Spicy Creamy Cajun Sausage Chicken Pasta Skillet is about to become your new favorite dish. Packed with juicy chicken, spicy Cajun sausage, and a creamy sauce that’s loaded with flavor—all cooked in one skillet. I made it once, and now it’s a regular on our dinner table!
The Cajun seasoning gives it the perfect kick, while the creamy sauce ties everything together in the most indulgent way. The sausage adds a smoky, spicy punch, and the chicken stays tender, making this a truly satisfying one-pan meal.
If you love bold, spicy flavors with a creamy twist, this dish is for you. Perfect for busy nights or when you’re craving a little comfort food with some heat. I always make extra because it never lasts long.
Let’s cook this up together! This spicy creamy Cajun sausage chicken pasta skillet is quick, flavorful, and completely irresistible. You’ll be making it again and again!
Why You’ll Love This Recipe
- One Skillet, Full Flavor: Everything cooks together, so cleanup is simple and the flavors are deeply layered.
- Creamy & Spicy Balance: Just the right amount of Cajun heat mellowed by creamy cheese and heavy cream.
- Family Friendly: Mild enough for kids, with the option to crank up the spice for adults.
- Hearty & Filling: With pasta, sausage, chicken, and veggies—it’s a full meal in every bite.
- Great for Leftovers: Tastes even better the next day, making it perfect for meal prep.
What You Need to Know Before You Start
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: About 1 hour
Servings: Makes 6 generous portions
Difficulty: Easy – good for beginners, satisfying for experienced home cooks
Required Kitchen Tools
- Large deep skillet or sauté pan with lid
- Cutting board & sharp knife
- Tongs or wooden spoon
- Measuring cups & spoons
- Large pot for boiling pasta
- Colander for draining pasta
Ingredients
Here’s everything you need to make this bold and creamy Cajun pasta dish. Exact amounts will be listed in the recipe card at the end.
- Smoked Sausage: Sliced into rounds. Use Andouille for more spice, or kielbasa for a milder flavor.
- Boneless, Skinless Chicken Breasts: Cut into bite-sized pieces.
- Onion: Yellow or white, diced for sweetness and base flavor.
- Bell Peppers: Any color works; I like using red and green for color contrast and natural sweetness.
- Garlic: Minced fresh cloves for aromatic depth.
- Diced Tomatoes: Canned, undrained.
- Rotel: The classic blend of diced tomatoes and green chilies adds heat and tang.
- Cream Cheese: Softened, it melts into the sauce for richness.
- Heavy Cream: Helps the sauce come together and smooth out the spice.
- Cajun Seasoning: Adds signature heat and herbal flavor.
- Paprika: Enhances the smoky depth of the sausage.
- Salt & Pepper: To taste—adjust at the end based on seasoning needs.
- Pasta: Rotini, penne, or any short pasta shape that holds sauce well.
- Shredded Cheddar Cheese (Optional): For a cheesy finish, sprinkled on top or stirred in.
Variations for Spicy Creamy Cajun Sausage Chicken Pasta
- Make It Spicier: Add crushed red pepper flakes or a few dashes of hot sauce to the sauce.
- Add Veggies: Toss in mushrooms, spinach, or zucchini for more texture and nutrition.
- Swap the Pasta: Use whole wheat, gluten-free, or even shells or bowtie pasta instead.
- Try a Different Protein: Swap chicken for shrimp or use all sausage if that’s what you have.
- Cheese Boost: Stir in a handful of Parmesan for extra salty richness.
How to Make Spicy Creamy Cajun Sausage Chicken Pasta – Step-by-Step
1. Cook the Pasta
- Boil a large pot of salted water. Add your pasta and cook until just al dente.
- Drain and set aside. Don’t overcook—it will simmer more in the skillet later.
2. Brown the Sausage
- Heat a large skillet over medium heat. Add a splash of olive oil if your sausage is lean.
- Cook the sausage slices until browned on both sides, about 4–5 minutes.
- Remove from the skillet and set aside.
3. Sauté Chicken and Veggies
- In the same skillet, add the chicken pieces. Sprinkle with half the Cajun seasoning and paprika.
- Cook until browned and fully cooked, about 6–8 minutes. Remove and set aside.
