I still make this pasta when I need something bold, fast, and comforting. Creamy Cajun Sausage Pasta pairs spicy Cajun (or andouille) sausage with a silky Parmesan cream sauce and tender fettuccine or penne — a weeknight showstopper that cooks up in about half an hour. It’s the kind of recipe that feels indulgent without a long ingredient list, and it’s easy to tweak whether you want more heat, more veggies, or a lighter finish.

Why you’ll love this dish

This recipe checks a lot of boxes: quick to make, forgiving for home cooks, and loaded with smoky, spicy flavor. The sausage does most of the heavy lifting — it seasons the sauce as it browns — while the cream and Parmesan create a rich coating that clings to every noodle. It’s perfect when you want something satisfying on a busy weeknight or a crowd-pleasing dish for casual guests.

“Packed with flavor and ready in 30 minutes — the whole family asked for seconds.” — a favorite weeknight review

Not only does it work as a standalone meal, but it’s also a flexible base. Add extra bell peppers or spinach for color and nutrition. If you like one-pot dinners, this is easily adapted into a single-skillet version that cuts cleanup time.

(If you enjoy creamy pasta soup variations, you might also like this Cajun chicken pasta soup.)

How this recipe comes together

Before you start, here’s the quick roadmap so you know what to expect:

Boil pasta until al dente and set aside.
Brown sliced Cajun (or andouille) sausage in a skillet to render fat and build flavor.
Sauté diced bell pepper, onion, and minced garlic until softened.
Add heavy cream and chicken broth, then simmer to meld flavors.
Stir in grated Parmesan and Cajun seasoning to thicken and season the sauce.
Toss cooked pasta into the sauce until evenly coated. Finish with salt, pepper, and parsley.

This sequence keeps flavors bright and prevents the cream from overcooking. Cook the pasta separately so you can control doneness and avoid a gummy texture.

What you’ll need

8 ounces fettuccine or penne pasta (use gluten-free if needed)
1 pound Cajun sausage or andouille sausage, sliced
2 tablespoons olive oil
1 bell pepper, diced (any color)
1 onion, diced
2 cloves garlic, minced
1 cup heavy cream (see notes for swaps)
1 cup chicken broth
1 cup Parmesan cheese, grated
1 teaspoon Cajun seasoning (adjust to taste)
Salt and freshly ground black pepper, to taste
Chopped parsley for garnish

Notes/substitutions: Swap half-and-half plus a tablespoon of butter for heavy cream if you want a lighter sauce (sauce will be thinner). For a dairy-free version, use full-fat coconut milk and nutritional yeast in place of Parmesan. Prefer seafood? Replace the sausage with shrimp and reduce cook time.

Step-by-step instructions

Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Drain and set aside, reserving a little pasta water.
Heat a large skillet over medium heat. Add olive oil. Add the sliced sausage and sauté until browned on both sides and glossy, about 4–6 minutes. Remove some excess fat if the pan seems overly greasy, leaving a tablespoon for flavor.
Add the diced bell pepper and onion to the skillet. Cook, stirring occasionally, until softened and slightly caramelized, about 5 minutes. Add the minced garlic and cook 30–60 seconds until fragrant.
Pour in the heavy cream and chicken broth. Bring the mixture to a gentle simmer, scraping up any browned bits from the pan. Reduce heat slightly.
Stir in the grated Parmesan and the Cajun seasoning. Whisk until the cheese melts and the sauce thickens slightly. If the sauce is too thick, loosen with a splash of reserved pasta water or additional broth.
Add the cooked pasta to the skillet. Toss thoroughly so each strand or tube is well coated in the sauce. Cook for 1–2 minutes to marry flavors.
Taste and season with salt and pepper. Sprinkle with chopped parsley and serve hot.

Best ways to enjoy it

Serve this pasta straight from the skillet for a rustic presentation. Pair with:

A crisp green salad tossed with lemon vinaigrette to cut richness.
Garlic bread or crusty French bread to mop up sauce.
Light, citrusy white wine such as Sauvignon Blanc, or a cold lager to balance heat.

For an alternate pairing, try this creamy, meaty profile with a bowl-style approach influenced by soupier preparations like white lasagna soup for a cozy mash-up of pasta and broth.

Storage and reheating tips

Refrigeration: Store leftovers in an airtight container for up to 3–4 days. The sauce will thicken in the fridge — that’s normal.
Freezing: You can freeze the pasta for up to 2–3 months, but texture may change; freeze without garnish and use medium-high quality packaging to reduce freezer burn.
Reheating: Reheat gently on the stovetop over low heat with a splash of milk, cream, or broth to loosen the sauce. Heat until the internal temperature reaches 165°F (74°C). Avoid boiling after adding cheese to prevent separation.

Pro chef tips

Brown the sausage well: good browning equals concentrated flavor. Don’t crowd the pan.
Save pasta water: a tablespoon or two helps the sauce cling to noodles and adjusts consistency.
Add cheese off the heat: remove the skillet from direct heat before stirring in Parmesan to prevent graininess.
Control heat: simmer gently; high heat can make cream split.
Make it ahead: cook through step 5, cool, then refrigerate. Reheat and toss with freshly cooked pasta for the best texture.

Creative twists

Protein swaps: use sliced chicken sausage, shrimp, or even crispy tofu for a vegetarian twist.
Veg-forward: stir in fresh spinach, sundried tomatoes, or roasted mushrooms near the end.
One-pot version: cook pasta directly in a wider pan with broth and cream, stirring frequently to prevent sticking. See one-pot inspirations like this creamy beef pasta for ideas on adapting liquid ratios.
Heat adjustment: add cayenne or smoked paprika for more heat; reduce Cajun seasoning for milder palates.
Lighter option: use half-and-half or evaporated milk and reduce the amount of cheese.

Your questions answered

Q: Can I use half-and-half instead of heavy cream?
A: Yes. Half-and-half will give a lighter sauce but it’s thinner and slightly less rich. Add a tablespoon of butter or a small handful of Parmesan to help with body.

Q: How long can I keep leftovers in the fridge?
A: Store in an airtight container for 3–4 days. Reheat on low with a splash of broth to loosen the sauce and ensure even warming.

Q: Can I make this dish less spicy?
A: Absolutely. Use mild sausage, reduce the Cajun seasoning, or remove visible seeds from the bell pepper. You can always add more heat at the table with hot sauce.

Q: Is this safe to freeze?
A: Yes — up to 2–3 months. Texture can change slightly; thaw overnight in the fridge and reheat gently.

Q: What’s a quick veggie add-in to boost nutrition?
A: Baby spinach or frozen peas stirred in at the end wilt quickly and add color and nutrients without extra prep.

Conclusion

If you want a ready-in-30-minutes comfort meal with serious flavor, this Creamy Cajun Sausage Pasta is a reliable go-to. For variations, visual guidance, or a one-pot adaptation, check two helpful versions online: see a step-by-step take at Creamy Cajun Sausage Pasta – The Cookin Chicks and a streamlined one-pot approach at One Pot Creamy Cajun Sausage Pasta – Pass Me Some Tasty.