One Pot Creamy Cajun Sausage Pasta

Everything for this creamy pasta cooks in a single pot, starting with browned sausage and ending with pasta simmered right in a spiced, cheesy sauce. Cooking the pasta directly in the broth means it soaks up flavor as it softens, and there's no separate pot to drain or wash. It's a fast, satisfying dinner with real Cajun heat, ready in half an hour.

Browned sausage and pasta simmered together in one pot in a creamy, spiced Cajun sauce.

Why You'll Love This Recipe

• Fast: ready in about 30 minutes (10 min prep, 20 min cook)
• Simple: 13 everyday ingredients
• Feeds the family: 4 servings
• Light: about 550 calories per serving

Ingredients

• 10 ounces smoked sausage (Andouille or kielbasa)
• 4 ounces pasta (penne or rigatoni)
• 1 tablespoon Cajun seasoning
• 1 tablespoon olive oil
• 1 cup diced bell peppers (mixed colors)
• 1/2 cup diced onion
• 2 cups low-sodium chicken broth ((add more if needed))
• 1 cup heavy cream
• 1 cup shredded Parmesan cheese
• 1/2 teaspoon garlic powder
• 1/4 teaspoon cayenne pepper (optional, for extra spice)
• 1 cup fresh spinach (optional)
• Chopped parsley for garnish

Instructions

1. Slice the smoked sausage into thin rounds.
2. Chop the bell peppers and onions.
3. Measure out the Cajun seasoning, heavy cream, and cheese.
4. Heat the olive oil in a large skillet or pot and sauté the sausage until browned.
5. Remove the sausage and cook the bell peppers and onions in the same pot.
6. Add the Cajun seasoning to the vegetables.
7. Pour in the chicken broth and bring it to a simmer.
8. Add the pasta directly to the pot and cook until al dente, stirring occasionally to prevent sticking.
9. Lower the heat and stir in the heavy cream and cheese until melted.
10. Return the sausage to the pot and mix well.
11. Taste before adding salt, adjusting only with a pinch if truly needed, and add black pepper or cayenne to your preference.
12. Top with parsley, extra Parmesan, or red pepper flakes for more flavor.

Cooking Tips

• Brown the sausage well before removing it, since those bits add a lot of flavor to the base.
• Stir the pasta occasionally as it cooks in the broth so it doesn't stick to the bottom of the pot.
• Taste before adding extra salt, since the seasoning and cheese already bring plenty.

Substitutions

• Chicken sausage can replace pork sausage.
• Half-and-half can replace heavy cream for a lighter sauce.
• Kale can replace spinach.

Storage

• Refrigerate leftovers in an airtight container for up to 3 days.
• Reheat gently with a splash of broth or milk to loosen the sauce.
• Freezing isn't recommended, since cream-based sauces can separate once thawed.

Serving Suggestions

• Top with extra Parmesan and fresh parsley.
• Add red pepper flakes for more heat.
• Serve with crusty bread to soak up the sauce.

Nutrition (per serving)

Nutrient	Amount
Calories	550 kcal

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