Would you like to save this?
We'll email this post to you, so you can come back to it later!
This Cajun Chicken And Sausage Pasta is a spicy, creamy one-pot comfort meal that comes together in under an hour—perfect when you crave bold flavors without the fuss.
A rich blend of tender chicken, smoky sausage, and al dente pasta, all tossed in a silky, Cajun-seasoned sauce, makes this dish a family favorite any night of the week. I first cooked it last summer when my grandkids were begging for something “zippy,” and we’ve been hooked ever since. With protein-packed chicken breast, savory andouille sausage, and a splash of low-fat milk, it strikes a balance between indulgence and home-style comfort.
Why You’ll Love This Recipe
• No oven needed—everything simmers on the stove in one pot.
• Ready in 45 minutes—perfect for busy weeknights.
• Adaptable—use gluten-free pasta or swap in turkey sausage.
• Spicy but adjustable—control the Cajun heat to your taste.
• Creamy sauce without heavy cream—lightened up with milk and Greek yogurt.
• Protein-rich—16g of protein per serving (approx.).
• Crowd-pleaser—kids and grown-ups both ask for seconds.
• Comfort food with a kick—ideal for cooler evenings or game-day gatherings.
Ingredients
• 8 ounces (about 225 g) linguine or penne pasta (whole wheat or gluten-free)
• 2 tablespoons olive oil (extra virgin for flavor)
• 1 pound (450 g) boneless, skinless chicken breast, cut into 1-inch cubes
• 12 ounces (340 g) andouille or smoked sausage, sliced (sub turkey sausage for milder taste)
• 1 medium onion, finely chopped (white or yellow)
• 1 red bell pepper, diced (for color and sweetness)
• 3 cloves garlic, minced (fresh is best)
• 2 tablespoons Cajun seasoning (store-bought or homemade blend)
• 1 teaspoon smoked paprika (adds depth)
• 1/2 teaspoon red pepper flakes (optional, for extra heat)
• 1 cup low-fat milk (or unsweetened almond milk)
• 1/2 cup plain whole-milk Greek yogurt (for creaminess)
• 1/2 cup chicken broth (low sodium)
• 2 tablespoons tomato paste
• 1/2 cup freshly grated Parmesan (plus extra for serving)
• Salt and black pepper, to taste
• 2 tablespoons fresh parsley, chopped (garnish)
Tips: Choose sausage with a firm casing so it holds its shape. Let the chicken rest at room temperature for 10 minutes before cooking; it browns more evenly that way.
Directions
1. Bring a large pot of salted water to a boil and cook pasta according to package directions, minus one minute so it stays firm in the sauce. Drain and set aside.
2. Meanwhile, heat olive oil in a deep skillet over medium-high heat. Add chicken cubes, season lightly with salt, and brown on all sides, about 5 minutes. Transfer to a plate.
3. In the same skillet, add sausage slices. Let them sizzle until they release their oils and get a bit crispy, about 4 minutes. Remove and combine with chicken.
4. Lower heat to medium. Toss in onion and bell pepper; sauté until tender and slightly golden—about 3 minutes. Add garlic, Cajun seasoning, smoked paprika, and red pepper flakes; stir for 30 seconds to awaken those spices.
5. Stir in tomato paste, then pour in chicken broth and milk, scraping any browned bits from the pan. Let it bubble gently for 2 minutes—this helps thicken the base.
6. Off the heat, whisk in Greek yogurt and Parmesan until silky. Season with salt and pepper, tasting as you go.
7. Return chicken and sausage to the skillet, then fold in the drained pasta. Give it a good toss so every noodle has a spicy, creamy coat.
8. Simmer on low for 1–2 minutes more, letting flavors meld. If it’s too thick, splash in a bit more broth.
9. Remove from heat, garnish with fresh parsley and extra Parmesan. Serve hot, maybe with a side of garlic bread or a crisp green salad.
Servings & Timing
Makes 4 generous servings
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes (from pantry to plate)
Variations
• Swap chicken breasts for shrimp—shrimp cooks in just 3–4 minutes for a seafood twist.
• Use spinach or kale in step 4 for extra greens and color.
• Stir in sun-dried tomatoes and basil for an Italian-Cajun fusion.
• Add cream cheese instead of Greek yogurt for a richer sauce.
• Toss in roasted corn kernels and cilantro for a Tex-Mex vibe.
• Replace sausage with chorizo for a smoky, Spanish-style kick.
Storage & Reheating
• Fridge: Store leftovers in an airtight container for up to 3 days.
