Go Back
Homemade Creamy Cajun Sausage Pasta (One Pot) recipe photo
Print Recipe Save it for later

Creamy Cajun Sausage Pasta (One Pot)

This Creamy Cajun Sausage Pasta is SO EASY! One pot, bold Cajun spices, tender penne, and juicy turkey sausage in a luscious cream sauce.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Servings: 4 servings

Ingredients

  • 8 ounces penne pasta ridges and tube shape hold the sauce beautifully
  • 1 tablespoon olive oil used to sauté the sausage and veggies
  • 1 pound turkey sausage sliced, opt for spicy or mild
  • 1 bell pepper diced, red, yellow, or orange
  • 1 onion diced, yellow or white
  • 3 cloves garlic minced
  • 1 teaspoon Cajun seasoning
  • 0.5 teaspoon smoked paprika
  • 0.25 teaspoon cayenne pepper optional, for extra heat
  • 2 cups chicken broth cooking liquid that flavors and softens the pasta
  • 1 cup heavy cream creates luscious, creamy sauce
  • 1 cup shredded mozzarella cheese melts into sauce for gooey goodness
  • salt and pepper to taste
  • fresh parsley chopped, for garnish

Instructions

  • Slice the turkey sausage into bite-sized rounds. Dice the bell pepper and onion finely, and mince the garlic cloves.
  • Heat the olive oil over medium-high heat in your large skillet. Add the turkey sausage slices and cook until browned on both sides, about 5-7 minutes. Remove the sausage and set aside.
  • In the same pan, add the diced onion and bell pepper. Sauté for 4-5 minutes until softened and fragrant. Add minced garlic and cook for 30 seconds.
  • Sprinkle Cajun seasoning, smoked paprika, and cayenne pepper (if using). Stir and toast spices for about 1 minute. Pour in chicken broth and deglaze the pan, scraping browned bits. Return sausage to pan.
  • Add penne pasta and stir. Reduce heat to medium-low, cover with lid, and simmer for 10-12 minutes until pasta is tender, stirring occasionally.
  • Slowly pour in heavy cream and stir. Add shredded mozzarella cheese and stir until melted and sauce is creamy. Season with salt and pepper to taste.
  • Sprinkle chopped fresh parsley over the top for garnish. Serve immediately.

Equipment

  • Large deep skillet or sauté pan with lid
  • Sharp chef’s knife
  • Cutting Board
  • Wooden Spoon or Silicone Spatula
  • Measuring cups and spoons

Notes

  • Store leftovers in an airtight container in the refrigerator for up to 3 days.
  • Reheat gently in a skillet with a splash of broth or cream to loosen the sauce.
  • Freeze in portion-sized containers up to 2 months; thaw overnight in fridge before reheating.