If you want a bold, comforting dinner that feels restaurant-level but stays weeknight-easy, this Creamy Cajun Chicken and Sausage Pasta Skillet delivers. You get tender Cajun-seasoned chicken, smoky sausage, and a creamy sauce that coats every bite of pasta—without turning thin or separating.
If you love creamy pasta dinners, you’ll also want my Marry Me chicken pasta—same cozy vibe, different flavor profile.
Table of Contents
What Is Creamy Cajun Chicken and Sausage Pasta Skillet?
This is a skillet-style Cajun pasta made with seasoned chicken, sliced sausage (andouille or smoked sausage), sautéed peppers and onion, and a creamy parmesan sauce. It’s a one-skillet finish (everything comes together in the pan), and it’s designed to stay creamy even after the pasta is tossed in.
Why You’ll Love This
- Big Cajun flavor with a smooth, creamy finish
- 30-minute dinner energy (especially if you prep while pasta boils)
- Two sauce options: tomato-cream or white sauce
- Easy spice control (mild, medium, spicy)
- Great leftovers when reheated the right way
Close-up of creamy Cajun chicken and sausage pasta with parmesan sauce coating penne
How to Make Creamy Cajun Chicken and Sausage Pasta Skillet
Quick Overview
Boil pasta until just al dente, brown sausage, sear chicken, sauté peppers and onion, then build a creamy Cajun sauce in the skillet. Toss everything together and finish with parmesan at low heat for the smoothest texture.
Ingredients
- 12 oz (340g) penne (or another short pasta)
- 1 lb chicken breast or thighs, cut into bite-size pieces
- 10–12 oz andouille or smoked sausage, sliced
- 1 tbsp olive oil
- 1 small onion, sliced
- 1 bell pepper, sliced (red is great)
- 3–4 cloves garlic, minced
- 2–3 tsp Cajun seasoning (start lower, add more to taste)
- 1 tsp smoked paprika (optional)
- 1 cup chicken broth
- 1 cup heavy cream (or half-and-half for lighter)
- 3/4 cup grated parmesan, plus more to finish
- Salt + black pepper, to taste
- Chopped parsley, for topping (optional)
Step-by-Step
- Cook the pasta:
Boil pasta until just al dente. Reserve 1/2 cup pasta water, then drain. - Season the chicken:
Toss chicken with Cajun seasoning and paprika (if using). Start with 2 tsp Cajun seasoning for mild-medium. - Brown the sausage:
Heat olive oil in a large skillet over medium-high. Add sausage and cook 2–3 minutes until browned. Remove to a plate. - Sear the chicken:
Add chicken to the same skillet. Cook 4–6 minutes until browned and nearly cooked through. Remove to the plate with sausage. - Sauté the veggies:
Add onion and bell pepper. Cook 3–4 minutes until softened. Add garlic and cook 30 seconds. - Build the sauce:
Pour in chicken broth and scrape up browned bits. Stir in cream and simmer gently 2–3 minutes. - Finish with parmesan:
Reduce heat to low and stir in parmesan until smooth. If the sauce is too thick, loosen with reserved pasta water. - Toss everything together:
Add pasta, chicken, and sausage back to the skillet and toss until coated. Taste and adjust Cajun seasoning, salt, and pepper.
Choose Your Sauce: Tomato-Cream or White Sauce
Both versions match common search intent—pick the style you want without changing the whole recipe.
Option A: Tomato-Cream (restaurant-style)
- After sautéing garlic, add 2–3 tbsp tomato paste and cook 30 seconds.
- Then add broth + cream as written and proceed.
Option B: White Sauce (extra creamy)
- Skip tomato paste.
- For a thicker finish, add 2 tbsp extra parmesan or a small splash more cream.
Spice Level Guide (Mild to Spicy)
- Mild: 1.5–2 tsp Cajun seasoning, use smoked sausage, skip cayenne
- Medium: 2.5 tsp Cajun seasoning + smoked paprika
- Spicy: 3 tsp Cajun seasoning + pinch of cayenne (optional)
Tip: Cajun blends vary a lot by brand. Always taste at the end and adjust, especially salt.
What to Serve With
- Garlic bread or toasted baguette
- Simple green salad
- Roasted broccoli or green beans
- An easy side like garlic parmesan potato wedges
If you want another bold, buttery pasta dinner, try my cowboy butter chicken pasta.