- Add onion and bell peppers to the skillet. Sauté for 3–4 minutes until softened.
- Stir in minced garlic and cook for 1 minute more.
4. Build the Sauce
- Add diced tomatoes and Rotel (with liquid). Stir and let simmer for 2–3 minutes.
- Reduce heat to low. Add softened cream cheese and stir until melted and smooth.
- Pour in the heavy cream and remaining Cajun seasoning. Stir well.
5. Bring It All Together
- Return the cooked sausage and chicken to the skillet.
- Add the drained pasta and toss everything together.
- Simmer for another 5 minutes so the sauce coats every bite.
- If using, sprinkle in the shredded cheddar and stir until melted.
Serving Suggestions
- Serve hot straight from the skillet with a sprinkle of fresh parsley or chopped green onions.
- Pair with a side of garlic bread or a light salad to balance the richness.
- Add a squeeze of lemon juice on top for a touch of acidity.
How to Store Spicy Cajun Chicken Pasta
- Refrigerator: Store leftovers in an airtight container for up to 4 days.
- Reheating: Warm gently on the stovetop with a splash of milk or cream to loosen the sauce.
- Freezer Friendly: You can freeze it, but the cream sauce may slightly change texture. If freezing, skip the cheddar and add it fresh when reheating.
Tips and Tricks for Success
- Use Room Temperature Cream Cheese: It blends into the sauce much faster and smoother.
- Don’t Overcook Pasta: Stop at al dente—pasta will continue to soften as it simmers in the sauce.
- Adjust Spice Levels Last: Cajun seasoning can vary. Taste at the end and adjust with salt or more seasoning.
- Cook in Layers: Searing the sausage and chicken separately lets each develop deep flavor.
- Fresh Garlic Over Powder: For the best flavor, go with fresh garlic instead of garlic powder.
Nutrition
| Nutrient | Amount (per serving) |
|---|---|
| Calories | ~580 |
| Protein | ~32g |
| Carbohydrates | ~38g |
| Fat | ~32g |
| Saturated Fat | ~15g |
| Fiber | ~3g |
| Sodium | ~880mg |
| Sugar | ~6g |
(Values are approximate and will vary based on ingredients and portion size.)
Spicy Creamy Cajun Sausage Chicken Pasta Skillet
Course: Dinners20
minutes40
minutes580
kcalIngredients
1 lb smoked sausage, sliced
1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
1 onion, chopped
2 bell peppers (any color), chopped
2 cloves garlic, minced
1 (14.5 oz) can diced tomatoes, undrained
1 (10 oz) can Rotel (diced tomatoes and green chilies)
1 (8 oz) package cream cheese, softened
1 cup heavy cream
2 tbsp Cajun seasoning (divided)
1 tsp paprika
Salt and pepper, to taste
1 lb pasta (penne, rotini, etc.)
1 cup shredded cheddar cheese (optional)
Directions
- Cook pasta in salted water until al dente. Drain and set aside.
- In a large skillet over medium heat, brown sausage. Remove and set aside.
- In the same skillet, cook chicken with half the Cajun seasoning and paprika. Remove.
- Sauté onion and bell peppers until soft, then stir in garlic.
- Add diced tomatoes and Rotel. Simmer 2–3 minutes.
- Stir in cream cheese until melted. Add heavy cream and remaining seasoning.
- Return sausage and chicken to skillet. Add pasta and stir well.
- Simmer 5 minutes. Add cheddar if using. Serve warm.
Spicy Cajun Chicken Pasta FAQs
Can I make this without sausage?
Yes, you can use all chicken or swap in shrimp instead.
What’s the best pasta shape for this?
Short pasta like penne, rotini, or shells works well because it holds the sauce.
Can I prep this ahead of time?
Absolutely. Cook the pasta, meat, and sauce ahead of time. Reheat and combine before serving.
How do I make it less spicy?
Use mild Rotel and reduce Cajun seasoning. Add more cream if needed.
Conclusion
I love how this one-skillet Cajun pasta turns pantry staples into something special. It’s warm, creamy, a little spicy, and always satisfying. Whether you’re making it for a weeknight meal or doubling it for meal prep, it delivers every time with minimal fuss.
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