Cajun Sausage Pasta with Light Alfredo Sauce

In a large skillet over medium-high heat, brown the sliced sausage until cooked through and slightly crispy. Remove from the skillet and set aside.

In the same skillet, add olive oil if needed. Sauté the diced onion until softened, about 3-4 minutes.

Add the sliced red bell pepper and mushrooms to the skillet. Cook until the vegetables are tender, about 5-7 minutes. Remove the vegetables from the skillet and set aside with the sausage.

In the now-empty skillet, melt the butter over medium heat.

Whisk in the flour to create a roux, and cook for about 1 minute, stirring constantly.

Slowly whisk in the chicken broth until the mixture is smooth.

Gradually pour in the milk, whisking continuously until the sauce is smooth. Bring to a simmer and let it cook for a few minutes until it thickens.

Reduce heat to low and stir in the softened cream cheese and Cajun seasoning. Whisk until the cream cheese is fully melted and the sauce is creamy. Season with salt and pepper to taste.

In a large bowl, combine the cooked penne pasta, the browned sausage, and the sautéed vegetables.

Pour the creamy sauce over the pasta mixture and toss everything together until well-coated.

Garnish with fresh chopped parsley before serving.