Why I Love This Recipe

Some dinners just know how to hit the spot, and this creamy Cajun sausage pasta is one of them. The smoky sausage, colorful peppers, and creamy Cajun sauce come together to create a pasta that’s rich, cozy, and packed with bold flavor in every bite. Finish it with plenty of fresh Parmesan, and you’ve got the kind of weeknight dinner that tastes like it came from your favorite restaurant.

Enjoying The Leftovers

This is one of those pastas you’ll be looking forward to eating again before you’ve even finished your first bowl.

Storing:

Store the pasta in an airtight container in the refrigerator for up to 4 days.

Reheating:

Reheat gently in the microwave or on the stovetop with a splash of chicken broth or milk to bring the creamy sauce back to life. Finish with an extra sprinkle of Parmesan before serving.

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One Pot Cajun Pasta

Enjoy a creamy Cajun Chicken Sausage Pasta made with browned andouille chicken sausage, colorful bell peppers, and brown rice pasta tossed in a rich fire-roasted tomato cream sauce. It's perfect for a comforting, high-protein dinner.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
US M
Servings 5

Ingredients

  • 1 lb andouille chicken sausage
  • 1 tbsp avocado oil
  • 1 lb brown rice pasta
  • 1 red bell pepper, thinly sliced
  • 1 green bell pepper, thinly sliced
  • 1 yellow bell pepper, thinly sliced
  • 1 red onion, thinly sliced
  • 3 tsp cajun seasoning
  • 3 1/2 cups chicken stock
  • 1/2 cup half and half
  • 1, 14 oz can fire roasted crushed tomatoes
  • 3 cloves of garlic, minced
  • 1/2 cup parmesan cheese
US – M

Instructions

  • Heat the avocado oil in a large pot or Dutch oven over medium-high heat. Slice the sausage into bite-sized pieces and add it to the pot. Cook for 5-7 minutes, stirring occasionally, until browned and lightly crispy.
  • Add the sliced bell peppers, onion, and Cajun seasoning. Sauté for 3-4 minutes, until the vegetables begin to soften. Stir in the minced garlic and cook for 1-2 more minutes, until fragrant.
  • Pour in the chicken stock, half-and-half, and crushed tomatoes, then add the uncooked pasta. Stir well to combine.
  • Increase the heat and bring the mixture to a boil. Once boiling, cover and cook for 9–11 minutes, stirring every few minutes, until the pasta is tender and most of the liquid has been absorbed into a creamy sauce.
  • Stir in the freshly grated Parmesan cheese until melted and well combined. Taste and season with salt and pepper as needed.
  • Serve warm with extra Parmesan and fresh parsley, if desired. Enjoy!

Equipment

dutch oven
cutting board
measuring cups

Nutrition Per Serving

Calories: 682kcal | Carbohydrates: 91g | Protein: 29g | Fat: 24g | Fiber: 9g