Why You’ll Love This Recipe

What I love most about this recipe is how well the smoky sausage and Cajun spices come together in a creamy, rich sauce that clings to every piece of pasta. It’s comforting and hearty, with just the right amount of heat. It’s also incredibly simple to make, with minimal cleanup required since everything is cooked in one pot. The addition of Parmesan cheese adds a nice creaminess to the dish, and the fresh parsley on top is the perfect touch. It’s ideal for when I need a quick and satisfying meal that feels indulgent.

Ingredients

12 oz smoked sausage, sliced into rounds
2 tablespoons olive oil
1 small onion, diced
3 cloves garlic, minced
1 red bell pepper, chopped
2 teaspoons Cajun seasoning
1/2 teaspoon smoked paprika
8 oz penne or rotini pasta
2 cups chicken broth
1 cup heavy cream
1 cup shredded Parmesan cheese
Salt and black pepper to taste
Fresh parsley, chopped (for garnish)

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Directions

I start by heating olive oil in a large skillet or Dutch oven over medium heat. Then, I add the sausage and cook it until it’s browned, about 4–5 minutes.
Next, I add the diced onion, minced garlic, and chopped bell pepper, sautéing for about 3–4 minutes until everything softens.
I stir in the Cajun seasoning and smoked paprika, cooking for 1 more minute to let the spices bloom and become fragrant.
Now, I add the uncooked pasta, chicken broth, and heavy cream, stirring everything together.
I bring it to a boil, then reduce the heat and let it simmer uncovered for 12–15 minutes, stirring occasionally, until the pasta is cooked and the sauce has thickened.
Once the pasta is tender, I remove the pot from heat and stir in the shredded Parmesan cheese, letting it melt into the sauce until everything is creamy.
I season it with salt and pepper to taste, then garnish with fresh chopped parsley before serving.

Servings and Timing

Prep Time: 10 minutes
Cooking Time: 20 minutes
Total Time: 30 minutes
Servings: 4 servings

Variations

Spicier Version: If I want to kick up the heat, I can add a pinch of cayenne pepper or a dash of hot sauce.
Different Protein: I can swap the sausage for grilled chicken, shrimp, or even bacon for a different twist.
Vegetarian Version: For a meatless take, I can replace the sausage with mushrooms and add a bit of extra smoked paprika for a smoky flavor.
Gluten-Free Option: I can use gluten-free pasta to make this dish suitable for those avoiding gluten.

Storage/Reheating

I store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, I warm it up in a skillet over low heat, adding a little extra chicken broth or cream if necessary to keep the sauce creamy and smooth. I recommend not reheating it in the microwave, as it can cause the sauce to separate.

FAQs

Can I use a different type of sausage?

Yes! You can use any type of sausage you like, such as Andouille sausage for a spicier kick, or chicken sausage for a leaner option.

Is this recipe spicy?

The level of spice depends on the Cajun seasoning you use. I find that it provides a mild heat, but if I want more heat, I can adjust the seasoning or add extra chili flakes.

Can I make this ahead of time?

While this dish is best served fresh, I can make it ahead and store it in the fridge for a day or two. Just be sure to add a bit of cream or broth when reheating to bring it back to its creamy consistency.

Can I use another type of pasta?

Definitely! While penne or rotini work perfectly in this recipe, I can use any pasta shape I prefer, such as fusilli, farfalle, or even spaghetti.

What can I serve this with?

This dish is hearty enough on its own, but I like to pair it with a simple green salad or garlic bread to round out the meal.

Conclusion

This Creamy Cajun Sausage Pasta is a delicious and satisfying meal that I love to make when I want something quick, flavorful, and comforting. With tender sausage, a creamy sauce, and bold Cajun spices, it’s perfect for busy weeknights or casual gatherings. The best part? It all comes together in just one pot, making cleanup a breeze.