If you’re craving a meal that bursts with bold flavors and comforting vibes, then this Cajun Chicken and Sausage Pasta Recipe is exactly what you need. It’s a hearty, one-pot wonder that masterfully balances spicy Cajun seasoning, tender chicken, savory sausage, and creamy cheese all woven through perfectly cooked pasta. The mix of bell peppers and a splash of white wine adds freshness and complexity, making it a delightful dish that’s both satisfying and easy to prepare. Whether for a busy weeknight dinner or to impress guests, this recipe brings a taste of Louisiana right into your kitchen with uncomplicated steps and incredible results.
Ingredients You’ll Need
Getting this recipe right is all about the simple, fresh ingredients that come together beautifully to create layers of flavor and texture. Each element plays a key role, from the spicy sausage giving a smoky kick to the creamy Parmesan that rounds it out perfectly.
- Boneless skinless chicken breasts (1 pound): Cubed for even cooking and tenderness throughout the pasta.
- Hot smoked sausage (14 ounces): Andouille or similar, sliced to add smoky heat and meaty depth.
- Bell peppers (2): Red and green for vibrant color and fresh crunch.
- Diced yellow onion (1 cup): Adds natural sweetness that balances the spices.
- Campanelle pasta (1 pound): Its curled shape holds sauce well, making each bite flavorful.
- Low-sodium chicken broth (4 cups): Provides savory moisture for cooking the pasta perfectly.
- Dry white wine (1 cup): Chardonnay, sauvignon blanc, or pinot grigio add a subtle acidic brightness.
- Cajun seasoning mix (2 tablespoons): A homemade blend that brings authentic spice and complexity.
- Freshly shredded Parmesan cheese (1½ cups): Instantly melts into creamy goodness.
- Heavy cream (½ cup): Enriches the sauce and balances the heat.
- Fresh Italian parsley (2 tablespoons): Chopped for a fresh herbal finish.
- Garlic powder, cayenne pepper, onion powder, dried oregano, paprika, black pepper, kosher salt: All combined to create the indispensable Cajun spice mix that defines this dish.
How to Make Cajun Chicken and Sausage Pasta Recipe
Step 1: Prepare the Cajun Spice Mix
Before diving into the cooking, blend the garlic powder, cayenne pepper, onion powder, dried oregano, paprika, black pepper, and kosher salt in a small bowl. This homemade Cajun seasoning mix is the heart and soul of the recipe, delivering that signature bold and smoky flavor with just the right amount of heat. Setting it aside ensures you have it ready to infuse the dish as it cooks.
Step 2: Combine Ingredients in the Pot
Next, grab a large Dutch oven or a 12-inch braising pan and pile in the cubed chicken, sliced sausage, colorful bell peppers, diced onion, uncooked campanelle pasta, chicken broth, white wine, and the freshly mixed Cajun seasoning. Stir everything gently until well combined. This one-pot approach simplifies cleanup and lets the flavors mingle beautifully as they cook together.
Step 3: Cook the Pasta Until Perfection
Bring your pan to a boil with the lid on, then remove the lid and let it simmer uncovered. Cook the pasta for 10 to 12 minutes, stirring occasionally to make sure it doesn’t stick to the bottom. When pasta reaches al dente—soft but with a slight bite—it’s time for the delicious finishing touches.
Step 4: Finish with Cheese and Cream
Remove the pan from heat and stir in the freshly shredded Parmesan cheese until it melts into a silky sauce that envelops every ingredient. Pour in the heavy cream and mix gently to blend its richness throughout the dish. Finally, sprinkle the chopped fresh parsley over the top to add a burst of color and a fresh herbal contrast to the creamy, spicy sauce.
How to Serve Cajun Chicken and Sausage Pasta Recipe
Garnishes
To elevate your Cajun Chicken and Sausage Pasta Recipe, finishing it off with fresh garnishes is key. A little extra chopped parsley or a sprinkle of grated Parmesan can brighten the dish and add a touch of elegance. For those who like a bit more heat, a dash of extra cayenne pepper gives a lively kick.
Side Dishes
This pasta stands strong as a meal on its own, but pairing it with a crisp green salad or some roasted vegetables brings refreshing balance. Garlic bread or corn muffins can also offer a tasty complement, soaking up every bit of that rich, flavorful sauce. These sides keep things simple yet delicious, letting the Cajun Chicken and Sausage Pasta Recipe shine as the star.
Creative Ways to Present
For a fun twist, serve this pasta in individual ramekins or shallow bowls and sprinkle fresh herbs right before serving for a restaurant-worthy presentation. You can also add a lemon wedge on the side to add a hint of citrus brightness as a lively contrast. Another idea is to layer it with slices of avocado for extra creaminess and texture — perfect for impressing dinner guests or making weeknight family dinners special.
Make Ahead and Storage
Storing Leftovers
This Cajun Chicken and Sausage Pasta Recipe keeps very well in the fridge. Transfer leftovers into an airtight container and store for up to 3 days. The flavors actually deepen overnight, making leftover servings a real treat.
Freezing
If you want to save some for later, you can freeze this pasta, though it’s best to freeze before adding the cream. Package it tightly in freezer-safe containers or bags, and it will stay fresh in the freezer for up to 2 months. Thaw overnight in the fridge before reheating.
