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One pot cajun pasta in a blue bowl with a silver fork.

One Pot Cajun Pasta Recipe

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
Prep Time 5 minutes
Cook Time 35 minutes
Total Time 40 minutes
Servings 4 people
Calories 872kcal


For the Cajun seasoning:

  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon Italian seasoning
  • 1/2 teaspoon paprika
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon dried thyme
  • Salt and freshly ground black pepper

For the pasta:

  • 2 tablespoons olive oil
  • 1 medium onion finely chopped
  • 1 medium bell pepper finely chopped
  • 2 stalks celery finely chopped
  • 2 links Andouille sausages 8-10 ounces, cut crosswise into 1" thick pieces
  • 2 cloves garlic minced
  • 1 pound boneless, skinless chicken breasts cut into 1" pieces
  • 16 ounces penne pasta or any small pasta
  • 1 (15 ounce) can diced tomatoes undrained
  • 4 cups chicken broth
  • 1/2 cup heavy cream
  • 1 cup shredded cheddar cheese
  • Salt and freshly ground black pepper to taste
  • cup grated Parmesan cheese for garnish, optional
  • tablespoons Minced fresh parsley for garnish, optional


To make the Cajun seasoning:

  • In a small bowl, whisk together garlic powder, Italian seasoning, paprika, cayenne pepper, onion powder, dried thyme, and salt and pepper to taste (I like 1/2 teaspoon salt and 1/4 teaspoon pepper). Set aside.

To make the pasta:

  • In a large skillet over medium-high heat, heat oil until shimmering. Add onion, peppers, and celery and cook until softened. Add Andouille sausage and cook until browned.
  • Stir in garlic until fragrant, about 30 seconds. Add chicken and Cajun seasoning and cook, stirring often, until chicken is browned and cooked through.
  • Stir in pasta, diced tomatoes and juice, and chicken broth. Simmer uncovered until pasta is al dente and almost all of the liquid is absorbed, about 20 minutes.
  • Stir in heavy cream and cheddar cheese until melted. Season to taste with salt and pepper. Garnish with Parmesan cheese and fresh parsley if desired.



Kielbasa can be substituted for the Andouille sausage.


Serving: 2cups | Calories: 872kcal