Name: One Pot Creamy Cajun Sausage Pasta
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Cajun
Ingredients: 1 (13oz) pack cajun andouille sausage (cut into coins); 1 tbsp chopped garlic; 1 (14.5oz) can chicken broth (about 2 cups); ½ cup heavy cream; 1 (10oz) can Rotel diced tomatoes and chilies; 8 ounces dry bowtie pasta (½ pound or approximately 2 cups); 2 cups shredded cheddar cheese; 1 tsp cajun seasoning

Jump to Recipe·Print Recipe

Short, Catchy Intro

So you are craving something tasty but too lazy to spend forever in the kitchen huh Same here This One Pot Creamy Cajun Sausage Pasta is my go to when I want big flavor with almost no cleanup Think sauteed andouille doing a happy dance with creamy sauce and pasta all in one pan Want the recipe that makes guests think you slaved all day while you actually napped for 20 minutes Then you are in the right place

If you want a similar vibe but with a garlicky twist check out this one pot creamy cajun sausage pasta for more inspo

Why This Recipe is Awesome (H2)

It hits all the boxes without drama. One pan equals less washing up which is basically the modern miracle. It uses pantry friendly stuff that still tastes fancy. The sausage brings a smoky kick and the Rotel adds that cheeky pop of tomato and heat. The whole thing is pretty forgiving so it is basically idiot proof Even I did not mess it up

This dish is fast enough for weeknights and comforting enough for when you want to impress your friends or your own taste buds No stress, just deliciousness

Ingredients You’ll Need (H2)

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

Want to switch it up later Try a garlic forward take or a creamier version with more cheese For a different take peek at this creamy garlic pasta twist for ideas

Pro tip Use a skillet that actually has a lid so you can simmer the pasta without panic

Step-by-Step Instructions (H2)

In a large skillet (big enough to eventually fit the pasta that also has a lid) cook the sausage over medium heat for about 5 minutes or until browned to your liking. Keep it moving and get some nice color on those coins That crispiness equals flavor
Remove the sausage from the pan and set aside on a paper towel lined plate. Don’t get rid of the sausage grease in the pan! That grease is a secret flavor weapon
In the same skillet sauté the garlic in the leftover sausage grease for about a minute and then pour in the can of chicken broth diced tomatoes heavy cream and about 1 tsp of cajun seasoning. Stir in the dry pasta cover with a lid and simmer on LOW for about 14 minutes. Check once or twice and give it a stir so nothing sticks
Once the pasta is fully cooked toss in the cooked sausage and a few cups of shredded cheddar cheese. Enjoy! Stir until melty and creamy Serve hot and watch the smiles happen

Common Mistakes to Avoid (H2)

Over draining the pan grease like it is an enemy You actually want some of that sausage fat for flavor so drain just enough to keep things from screaming
Skipping the lid while simmering This will dry the pasta out and you will be sad Cover it up and let it do its thing
Cooking on high heat and walking away High heat equals drama and burnt bits Keep it on low to medium and check in
Adding cheese too early Melt it at the end so it stays creamy and not sticky
Using a tiny pan and crowding the pasta You need space for the pasta to hydrate and for the sauce to form

Alternatives & Substitutions (H2)

No Andouille Sausage Try smoked kielbasa or a hearty chicken sausage If you want vegetarian swap for thick slices of smoked tofu or seasoned mushrooms IMO the smoked tofu does a surprisingly good job
No Rotel Tomatoes Use a diced tomato can and add a pinch of red pepper flakes or a splash of hot sauce to mimic the heat
Lighten It Up Swap heavy cream for half and half or a mixture of milk and a spoonful of cream If you do this reduce simmer time a bit to avoid separating
Cheese Options Sharp cheddar gives bite Try pepper jack for a spicier vibe or a mix of cheddar and Monterey Jack for extra meltiness
Pasta Swap Penne rigatoni or even shells work fine as long as you adjust simmer time by a minute or two

If you are feeling experimental check out these cajun sausage pasta variations for ideas and riffs

FAQ (Frequently Asked Questions) (H2)

Q Why did my sauce separate when I added the cream?
A Did you simmer on high or boil it like it owed you money Low heat is your friend When dairy separates it often means too much heat or too long on the boil Add the cream near the end and keep it gentle

Q Can I make this ahead of time and reheat it?
A Sure You can refrigerate for a day or two Reheat gently on the stove with a splash of milk or broth to revive creaminess Microwaves work too but stir halfway through

Q Can I use less cheese without losing the soul of the dish?
A Absolutely Use one cup instead of two and add a touch of cream cheese or mascarpone for stability You still get rich vibes without the cheese avalanche

Q Is this safe to freeze?
A You can freeze it but texture will change The pasta can get softer after thawing If you plan to freeze make the sauce separate from the pasta and recombine when reheating

Q Can I make this spicier or milder?
A Yes to both For more heat add cayenne or extra Rotel For mildness use plain diced tomatoes and cut the cajun seasoning in half

Q What if my pasta is not done after 14 minutes?
A Times vary with pasta and stovetop setups If it is not done add a splash of broth or water and simmer a few more minutes Check texture regularly

Q Can I use butter instead of sausage grease for the garlic?
A You can but you will miss that smoky sausage flavor The grease brings personality so I vote for keeping it

Final Thoughts (H2)

This recipe feels like a hug in a bowl but with attitude It is easy fast and forgiving so you can focus on chilling while dinner cooks You learned a simple trick with leaving the grease in the pan and adding the cream near the end That combo makes a huge difference Go on treat yourself and maybe impress someone or at least your future self

Bold move idea Add fresh parsley or green onions on top for color and a tiny fresh pop It makes it look like you tried extra hard even if you did not

Conclusion (H2)

Want the original inspiration or a slightly different take Give this version a look for more tips and the original recipe notes One Pot Creamy Cajun Sausage Pasta – Pass Me Some Tasty

Happy cooking You got this