One Pot Cajun Pasta

When you need a big, easy dinner, One Pot Cajun Pasta is all that and more. This creamy Cajun sausage pasta recipe is something you’ll want to return to again and again, just like New Orleans itself.

Cajun pasta with chicken and sausage makes the perfect weeknight dinner when the world won’t stop its hectic pace. If you’ve never tried one-pot pasta before, I don’t blame you. At first, I had a hard time believing it would work, too, but it does!

The bold spice in this recipe is tempered by the cream and cheese you add later. And unlike other one-pan recipes, this one works every time.

When you need a big, easy dinner, One Pot Cajun Pasta is all that and more. This creamy Cajun sausage pasta recipe is something you’ll want to return to again and again, just like New Orleans itself.

How to make cajun pasta:

As you can tell, this dish is full of bright colors, bold flavors, and lots of fun stuff. It’s easy to make, once you gather your ingredients.

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When you need a big, easy dinner, One Pot Cajun Pasta is all that and more. This creamy Cajun sausage pasta recipe is something you’ll want to return to again and again, just like New Orleans itself.

First, sauté onions and peppers in the pan you’re going to use. Add the Andouille sausage, cooking until browned, then add your fresh garlic.

When you need a big, easy dinner, One Pot Cajun Pasta is all that and more. This creamy Cajun sausage pasta recipe is something you’ll want to return to again and again, just like New Orleans itself.

Next, you can add the chicken to the pan. When the chicken begins to turn golden and is cooked through, it’s time to add the Cajun seasoning. After that, add the pasta, diced tomatoes, and broth. Give it all a nice, complete stir, and let everything simmer.

When you need a big, easy dinner, One Pot Cajun Pasta is all that and more. This creamy Cajun sausage pasta recipe is something you’ll want to return to again and again, just like New Orleans itself.

After the pasta is cooked,  add the cream and cheese, stirring to combine, and you’re ready to dig in. You just made cajun pasta New Orleans style!

When you need a big, easy dinner, One Pot Cajun Pasta is all that and more. This creamy Cajun sausage pasta recipe is something you’ll want to return to again and again, just like New Orleans itself.

How to make cajun pasta with shrimp:

Instead of the chicken in this recipe (or in addition to the chicken, you adventurous cook, you!) substitute 10 to 12 ounces of raw, peeled, deveined shrimp. The shrimp will probably cook quicker than the chicken, so keep that in mind. Enjoy

What kind of pasta works best for one-pot pasta?

With this dish, I use penne. Penne has some bite and doesn’t turn sludgy, which is the biggest complaint of failed one-pot pasta recipes. If you opt for smaller shaped pasta, cut back the cooking liquid dramatically to avoid having excess water in the sauce and mushy, overcooked pasta.

If you choose spaghetti or linguini, you may want to break your dried pasta in half so it fits in the pan better.

What is cajun seasoning?

Hot, peppery Cajun seasoning is essential for Cajun-style blackened fish or chicken. It’s a spice blend of cayenne pepper, paprika, dried thyme, onion powder, and garlic powder.

How do you make Cajun seasoning?

The best cajun seasoning is always the one you make yourself. So many store bought blends have preservatives and flavor enhancers that I just don’t like using. Besides, if you make your own, you can tailor the spice to exactly the level you want it. Homemade cajun seasoning is easy—you probably already have the ingredients in your pantry.

A photo of a white plate with piles of the ingredients for Homemade Cajun Seasoning: garlic powder, Italian seasoning, paprika, salt, black pepper, cayenne, thyme, and onion powder.

Is cajun Seasoning spicy?

Since cayenne pepper is the primary heat source for Cajun spices, cayenne ranks between 30,000 and 50,000 on the Scoville heat unit scale, so it’s a medium-hot chili. There’s normally less cayenne powder in Cajun seasoning than the other ingredients, so the mix isn’t usually very spicy.

Ghost peppers, on the other hand, register 855,000 Scoville heat units! Cayenne is mild by comparison.

Is Creole seasoning the same as Cajun?

They are very similar but not identical. Creole seasoning tends to be a little sweeter and mild. Cajun seasoning is a little more spicy. One difference is that Creole seasoning has a fair amount of paprika in it where Cajun does not.

The Secret to successful one-pot pasta:

The internet is a big, huge place where people all over the world are experimenting with one-pot pasta recipes. If you look at them, not all of them are, shall we say, successful.
I don’t want to leave you with a big, gummy, soupy mess on your hands. To make sure you have a great meal, here are some one-pot pasta tips and tricks I’ve learned along the way:

Use a wide, heavy pot like a Dutch oven. If you’re cooking flat pasta like spaghetti, you want your pasta to lay flat inside the pot. Cast iron lidded pots heat and cook very evenly, which is what you’re aiming for with one pot pasta cookery.

