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This Creamy Cajun Sausage Pasta comes together in one pan with browned smoked sausage, sweet bell pepper, and tender pasta in a Cajun cream sauce. The pasta simmers right in the broth, so there’s no separate pot to boil. Use mild smoked sausage or spicier andouille to match your family’s heat level.
More Easy Sausage Dinners: Cheesy Smoked Sausage Pasta | Cajun Sausage and Rice | Creamy Sausage Tortellini
Before You Get Started
This is a simple one-pan dinner, but a few details make the difference between a rich, creamy sauce and a pan of sticky pasta.
- Brown the sausage well — The browned bits left in the pan flavor the whole sauce. Give it a deep golden color before you take it out.
- Check the liquid early — A wide skillet absorbs broth faster than a Dutch oven. Start checking at 8 minutes and add the extra ½ cup broth if it’s getting dry.
- Soften the cream cheese first — Cold cream cheese clumps and leaves white specks in the sauce. Cube it and let it sit out while you prep everything else.
Picking Your Sausage (and Your Heat Level)
The sausage you choose sets the flavor and the spice level for the whole dish, so it’s worth a quick look before you shop.
- Smoked sausage: Mild and smoky, and the best choice if you’re feeding kids or anyone sensitive to heat. Kielbasa works the same way here.
- Andouille sausage: Smokier, more peppery, and noticeably spicier. Use it if you want the pasta to taste more like classic Cajun cooking.
Both are usually sold fully cooked, so browning is about flavor, not safety. Check the package to be sure, especially if you buy andouille from a butcher counter.
Want It Milder or Spicier?
For a mild pasta, use smoked sausage and stick with the 2 teaspoons of seasoning. For more heat, use andouille, add another ½ to 1 teaspoon of Cajun seasoning, or pass hot sauce at the table. That last option is an easy way to keep everyone happy when some like it spicy and some don’t.
About the Cajun Seasoning
I developed this recipe with Tony Chachere’s Original Creole Seasoning, and Slap Ya Mama is another great option. Any Cajun or Creole blend you can find will work. The two are very similar, and brands vary more in salt and heat than the label suggests.
If you’d rather mix your own, my homemade Cajun seasoning is easy to stir together from pantry spices.
- Taste before you add salt: Most store-bought blends are salty, and smoked sausage adds even more. Season at the end once you know where it stands.
RECIPE OVERVIEW
How to Make Cajun Sausage Pasta
See the recipe card below for full, detailed instructions
Everything happens in one large pan, and the whole thing takes about 40 minutes. Here’s what to look for at each step.
Step 1: Brown the Sausage
Heat the olive oil in a large high-sided skillet or Dutch oven over medium-high heat. Add the sliced sausage and cook for 4 to 5 minutes, stirring now and then, until it’s deeply browned on both sides. Move it to a plate and leave the drippings and browned bits in the pan.
Step 2: Cook the Vegetables and Tomatoes
Lower the heat to medium and add the onion and bell pepper. Cook for 4 to 5 minutes, until they’re soft. Stir in the garlic for 30 seconds, then add the drained tomatoes and cook for 1 minute, scraping up the browned bits from the bottom of the pan.
Drain the tomatoes well before adding them. Extra tomato juice throws off the liquid for the pasta and can leave the sauce thin.
Want more protein? Brown ½ pound of chicken breast or tenderloin chunks in the drippings after the sausage comes out, then keep going with the recipe. If you love the chicken version, my Creamy Cajun Chicken Pasta uses chicken as the main protein.
Step 3: Simmer the Pasta in the Broth
Add the gemelli, 2 cups of chicken broth, and the Cajun seasoning. Stir well, bring it to a simmer, then turn the heat to medium-low and cover. Cook for 10 to 12 minutes, stirring once or twice so the pasta doesn’t stick to the bottom.
The pasta is ready when it’s tender but still slightly firm, and most of the broth has been absorbed. If the pan looks dry before the pasta is done, add the remaining ½ cup broth. A wide pan or a loose lid lets more liquid escape, so start checking around 8 minutes.
There’s no draining or rinsing here. The starch from the pasta stays in the pan and helps thicken the sauce.
Step 4: Make It Creamy
Stir the sausage back in, then add the cream cheese cubes and heavy cream. Stir until the cream cheese melts completely and the sauce turns smooth.
Cook uncovered for 2 to 3 more minutes, stirring often, until the sauce thickens and coats the pasta.
Step 5: Adjust and Serve
Don’t worry if the sauce seems a little thick. Stir in a splash of broth until it’s the consistency you like. It keeps thickening as it sits, so it’s better to serve it slightly loose. Taste, then add salt and pepper as needed.
Top with chopped parsley or sliced green onion and serve right away.
- Love cooking pasta right in the sauce? My collection of Creamy One Pot Pasta Recipes has plenty more options.
What to Serve With It
This is a rich, creamy pasta, so a warm bread and something fresh or green round it out nicely. Pick one or two of these:
- Cheesy Garlic Bread is perfect for soaking up the extra sauce.
- Sour Cream Cornbread fits right in with the Cajun flavors.
- Garlic Butter Green Beans cook in about the same time as the pasta, so everything’s ready together.
- Oven Roasted Broccoli roasts while the pasta simmers and adds a little crunch.
