This Creamy Cajun Chicken and Sausage Pasta brings bold, smoky flavors straight to your dinner table in just 30 minutes. One bite of this spicy, restaurant-quality pasta will have your family asking for seconds before you’ve even finished serving.
Table of Contents
Ingredients for Creamy Cajun Chicken and Sausage Pasta
I always keep these ingredients stocked in my kitchen because this recipe has saved me countless times. The key to authentic Cajun flavor is using quality smoked sausage and fresh Parmesan cheese. Trust me, pre-grated cheese won’t give you that silky, smooth sauce you’re after.
- 3 tablespoons unsalted butter (divided)
- 1 lb chicken breasts (whole, not sliced yet) – I recommend boneless, skinless for easier preparation
- 6 oz smoked sausage (sliced into ¼ inch pieces) – Andouille is my go-to for authentic flavor
- 8 oz baby bella mushrooms (sliced)
- Cajun seasoning (to taste)
- Italian seasoning (to taste)
- Salt and pepper (to taste, optional)
- 4 cloves garlic (minced) – Fresh garlic makes all the difference here
- 1 cup sodium-free chicken broth
- 1 tablespoon Worcestershire sauce
- 1 cup heavy cream – In my experience, this creates the perfect creamy consistency
- 2 teaspoons Cajun seasoning
- 1 teaspoon paprika
- ½ teaspoon garlic powder
- ¾ cup freshly grated Parmesan cheese – I usually grate this myself for the smoothest sauce
- Sea salt (to taste)
- 8 oz penne pasta
Step-by-Step Instructions
I recommend reading through all the steps before you start cooking. This helps you move smoothly from one step to the next without any surprises.
Step 1: Bring a large pot of salted water to a boil and cook the penne pasta according to package directions until al dente. Reserve ½ cup pasta water before draining, then set pasta aside.
Step 2: While the pasta cooks, season the whole chicken breasts generously with salt, pepper, Cajun seasoning, and Italian seasoning on both sides.
Step 3: Heat 1 tablespoon of butter in a large 12-inch skillet over medium-high heat. Once the butter melts and the pan is hot, add the chicken breasts and cook for 4-5 minutes per side (8-10 minutes total) until golden brown. The internal temperature should reach 165°F. Remove to a plate and slice into strips.
Step 4: Add the sliced sausage to the same skillet over medium heat. Brown for 2-3 minutes per side until the edges darken and release their smoky flavor. Transfer to a plate.
Step 5: Deglaze the pan with 2-3 tablespoons of water, scraping up those flavorful brown bits. Add the second tablespoon of butter and the sliced mushrooms. Sauté for 5-6 minutes until they’re dark, moist, and tender. Remove from the pan.
Step 6: Add the final tablespoon of butter to the pan and let it melt. Add the minced garlic and cook for 1-2 minutes until fragrant and slightly browned, being careful not to burn it.
Step 7: Pour in the chicken broth, Worcestershire sauce, and heavy cream. Bring to a gentle simmer, then stir in the Cajun seasoning, paprika, and garlic powder.
Step 8: Reduce the heat to medium-low and add the Parmesan cheese gradually, whisking constantly for 2-3 minutes until the sauce thickens and coats the back of a spoon. Taste and adjust salt as needed, keeping in mind that Cajun seasoning varies in sodium content. If the sauce is too thick, add reserved pasta water 1 tablespoon at a time.
Step 9: Add the cooked pasta to the sauce and toss to coat evenly. Return the chicken, sausage, and mushrooms to the pan. Cover with a lid and let everything heat through for 2-3 minutes. Serve immediately while hot.
Perfect Pairings for Creamy Cajun Chicken Pasta
This rich, spicy pasta deserves sides that balance its bold flavors and creamy texture.
Crusty French Bread: A warm baguette is perfect for soaking up every last drop of that incredible Cajun cream sauce. The crispy exterior and soft interior provide a textural contrast that makes each bite more satisfying.
Fresh Garden Salad: A crisp salad with mixed greens, tomatoes, cucumbers, and a light vinaigrette cuts through the richness of the pasta and adds refreshing brightness to your meal.
Garlic Green Beans: Sautéed green beans with garlic butter complement the Cajun flavors while adding a healthy vegetable component that doesn’t compete with the main dish.
Roasted Asparagus: Oven-roasted asparagus with lemon and olive oil brings a sophisticated touch and provides a lighter, nutrient-dense side that balances the creamy pasta beautifully.
Caesar Salad: The tangy, garlicky dressing and crunchy romaine create a restaurant-quality dinner experience while keeping the meal simple enough for weeknights.
Storage & Serving Tips
Store leftover Creamy Cajun Chicken and Sausage Pasta in an airtight container in the refrigerator for up to 4 days. The flavors actually deepen overnight, making leftovers taste even better.
When reheating, use low heat on the stovetop and add a splash of heavy cream or milk to restore the sauce’s silky consistency. Avoid high heat, which can cause the cream sauce to separate. Microwave reheating works in a pinch, but stovetop yields better results.
This pasta is incredibly versatile. You can swap penne for rigatoni or other short pasta shapes depending on what you have on hand. For meal prep, I recommend storing the pasta and sauce separately to prevent the noodles from absorbing too much liquid.
FAQs
Can I make this dish less spicy?
Absolutely! Simply reduce the Cajun seasoning to 1 teaspoon in the sauce and go lighter when seasoning the chicken. You can always add more heat at the table with hot sauce for those who want it.
What can I substitute for heavy cream?
Half-and-half works, though the sauce will be slightly thinner. For a lighter version, use a mixture of milk and cream cheese, but avoid skim milk as it won’t create the same rich consistency.
Can I use pre-cooked rotisserie chicken?
Yes! Skip steps 2-3 and simply shred rotisserie chicken, adding it back to the pan in step 9. This cuts your cooking time down to about 20 minutes total.
Creamy Cajun Chicken and Sausage Pasta
Ingredients
Equipment
Method
- Bring a large pot of salted water to a boil and cook the penne pasta according to package directions until al dente. Reserve ½ cup pasta water before draining, then set pasta aside.
- While the pasta cooks, season the whole chicken breasts generously with salt, pepper, Cajun seasoning, and Italian seasoning on both sides.
- Heat 1 tablespoon of butter in a large 12-inch skillet over medium-high heat. Once the butter melts and the pan is hot, add the chicken breasts and cook for 4-5 minutes per side (8-10 minutes total) until golden brown and the internal temperature reaches 165°F. Remove to a plate and slice into strips.
- Add the sliced sausage to the same skillet over medium heat. Brown for 2-3 minutes per side until the edges darken. Transfer to a plate.
- Deglaze the pan with 2-3 tablespoons of water, scraping up the flavorful brown bits. Add the second tablespoon of butter and the sliced mushrooms. Sauté for 5-6 minutes until dark and tender. Remove from the pan.
- Add the final tablespoon of butter to the pan and let it melt. Add the minced garlic and cook for 1-2 minutes until fragrant and slightly browned, being careful not to burn it.
- Pour in the chicken broth, Worcestershire sauce, and heavy cream. Bring to a gentle simmer, then stir in the Cajun seasoning, paprika, and garlic powder.
- Reduce the heat to medium-low and add the Parmesan cheese gradually, whisking constantly for 2-3 minutes until the sauce thickens and coats the back of a spoon. Taste and adjust salt as needed. If the sauce is too thick, add reserved pasta water 1 tablespoon at a time.
- Add the cooked pasta to the sauce and toss to coat evenly. Return the chicken, sausage, and mushrooms to the pan. Cover with a lid and let everything heat through for 2-3 minutes. Serve immediately while hot.