• Freezer: Freeze in portions for up to 2 months—thaw overnight in the fridge.
• Reheat: Warm on the stove over low heat, adding a splash of broth or milk to revive creaminess.
• Make-ahead: Cook pasta and sauce separately, then combine just before serving to keep it fresh.
Notes
I learned that holding pasta one minute under al dente keeps it from unwinding into mush when it simmers in the sauce. Also, never skip that 30-second spice toast—it really brings out the aroma of the Cajun blend. If you like a cleaner, lighter sauce, swap Greek yogurt for low-fat sour cream. And hey, using leftover rotisserie chicken is a real time-saver on those extra hectic evenings.
FAQs
Q: Can I use heavy cream instead of milk and yogurt?
A: Yes, heavy cream will make it extra rich—just reduce broth by 2 tablespoons.
Q: How do I make this gluten-free?
A: Simply choose your favorite gluten-free pasta and ensure your sausage is labeled gluten-free.
Q: Is andouille sausage spicy?
A: Andouille has a mild kick—add extra red pepper flakes if you want more heat.
Q: Can I prep the sauce a day ahead?
A: Absolutely—store sauce and pasta separately; warm and combine just before serving.
Q: What’s a quick homemade Cajun seasoning?
A: Mix paprika, garlic powder, onion powder, chili powder, cayenne, oregano, thyme, salt, and pepper.
Q: How to prevent chicken from drying out?
A: Don’t overcook—remove at first golden brown, then finish cooking in the sauce.
Q: Any tips for a dairy-free version?
A: Swap milk for coconut milk and omit yogurt, using dairy-free Parmesan or nutritional yeast.
Q: Can I double this recipe?
A: Sure—just use a larger pan or make in batches to ensure even cooking and browning.
Conclusion
This Cajun Chicken And Sausage Pasta brings spicy, creamy, one-pot comfort to your dinner table in under an hour. It’s a breeze to adapt, freezer-friendly, and sure to become your next go-to weeknight recipe. Give it a whirl, leave me a comment on how it turned out, and don’t forget to explore more cozy pasta dishes like my One Pot Creamy Tuscan Chicken!
Cajun Chicken And Sausage Pasta
Ingredients
- 8 ounces linguine or penne pasta (whole wheat or gluten-free)
- 2 tablespoons olive oil (extra virgin for flavor)
- 1 pound boneless, skinless chicken breast, cut into 1-inch cubes
- 12 ounces andouille or smoked sausage, sliced (sub turkey sausage for milder taste)
- 1 medium onion, finely chopped (white or yellow)
- 1 red bell pepper, diced (for color and sweetness)
- 3 cloves garlic, minced (fresh is best)
- 2 tablespoons Cajun seasoning (store-bought or homemade blend)
- 1 teaspoon smoked paprika (adds depth)
- 1/2 teaspoon red pepper flakes (optional, for extra heat)
- 1 cup low-fat milk (or unsweetened almond milk)
- 1/2 cup plain whole-milk Greek yogurt (for creaminess)
- 1/2 cup chicken broth (low sodium)
- 2 tablespoons tomato paste
- 1/2 cup freshly grated Parmesan (plus extra for serving)
- Salt and black pepper, to taste
- 2 tablespoons fresh parsley, chopped (garnish)
Instructions
- Bring a large pot of salted water to a boil and cook pasta according to package directions, minus one minute so it stays firm in the sauce. Drain and set aside.
- Heat olive oil in a deep skillet over medium-high heat. Add chicken cubes, season lightly with salt, and brown on all sides, about 5 minutes. Transfer to a plate. In the same skillet, add sausage slices. Let them sizzle until they release their oils and get a bit crispy, about 4 minutes. Remove and combine with chicken.
- Lower heat to medium. Toss in onion and bell pepper; sauté until tender and slightly golden—about 3 minutes. Add garlic, Cajun seasoning, smoked paprika, and red pepper flakes; stir for 30 seconds to awaken those spices.
- Stir in tomato paste, then pour in chicken broth and milk, scraping any browned bits from the pan. Let it bubble gently for 2 minutes—this helps thicken the base. Off the heat, whisk in Greek yogurt and Parmesan until silky. Season with salt and pepper, tasting as you go.
- Return chicken and sausage to the skillet, then fold in the drained pasta. Give it a good toss so every noodle has a spicy, creamy coat. Simmer on low for 1–2 minutes more, letting flavors meld. If it’s too thick, splash in a bit more broth.
- Remove from heat, garnish with fresh parsley and extra Parmesan. Serve hot, maybe with a side of garlic bread or a crisp green salad.
