20-Minute Meals • One-Skillet Cajun

20-Minute Creamy Cajun Chicken and Sausage Pasta

Tender spiced chicken bites and smoky caramelized andouille sausage tossed with penne in an irresistible garlic parmesan Cajun cream sauce.

By Elena Bennett • 20 Mins Total • 39g Protein • Bold Comfort
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Bottom Line Up Front (Quick Answer):

To make 20-minute creamy Cajun chicken and sausage pasta, sear sliced andouille sausage and Cajun-seasoned chicken cubes in a hot skillet until caramelized and cooked through (5–6 minutes). Sauté bell peppers and garlic in butter, then deglaze the skillet with chicken broth and heavy cream. Simmer for 3 minutes until velvety, whisk in grated parmesan, and toss with hot al dente penne rigate until thoroughly coated.

20-Minute Creamy Cajun Chicken and Sausage Pasta in a cast-iron skillet

Why This Skillet Is a Weeknight Winner

  • Double-Protein Power: Combining chicken breasts and smoked andouille gives you 39g of protein and smoky depths without long smoking sessions.
  • Cream Tames the Spice: Velvety heavy cream and nutty parmesan cheese balance the Cajun heat into a rich, kid-friendly restaurant sauce.
  • One Skillet Cleanup: Everything cooks in a single deep pan, making weeknight sink duty effortless.

Best Sausage Options for Cajun Pasta

Sausage Type Smokiness Spice Level Texture Chef Verdict
Smoked Andouille High (Hickory wood) Medium / Peppery Coarse & juicy Gold Standard (Authentic)
Pork Kielbasa Medium-High (Garlic smoke) Mild Tender & snappy Best for mild palate / kids
Smoked Turkey Sausage Medium Mild Lean & firm Lower fat alternative
Spicy Italian Sausage Low (Fennel forward) Medium Crumbled / rich Tasty, but alters the Cajun profile
Official FastFlavored Recipe

20-Minute Creamy Cajun Chicken and Sausage Pasta

Tested and approved by Elena Bennett • Serves 4

Prep Time 5 Mins
Cook Time 15 Mins
Total Time 20 Mins
Yield 4 Servings
Calories 560 kcal

Ingredients

Step-by-Step Instructions

  1. Cook Pasta: Boil penne in salted water until al dente. Reserve 1/2 cup pasta cooking water, then drain.
  2. Sear Sausage & Chicken: Season chicken with 1 tbsp Cajun seasoning and smoked paprika. Heat olive oil in a skillet over medium-high heat. Brown andouille coins 2–3 minutes, then add chicken and cook 4–5 minutes until golden and done (165°F). Set aside on a plate.
  3. Sauté Peppers: Melt butter in the skillet. Add bell peppers and remaining 1/2 tbsp Cajun seasoning; sauté 2 minutes. Stir in minced garlic for 30 seconds.
  4. Build Cream Sauce: Pour in chicken broth and heavy cream, scraping up browned fond from the pan. Simmer 3 minutes. Turn heat to low and whisk in parmesan until velvety.
  5. Toss & Garnish: Add penne, sausage, and chicken to the skillet. Toss 1–2 minutes until coated in sauce. Top with scallions, parsley, and cracked black pepper. Serve warm!
560Calories
39gProtein
26gTotal Fat
44gCarbs
3gFiber
710mgSodium

Elena’s Cast-Iron Fond Trick

Scrape the Skillet Fond: The secret to authentic restaurant Cajun cream sauce is the dark caramelized fond left on the pan bottom after searing the sausage and chicken. Deglazing with chicken broth and scraping those brown bits into the cream infuses the entire sauce with natural smoky richness.

Frequently Asked Questions

How spicy is creamy Cajun chicken and sausage pasta?
It has a mild-to-medium kick with warming smoky undertones. The heavy cream and parmesan cheese temper the cayenne heat, creating a smooth, velvety balance. You can reduce or increase the Cajun seasoning to suit your heat preference.
Can I substitute smoked sausage if I don't have andouille?
Yes! Kielbasa, smoked pork sausage, or turkey sausage work wonderfully as direct substitutes for andouille while still providing rich smoky flavor.
Can I use half-and-half instead of heavy cream?
Yes, half-and-half works well. Keep heat low when stirring in the parmesan cheese so the lower-fat dairy doesn't separate, or whisk in 1 teaspoon of cornstarch to maintain a velvety body.