Creamy, spicy, and downright comforting — this Creamy Cajun Chicken and Sausage Pasta Skillet is the kind of weeknight hero that turns ordinary ingredients into a family-favorite feast. The sauce is silky, the chicken is juicy, and the smoked sausage adds a delicious chew that keeps everyone coming back for seconds. Fun fact: Cajun seasoning is a pantry superhero — a little goes a long way to transform simple protein and pasta into something restaurant-worthy.
This recipe is special because it balances bold flavor with astonishing simplicity. Ready in about 30 minutes, it’s perfect for busy evenings and picky eaters alike. If you love rich, one-pan meals, you’ll find it just as satisfying as my other creamy pasta ideas like creamy Cajun shrimp and chicken pasta, but with a smoky sausage twist. Get your skillet warm — you’re about to make dinner memorable.
What is Creamy Cajun Chicken and Sausage Pasta Skillet?
What’s in a name? Imagine asking, “Is this a pasta dish? A Cajun celebration? A skillet supper?” — the answer is yes to all. This one-pan wonder combines tender chicken bites, smoky sausage, and penne pasta in a creamy, spiced sauce that hugs every noodle. Why “Cajun”? Because that seasoning brings the heat and depth.
Rumor has it this dish earned its name when an overeager cook tossed in Cajun seasoning “for love” — and you know the saying: “the way to a man’s heart is through his stomach.” Whether you’re impressing guests or feeding your crew on a Tuesday, this skillet is playful, bold, and totally approachable. Give it a try and see why it’s so beloved.
Why You’ll Love This:
This recipe is irresistible for three big reasons:
- Flavor-packed comfort: The creamy sauce, bright garlic, Parmesan, and smoky sausage combine into a rich, layered taste that’s both bold and familiar.
- Budget-friendly and efficient: Using basic pantry staples and a single skillet means less waste, less cleanup, and great value compared to takeout.
- Family-friendly appeal: Kids love the creamy pasta texture, while adults appreciate the Cajun kick. Top with parsley or extra cheese to please every palate.
If you’ve enjoyed my creamy Cajun chicken pasta, this version keeps the same comforting base but adds the savory bounce of smoked sausage for extra character. Ready to make it tonight? Let’s do this.
How to Make:
Quick Overview
This dish is surprisingly simple: brown the seasoned chicken, sear the smoked sausage, then simmer everything in a creamy Parmesan sauce and toss with cooked penne. The result is a luscious, slightly spicy pasta that’s satisfying in texture and bright in flavor. Prep and cook time is approximately 30–35 minutes — perfect for a weeknight dinner.
Ingredients
- 2 boneless, skinless chicken breasts, cut into bite-sized pieces
- 2 links smoked sausage, sliced into 1/2-inch rounds
- 12 oz penne pasta (or your preferred pasta)
- 2 tablespoons olive oil
- 2 tablespoons Cajun seasoning
- 1 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- Salt and pepper to your liking
- 1 cup heavy cream
- 1/2 cup Parmesan cheese, grated
- 1/2 cup chicken broth
- 3 cloves garlic, minced
- 1 tablespoon butter
- Fresh parsley, chopped (for garnish)
Directions
- Cook the penne pasta according to package instructions until al dente. Drain and set aside, saving 1 cup of the pasta water for later use.
- In a bowl, toss the bite-sized chicken pieces with Cajun seasoning, garlic powder, smoked paprika, and salt and pepper until evenly coated.
- Heat 2 tablespoons olive oil in a large skillet over medium heat. Add the seasoned chicken and cook for 5–6 minutes, turning occasionally, until browned and cooked through. Remove the chicken from the skillet and set aside.
- In the same skillet, add the sliced smoked sausage and cook for 3–4 minutes until browned and slightly crisp on the edges. Remove the sausage and set aside with the chicken.
- Reduce heat to medium-low and melt 1 tablespoon butter in the skillet. Add the minced garlic and sauté for about 1 minute until fragrant, taking care not to burn it.
- Pour in 1/2 cup chicken broth and scrape up any brown bits from the bottom of the pan — those bits are pure flavor.
- Stir in 1 cup heavy cream and 1/2 cup grated Parmesan cheese. Bring the mixture to a gentle simmer and let it thicken for about 5 minutes, stirring occasionally.
- Return the cooked chicken and sausage to the skillet, then add the drained pasta. Toss everything together to coat the pasta in the creamy sauce. If the sauce feels too thick, add a splash of the reserved pasta water until you reach the desired consistency.
- Simmer for another 2–3 minutes so the flavors meld and the pasta soaks up some sauce. Taste and adjust seasoning with salt and pepper if needed.
- Garnish with chopped fresh parsley and serve warm.
What to Serve With:
- A crisp green salad (mixed greens, cherry tomatoes, and a lemon vinaigrette) to cut through the richness.
- Garlic bread or crusty French bread to mop up every last bit of sauce.
- Roasted or steamed green beans or asparagus for a fresh, crunchy contrast.
- A simple coleslaw for extra tang and texture.