Use less water. Depending on your pasta, how moist your sauté mixture is, and how al dente you enjoy your pasta, you may want to start with less chicken stock or water. Penne takes a little longer than other pasta, but even different brands of the same shape of pasta vary wildly in terms of cooking times.

Start with a bit less liquid, and add more later if you need it.

Don’t be afraid to go big. Go ahead and add bold flavors to your one pot pasta. Believe it or not, not all pasta dishes could, or should, be cooked using the one-pot method.

Since you’re not draining off any pasta water, all the residual starch from the noodles stays in the dish, leaving a distinctly sweet taste with a gummy texture.

A little pasta cooking water is great for mixing into the cooked pasta, to hold the sauce together, but when you leave all the starch in, you need to use big, bold flavors to keep the starch from overpowering your recipe. That’s why Cajun seasoning, sausage, and cream and cheese work so well with one-pot recipes.

Don’t walk away. This one-pan pasta recipe may be easy, but it still needs some supervision. You’ll need to give things a good stir every few minutes, as well as monitor the moisture level of the pan.

When you need a big, easy dinner, One Pot Cajun Pasta is all that and more. This creamy Cajun sausage pasta recipe is something you’ll want to return to again and again, just like New Orleans itself.

One Pot Cajun Pasta

When you need a big, easy dinner, One Pot Cajun Pasta is all that and more. This creamy Cajun sausage pasta recipe is something you’ll want to return to again and again, just like New Orleans itself.

Course Main Course
Cuisine American, Creole
Keyword cajun, chicken, one pot, pasta
Prep Time 5 minutes
Cook Time 35 minutes
Total Time 40 minutes
Servings 4 people
Calories 872 kcal

Ingredients

  • 1 tablespoon olive oil
  • 1 medium onion chopped
  • 2 bell peppers chopped (any color)
  • 2 links Andouille sausages 8-10 ounces, cut crosswise into 1" thick pieces
  • 2 cloves garlic minced
  • 2 boneless, skinless chicken breasts cut into 1" pieces
  • 1 teaspoon Cajun seasoning (see Notes)
  • 10 ounces penne pasta dried (or any shape)
  • 1 (15 ounce) can diced tomatoes
  • 4 cups low-sodium chicken broth
  • 1/2 cup heavy cream
  • 1 cup cheddar cheese shredded
  • 1/4 cup Parmesan cheese grated
  • salt and freshly ground pepper to taste

Instructions

  1. In a large skillet over medium heat, add oil. Then add onion and peppers and cook until soft. Next, add Andouille sausage and cook until browned.

  2. Add garlic and cook until fragrant, about 1 minute. Then add chicken. Season with Cajun seasoning, salt, and pepper and cook, stirring often, until chicken is golden and cooked through.

  3. Next, add penne and give everything a good stir, then pour in diced tomatoes and chicken broth. Simmer until pasta is al dente and almost all of the liquid is absorbed, about 20 minutes.

  4. When pasta is cooked to the desired tenderness, stir in heavy cream and cheddar cheese until melted. Serve with Parmesan, if desired.

Recipe Notes

If you don't have Cajun seasoning, it's easy to make your own:

  • 1 teaspoon coarse salt
  • 1 teaspoon ground black pepper
  • 1 teaspoon onion powder
  • 1 teaspoon cayenne pepper
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • 2 teaspoons paprika
  • 2 teaspoons garlic powder

Store the remainder in an airtight jar and keep in pantry. 


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3 comments

  1. This is such a clever idea for a pasta dish – full of flavour and simple to make! Delicious!

  2. This was my first shot at a one pot pasta meal and I have to admit, I was a little skeptical about how the pasta would taste. I am now a believer and will definitely be making this recipe again. It was deliciously different and so satisfying. Followed the recipe exactly and didn’t miss that extra step of cooking the pasta and having another pot to wash. Thank you Meggan! You have a great website with so many creative dishes and beautiful photography. Sometimes the photos grab me before I even look at the ingredients.

    • Hi Jane, I’m so glad to hear that!!! I’m actually with you. When the whole one-pot-this-and-that craze started I was also skeptical. I hate gimmicky things (still sulking about foil-packet dinners). But yes! The one-pot thing works, at least some of the time! I appreciate your kind words. Thank you so much. -Meggan

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