Creamy Cajun Chicken and Sausage Pasta

Creamy Cajun Chicken and Sausage Pasta: Easy, spicy, and creamy pasta dinner with chicken, penne, sausage and smoky Cajun flavors. Ready in 30 minutes and perfect for weeknight dinners! Scroll down for a few tasty variations - whether you like it spicy, mild, creamy, or light!

If you love creamy Cajun pasta dishes, you might also like Louisiana Chicken Pasta and Spicy Chicken Lazone Pasta.

What is Cajun Chicken and Sausage Pasta?

Cajun Chicken and Sausage Pasta is a spicy, full of flavor traditional Cajun cuisine dish. Chicken and sausage are so delicious together in creamy Cajun garlic sauce.

Creamy Cajun Chicken Pasta (along with Creamy Cajun Shrimp Pasta) is one of my favorite ways to make dinner on busy weeknights. Oh, so creamy and somewhat spicy, this family favorite pasta recipe comes together in only 30 minutes. It's also an excellent way to cook boneless and skinless chicken breasts when you are short on time.

5 Star Reviews

One reader, Pamela, commented: "I made this Creamy Cajun Chicken Pasta for my husband a few years ago for his birthday dinner, and when I asked him how it was, he replied, "So incredibly good!" Ever since, when I ask him what he wants for his birthday dinner, he tells me, "That Cajun pasta!" This recipe is definitely a family favorite and I'm so glad I found it! ★★★★★"

Why You'll Love Creamy Cajun Chicken Pasta

• Authentic: This creamy Cajun chicken pasta is a straightforward Cajun recipe that captures the bold, vibrant flavors of Cajun cooking while blending with the creamy comfort of pasta. What makes it authentic starts with the Cajun spice mix-a blend of paprika, fresh garlic and garlic powder- a simple combination that gives the chicken its signature kick and smoky depth.
• Reliable: Originally published in 2018 and now with more in depth descriptions, a helpful video tutorial, clearer instructions, and different ways to use this Creamy Cajun Chicken Pasta recipe. It's such a staple of chicken recipes.

Key Ingredients for Creamy Cajun Chicken Pasta

• Chicken: I always use whole chicken breasts, or chicken tenders. If you want to use chicken thighs, just make sure that they are skinless and boneless.
• Penne pasta: Although I used tried and true Penne pasta, you can also use linguine or rigatoni here. It depends on what you have or what kind of pasta dish look you are aiming for.
• Smoked sausage: I highly recommend to use regular smoked sausage. Andouille is another great and traditional Cajun sausage choice.
• Cajun seasoning: The seasoning varies greatly in terms of sodium content, so make sure to taste the sauce several times to gauge how much seasoning you use while cooking.
• Mushrooms add a "meaty" texture that isn't meat and soak up flavor from the creamy sauce-a bit of complexity in each bite, plus extra nutrition. If you're not a mushroom fan, you can skip them, but they do make the pasta more satisfying.
• Garlic: Fresh or powdered garlic transforms simple dishes-it's what makes everything taste "home-cooked" and fragrant.
• Heavy Cream: This is where you get the creamy part! Heavy cream makes the sauce rich and silky, so it clings to every bit of pasta and meat. If you swap for milk, your sauce won't come out as thick or luscious.
• Worcestershire Sauce: Just a small splash wakes up all the other flavors-think of it like a flavor amplifier for the sauce.
• Parmesan Cheese: Fresh Parmesan thickens the sauce and creates savory, cheesy layers that blend perfectly with all the other flavors. It finishes the dish and makes it irresistible.

Tips for Success

• Sear chicken pieces only for color, not all the way through. Overcooking happens if chicken stays in with simmering pasta. Always remove chicken after browning and add back after pasta cooks and sauce is ready.
• Pasta should be tender but not mushy: Use short pasta like penne, but avoid spaghetti or longer shapes.
• Reduce heat when adding Parmesan. Just make sure your concoction is not boiling before you add the Parm. During the "mingling" period, did you let the mixture get up to temp to the point of having bubbles appear at the edge of the pan? If yes, then reduce the heat and add Parmesan.
• You should add only add a bit of cheese at a time. Make sure the first handful of cheese is melted before adding another. Otherwise it can be too much for the mixture to handle.

Tasty Variations

• Non-Creamy: Swap the heavy cream for chicken broth and a splash of olive oil or milk. Load up the veggies (bell peppers, onion, mushrooms) for extra flavor. Finish with fresh herbs and lemon juice to compensate for the loss of flavor from the cream.
• More Creamy: Use heavy cream and stir in cream cheese or extra grated parmesan for a thicker, richer texture. For extra creaminess, let the sauce simmer a bit longer and add reserved pasta water if it becomes too thick.
• Mild: Use a mild Cajun seasoning or Cayenne pepper. I also highly recommend to make your own with less cayenne and more paprika. Add extra milk or cream, or stir in cream cheese to mellow any spice. Taste as you go and balance with sweetness from sautéed onions and bell peppers.
• More Spicy: Double the Cajun seasoning (but make sure to use low sodium version) or add cayenne pepper, hot sauce, or red chili flakes for heat. Include chopped jalapeños and chili powder right before serving.