- For drinks, iced tea, a crisp lager, or a citrusy white wine like Sauvignon Blanc pairs nicely.
Top Tips for Perfecting:
- Swap proteins: Use shrimp for a seafood twist or substitute turkey sausage for a lighter option.
- Adjust spice: Reduce Cajun seasoning for milder taste or add cayenne for more heat.
- Cheese options: A mix of Parmesan and Romano adds depth; avoid pre-shredded cheese if possible for a smoother melt.
- Sauce consistency: Use reserved pasta water to thin the sauce without watering down flavor — the starchy water helps it cling to noodles.
- Avoid overcooking chicken: Sear chicken until just cooked through to keep it juicy; it will finish cooking briefly in the sauce.
Storing and Reheating Tips:
- Refrigeration: Store leftover pasta in an airtight container for up to 3–4 days.
- Freezing: This dish can be frozen, but cream sauces may change texture. If you plan to freeze, freeze the pasta without sauce or use a dairy-stable alternative; freeze for up to 2 months.
- Reheating: Reheat gently on the stovetop over low heat with a splash of milk or cream to loosen the sauce, stirring often. Microwaving works in short bursts, stirring between intervals.
- Tip for freshness: Add a little extra grated Parmesan and a squeeze of lemon after reheating to brighten flavors.
FAQs
Can I use a different type of pasta?
Yes — penne, rigatoni, fusilli, or any short pasta work well because they hold sauce. Long pastas like spaghetti are fine too but may feel different in texture.
Is there a lighter version of this dish?
Absolutely. Use half-and-half instead of heavy cream, substitute chicken or turkey sausage, and reduce oil. The sauce will be lighter but still tasty.
How can I make this dairy-free?
Use unsweetened dairy-free cream alternatives and nutritional yeast in place of Parmesan. The texture will be slightly different but still flavorful.
Can I meal prep this recipe?
Yes — prepare components separately (cook chicken and sausage, make sauce) and assemble before reheating. Store in the fridge for up to 3 days.
What if I don’t have Cajun seasoning?
Mix paprika, garlic powder, onion powder, cayenne, thyme, and black pepper to mimic Cajun. Adjust cayenne to control heat.
Conclusion
This Creamy Cajun Chicken and Sausage Pasta Skillet is the kind of meal that brings bold flavor with minimal fuss — perfect for busy families and anyone craving comfort with a kick. It’s simple, quick, and flexible, so you can make it your own and enjoy a satisfying dinner any night of the week. For a similar take with slightly different protein balances and tips, check out this helpful guide: Creamy Cajun Chicken Pasta. Give it a try, share with friends, and let the skillet do the convincing at your next dinner.
Creamy Cajun Chicken and Sausage Pasta Skillet
Equipment
- Large Skillet
- Mixing Bowl
Ingredients
Protein
- 2 pieces Boneless, skinless chicken breasts Cut into bite-sized pieces
- 2 links Smoked sausage Sliced into 1/2-inch rounds
Pasta
- 12 oz Penne pasta Or your preferred pasta
Sauce Ingredients
- 2 tablespoons Olive oil
- 2 tablespoons Cajun seasoning
- 1 teaspoon Garlic powder
- 1/2 teaspoon Smoked paprika
- 1 cup Heavy cream
- 1/2 cup Parmesan cheese Grated
- 1/2 cup Chicken broth
- 3 cloves Garlic Minced
- 1 tablespoon Butter
Garnish
- to taste Fresh parsley Chopped, for garnish
Instructions
- Cook the penne pasta according to package instructions until al dente. Drain and set aside, saving 1 cup of the pasta water for later use.
- In a bowl, toss the bite-sized chicken pieces with Cajun seasoning, garlic powder, smoked paprika, and salt and pepper until evenly coated.
- Heat 2 tablespoons olive oil in a large skillet over medium heat. Add the seasoned chicken and cook for 5–6 minutes, turning occasionally, until browned and cooked through. Remove the chicken from the skillet and set aside.
- In the same skillet, add the sliced smoked sausage and cook for 3–4 minutes until browned and slightly crisp on the edges. Remove the sausage and set aside with the chicken.
- Reduce heat to medium-low and melt 1 tablespoon butter in the skillet. Add the minced garlic and sauté for about 1 minute until fragrant, taking care not to burn it.
- Pour in 1/2 cup chicken broth and scrape up any brown bits from the bottom of the pan — those bits are pure flavor.
- Stir in 1 cup heavy cream and 1/2 cup grated Parmesan cheese. Bring the mixture to a gentle simmer and let it thicken for about 5 minutes, stirring occasionally.
- Return the cooked chicken and sausage to the skillet, then add the drained pasta. Toss everything together to coat the pasta in the creamy sauce. If the sauce feels too thick, add a splash of the reserved pasta water until you reach the desired consistency.
- Simmer for another 2–3 minutes so the flavors meld and the pasta soaks up some sauce. Taste and adjust seasoning with salt and pepper if needed.
- Garnish with chopped fresh parsley and serve warm.