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Creamy One-Pot Cajun Chicken Pasta

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A quick and easy one-pot Cajun chicken pasta with smoky andouille sausage, tender chicken, and a creamy, spicy sauce perfect for cozy dinners.

Ingredients

Scale
  • 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
  • 8 oz andouille sausage, sliced
  • 2 tbsp olive oil or avocado oil
  • 1 tbsp Cajun seasoning
  • 3 garlic cloves, minced
  • 1 yellow onion, diced
  • 1 red bell pepper, diced
  • 3 cups low sodium chicken broth
  • 1 cup heavy cream or half-and-half
  • 8 oz uncooked pasta (penne or rigatoni recommended)
  • 1/2 cup freshly grated Parmesan cheese
  • 2 tbsp fresh parsley, chopped
  • Salt and black pepper to taste

Instructions

  1. Dice the chicken into 1-inch cubes, slice the andouille sausage into thin rounds, mince the garlic, and chop the onion and red bell pepper.
  2. Toss the chicken pieces with 1 tablespoon of Cajun seasoning, a pinch of salt, and black pepper.
  3. Heat 1 tablespoon of olive oil over medium-high heat in a large deep skillet or Dutch oven. Add the chicken and cook until browned on all sides but not fully cooked through, about 4-5 minutes. Remove and set aside.
  4. In the same pan, add the sliced andouille sausage and cook until slightly crispy and fragrant, about 3 minutes. Remove and set aside with the chicken.
  5. Lower heat to medium and add another tablespoon of oil if needed. Add the diced onion, bell pepper, and garlic. Cook until softened and aromatic, about 4 minutes, stirring occasionally.
  6. Pour in 3 cups of chicken broth and 1 cup of heavy cream. Stir to combine and bring to a gentle simmer.
  7. Add 8 ounces of uncooked pasta directly into the liquid, making sure it is submerged. Cover and cook for 12-15 minutes, stirring occasionally to prevent sticking.
  8. Once the pasta is tender, stir the chicken and sausage back into the pot. Cook together for an additional 3-4 minutes until the chicken is fully cooked (165°F internal temperature) and the sauce thickens slightly.
  9. Stir in 1/2 cup of freshly grated Parmesan cheese until melted and smooth. Adjust seasoning with extra Cajun spice, salt, or pepper to taste. Add a splash more broth or cream if the sauce is too thick.
  10. Garnish with chopped fresh parsley and serve hot.

Notes

Keep an eye on the pasta while cooking and stir regularly to prevent sticking. Adjust spice level by varying Cajun seasoning and sausage heat. Use freshly grated Parmesan for best sauce texture. For a lighter version, substitute half-and-half for heavy cream or use gluten-free pasta. Add veggies like spinach or peas at the end for extra nutrition.

Nutrition

Keywords: Cajun chicken pasta, one-pot pasta, creamy pasta, andouille sausage, quick dinner, spicy pasta, easy weeknight meal

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