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Creamy Cajun Sausage Pasta

A delightful blend of creamy sauce, Cajun spices, and tender pasta with savory sausage, perfect for family dinners.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Cajun
Calories: 600
Ingredients Method Notes

Ingredients
  

Pasta and Main Ingredients
  • 8 ounces pasta (penne or fettuccine) Penne or fettuccine works best
  • 1 tablespoon olive oil
  • 1 pound halal chicken sausage (sliced) Can substitute with turkey or plant-based sausage
  • 3 cloves garlic (minced)
  • 1 small onion (chopped)
  • 1 cup heavy cream
  • 1 cup chicken or vegetable broth
  • 1 teaspoon Cajun seasoning Adjust to taste
  • Salt and pepper To taste
  • Fresh parsley (for garnish)

Method
 

Cooking the Pasta
  1. In a large pot, bring salted water to a boil. Add the pasta and cook according to package directions until al dente. Drain and set aside, reserving a bit of the pasta water.
Sautéing the Sausage
  1. In a large skillet, heat the olive oil over medium heat. Add the sliced halal chicken sausage and cook for about 5-7 minutes until browned.
Adding the Vegetables
  1. Toss in the chopped onion and diced bell pepper, cooking until they soften, about 3-4 minutes. Stir in the minced garlic and sauté for another minute.
Creating the Sauce
  1. Pour in the heavy cream and chicken broth, then add the Cajun seasoning, salt, and pepper. Allow the mixture to simmer for about 5 minutes, letting it thicken up a bit.
Combining Everything
  1. Add the drained pasta to the skillet, tossing everything together to ensure the pasta is well-coated in the creamy sauce. If needed, add some reserved pasta water to reach your desired consistency.
Serving
  1. Garnish with fresh parsley before serving. Enjoy your Creamy Cajun Sausage Pasta with a crunchy salad or bread for a complete meal!

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm on the stove over low heat, adding a splash of cream or broth if it seems dry. If freezing, cool completely before transferring to freezer-safe containers—this dish lasts about 2 months in the freezer.