in 30-second bursts, stirring between.

Freeze:

• I don’t recommend freezing this dish—the cream sauce may separate when thawed.

Tips and Tricks for Success

• Use Freshly Grated Parmesan: Pre-shredded cheese doesn’t melt as smoothly. Fresh makes a big difference in texture.
• Adjust the Heat: Cajun seasoning blends vary. Start small, taste, and add more if you like spice.
• Don’t Rush the Sauce: Let it simmer gently. This gives it time to thicken and soak into the pasta.
• Stir Often: Especially if cooking pasta in the sauce. This keeps it from sticking and ensures even cooking.
• Add Broth as Needed: If the sauce gets too thick, a splash of chicken broth will loosen it up.

Nutrition (Per Serving Estimate)

Nutrient	Amount
Calories	580 kcal
Protein	35 g
Carbohydrates	42 g
Fat	31 g
Saturated Fat	15 g
Fiber	2 g
Sugar	3 g
Sodium	810 mg
Cholesterol	135 mg
Calcium	210 mg

Note: Nutrition values are estimates based on common ingredients and serving size.

Frequently Asked Questions (FAQ)

Can I use a different type of pasta instead of penne?

Yes, absolutely. Penne works great because it holds the creamy sauce inside the tube, but you can easily swap it out for rotini, rigatoni, farfalle (bowtie), or even fettuccine. Just keep an eye on the cooking time, especially if you’re simmering the pasta directly in the sauce—different shapes cook at different speeds.

Is this pasta dish very spicy?

It has a mild to moderate kick from the Cajun seasoning. I’d call it flavorful more than spicy. If you’re sensitive to heat or making this for kids, start with less Cajun seasoning and skip the paprika. You can always add more at the end. If you love heat, toss in a pinch of cayenne or red pepper flakes.

Can I make it ahead of time?

Yes, this recipe is easy to prep ahead. You can cook the chicken, sausage, and even the mushrooms a day before. Store them in the fridge in an airtight container. When ready to eat, make the sauce fresh and stir everything together. The flavors will still shine, and you’ll save time.

What if I don’t want to use heavy cream?

You can lighten it up with half-and-half or even whole milk, but the sauce won’t be as rich or thick. A dairy-free alternative like coconut cream will give you body, but it will slightly change the flavor. Always adjust the seasoning if using substitutes.

Can I freeze leftovers?

Technically yes, but I don’t recommend it. Cream-based sauces tend to separate when thawed and reheated, which can lead to a grainy texture. If you’re planning on storing it, stick to refrigerating and enjoy it within 2–3 days for best taste and consistency.

Conclusion

One Pan Creamy Cajun Chicken and Sausage Pasta is more than just a weeknight dinner—it’s a comforting, flavorful skillet meal that brings everything together in one place: tender chicken, smoky sausage, earthy mushrooms, pasta, and a bold creamy sauce.

Whether you’re feeding a family or just meal-prepping for yourself, this dish checks every box: warm, rich, satisfying, and easy to clean up. I’ve made this countless times when I want something hearty without the fuss—and it always hits the spot.

The best part? You can adjust it endlessly. Spice it up, switch the protein, or toss in veggies like spinach or bell peppers to make it your own. This isn’t just a recipe—it’s one of those reliable favorites that becomes part of your regular rotation.