This Creamy Cajun Sausage Pasta is an easy 5-ingredient dinner made with smoked sausage, heavy cream, Parmesan cheese, and Cajun seasoning. Ready in about 20 minutes, it’s a creamy pasta recipe that’s perfect for busy weeknights.
My family isn’t big on overly spicy meals, so I love that this Creamy Cajun Sausage Pasta is easy to customize. I simply adjust the Cajun seasoning to keep the heat mild while still adding plenty of flavor. If your family enjoys a little more spice, use andouille sausage or add extra Cajun seasoning. If you’re looking for another easy pasta dinner with bold Cajun flavor, be sure to try my Cajun Sausage Alfredo too. It’s another family favorite!
Quick Look: Creamy Cajun Sausage Pasta
This Creamy Cajun Sausage Pasta is a rich, creamy dinner made with smoked sausage, pasta, Parmesan cheese, heavy cream, and Cajun seasoning. It’s easy to customize with your favorite sausage, vegetables, or spice level and is ready in about 20 minutes.
- Prep: 5 minutes
- Cook: 15 minutes
- Total: 20 minutes
- Servings: 6
- Main ingredients: Smoked sausage, pasta, heavy cream, Parmesan cheese, Cajun seasoning
- Best For: Busy weeknights, easy family dinners, pasta lovers
Add me as a trusted Google source.Ingredient Notes
See the printable recipe card below for the full ingredients list and step-by-step instructions.
- Smoked Sausage: I typically use jalapeño cheddar smoked sausage for extra flavor, but any smoked sausage or kielbasa works well. For a spicier Cajun pasta, substitute andouille sausage instead.
- Pasta: Rotini is my favorite because the creamy sauce clings to every bite, but penne, rigatoni, or bow tie pasta are great options too.
- Heavy Cream: Creates a rich, creamy sauce. I don’t recommend substituting milk, as the sauce won’t thicken the same way. Half-and-half can be substituted for a lighter sauce, but it won’t be quite as thick.
- Cajun Seasoning: Every brand varies in heat and salt level, so start with less if you’re sensitive to spice and add more to taste. If you love Cajun flavors, be sure to try my Cajun Snack Mix or Cajun Pretzels for an easy snack packed with bold seasoning.
- Parmesan Cheese: Freshly grated Parmesan melts more smoothly into the sauce than the shelf-stable canned variety.
Variations
- Turn up the heat: Use andouille sausage, add extra Cajun seasoning, or stir in a pinch of cayenne pepper for a spicier pasta.
- Add protein: Stir in cooked chicken, leftover rotisserie chicken, or shrimp. Use turkey smoked sausage for a lighter option.
- Mix in vegetables: Bell peppers, onions, spinach, mushrooms, or broccoli all pair well with the creamy Cajun sauce.
- Make it your own: Swap the rotini for penne or rigatoni, or stir in 2-4 ounces of cream cheese for an even richer sauce.
How to Make Creamy Cajun Sausage Pasta
Step 1. Cook the pasta according to the package directions until al dente. Drain and set aside. Heat a large skillet over medium heat and add the sliced smoked sausage.
Step 2. Cook for 5-8 minutes, stirring occasionally, until the sausage is lightly browned on both sides.
Step 3. Stir in the heavy cream and Cajun seasoning until well combined.
Step 4. Reduce the heat to low and simmer for about 4 minutes, or until the creamy sauce begins to thicken. Remove the skillet from the heat and stir in the Parmesan cheese until melted and smooth.
Step 5. Add the cooked pasta and toss until evenly coated in the creamy Cajun sauce.
Step 6. Serve immediately with extra Parmesan cheese, if desired.
Tips for Success
- Cook the pasta al dente so it doesn’t become mushy once tossed with the sauce.
- Brown the sausage well before adding the cream. Those browned bits add even more flavor to the sauce.
- Freshly grate the Parmesan cheese for the smoothest, creamiest sauce. The same tip makes a big difference in recipes like my Creamy Cajun Chicken Pasta, too.
- Reserve a little pasta water to stir into the sauce if it becomes too thick.
- Adjust the Cajun seasoning to taste, adding more if you prefer a spicier pasta.
Serving Suggestions
Round out your meal with one of these easy side dishes:
- Bread: Garlic Pull Apart Bread or Copycat Cheddar Bay Biscuits are perfect for soaking up the creamy Cajun sauce.
- Salad: Caesar Salad or a simple side salad.
- Vegetables: Bacon Wrapped Green Beans, roasted broccoli, or Garlic Parmesan Roasted Asparagus all pair well with this pasta.
