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One Pot Cajun Chicken and Sausage Pasta in a white bowl, garnished with scallions and creamy sauce

One Pot Cajun Chicken and Sausage Pasta

One Pot Cajun Chicken and Sausage Pasta is a vibrant and flavorful dish that packs a punch with its spices and creamy texture. This easy Cajun pasta dish is perfect for busy weeknights, allowing you to prepare a hearty meal quickly in just one pot. Enjoy a delightful combination of chicken and sausage that soaks up all the broth and tomato goodness, making each bite irresistible.
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Prep Time 15 minutes
Cook Time 25 minutes
Resting Time 5 minutes
Total Time 40 minutes
Servings: 8 servings
Course: Main Course
Cuisine: American
Calories: 366
Ingredients Equipment Method Notes

Ingredients
  

  • 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)

Equipment

  • 5 QT Dutch oven
  • Wooden spoon or spatula
  • Chef knife
  • Measuring cup

Method
 

  1. 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.
  2. Place the cut up chicken in a bowl and add the spice mix. Stir until chicken is coated.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. Stir in the cream cheese cubes until dissolved into the sauce.
  8. Remove from heat and allow to sit for 5 minutes to thicken the sauce before stirring again and serving.

Notes

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.