One Pot Creamy Cajun Sausage Pasta
One Pot Creamy Cajun Sausage Pasta is the kind of dish that wraps you in comfort on a chilly evening — bold, creamy, and ready in about 30 minutes. This one-pot wonder centers on savory Cajun-style sausage (use a halal-certified beef, chicken, or turkey andouille-style sausage), tender bowtie pasta, and a luxuriously creamy sauce studded with diced tomatoes and garlic. It’s perfect for busy weeknights, cozy weekend dinners, or a seasonal supper when you want something warming without a lot of cleanup. If you like bold, slightly spicy comfort food with a silky texture, this recipe deserves a spot in your regular rotation — and it pairs wonderfully with other cozy mains like a hearty Cajun potato soup for a full comforting spread.
Ingredients & Equipment
Ingredients
- 1 (13oz) pack cajun andouille sausage ((cut into coins))
- 1 tbsp chopped garlic
- 1 (14.5oz) can chicken broth ((about 2 cups))
- ½ cup heavy cream
- 1 (10oz) can Rotel diced tomatoes and chilies
- 8 ounces dry bowtie pasta ((½ pound or approximately 2 cups))
- 2 cups shredded cheddar cheese
- 1 tsp cajun seasoning (*see notes)
Notes
- Sausage: For a 100% halal-friendly dish, choose a halal-certified cajun andouille-style sausage made from beef, chicken, or turkey. There are many commercially available options labeled halal; read packaging to confirm certification.
- Cajun seasoning: Use your favorite store-bought blend or make your own with paprika, garlic powder, onion powder, cayenne, oregano, thyme, salt, and black pepper. Adjust cayenne to suit your spice tolerance.
- Cheese options: Sharp cheddar gives the best melty, tangy profile; for milder flavor, use mild cheddar or a mix of cheddar and Monterey Jack.
- Tomatoes: The Rotel-style diced tomatoes and chilies give a built-in kick; swap for plain diced tomatoes plus a pinch of cayenne if you prefer less heat.
Helpful tools
- Large skillet with a lid (big enough to hold the cooked pasta)
- Wooden spoon or silicone spatula
- Sharp knife and cutting board
- Measuring cups and spoons
- Can opener
- Paper towels
- Cheese grater (if shredding your own cheese)
- Colander (optional, if you want to rinse pasta)
- Instant-read thermometer (optional)
Step-by-Step Instructions (with tips)
H3: Prep (5 minutes)
- Slice the sausage into coins about 1/4-inch thick so they brown quickly and evenly.
- Chop the garlic finely and measure out the broth, cream, tomatoes, pasta, cheese, and cajun seasoning so everything is within arm’s reach.
H3: Brown the Sausage (5–7 minutes)
- In a large skillet (one that will eventually hold the pasta and sauce and has a lid), warm the pan over medium heat.
- Add the sliced sausage in an even layer and cook for about 5 minutes, stirring occasionally, until browned to your liking.
- Tip: A bit of caramelization on the sausage adds deep flavor. Don’t worry about it cooking through completely — it finishes cooking later in the sauce.
- Remove the sausage with a slotted spoon and place on a paper towel–lined plate to drain.
- Important: Do not discard the sausage grease left in the pan — that fat is flavor. Leave it in the pan for the next step.
H3: Build the Sauce and Cook the Pasta (about 14 minutes)
- With the skillet still over medium, add the chopped garlic to the reserved sausage grease and sauté for about 30–60 seconds until fragrant. Watch it closely so it doesn’t brown too much.
- Pour in the can of chicken broth, the can of Rotel diced tomatoes and chilies (including juices), the heavy cream, and about 1 tsp of cajun seasoning. Stir to combine.
- Tip: If you like your pasta saucier, add an extra 1/4 cup of broth.
- Stir in the dry bowtie pasta, making sure the pasta is submerged in the liquid as much as possible.
