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One Pot Creamy Cajun Sausage Pasta served in a bowl with herbs on top

One Pot Creamy Cajun Sausage Pasta

A quick and satisfying meal combining smoky Cajun andouille sausage with creamy sauce and pasta, all made in one pot—perfect for busy weeknights.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Cajun
Calories: 600
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 pack (13oz) Cajun andouille sausage, cut into coins
  • 1 tbsp chopped garlic
  • 1 can (14.5oz) chicken broth (about 2 cups)
  • ½ cup heavy cream
  • 1 can (10oz) Rotel diced tomatoes and chilies
  • 8 ounces dry bowtie pasta (½ pound, approximately 2 cups)
  • 2 cups shredded cheddar cheese
  • 1 tsp Cajun seasoning (see notes for tips)

Method
 

Cooking
  1. In a large skillet, cook the cut sausage over medium heat for about 5 minutes, until it’s browned to your liking. Remove the sausage, placing it on a paper towel-lined plate to drain, but keep some of that delicious sausage grease in the pan.
  2. Using that same skillet, sauté the chopped garlic in the leftover grease for about a minute.
  3. Pour in the chicken broth, the can of diced tomatoes and chilies, the heavy cream, and about 1 teaspoon of Cajun seasoning. Stir to combine.
  4. Add the dry bowtie pasta, cover the skillet with a lid, and let it simmer on LOW for about 14 minutes, or until the pasta is al dente.
  5. Once cooked, toss the sausage back into the skillet along with a generous handful of shredded cheddar cheese. Stir until the cheese is melted and enjoy!

Notes

For an extra kick, consider serving it with a sprinkle of fresh parsley or additional Cajun seasoning on top! Leftover pasta can be stored in an airtight container in the refrigerator for up to three days and can also be frozen for up to a month.