Creamy Cajun Pasta with Chicken and Sausage

An overhead view of a large silver skillet filled with freshly prepared Creamy Cajun Chicken and Sausage Pasta.

Creamy Cajun Pasta with Chicken and Sausage

Course: Entree

Cuisine: American / Cajun

Prep Time: 20

Cook Time: 25

Total Time: 45

Servings:

Calories: 648kcal

Author: Kris Longwell

This Creamy Cajun Chicken and Sausage Pasta combines tender blackened chicken, smoky Andouille, and crisp bell peppers in a rich, velvety Parmesan sauce. It’s an easy, restaurant-quality skillet meal that brings pure Louisiana comfort to your dinner table in just 45 minutes!

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Equipment

1 large skillet (12" or larger)
1 Pot for boiling pasta

Ingredients

For the Cajun Seasoning

1 tablespoon smoked paprika
1 teaspoon sweet paprika
1½ teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon dried oregano
1 teaspoon dried thyme
½ teaspoon cayenne pepper 1 teaspoon for more heat
1½ teaspoon Kosher salt
1 teaspoon black pepper

For the Chicken, Sausage, Veggies, and Pasta

1½ lbs chicken breasts cut evenly into cutlets
3 tablespoon olive oil divided
1 tablespoon unsalted butter
10 oz Andouille sausage
1 medium onion chopped, about 1 cup
1 red bell pepper seeded and chopped
1 green bell pepper seeded and chopped
8 oz baby Bella mushrooms quartered
4 cloves garlic
1 14.5 can fire-roasted tomatoes drained
12 oz pasta ie, penne, macaroni, cavatappi

For the Cream Sauce and Finishing the Dish

½ cup dry white wine
1½ cup heavy cream
1 teaspoon Worcestershire sauce
½ cup Parmesan cheese preferably grated from a block
1 teaspoon fresh lemon juice
salt and pepper
3 green onions thinly sliced
2 tablespoon Italian parsley chopped

Instructions

Mix the Cajun Seasoning

Place all Cajun seasoning ingredients in a small bowl and whisk to combine.
1 tbsp smoked paprika, 1 tsp sweet paprika, 1½ tsp garlic powder, 1 tsp onion powder, 1 tsp dried oregano, 1 tsp dried thyme, ½ tsp cayenne pepper, 1½ tsp Kosher salt, 1 tsp black pepper

Prepare the Chicken, Sausage, Veggies, and Pasta

Bring a pot of salted water to a boil.
Pat the chicken pieces dry and sprinkle 1½ tablespoons of the Cajun seasoning all over the chicken. Set aside.
1½ lbs chicken breasts
Heat 1 tablespoon of the oil in a large skillet over medium heat. Add the sliced sausage and cook, stirring often, until lightly browned, about 4 minutes. Remove with a slotted spoon and place on a plate or platter. Set aside.
3 tbsp olive oil, 10 oz Andouille sausage
Add another tablespoon of the oil and the butter (1 tbsp) to the skillet over medium heat and add the chicken. Cook, stirring often, until browned and cooked through, about 5 minutes. Transfer the chicken to a cutting board and let cool.
1 tbsp unsalted butter
Add the final 1 tablespoon of the oil to the skillet over medium heat and add the onion, bell peppers, and mushrooms. Sautée, stirring often, until softened, about 5 minutes. Stir in the garlic, drained tomatoes, and the rest of the Cajun seasoning. Cook for another minute. Transfer the mixture to a bowl or plate and set aside.
1 medium onion, 1 red bell pepper, 1 green bell pepper, 8 oz baby Bella mushrooms, 4 cloves garlic, 1 14.5 can fire-roasted tomatoes
Add the pasta to the boiling water and cook until al dente according to the package instructions.
12 oz pasta
Turn the heat on the skillet to medium-high and pour in the wine. Use a spatula to scrape up any bits stuck to the pan. Cook, stirring often, until reduced by about half, about 2 minutes.
½ cup dry white wine
Turn the heat to medium-low and stir in the cream and Worcestershire sauce. Bring to a slight simmer and cook, stirring often, until slightly thickened, about 3 minutes. Turn off the heat and stir in the cheese, lemon juice, and a healthy pinch of salt and pepper. Taste and add more salt, if needed.
1½ cup heavy cream, 1 tsp Worcestershire sauce, ½ cup Parmesan cheese, 1 tsp fresh lemon juice, salt and pepper
Drain the pasta, reserving about 1 cup of the pasta water.
Gently add the pasta and veggies and stir until fully coated. Fold in the sausage and chicken. Stir until well combined. Add a splash or two of the reserved pasta water if the sauce isn't enough. Stir in about half of the scallions and parsley. Serve at once, garnished with extra scallions and parsley, and topped with hot sauce.
3 green onions, 2 tbsp Italian parsley

Video

Notes

NOTE: See the video at the top of the recipe card for visual guidance.

Reserve the Pasta Water: Always scoop out about ½ cup of the starchy cooking water before draining your pasta. A splash or two stirred in at the end is the secret to getting a glossy, clingy restaurant-style sauce.
Freshly Grated Cheese Only: Skip pre-shredded bagged Parmesan. It contains anti-caking agents (like cellulose) that prevent it from melting smoothly, which can turn your cream sauce grainy. Always remove the skillet from direct heat before whisking the cheese in.
Wine Substitute: If you prefer not to cook with wine, substitute equal parts low-sodium chicken broth plus an extra squeeze of fresh lemon juice to deglaze the pan.
Taming the Heat: For a milder dish, swap the spicy Andouille for smoked kielbasa or Polish sausage, cut the cayenne in half, and choose a mild store-bought Cajun seasoning.
Lightening It Up: If swapping heavy cream for half-and-half or whole milk, stir 1½ tablespoons of all-purpose flour into the sautéed veggies for 1 minute before adding your liquids so the sauce thickens properly.
Storing & Reheating: Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently in a skillet over low heat with a splash of milk or cream to revive the velvety sauce without separating the dairy. Freezing is not recommended.

Nutrition