- A crisp Side Salad with a tangy dressing balances out the cream sauce.
Storage Tips
Storage and Reheating
Store: Keep leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat: Warm it gently in a skillet over low heat. Add a splash of chicken broth or heavy cream to loosen the sauce, since it thickens a lot in the fridge.
Freezing: I don’t recommend it. The cream sauce can separate and turn grainy when thawed, and the pasta gets soft.
Frequently Asked Questions
Is andouille sausage already cooked?
Most andouille and smoked sausage from the grocery store is fully cooked, so you’re browning it for flavor and those tasty browned bits. Check the package, though. Some butcher-counter or specialty andouille is sold raw. If yours is raw, cook it until it’s no longer pink in the center and reaches 160°F before taking it out of the pan.
What if the broth absorbs before the pasta is done?
Add more broth, about ¼ cup at a time, put the lid back on, and keep simmering. This usually happens in a wide skillet or with a lid that doesn’t fit tightly, since more liquid steams off. Keep the extra ½ cup broth from the recipe nearby so you’re not scrambling. Stir once or twice so the pasta on the bottom doesn’t stick and scorch.
Can I use a different pasta shape?
Yes. Penne, rigatoni, cavatappi, or another short pasta all work. Thicker or larger shapes may need a few extra minutes and a little more broth, while smaller shapes cook faster. Check the package time and start testing a couple of minutes early.
Can I make this without cream cheese?
You can, but the sauce will be thinner and less creamy. Add a little extra heavy cream to make up for it and let it simmer a minute longer to thicken. Light cream cheese also works if you want to cut back without losing the creamy texture.
More Smoky Sausage and Cajun Dinners
- Instant Pot Jambalaya with Shrimp and Sausage
- One Pot Dirty Rice
- Smoked Sausage & Rice Skillet with Sweet Peppers
- Sausage and Potato Skillet
- Cajun Pork Tenderloin
Creamy Cajun Sausage Pasta
Ingredients
- 1 tablespoon olive oil
- 12 ounces smoked sausage or andouille sausage sliced
- 1 small yellow onion diced
- 1 red bell pepper diced
- 3 cloves garlic minced or pressed
- 1 (14.5-ounce) can petite diced tomatoes drained well
- 8 ounces gemelli pasta
- 2 to 2 ½ cups low-sodium chicken broth
- 2 teaspoons Cajun seasoning
- 4 ounces cream cheese softened and cubed
- 1/2 cup heavy cream
- Salt and black pepper to taste
- Chopped fresh parsley for serving
Instructions
- Brown the sausage: Heat a large high-sided skillet or 6-quart Dutch oven over medium-high heat. Add the olive oil and sausage. Cook 4 to 5 minutes, stirring occasionally, until deeply browned. Transfer to a plate, leaving the drippings and browned bits in the pan.
- Cook the vegetables: Reduce heat to medium. Add the onion and bell pepper and cook 4 to 5 minutes, until softened. Add the garlic and cook 30 seconds.
- Add the tomatoes: Stir in the drained tomatoes and cook 1 minute, scraping up the browned bits from the bottom of the pan.
- Simmer the pasta: Add the pasta, 2 cups broth, and Cajun seasoning. Stir, then bring to a simmer. Reduce heat to medium-low, cover, and cook 10 to 12 minutes, stirring once or twice, until the pasta is nearly tender and most of the broth is absorbed. Add the remaining ½ cup broth if the pan gets dry.
- Make it creamy: Return the sausage to the pan. Add the cream cheese and heavy cream and stir until the cream cheese melts and the sauce is smooth. Cook uncovered 2 to 3 minutes, stirring often, until the sauce thickens and the pasta is tender.
- Adjust and serve: If the sauce is too thick, stir in a splash of broth. Season with salt and pepper to taste. Garnish with parsley and serve immediately.
Notes
- Sausage: Smoked sausage keeps it mild. Andouille is smokier and spicier.
- Seasoning: This recipe was developed with Tony Chachere’s Original Creole Seasoning. Slap Ya Mama or any Cajun or Creole blend works. Blends vary in salt and heat, so adjust to taste.
- Pan size: Liquid absorbs faster in a wide braiser or skillet than in a Dutch oven. Start checking the pasta and liquid at 8 minutes.
- Pasta swap: Penne, rigatoni, or cavatappi can replace the gemelli. Cooking time may vary slightly.
- No cream cheese: The sauce will be thinner. Add a little more heavy cream to make up for it. Light cream cheese also works.
- Add chicken: Brown ½ pound chicken breast or tenderloin chunks in the sausage drippings, then continue with the recipe.
- Make it spicier: Use spicy andouille, add extra Cajun seasoning, or serve with hot sauce.
- Garnish: Sliced green onion works well in place of or alongside the parsley.
- Storage: Refrigerate leftovers up to 3 days. Reheat gently over low heat with a splash of broth or cream. Freezing isn’t recommended.
Nutrition
Nutritional Disclaimer Kristin Maxwell of “Yellow Bliss Road” is not a dietician or nutritionist, and any nutritional information shared is an estimate. For accurate calorie counts and other nutritional values, we recommend running the ingredients through your preferred online nutritional calculator. Calories and other nutritional values can vary depending on which brands were used.