Top Tips for Perfecting
- Keep heat gentle once cream goes in: a hard boil can split or thin the sauce.
- Use pasta water on purpose: add 1–3 tbsp at a time to loosen and help the sauce cling.
- Brown the sausage first: it leaves flavorful bits that build the sauce fast.
- Cut chicken evenly: it cooks quickly and stays juicy.
- Want extra-juicy chicken? Try an easy chicken brine when you have time.
If you love creamy sausage pasta, you might also like my creamy sausage pasta baked rigatoni.
Storing and Reheating Tips
- Fridge: store in an airtight container for up to 3–4 days.
- Reheat (best): warm in a skillet over low heat with a splash of broth or cream, stirring until creamy again.
- Microwave: use 50% power and stir halfway through to keep the sauce from separating.
For best safety, follow the “two-hour rule” and leftover storage guidance from FoodSafety.gov.
FAQs
Can I use smoked sausage instead of andouille?
Yes. Smoked sausage is usually milder; andouille tends to be more seasoned and can bring more heat.
How do I keep the sauce creamy?
Don’t boil the cream hard. Simmer gently, then melt parmesan in at low heat. Use pasta water to loosen instead of adding more broth all at once.
What temperature should the chicken reach?
For food safety, cook chicken to 165°F; USDA FSIS provides the official safe temperature chart here.
Can I make it lighter?
Yes. Use half-and-half instead of heavy cream and reduce parmesan slightly. The sauce will be thinner but still creamy.
Conclusion
This Creamy Cajun Chicken and Sausage Pasta Skillet is the kind of dinner that feels like a restaurant bowl but fits into a busy weeknight. You get smoky sausage, tender chicken, and a creamy Cajun parmesan sauce you can make tomato-style or white-sauce style—plus a spice guide so it lands exactly where you want it.
If you want another creamy chicken dinner that’s hands-off, try my crockpot Tuscan chicken.
Creamy Cajun Chicken and Sausage Pasta Skillet
Equipment
- Large skillet (12-inch)
- Large pot (for pasta)
- Cutting board
- Chef’s knife
- wooden spoon or spatula
- Measuring Cups and Spoons
Ingredients
Pasta + Proteins
- 12 oz Penne pasta or another short pasta
- 1 lb Chicken breast or thighs cut into bite-size pieces
- 10 oz Andouille sausage or smoked sausage sliced (10–12 oz)
Veggies + Seasoning
- 1 tbsp Olive oil
- 1 Small onion sliced
- 1 Bell pepper sliced (red is great)
- 3 cloves Garlic minced (3–4 cloves)
- 2 tsp Cajun seasoning start with 2 tsp for mild-medium; increase to taste (up to 3 tsp)
- 1 tsp Smoked paprika optional
- Salt to taste (Cajun blends vary in saltiness)
- Black pepper to taste
Creamy Sauce
- 1 cup Chicken broth
- 1 cup Heavy cream or half-and-half for lighter
- 0.75 cup Parmesan cheese grated, plus more to finish
- Parsley chopped, for topping (optional)
Optional Sauce Variations
- 2 tbsp Tomato paste for tomato-cream version (2–3 tbsp)
- Cayenne pepper optional, pinch for extra heat
Instructions
- Cook the pasta: Bring a pot of salted water to a boil. Cook pasta until just al dente. Reserve 1/2 cup pasta water, then drain.
- Season the chicken: Toss chicken with Cajun seasoning (start with 2 tsp for mild-medium) and smoked paprika if using.
- Brown the sausage: Heat olive oil in a large skillet over medium-high heat. Add sliced sausage and cook 2–3 minutes until browned. Transfer to a plate.
- Sear the chicken: Add chicken to the same skillet and cook 4–6 minutes until browned and nearly cooked through. Transfer to the plate with sausage.
- Sauté the veggies: Add onion and bell pepper; cook 3–4 minutes until softened. Add garlic and cook 30 seconds.
- Build the sauce: Pour in chicken broth and scrape up browned bits. Reduce heat to medium, stir in cream, and simmer gently 2–3 minutes.
- Finish with parmesan: Reduce heat to low and stir in parmesan until smooth. If the sauce is too thick, add reserved pasta water 1–2 tablespoons at a time.
- Toss and serve: Add pasta, chicken, and sausage back to the skillet. Toss until coated. Taste and adjust seasoning. Top with parsley and extra parmesan.