Cajun Chicken and Sausage Pasta

Creamy Cajun chicken and sausage pasta is an easy weeknight dinner loaded with bold Louisiana flavor. The smoky sausage, tender chicken, and rich comfort-food pasta goodness feels restaurant-level but cooks in one skillet in under 30 minutes.

Course Main Dish (Quick and Easy)

Cuisine American - Southern

Prep Time 10

Cook Time 20

Total Time 30

Servings

Calories 483kcal

Author Marye Audet-White

Ingredients

1 tablespoon olive oil
1 tablespoon butter
1 pound boneless skinless chicken breast, or thighs cut into bite-sized pieces
1 tablespoon Cajun seasoning or to taste (use what you love—this is not the time for restraint)
6 ounces smoked sausage sliced into coins
12 ounces frozen onion and bell pepper blend
½ pound rotini pasta uncooked
15 ounces fire-roasted diced tomatoes don't drain
2 cups chicken stock
3 ounces cream cheese cubed
green onions sliced for garnish

Instructions

Season the chicken like it owes you money.
Cut the chicken into ½–¾ inch pieces and sprinkle generously on all sides with Cajun seasoning.
Add the olive oil and butter to a large, deep skillet and heat until butter is melted.
Add the seasoned chicken and sear to get a good golden brown on each side.
Stir in the sliced smoked sausage and cook for about 1 minute, just until it starts to warm and release that smoky, “this was a good idea” aroma.
Dump in the onions and peppers and saute for 2 minutes, stirring and scraping up any browned bits from the bottom of the pan.
Add the uncooked rotini, fire-roasted tomatoes (with all their juices), and chicken broth. Stir just until everything is evenly combined.
Cover the skillet and bring it to a boil.
Once boiling, reduce the heat to medium-low and let the pasta simmer for about 10 minutes, stirring every couple of minutes so nothing sticks. The pasta should be tender and the sauce thick, glossy, and confidently creamy.
Add the cream cheese in chunks and stir until fully melted and incorporated. The sauce should be smooth and rich without being heavy.
Sprinkle on the sliced green onions. Taste and adjust seasoning before serving.

Video

Notes

Storage:

Store leftover Cajun chicken and sausage pasta in an airtight container in the refrigerator for up to 4 days.

Tips:

Cut the chicken into evenly sized pieces so it cooks at the same rate.
Rotisserie chicken shortcut version – Skip browning raw chicken and stir in shredded rotisserie chicken when you add the pasta and liquids.
Soften the cream cheese before adding it so it melts smoothly.
Stir the pasta once or twice while it cooks so it doesn’t stick together or glue itself to the bottom of the pan.

Nutrition