Creamy Cajun Chicken and Sausage Pasta (Easy 40-Minute Dinner)

This creamy Cajun chicken and sausage pasta is a filling 40-minute dinner with browned chicken, smoky sausage, tender peppers, penne, and a boldly seasoned Parmesan cream sauce. It looks like a restaurant meal, but the cooking is beginner-friendly and most of the cleanup stays in one skillet.

The chicken makes it high in protein, the sausage brings smoky flavor, and the sauce has enough Cajun seasoning to be interesting without automatically making dinner too hot for the family. Use the Family Meal Planning Tools recipe scaler when you need to resize the ingredients for a smaller household or a full table.

Creamy Cajun Chicken and Sausage Pasta Recipe

Prep time: 15 minutes
Cook time: 25 minutes
Total time: 40 minutes
Yield: 6 servings

Equipment

• Large pot for boiling pasta
• 12-inch deep skillet or Dutch oven
• Colander
• Chef's knife and cutting board
• Measuring cups and spoons
• Wooden spoon or silicone spatula
• Instant-read thermometer

Ingredients

• 12 ounces penne pasta
• 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
• 12 ounces fully cooked andouille or smoked sausage, sliced into 1/2-inch rounds
• 2 tablespoons Cajun seasoning, divided
• 1/2 teaspoon kosher salt, divided, plus more for the pasta water
• 1/2 teaspoon black pepper
• 1 tablespoon olive oil
• 1 tablespoon unsalted butter
• 1 medium red bell pepper, thinly sliced
• 1 medium yellow bell pepper, thinly sliced
• 1 small yellow onion, thinly sliced
• 4 garlic cloves, minced
• 2 tablespoons tomato paste
• 1 cup low-sodium chicken broth
• 1 cup heavy cream
• 1/2 cup finely grated Parmesan cheese, plus more for serving
• 1/2 cup reserved pasta water, as needed
• 2 tablespoons chopped fresh parsley

Numbered Instructions

1. Cook the pasta. Bring a large pot of well-salted water to a boil. Cook the penne until it is about 1 minute shy of the package's al dente time. Reserve 1/2 cup pasta water, then drain the pasta.
2. Season the chicken. Pat the chicken pieces dry. Toss them with 1 tablespoon Cajun seasoning, 1/4 teaspoon salt, and the black pepper.
3. Brown the chicken. Heat the olive oil in a deep skillet over medium-high heat. Add the chicken in a single layer. Cook for 5 to 7 minutes, turning occasionally, until browned and the thickest pieces reach 165°F. Transfer the chicken to a clean plate.
4. Brown the sausage. Add the sliced sausage to the same skillet. Cook for 3 to 4 minutes, turning once, until the cut sides develop browned edges. Transfer it to the plate with the chicken.
5. Cook the vegetables. Reduce the heat to medium. Add the butter, red pepper, yellow pepper, and onion. Cook for 5 minutes, stirring occasionally, until the onion softens and the peppers are tender-crisp.
6. Build the sauce. Stir in the garlic, tomato paste, remaining 1 tablespoon Cajun seasoning, and remaining 1/4 teaspoon salt. Cook for 1 minute. Pour in the chicken broth and scrape up the browned bits from the bottom of the skillet.
7. Make it creamy. Stir in the heavy cream and bring the sauce to a gentle simmer. Cook for 3 to 4 minutes. Keep the heat moderate so the cream does not boil hard.
8. Finish the pasta. Reduce the heat to low and stir in the Parmesan until smooth. Add the drained penne, chicken, and sausage. Toss for 1 to 2 minutes, until everything is hot and evenly coated. Add reserved pasta water 1 or 2 tablespoons at a time if the sauce needs loosening.
9. Serve. Taste before adding more salt because Cajun seasoning and sausage can both be salty. Top with parsley and extra Parmesan.

Doneness and Food-Safety Cues

• Chicken breast pieces are safely cooked when the thickest piece reaches 165°F.
• Fully cooked smoked sausage should be steaming hot throughout. If you substitute raw pork or beef sausage, cook it to 160°F; raw poultry sausage should reach 165°F.
• The peppers should bend easily but still retain their shape and a slight bite.
• The finished sauce should cling to the penne. If it sits in a thick mound, loosen it with pasta water; if it looks watery, simmer it gently for another minute.

Useful Cooking Tips

• Dry the chicken before seasoning. Surface moisture prevents the pieces from browning well.
• Do not crowd the skillet. Brown the chicken in two batches if your pan is smaller than 12 inches.
• Use finely grated Parmesan. It melts into the sauce more smoothly than thick pre-shredded cheese.
• Wait before adding extra salt. Cajun blends and smoked sausage vary widely in sodium.

Substitutions

• Use boneless chicken thighs instead of chicken breasts; cook them to at least 165°F.
• Replace andouille with kielbasa, smoked turkey sausage, or another fully cooked sausage.
• Use mild Cajun seasoning and reduce it to 1 tablespoon total for less heat.
• Use green bell pepper in place of either the red or yellow pepper.
• Substitute rigatoni, rotini, or bow ties for the penne.
• Use half-and-half instead of heavy cream and keep the heat low to reduce the chance of separation.

Storage and Reheating

Cool leftovers promptly and refrigerate them in an airtight container for up to 4 days. Reheat individual servings in the microwave in 45-second intervals, stirring between intervals. Add a tablespoon of milk or chicken broth before reheating to help restore the sauce.

For the stovetop, warm the pasta in a covered skillet over low heat with a small splash of broth. Freezing is not recommended because the cream sauce can separate and the pasta can become soft after thawing.

Frequently Asked Questions

Is Cajun chicken and sausage pasta very spicy?

It depends on the seasoning blend and sausage. For a family-friendly version, use mild smoked sausage, start with 1 tablespoon Cajun seasoning, and let adults add hot sauce at the table.

Can I prepare anything ahead?

Yes. Cut the chicken, slice the sausage and vegetables, and grate the Parmesan up to 1 day ahead. Store the raw chicken separately and refrigerated.

What should I serve with it?

A green salad, roasted broccoli, green beans, or garlic bread balances the rich sauce without adding complicated cooking.

Estimated Nutrition

Estimated per serving: about 760 calories, 41 grams protein, 52 grams carbohydrates, and 40 grams fat. Nutrition varies with the sausage, Cajun seasoning, cream, Parmesan, and serving size.