Go Back

One Pot Creamy Cajun Sausage Pasta

A warm and cozy one-pan pasta dish featuring smoky sausage, creamy sauce, and a hint of spice.
Print Recipe Pin Recipe
Prep Time 8 minutes
Cook Time 18 minutes
Total Time 26 minutes
Servings: 4 bowls
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 550
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 pack 1 (13oz) pack cajun andouille sausage, cut into coins Andouille gives the best smoky bite
  • 1 tbsp 1 tbsp chopped garlic Fresh garlic = bigger flavor
  • 2 cups 1 (14.5oz) can chicken broth Use low-sodium broth to control salt
  • ½ cup ½ cup heavy cream Use half-and-half for a lighter option
  • 1 can 1 (10oz) can Rotel diced tomatoes and chilies
  • 8 ounces 8 ounces dry bowtie pasta Bowtie pasta holds sauce well
  • 2 cups 2 cups shredded cheddar cheese Can substitute with pepper jack for more heat
  • 1 tsp 1 tsp cajun seasoning Adjust to taste

Method
 

Preparation
  1. Heat a large skillet over medium. Add the sliced andouille and brown for about 5 minutes until edges look golden.
  2. Scoop the sausage onto a paper-towel-lined plate, leaving the flavorful grease in the pan.
  3. Add the chopped garlic to the pan and sauté in the sausage grease for about 1 minute until fragrant.
  4. Pour in the chicken broth, Rotel, heavy cream, and sprinkle in the cajun seasoning. Stir to combine and bring to a gentle simmer.
  5. Stir in the dry bowtie pasta, push it so it’s mostly submerged, cover with a lid, and reduce heat to low. Simmer for about 14 minutes, stirring once or twice.
  6. Return the browned sausage to the pan and stir. Scatter 2 cups shredded cheddar over the hot pasta and stir until melty and silky.
  7. Taste and adjust with a pinch more cajun seasoning or salt. Serve hot and enjoy.

Notes

Store in an airtight container for 3–4 days. Freeze in portions for up to 2 months; reheat gently with a splash of milk or broth to revive creaminess.