Cajun Chicken and Sausage Pasta

Name: Cajun Chicken and Sausage Pasta
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 6 servings
Cuisine: Cajun
Ingredients: 1 cup water; 12 oz andouille sausage, sliced; 1.5 lb chicken breast, cubed; salt, to taste; 1 red bell pepper, sliced; 1 green bell pepper, sliced; 1.5 cups water; 2 sticks unsalted butter (1 cup); 1 tsp minced garlic; 2 cups heavy whipping cream; 1 cup parmesan cheese, freshly grated; 2 tbsp cajun seasoning blend; 1 (14 oz) can diced tomatoes with basil, garlic & oregano; 1 cup parsley, chopped; 16 oz penne pasta, cooked; chopped parsley, for garnish

Cajun Chicken and Sausage Pasta is a creamy, one-pan pasta featuring andouille sausage and cubed chicken in a rich parmesan cream sauce with sautéed bell peppers. It delivers bold Cajun flavor with minimal effort, making it ideal for weeknight dinners.

🌍Cajun 🏷️Cajun pasta 🏷️Penne pasta 🏷️Chicken 🏷️Andouille sausage Creamy pasta

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🏷️Parmesan cream sauce

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TikTok

Total

50 min

Servings

6

Difficulty

Medium

Est. Cost

$29–$48

Recipe Source

View original recipe

From TikTok

-0:00

TikTok

Ingredients

1 cup water
12 oz andouille sausage, sliced
1.5 lb chicken breast, cubed
salt, to taste
1 red bell pepper, sliced
1 green bell pepper, sliced
1.5 cups water
2 sticks unsalted butter (1 cup)
1 tsp minced garlic
2 cups heavy whipping cream
1 cup parmesan cheese, freshly grated
2 tbsp cajun seasoning blend
1 (14 oz) can diced tomatoes with basil, garlic & oregano
1 cup parsley, chopped
16 oz penne pasta, cooked
chopped parsley, for garnishoptional

16 Ingredients

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Instructions

1
In a large pan over medium heat, add 1 cup of water and the sliced andouille sausage. Cook for about 10 minutes until browned. Remove the sausage from the pan and set aside.
2
In the same pan, add the cubed chicken breast and season with salt. Cook for about 10 minutes until cooked through and browned. Remove the chicken and set aside.
3
Add the sliced red and green bell peppers to the pan along with 1.5 cups of water. Cook for 8-10 minutes until tender-crisp. Remove the peppers and set aside.
4
In a separate clean pan, melt the butter over medium heat. Add the minced garlic and cook for 30 seconds until fragrant.
5
Pour in the heavy whipping cream and add the grated parmesan cheese. Whisk continuously until the cheese is melted and the sauce begins to thicken.
6
Stir in the Cajun seasoning blend, the can of diced tomatoes, and the chopped parsley. Mix well to combine.
7
Turn off the heat. Add the cooked penne pasta, cooked chicken, and cooked sausage to the sauce.
8
Add the cooked bell peppers and stir everything together until the pasta is fully coated in the creamy sauce.
9
Garnish with additional chopped parsley if desired, and serve immediately.

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Tips & Notes

Pro tips

Slice the andouille sausage and brown it first to render fat and deepen flavor before adding chicken and peppers.
Cube chicken to consistent 1-inch pieces so all pieces cook evenly and don't dry out during simmering.
Add cream slowly while whisking to prevent it from breaking or separating, especially if the pan is very hot.
Taste and season at the end; andouille and butter already carry salt, so avoid over-salting early.

Substitutions

Andouille sausage → kielbasa or smoked sausage (loses Cajun heat; adjust spices to taste)
Heavy whipping cream → half-and-half (sauce will be thinner; use less water to compensate)
Unsalted butter → salted butter (reduce additional salt by half)
Bell peppers → diced onion and celery (stays true to Cajun mirepoix base)

Storage & make-ahead

Store in an airtight container in the refrigerator for up to 3 days; reheat gently over low heat, adding a splash of cream or broth to restore creaminess.

Common Questions

Can I use a different type of sausage?

Yes. Kielbasa or smoked sausage work as substitutes, though andouille provides the authentic Cajun spice. Adjust seasoning if using a milder sausage.

How do I know when the chicken is cooked through?

The chicken is done when it reaches an internal temperature of 165°F (74°C) or when the cubes are no longer pink inside and firm to the touch.

Can I make this ahead of time?

Prepare the sausage, chicken, and peppers ahead and store separately. Cook fresh on the day of serving for best texture, or reheat gently over low heat with a splash of cream to restore creaminess.