- Cover the skillet with a lid and reduce the heat to LOW. Simmer gently for about 14 minutes, stirring once or twice to prevent sticking.
- Tip: If the pasta rises above the liquid while cooking, press it down gently with the spoon and add a splash more broth or water if the pan looks dry.
- Test the pasta at around 12 minutes for doneness. It should be cooked through but still slightly firm (al dente) since it will continue to absorb sauce.
- Kitchen note: Skillet sizes and stovetops vary; if your skillet doesn’t hold all the pasta flat, choose a slightly larger pan so the pasta cooks evenly.
H3: Finish and Serve (2–3 minutes)
- When the pasta is fully cooked, return the cooked sausage to the pan and stir gently to combine.
- Sprinkle in a few cups of shredded cheddar cheese and toss until the cheese melts into the sauce and becomes luxuriously creamy.
- Tip: Reserve about 1/4 cup of cheese to sprinkle on top when serving for an extra cheesy finish.
- Taste and adjust seasoning — a pinch more cajun seasoning, salt, or black pepper can brighten the final dish.
- Serve hot, garnished with a little chopped parsley or sliced green onions if desired.
H3: Variations & Flavor Suggestions
- Lighter dairy: Substitute half-and-half for heavy cream for a slightly lighter result, though the sauce will be a bit less rich.
- Extra vegetables: Stir in a cup of fresh spinach or chopped bell peppers during the last 2 minutes of cooking for color and nutrition. If adding denser veggies (zucchini, mushrooms), sauté them after removing the sausage and before adding the liquids so they release moisture and develop flavor.
- Make it smoky: Add a teaspoon of smoked paprika to the sauce for a deeper, smoky undertone.
- For a spicier kick: Add a pinch more cayenne or a dash of hot sauce to the sauce when you add the tomatoes.
- Roasting option: If you prefer a roasted sausage texture, roast the sausage coins on a baking sheet at 425°F (220°C) for 10–12 minutes before adding them back to the pasta.
- Vegetarian swap: Use plant-based sausage and vegetable broth instead of chicken broth; stir in extra veggies and a dairy-free cream alternative if needed.
Storage, Freezing & Make-Ahead Tips
Storing Leftovers
- Refrigerator: Cool the pasta to room temperature and store in an airtight container within two hours. It will keep well for 3–4 days in the fridge.
- Tip: Because pasta absorbs sauce over time, add a splash of milk or chicken broth when reheating to revive the creaminess.
Freezing
- Freeze in portions: Divide into individual portions and place in freezer-safe containers or heavy-duty freezer bags. Label with the date.
- Shelf life: Freeze for up to 2 months for best quality.
- Thawing & reheating: Thaw overnight in the refrigerator, then reheat gently on the stovetop over low heat with a splash of broth or milk, stirring until warmed through. You can also reheat from frozen in a covered skillet over low heat, adding liquid and stirring occasionally.
Make-Ahead Tips
- Sauce ahead: Make the sauce (without the pasta) up to 2 days ahead. Reheat gently, then stir in freshly cooked pasta and the browned sausage.
- Prep sausage and grate cheese ahead to save time on a busy weeknight — just store separately in the refrigerator.
How to Use / Serve This Dish
Serving Ideas
- Simple sides: A crisp green salad with a lemony vinaigrette or crunchy coleslaw balances the richness of the pasta.
- Vegetable sides: Roasted broccoli, air-fried Brussels sprouts, or sautéed green beans are lovely seasonal accompaniments.
- Bread: Warm crusty bread or garlic naan is perfect for scooping up any extra sauce.
- Non-alcoholic beverages: Serve with sparkling water with lemon, iced tea, or a lightly sweetened lemonade to refresh the palate.
Creative Variations
- Casserole bake: Transfer the finished pasta to a baking dish, top with remaining cheese, and broil briefly until bubbly and golden for a crispy top.