Reheating
Reheat gently in a skillet over low heat or in the microwave, stirring occasionally. Adding a splash of chicken broth or cream will help restore the creamy texture and prevent the pasta from drying out. This way, your Cajun Chicken and Sausage Pasta Recipe tastes just as luscious the next day.
FAQs
Can I use a different type of pasta for this recipe?
Absolutely! While campanelle is great for holding the sauce, penne, rotini, or rigatoni would also work beautifully with this dish. Just adjust the cooking time according to the pasta’s package instructions.
How spicy is the Cajun Chicken and Sausage Pasta Recipe?
The spice level is moderate due to the cayenne and Cajun seasoning, with the sausage adding some heat as well. You can always adjust the amount of cayenne pepper to make it milder or hotter depending on your preference.
Can I substitute the heavy cream?
Yes, you can use half-and-half or a blend of cream and milk for a lighter version, but keep in mind that the sauce might not be as rich and creamy. For dairy-free options, coconut milk can work, yet it will subtly change the flavor.
Is it possible to make this recipe vegetarian?
To make a vegetarian version, omit the chicken and sausage, and substitute with smoked tofu or plant-based sausage alternatives. Use vegetable broth instead of chicken broth to keep the flavor balanced.
What wine is best for cooking this pasta?
Dry white wines like chardonnay, sauvignon blanc, or pinot grigio are perfect choices. They add subtle acidity and fruity notes that enhance the overall flavor without overpowering the dish.
Final Thoughts
There’s something truly special about the way this Cajun Chicken and Sausage Pasta Recipe comes together—combining ease, bold flavors, and creamy comfort in one satisfying dish. I encourage you to give it a try, especially on nights when you want something that feels both indulgent and effortless. It’s sure to become a favorite that you come back to again and again, whether for family dinners, potlucks, or anytime the craving for a little Cajun kick strikes.
Print
Cajun Chicken and Sausage Pasta Recipe
- Prep Time: 5 minutes
- Cook Time: 12 minutes
- Total Time: 17 minutes
- Yield: 8 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Cajun
Description
This Cajun Chicken and Sausage Pasta is a hearty, flavorful one-pot meal combining tender cubed chicken breast, spicy andouille sausage, vibrant bell peppers, and pasta cooked in a rich, seasoned broth with white wine and Cajun spices. Finished with creamy Parmesan cheese, heavy cream, and fresh parsley, it’s a perfect weeknight dinner bursting with bold Louisiana-inspired flavors.
Ingredients
Protein and Vegetables
- 1 pound boneless skinless chicken breasts, cubed
- 14 ounces hot smoked sausage (like andouille), sliced
- 2 bell peppers, cored, seeded, and sliced (red and green)
- 1 cup diced yellow onion
Pasta and Liquids
- 1 pound campanelle pasta, uncooked
- 4 cups low-sodium chicken broth
- 1 cup dry white wine (such as Chardonnay, Sauvignon Blanc, or Pinot Grigio)
Spices and Seasonings
- 2 tablespoons Cajun seasoning mix (see instructions)
- 1¼ teaspoons garlic powder
- 1 teaspoon cayenne pepper
- 1 teaspoon onion powder
- 1 teaspoon dried oregano
- 1 teaspoon paprika
- ½ teaspoon black pepper
- ¼ teaspoon kosher salt (or to taste)
Dairy and Garnish
- 1½ cups freshly shredded Parmesan cheese
- ½ cup heavy cream
- 2 tablespoons chopped fresh Italian parsley
Instructions
- Prepare Cajun Spice Mix: In a small bowl, combine garlic powder, cayenne pepper, onion powder, dried oregano, paprika, black pepper, and kosher salt to create the Cajun seasoning mix. Set aside for later use.
- Cook Pasta and Meats: In a Dutch oven or large 12-inch braising pan, combine cubed chicken, sliced sausage, sliced bell peppers, diced onion, uncooked campanelle pasta, low-sodium chicken broth, dry white wine, and the prepared Cajun seasoning mix. Stir thoroughly to combine all ingredients evenly. Cover the pot and bring the mixture to a boil over medium-high heat.
- Simmer Until Pasta is Al Dente: Once boiling, remove the cover and let the mixture cook, stirring occasionally to prevent the pasta from sticking, until the pasta is al dente with a slight bite, approximately 10 to 12 minutes.
- Add Cheese and Cream: Remove the pot from heat and immediately stir in freshly shredded Parmesan cheese until melted and fully incorporated into the pasta. Then add the heavy cream and stir thoroughly to combine, creating a creamy sauce coating the pasta and meats.
- Garnish and Serve: Sprinkle chopped fresh Italian parsley over the dish for added color and freshness. Serve hot and enjoy the rich Cajun flavors.
Notes
- Use a sturdy Dutch oven or large braising pan to ensure even cooking and prevent sticking.
- If you prefer less heat, reduce the cayenne pepper or omit it.
- Substitute chicken sausage if andouille is unavailable, but the spiciness may vary.
- For a dairy-free version, substitute Parmesan and cream with fortified plant-based alternatives.
- Leftovers keep well refrigerated for up to 3 days and reheat gently on the stovetop.
