One-Pot Creamy Cajun Sausage Pasta for Busy Nights | Easy Smoked Sausage Pasta
This cheesy, comforting pasta comes together fast and uses just one pan — perfect for hectic weeknights. Ready in under 30 minutes, it’s easy to tweak for fussy eaters or to stretch with extra veggies or leftover protein. Simple pantry staples turn into a saucy, satisfying dinner with minimal fuss.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Dinner
Ingredients
Scale
- 1 (13 oz) pack Cajun andouille sausage, sliced into rounds
- 1 tablespoon minced garlic
- 1 (14.5 oz) can chicken broth (about 2 cups)
- ½ cup heavy cream
- 1 (10 oz) can diced tomatoes with chiles (Rotel)
- 8 oz dry bowtie (farfalle) pasta
- 2 cups shredded cheddar cheese
- 1 teaspoon Cajun seasoning (adjust to taste)
Instructions
- Heat a large skillet (make sure it’s big enough for the pasta later) over medium. Add the sausage slices and cook until they’re nicely browned, about 4–6 minutes. Transfer the cooked sausage to a plate lined with paper towels to drain. Don’t discard the flavorful drippings — you’ll use them next.
- In that same skillet, add the minced garlic to the remaining sausage fat and cook briefly — roughly 30–60 seconds — until it becomes fragrant. Avoid browning it too much.
- Pour in the chicken broth, the can of diced tomatoes (with their juices), and the heavy cream. Sprinkle in about a teaspoon of Cajun seasoning, stir to combine, then add the dry pasta. Press or stir so the pasta is mostly submerged in the liquid.
- Cover the skillet and reduce the heat to low. Let the pasta simmer gently for about 12–15 minutes, checking and stirring once or twice so the noodles cook evenly and don’t stick together. The pasta should absorb most of the liquid and become tender.
- When the pasta is cooked through, return the sausage to the pan and stir in the shredded cheddar until it melts and creates a creamy sauce. Give it a taste and add more Cajun seasoning only if needed. Serve immediately.
Notes
- Tips & Variations
- If your Cajun seasoning is salty, hold off on extra salt until after you taste — the broth and sausage already add a lot of seasoning.
- For kids or spice-sensitive palates, swap the spicy links for a mild smoked sausage and use plain diced tomatoes.
- Want more veggies? Sauté chopped onions and bell peppers with the garlic, or stir in cooked broccoli, mushrooms, or asparagus near the end.
- Low on meat? Fold in shredded leftover chicken or add shrimp in the last few minutes of cooking.
- If the finished sauce seems too thin, remove the pan from heat and let it rest a few minutes — it will thicken as it cools. Too thick? Thin with a splash of broth or milk.
- Quick Notes
- Most store sausages render enough fat so extra oil isn’t necessary, but add a little oil if your pan is dry.
- To avoid clumpy cheese, add shredded cheese off the heat or over very low heat and stir gently until melted.
- Leftovers keep well in the fridge for 3–4 days. Reheat on the stove with a little broth to revive the creaminess.
