If you are craving a dish packed with bold flavors and creamy textures, you have to try this Cajun Chicken and Sausage Pasta Recipe. It perfectly balances the smoky heat of Andouille sausage with tender chicken, vibrant bell peppers, and a luscious, cheesy sauce that clings to every mouthwatering bite of campanelle pasta. This one-pot wonder is not only quick and easy but also an unforgettable crowd-pleaser that brings the spirit of Cajun cooking right to your table.
Ingredients You’ll Need
This Cajun Chicken and Sausage Pasta Recipe calls for simple ingredients that each play a crucial role in layering the final flavor. From the spicy Cajun seasoning to the creamy Parmesan and heavy cream, every component helps create a rich and satisfying dish that’s colorful and hearty enough for any meal.
- Boneless skinless chicken breasts (1 pound, cubed): Tender, lean protein that soaks up the Cajun spices beautifully.
- Hot smoked sausage (14 ounces, sliced): Andouille-style sausage adds a smoky, spicy kick.
- Bell peppers (2, sliced): Red and green peppers bring vibrant color and a sweet, fresh crunch.
- Yellow onion (1 cup, diced): Adds natural sweetness and depth to the sauce.
- Campanelle pasta (1 pound, uncooked): Its unique bellflower shape traps sauce for maximum flavor in every bite.
- Low-sodium chicken broth (4 cups): Provides the liquid base, enhancing the dish’s savory notes.
- Dry white wine (1 cup): Adds acidity and complexity, balancing the richness of the cream.
- Cajun seasoning mix (2 tablespoons): The soul of the dish, packed with spices like paprika, cayenne, garlic, and oregano.
- Parmesan cheese (1½ cups, freshly shredded): Melts into the sauce, offering a nutty, creamy touch.
- Heavy cream (½ cup): Adds silky richness and tames the heat just right.
- Fresh Italian parsley (2 tablespoons, chopped): Brightens the final dish with a subtle herbal note.
- Garlic powder (1¼ teaspoons), cayenne pepper (1 teaspoon), onion powder (1 teaspoon), dried oregano (1 teaspoon), paprika (1 teaspoon), black pepper (½ teaspoon), kosher salt (¼ teaspoon or to taste): These spices blend into the homemade Cajun seasoning that gives this pasta its signature bold flavor.
How to Make Cajun Chicken and Sausage Pasta Recipe
Step 1: Prepare the Cajun Spice Mix
Begin by combining garlic powder, cayenne pepper, onion powder, dried oregano, paprika, black pepper, and kosher salt in a small bowl. This homemade Cajun seasoning is the magic behind the smoky, spicy flavor that defines this dish and ensures every bite is vibrant and zesty.
Step 2: Combine Ingredients and Start Cooking
In a large Dutch oven or a 12-inch braising pan, add the cubed chicken, sliced sausage, bell peppers, diced onion, uncooked campanelle pasta, chicken broth, white wine, and the Cajun seasoning mix. Stir everything together so that the spices and liquids evenly coat the ingredients. Cover the pot and bring it to a boil over medium heat.
Step 3: Cook Pasta and Let Flavors Meld
Once boiling, remove the cover and allow it to simmer, stirring occasionally to prevent sticking. Cook the pasta until it is al dente, which should take about 10 to 12 minutes. This technique not only cooks the pasta perfectly but also infuses it with the rich flavors of the broth, wine, and spices, giving the dish its irresistible depth.
Step 4: Finish the Sauce
Remove the pot from heat and immediately stir in the freshly shredded Parmesan cheese. Watch as it melts smoothly into the sauce, creating a creamy, cheesy coating for the pasta and proteins. Next, add the heavy cream and stir gently to combine. Finally, sprinkle the chopped fresh Italian parsley on top to add a pop of color and a hint of freshness.
How to Serve Cajun Chicken and Sausage Pasta Recipe
Garnishes
A sprinkle of extra Parmesan and freshly chopped parsley adds visual appeal and enhances the bright flavors, while a pinch of red pepper flakes can be offered on the side for those craving additional heat. A wedge of lemon is also fantastic to squeeze over the top for a subtle citrusy contrast.
Side Dishes
This pasta dish is hearty enough to enjoy on its own but pairs beautifully with a crisp green salad or roasted vegetables to round out the meal. Garlic bread or a warm crusty baguette is perfect for mopping up every last bit of the creamy sauce and makes the meal feel extra special.
Creative Ways to Present
Serve the Cajun Chicken and Sausage Pasta Recipe in shallow bowls to showcase the colorful peppers and herbs. For a festive touch, serve it family-style in the Dutch oven you cooked it in, letting everyone scoop out their portions while enjoying the comforting warmth of the pot right at the table.