Storage & Reheating
- Refrigerator: Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Freezer: I don’t recommend freezing this pasta, as the creamy sauce can separate and become grainy once thawed.
- Reheating: Warm leftovers in a skillet over low heat or in the microwave until heated through. Add a splash of heavy cream or milk if needed to loosen the sauce.
Creamy Cajun Sausage Pasta Recipe FAQs
Yes! Andouille sausage has a spicier, more traditional Cajun flavor, while smoked sausage is a bit milder. Either works well, so use whichever you prefer.
That depends on the Cajun seasoning and sausage you use. Start with less seasoning if you’re sensitive to spice, then add more to taste.
Yes! Prepare the recipe as directed, then refrigerate it for up to 4 days. Reheat gently with a splash of heavy cream or milk to help bring the sauce back together.
More Cajun Recipes You’ll Love
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Creamy Cajun Sausage Pasta
Ingredients
- 14 oz smoked sausage, sliced (I like jalapeño cheddar smoked sausage, but andouille sausage works great too)
- 12 oz rotini pasta (or penne or rigatoni)
- 2 cups heavy cream
- 1 tablespoon Cajun seasoning or more to taste
- ½ cup freshly grated Parmesan cheese
Instructions
- Cook the pasta according to the package directions until al dente. Drain and set aside.
- Heat a large skillet over medium heat. Add the sliced smoked sausage and cook for 5-8 minutes, stirring occasionally, until lightly browned.
- Stir in the heavy cream and Cajun seasoning until well combined.
- Reduce the heat to low and simmer for about 4 minutes, or until the creamy sauce begins to thicken. Remove the skillet from the heat and stir in the Parmesan cheese until melted and smooth.
- Add the cooked pasta and toss until evenly coated in the creamy Cajun sauce.
- Serve immediately with extra Parmesan cheese, if desired.
Notes
- Use smoked sausage for a milder flavor or andouille sausage for extra heat.
- Freshly grated Parmesan cheese melts more smoothly into the sauce than the canned variety.
- If the sauce becomes too thick, stir in a splash of reserved pasta water, heavy cream, or milk until it reaches your desired consistency.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
Nutrition
Cassidy Lane says
Just made this for my hubby and I. It was so quick, easy and yummy after we both worked all day! Will definitely repeat this recipe! Thanks so much!!
Kristin says
Yay!! Glad you both enjoyed it! It’s a favorite in my house for sure!
Carrie Wallace says
I just made this dish . However I didn’t have Parmesan cheese on hand but I had some mild cheddar and some velveta cheese and it turned out fantastic . Thank you for the recipe and inspiration!
Kristin says
Yay!! Love hearing this! Glad you enjoyed and love the variation you tried!!
Dave B says
Made this for the first time tonite. I’m not gonna lie here,but it didn’t look to promising after adding the heavy cream. Seemed real loose. Like it wouldn’t thicken it up. Stuck to my guns and then added the Parmesan and a half cup of mozzarella. WOW!!!! After combining it w/ the rotini it came out AMAZING!!!!! Definitely a keeper in this house👍🏼👍🏼
Kristin says
Yay!! Love hearing this! Glad you enjoyed this recipe! It is a favorite in my house too!
Ava says
Mine came out too liquidy when i used thw correct measurements.. any tips how to make it thicker?
Kristin says
The key is to really let the heavy whipping cream simmer over the heat. It should naturally thicken up after heated through, however, if you are still running into that problem, add additional Parmesan cheese. Between those two steps, you should be set! Enjoy!
Crista says
Made this on the Blackstone with tortellini and added some chicken with the sausage and everyone loved it! Fantastic recipe, thank you!
Kristin says
Yay!! Love hearing this! Great idea on using the Blackstone!!
Debbie says
Quick easy and delicious. Spicy but good 🤩
Kristin says
Yay!! Glad you enjoyed! If it’s too spicy, be sure to decrease the Cajun seasoning next time!
Shaun says
I used andoulie sausage and Cajun sausage. turn out wondeful..thanks
Kristin says
Yay!! Love hearing this!! Glad you enjoyed!
matt says
This was a great meal thank you so much cant wait to try another recipe soon
Kristin says
Yay! Glad you enjoyed!! Keep me posted what else you try!!
Caitlynn says
Hi, I’m like 30 mins away from town and I just got everything out. I’m almost at 2 cups of heavy cream but I think I’ll need more. Can I substitute anything else? Thank you.
Kristin says
As long as majority of the liquid is heavy cream, you can use milk or half and half to make it to the exact amount. Evaporated milk works as well! Enjoy!