Creamy Cajun Chicken and Sausage Pasta

Creamy Cajun Chicken and Sausage Pasta delivers bold flavor in minutes. This recipe solves the struggle of making restaurant-quality meals at home. After making this many times, I’ve cracked the technique to keep it rich and creamy. The sauce is creamy, the chicken is tender, and the sausage adds smokiness. Try my Easy Cheesy Garlic Chicken Wraps for a light side. If you love recipes like this, you’ll also enjoy Easy Cheesy Garlic Chicken Wraps and Chocolate Covered Strawberry Brownies.

What You'll Need for Creamy Cajun Chicken and Sausage Pasta

Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.

• 12 oz penne pasta
• 2 boneless chicken thighs, cut into 1-inch pieces
• 1 and 1/2 lbs andouille sausage, sliced into 1/2-inch rounds
• 4 cloves garlic, minced
• 1/4 cup all-purpose flour
• 1 cup heavy cream
• 1/4 cup milk
• 2 tbsp Cajun seasoning
• 1 tsp smoked paprika
• 1/2 tsp cayenne pepper
• Salt and pepper to taste
• Cajun seasoning
• Smoked paprika
• Cayenne pepper
• Garlic
• Salt and pepper
• Optional: Fresh parsley
• Optional: Grated Parmesan
• Optional: Crusty bread
• Optional: Lemon wedges

How to Make Creamy Cajun Chicken and Sausage Pasta

1. Boil water: Bring a large pot of salted water to a boil.
2. Cook pasta: Add penne pasta and cook according to package instructions. Drain and set aside.
3. Sear chicken: In a large skillet, cook chicken over medium-high heat until browned and nearly cooked through.
4. Add sausage: Add andouille sausage to the same skillet and cook until browned and crispy.
5. Add garlic: Stir in garlic and cook for 1 minute until fragrant.
6. Make sauce: Sprinkle in flour and cook for 1 minute. Whisk in heavy cream, milk, Cajun seasoning, paprika, and cayenne. Cook until thickened.
7. Combine everything: Stir in cooked pasta and toss to coat. Season with salt and pepper.
8. Serve: Top with fresh parsley and serve warm.

Storing & Reheating Creamy Cajun Chicken and Sausage Pasta

Short-Term Storage

Store in an airtight container in the fridge. Store in an airtight container for up to 3 days. Make-ahead tip: Make up to 2 days in advance and reheat before serving.

Freezing Creamy Cajun Chicken and Sausage Pasta

Freeze for up to 3 months in a sealed bag.

How to Reheat Without Drying It Out

Oven: Reheat in a preheated 350°F oven for 10–15 minutes. Microwave: Reheat in 30-second increments until hot.

Recipe Notes

• Chef tip: Use a non-stick skillet to avoid sticking and create better browning.
• Best substitution: Replace andouille with Italian sausage for a milder flavor.
• Make-ahead: Cook pasta al dente and assemble the dish just before reheating.
• Scaling: Double the recipe for a larger group or meal prep.
• Troubleshooting: If sauce is too runny, add a little more flour and cook until thickened.

Creamy Cajun Chicken and Sausage Pasta

⏱

Prep

15 mins

🍳

Cook

25 mins

⏳

Total

40 mins

🍽

Serves

6 servings

Ingredients

Main Ingredients

• 12 oz penne pasta
• 2 boneless chicken thighs, cut into 1-inch pieces
• 1 and 1/2 lbs andouille sausage, sliced into 1/2-inch rounds
• 4 cloves garlic, minced
• 1/4 cup all-purpose flour
• 1 cup heavy cream
• 1/4 cup milk
• 2 tbsp Cajun seasoning
• 1 tsp smoked paprika
• 1/2 tsp cayenne pepper
• Salt and pepper to taste

Seasonings

• Cajun seasoning
• Smoked paprika
• Cayenne pepper
• Garlic
• Salt and pepper

Optional Toppings

• Fresh parsley
• Grated Parmesan
• Crusty bread
• Lemon wedges

Instructions

1. Boil water: Bring a large pot of salted water to a boil.
2. Cook pasta: Add penne pasta and cook according to package instructions. Drain and set aside.
3. Sear chicken: In a large skillet, cook chicken over medium-high heat until browned and nearly cooked through.
4. Add sausage: Add andouille sausage to the same skillet and cook until browned and crispy.
5. Add garlic: Stir in garlic and cook for 1 minute until fragrant.
6. Make sauce: Sprinkle in flour and cook for 1 minute. Whisk in heavy cream, milk, Cajun seasoning, paprika, and cayenne. Cook until thickened.
7. Combine everything: Stir in cooked pasta and toss to coat. Season with salt and pepper.
8. Serve: Top with fresh parsley and serve warm.

Notes

• Chef tip: Use a non-stick skillet to avoid sticking and create better browning.
• Best substitution: Replace andouille with Italian sausage for a milder flavor.
• Make-ahead: Cook pasta al dente and assemble the dish just before reheating.
• Scaling: Double the recipe for a larger group or meal prep.
• Troubleshooting: If sauce is too runny, add a little more flour and cook until thickened.

Storage

• Fridge: Store in an airtight container for up to 3 days.
• Freezer: Freeze for up to 3 months in a sealed bag.
• Oven reheat: Reheat in a preheated 350°F oven for 10–15 minutes.
• Microwave reheat: Reheat in 30-second increments until hot.
• Make ahead: Make up to 2 days in advance and reheat before serving.

Nutrition Per Serving

• Calories: 520
• Protein: 25g
• Fat: 28g
• Carbs: 35g
• Fiber: 3g
• Sugar: 2g
• Sodium: 1000mg
• Cholesterol: 120mg
• Sat. Fat: 15g

Nutritional values are estimates only. Actual values may vary by brand and portion size.

Creamy Cajun Chicken and Sausage Pasta FAQs

A Warm Final Note

I can’t wait for you to try Creamy Cajun Chicken and Sausage Pasta and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!