More Creamy Chicken Pasta Recipes

• Creamy Chicken Pasta
• Creamy Lemon Garlic Chicken Pasta
• Creamy Chicken Pasta with Bacon
• Creamy Lemon Garlic Chicken Pasta

How to make Creamy Cajun Chicken Pasta

This is an overview with step-by-step photos. Full ingredients, measurements & instructions are in the recipe card above.

1. Cook smoked sausage

• Slice the sausage and I do recommend to slice it thinly.
• Brown the sausage in the same pan, then remove cooked sausage from the pan.

2. Cook chicken breasts whole

Please do not cut chicken breast before cooking. Cooking it whole will guarantee a beautiful seared chicken look. And it will also make the chicken taste better! Besides, it's easier and less messy to slice chicken when you already cooked it.

3. Slice the chicken

Once browned, remove chicken from pan and slice into strips.

4. Cook the mushrooms

After you cook the sausage, add sliced mushrooms to the pan and brown them for about 5 more minutes. Remove cooked mushrooms from the pan to make room for sauce.

5. Creamy Cajun Sauce

• To start with, add chicken broth, heavy cream, Worcestershire sauce and bring everything to a slight simmer.
• Now add all your seasonings: Cajun seasoning, Paprika and Garlic powder.
• Next sprinkle grated Parmesan cheese to thicken the sauce.
• Taste the creamy Cajun sauce and adjust seasoning based on your preference.

6. Cook pasta

• Boil pasta in salty water according to the package instructions. Drain but do not rinse.
• Add cooked pasta into the sauce and stir well to coat pasta.
• Taste everything at this point once again and adjust any seasoning (salt and Cajun seasoning) one last time.

7. Assemble Creamy Cajun Chicken Pasta

Once you mix pasta with the sauce, add sliced chicken, sausage chunks and mushrooms and reheat the dish on low heat.

Why does chicken get overcooked in this recipe?

Chicken can easily become tough if left to simmer with pasta and sauce for a significant amount of time. To avoid overcooking, brown the chicken pieces first, then remove them from the pan. Cook the pasta and sauce, and add the chicken back in at the ver end to gently finish cooking without drying out.

Why is my pasta too watery or soupy?

If your pasta turns out with too much liquid, leave the skillet uncovered on medium-low heat for a few extra minutes so excess liquid evaporates and the sauce thickens. You can also add extra Parmesan or a spoonful of cornstarch slurry (mix 1 tablespoon cornstarch with 2 tablespoons water) to help thicken the sauce quickly.

Is this pasta too spicy?

The recipe is moderately spicy due to Cajun Seasoning. For less heat, use half or omit it altogether. You can also stir in extra heavy cream or a splash of milk to mellow the spice. For more heat, increase Cajun seasoning (but watch out for sodium!) or add cayenne pepper.

Essential Equipment

• Hard anodized non-stick oven-safe fry pan: Nothing sticks to these fry pans & they are a breeze to clean. The weight is perfect. Not too heavy & not too light.
• Silicone Solid Turner: Non Stick Slotted Kitchen Spatulas, high heat resistant and BPA Free.
• Stainless Steel Kitchen Tongs: With silicon tips to prevent scratching pans and they are high heat resistant.
• Microwave and Dishwasher Safe "fancy" Pasta Bowls: Perfect for pasta, salads and big meals. Large size, thick and sturdy!

Substitutions and variations to the recipe

• Use chicken thighs for added moisture if preferred to chicken breast.
• Replace smoked sausage with Andouille, which is a great choice for a spicy sausage..
• Instead of penne pasta you can also make this recipe with rigatoni, which is a bigger kind of tubular pasta and is great with creamy sauce as well.
• For gluten free alternative, feel free to use spaghetti squash instead of pasta.
• Asparagus and Kalamata olives are a nice touch.
• I don't recommend subbing the cream for something lighter. Half-and-half or milk will make the sauce more watery.

FAQ - Creamy Cajun Chicken Pasta

• Why didn't my Parmesan melt? Many pre-grated cheese have additives ( such as wood pulp, cellulose) that prevent the cheese from clumping together. Unfortunately, this is exactly what will disrupt your cheese from melting. As a result, I never cook with pre-grated Parmesan.
• Can I make it gluten free? You can substitute gluten free brown rice pasta or red lentil pasta if you don't eat grains.
• Can I make it ahead? Yes, you can! First, prepare everything except for the pasta. Then, cook the pasta fresh when you are ready to serve. Finally, add it to your other ingredients after re-heating them.

What to serve with Cajun chicken pasta

• A big slice of crusty Dutch Oven Bread or crostini would be delicious.
• You can also make a batch of Olive Garden Copycat Salad or a big bowl of Avocado Corn Salad.

Storage, what to do with leftovers and reheating

• Refrigerate: Keep your Cajun Chicken Pasta refrigerated in an airtight container for up to 4 days, any longer than that and pasta will become mushy and unpleasant in texture.
• Reheat any leftovers slowly over a low heat so that the chicken isn't overcooked and to prevent the cream sauce from separating. Add a splash more cream if needed.
• This recipe won't freeze well. I don't recommend freezing this dish because cream base sauces will become gritty when thawed.