Make Ahead and Storage
Storing Leftovers
Place any leftover Cajun Chicken and Sausage Pasta Recipe in an airtight container and refrigerate for up to 3 days. The flavors actually deepen overnight, making it just as tasty the next day, especially when reheated gently.
Freezing
Although the creamy sauce might separate slightly when frozen, you can freeze leftovers in a tightly sealed container for up to 2 months. Thaw in the refrigerator overnight before reheating to help preserve texture and flavor as much as possible.
Reheating
Warm leftovers in a skillet over medium-low heat with a splash of chicken broth or cream to bring back the luscious sauce consistency. Stir frequently to prevent sticking and heat through evenly. Microwave reheating works too—just add a splash of liquid and cover to retain moisture.
FAQs
Can I use a different type of pasta?
Absolutely! While campanelle is ideal for capturing the sauce, penne, rigatoni, or even fusilli would work well. Just be sure to adjust the cooking time accordingly so the pasta reaches the perfect texture.
Is there a vegetarian version of this Cajun Chicken and Sausage Pasta Recipe?
Yes, you can substitute the chicken and sausage with smoked or grilled vegetables and plant-based sausage alternatives. Use vegetable broth instead of chicken broth to keep the flavors vibrant and hearty.
How spicy is this dish?
This recipe has a noticeable kick from the Cajun seasoning and cayenne pepper but balances heat with creamy Parmesan and cream. You can always adjust the cayenne amount to mellow or amplify the spiciness according to your taste.
Can I make this recipe dairy-free?
Definitely. Swap the Parmesan with a dairy-free cheese alternative or nutritional yeast and use coconut cream or a plant-based heavy cream substitute. The dish will still have plenty of rich flavor and creaminess.
What wine pairs well with Cajun chicken and sausage pasta?
A crisp, dry white wine like Sauvignon Blanc or Pinot Grigio complements the spices and creaminess wonderfully. These wines cut through the richness while enhancing the overall flavor profile.
Final Thoughts
This Cajun Chicken and Sausage Pasta Recipe has quickly become one of my go-to dishes for busy nights and special occasions alike. It’s full of bold, comforting flavors, takes minimal effort, and delivers maximum satisfaction. Trust me, once you try this, it will surely become one of your favorite recipes to share with family and friends. Give it a whirl, and let those delicious Cajun spices bring some southern magic into your kitchen!
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 flavorful, spicy one-pot meal combining tender cubed chicken breasts, smoky Andouille sausage, colorful bell peppers, and perfectly cooked campanelle pasta. Simmered in a savory broth with white wine and a homemade Cajun seasoning blend, then finished with Parmesan cheese and cream for a rich, creamy texture. Perfect for a quick and satisfying family dinner with bold Southern-inspired flavors.
Ingredients
Protein
- 1 pound boneless skinless chicken breasts, cubed
- 14 ounces hot smoked sausage (like Andouille), sliced
Vegetables
- 2 bell peppers, cored, seeded and sliced (red and green preferred)
- 1 cup diced yellow onion
Pasta & 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)
Seasonings & Spices
- 2 tablespoons Cajun seasoning mix (see below recipe)
- 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 & 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. Mix well and set aside.
- Combine Ingredients in Dutch Oven: In a Dutch oven or 12-inch braising pan, add the cubed chicken breasts, sliced sausage, sliced bell peppers, diced onion, uncooked campanelle pasta, low-sodium chicken broth, dry white wine, and 2 tablespoons of the prepared Cajun seasoning mix. Stir everything together to combine evenly.
- Cook Pasta and Protein Mixture: Cover the pan and bring the mixture to a boil over medium-high heat. Once boiling, remove the cover and simmer, stirring occasionally to prevent sticking, until the pasta is al dente and the chicken is cooked through, about 10 to 12 minutes.
- Finish with Cheese and Cream: Remove the pan from heat. Stir in the freshly shredded Parmesan cheese until melted and well incorporated into the pasta. Then add the heavy cream and stir to create a creamy sauce.
- Garnish and Serve: Sprinkle the chopped fresh Italian parsley over the pasta. Serve immediately while hot.
Notes
- Using a Dutch oven or large braising pan ensures even cooking and prevents the liquid from evaporating too quickly.
- You can adjust the cayenne pepper amount to control the heat level.
- Substitute Andouille sausage with any spicy smoked sausage if unavailable.
- White wine adds depth of flavor but can be substituted with additional chicken broth if preferred.
- For a lower-fat version, substitute heavy cream with half-and-half or reduce the quantity.
