This Cajun Sausage Pasta delivers bold Cajun spice and creamy texture using a lighter Alfredo made with milk and cream cheese instead of heavy cream. It's a satisfying weeknight dinner that cuts calories without sacrificing flavor.
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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.
Store cooled pasta and sauce together in an airtight container for up to 3 days. Reheat gently on the stovetop over medium-low heat, stirring occasionally and adding a splash of milk to restore creaminess.
Yes. Prepare the sauce up to 2 days ahead and refrigerate in an airtight container. Reheat gently over low heat, stirring occasionally and adding milk if it thickens too much.
Use spicy smoked sausage or andouille sausage for authentic Cajun flavor. Slice it about 1/4-inch thick for even cooking and better texture distribution.
Keep heat at medium or medium-low, stir constantly, and ensure cream cheese is fully softened before adding. Add milk gradually to reach desired consistency.
Half-and-half or a mix of milk and chicken broth work well. Avoid heavy cream if keeping it lighter, or use it partially for a richer version.
This sauce generously coats 12-14 oz dried pasta (about 1 pound). Use penne, fettuccine, or a similar shape to catch the creamy sauce.
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