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Linda

Creamy Cajun Chicken and Sausage Pasta Skillet

This creamy Cajun chicken and sausage pasta skillet is a bold, smoky, weeknight-friendly dinner with tender chicken, browned sausage, peppers, and penne tossed in a smooth parmesan cream sauce. Includes tomato-cream and white sauce options plus an easy mild-to-spicy guide.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 bowls
Course: Dinner
Cuisine: American, Cajun-inspired
Calories: 620
Ingredients Equipment Method Notes

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

Equipment

  • Large skillet (12-inch)
  • Large pot (for pasta)
  • Cutting board
  • Chef's knife
  • wooden spoon or spatula
  • Measuring Cups and Spoons

Method
 

    1. 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.
    2. Season the chicken: Toss chicken with Cajun seasoning (start with 2 tsp for mild-medium) and smoked paprika if using.
    3. 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.
    4. 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.
    5. Sauté the veggies: Add onion and bell pepper; cook 3–4 minutes until softened. Add garlic and cook 30 seconds.
    6. 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.
    7. 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.
    8. 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.

Notes

Tomato-cream option: After sautéing the garlic, stir in 2–3 tablespoons tomato paste and cook for 30 seconds before adding broth and cream.
White sauce option: Skip tomato paste and finish with an extra 2 tablespoons parmesan if you want a thicker sauce.
Spice control: Cajun seasoning varies by brand. Start low, then adjust at the end to avoid oversalting.
Reheating: Warm leftovers over low heat with a splash of broth or cream, stirring until creamy again.