One Pot Cajun Chicken and Sausage Pasta | Creamy Weeknight Dinner

One Pot Cajun Chicken and Sausage Pasta is a fast, flavor-packed dinner that comes together in one pot and cleans up in minutes.

I first cooked this after a long day when I wanted comfort food without fuss. I love how the spices brown on the chicken, then the pasta soaks up the broth and tomato flavor. This recipe is my go-to when I need a hearty meal fast, and it works great as an easy Cajun pasta dish for busy weeknights or meal prep.

How to Make One Pot Cajun Chicken and Sausage Pasta

Ingredients for the One Pot Cajun Chicken and Sausage Pasta

Below you will find everything you need to make this creamy, spicy pan of comfort. I list the exact measurements so the recipe card can pull them cleanly. You only need a 5 QT Dutch oven or a large pot to get started, and I include a few gadget tips if you want to adapt it.

• 1 ½ teaspoons smoked paprika

• 1 teaspoon garlic powder

• ¾ teaspoon dried oregano

• ¾ teaspoon dried thyme

• ½ teaspoon onion powder

• ½ teaspoon salt

• ½ teaspoon black pepper

• ¼ teaspoon ground cayenne pepper, if you want the dish spicier, feel free to increase to ½ teaspoon

• 1 lb raw boneless skinless chicken breasts, cut into small bite-sized pieces

• 1 ½ tablespoons olive oil

• 1 (13 oz) rope of turkey smoked sausage (I used Hillshire Farm), sliced

• 1 medium yellow onion, diced

• 2 ¾ cups reduced sodium chicken broth

• 1 (15 oz) can fire-roasted diced tomatoes

• 12 oz dry pasta such as penne, campanelle, farfalle or rotini, use whole wheat pasta if following the WW purple plan

• 2 oz of 1/3 less fat cream cheese, cut into cubes (also labeled Neufchatel cheese)

• 2 medium scallions, sliced (optional)

Tools I use: a 5 QT Dutch oven or large heavy-bottomed pot, a wooden spoon or spatula, a chef knife, and a measuring cup. If you want to swap gadgets, see my notes below for slow cooker and air fryer ideas.

Step-by-Step: Making the Cajun Chicken and Sausage Pasta

Ready to cook? This is a forgiving, one-pot chicken and sausage meal that moves fast once you start. Read through the steps first, then jump in. I include sensory cues so you know when each stage is right.

1. Mix the Cajun spice blend – Combine the smoked paprika, garlic powder, oregano, thyme, onion powder, salt, black pepper and cayenne in a small dish and stir to combine into a Cajun spice mix. This smells amazing when you stir it together.

2. Coat the chicken – Place the cut up chicken in a bowl and add the spice mix. Stir until chicken is coated. The pieces should be evenly seasoned and a little red from the paprika.

3. Brown the chicken – Add the oil to a 5 QT Dutch oven or pot and bring to medium-high heat. When the oil is hot, add the chicken and stir to coat. Cook the chicken for 2-3 minutes, stirring once or twice until the outsides of the pieces are browning. Don’t crowd the pan too much; you want some color.

4. Add sausage and onion – Add the sausage and onion and stir together. Cook for another 2-3 minutes, occasionally stirring and scraping up any browned spice mix stuck to the pan until the onion is softened. You should smell the sausage and spices at this point.

5. Pour in liquids and pasta – Add the broth, fire-roasted tomatoes, and pasta and stir to combine. Cover the pot and turn the heat to high to bring to a boil. Make sure the pasta is mostly submerged so it cooks evenly.

6. Simmer until pasta is tender – Once boiling, remove the lid and reduce the heat to medium-low. Simmer for 10-12 minutes, stirring occasionally, until the pasta has cooked through and the liquid has thickened some. Watch for bubbling that’s lively but not violent.

7. Finish with cream cheese – Stir in the cream cheese cubes until dissolved into the sauce. This makes the sauce smooth and creamy without heavy cream.

8. Rest and serve – Remove from heat and allow to sit for 5 minutes to thicken the sauce before stirring again and serving. Garnish with sliced scallions if you like.

If you want a faster shortcut, you can brown the chicken in an air fryer first for extra crisp edges, then finish everything in the pot. To adapt for a slow cooker, brown the meat and onion first, then add everything to the crock and cook on low for 2-3 hours until pasta is tender, but I prefer the stovetop method for best texture.

Jake’s Tips for Perfect One Pot Cajun Chicken and Sausage Pasta

Here are the tricks I use to keep this dish flavorful and quick. These are the kind of small hacks that save time and make weeknight cooking less stressful.

• Brown for flavor – Don’t skip the quick sear on the chicken. Those 2-3 minutes add big flavor from the browned spices.

• Use the right pasta – Short, ridged shapes like penne or rotini trap sauce better. If using whole wheat, add a minute or two of extra simmer time.

• Control the heat – Bring to a full boil covered, then lower to medium-low uncovered. That prevents boiling over and helps the pasta cook evenly.

• Add cream cheese last – Adding it at the end keeps the sauce creamy without separating. Neufchatel or light cream cheese both work well.

One Pot Cajun Chicken and Sausage Pasta FAQs

I answer the questions I get most often about this recipe so you can cook it confidently. If you don’t see your question, leave a comment and I’ll help.

• Can I make this spicier or milder? Yes. Increase the cayenne to ½ teaspoon to turn up the heat, or omit it altogether for a milder meal.

• How do I store leftovers? Store cooled leftovers in an airtight container in the fridge for up to 4 days. Reheat on the stove with a splash of chicken broth to loosen the sauce.

• Can I swap the turkey sausage? Absolutely. Use andouille, kielbasa, or a smoked pork sausage. If it’s fatty, you may want to drain a bit before adding the broth.

• Is this a good meal prep recipe? Yes. It holds up well for 3-4 days and reheats nicely for lunches. It’s a great quick one-pot pasta dinner for busy weeks.

• Can I make this in a slow cooker? You can, but pasta can get mushy. Brown the chicken and sausage first, then cook on low with the liquids and tomatoes for 1.5-2 hours, adding the pasta for the last 20-30 minutes and watching closely.

Conclusion and What to Try Next

This One Pot Cajun Chicken and Sausage Pasta is one of those dinners I love because it hits big on flavor with minimal effort and cleanup. It’s creamy, spicy, and perfect for feeding a crowd or using for meal prep. Try it as written, or swap in your favorite sausage or pasta shape.

If you make it, I’d love to hear how it turns out. Leave a comment below, snap a photo and tag KitchenShortcuts.net when you share. For more quick dinners, check out my other one-pot meals and easy air fryer recipes for fast weeknight wins.