- Stuffed peppers: Mix cooled pasta with extra shredded cheese, stuff into halved bell peppers, and bake at 375°F (190°C) until peppers are tender.
- Make it a spread: This pasta makes a hearty filling for baked potatoes or a warm sandwich with toasted bread.
If you love creamy, veggie-forward side dishes, this pasta also complements indulgent potato recipes like these creamy gratin potatoes for a comforting winter menu.
FAQ
Q: Can I use a different pasta shape?
A: Yes — short pasta shapes like penne, rigatoni, shells, or farfalle (bowties) work great. Cooking time may vary by shape; check for doneness a minute or two earlier or later and add extra liquid if needed.
Q: Is this recipe halal?
A: Absolutely — make sure to choose halal-certified sausage (beef, chicken, or turkey) and a broth labeled halal if you need full certification. The rest of the ingredients are naturally halal-friendly.
Q: Can I make this vegetarian or vegan?
A: For vegetarian: use plant-based sausage and vegetable broth, and keep the dairy (or choose vegetarian cheese). For vegan: use plant-based sausage, vegetable broth, a dairy-free cream substitute (like full-fat coconut milk or cashew cream), and vegan shredded cheese.
Q: Why did my pasta get too saucy or too dry?
A: If the pan had too much liquid, the pasta will be saucier — you can simmer uncovered for a few minutes to thicken. If the pasta absorbed too much liquid and looks dry, stir in a splash of warm broth or cream and warm gently. Cooking at too high heat can also cause uneven cooking; low and steady works best for one-pot pasta.
Conclusion
One Pot Creamy Cajun Sausage Pasta is a cozy, crowd-pleasing recipe that brings bold flavor and creamy comfort to your table with minimal fuss. Whether you’re warming up on a crisp autumn evening or feeding a hungry family after a busy day, this dish delivers richness, spice, and satisfying textures — all in one skillet. Give it a try this week, tweak the heat and veggies to suit your taste, and let me know how it turns out. If you love this recipe, please share it with friends and make it a new weeknight favorite.
One Pot Creamy Cajun Sausage Pasta
Ingredients
Main Ingredients
- 1 pack 13oz pack cajun andouille sausage (cut into coins) Use a halal-certified sausage.
- 1 tbsp chopped garlic
- 1 can 14.5oz can chicken broth About 2 cups.
- ½ cup heavy cream Substitute with half-and-half for a lighter version.
- 1 can 10oz can Rotel diced tomatoes and chilies Provides a built-in kick; may substitute with plain diced tomatoes.
- 8 oz dry bowtie pasta Approximately 2 cups or ½ pound.
- 2 cups shredded cheddar cheese Sharp cheddar recommended for best melting.
- 1 tsp cajun seasoning Use store-bought or homemade.
Instructions
Preparation
- Slice the sausage into coins about 1/4-inch thick.
- Chop the garlic finely and measure out the broth, cream, tomatoes, pasta, cheese, and cajun seasoning.
Brown the Sausage
- In a large skillet, warm the pan over medium heat.
- Add the sliced sausage and cook for about 5 minutes until browned.
- Remove sausage with a slotted spoon and place on a paper towel–lined plate to drain.
- Do not discard the sausage grease left in the pan.
Build the Sauce and Cook the Pasta
- Add the chopped garlic to the reserved sausage grease and sauté for about 30–60 seconds.
- Pour in the chicken broth, diced tomatoes, heavy cream, and cajun seasoning. Stir to combine.
- Stir in the dry bowtie pasta and cover the skillet. Reduce heat to low.
- Simmer gently for about 14 minutes, stirring occasionally to prevent sticking.
- Test the pasta for doneness at around 12 minutes.
Finish and Serve
- When the pasta is cooked, return the sausage to the pan and stir to combine.
- Stir in the shredded cheddar cheese until melted.
- Taste and adjust seasoning if necessary.
- Serve garnished with parsley or green onions if desired.
