I’ve always been a fan of bold, spicy comfort food that can be whipped up in a single pan—and this Cajun Chicken and Sausage Pasta Skillet is exactly that kind of dish. It brings together juicy chicken, smoky sausage, and pasta in a rich, Cajun-spiced sauce that’s just the right amount of creamy and spicy. Whether it’s a weeknight dinner or a casual gathering with friends, this skillet delivers full-on flavor without much fuss.

The first time I made this, I was just trying to use up leftovers. But wow—once everything started sizzling in the pan and that Cajun aroma hit the air, I knew this wasn’t going to be just another quick dinner. It became an instant favorite in my kitchen, and now I make it regularly, especially when I want something hearty, satisfying, and just a little bit fiery.

Why You’ll Love This Cajun Chicken and Sausage Pasta Skillet

One-pan magic: Less cleanup, more flavor.
Rich and satisfying: Smoky sausage + tender chicken + creamy sauce = perfection.
Customizable heat: You control the spice.
Ready in under 45 minutes: Great for busy nights.
Crowd-pleaser: Family, friends, even picky eaters—everyone goes back for seconds.

What Kind of Sausage Should I Use for Cajun Chicken and Sausage Pasta Skillet?

When it comes to the sausage, the smoky flavor is key. I love using andouille sausage for its bold spices and firm texture—it’s pretty much made for Cajun dishes. But if you can’t find andouille, don’t worry. Any smoked sausage will do the trick, as long as it holds up to a good sear in the skillet. Kielbasa is a great substitute with a mild smoky flavor that still complements the Cajun seasonings beautifully.

And while chicken sausage might be a leaner option, make sure it’s fully cooked and has a smoky seasoning to balance the dish’s richness. Uncooked sausages, like Italian or breakfast sausage, won’t give the same depth of flavor and may alter the whole skillet vibe.

Options for Substitutions

Flexibility is part of the magic of this recipe. Here’s how you can tweak it to suit what you have on hand or your dietary preferences:

Chicken: Swap with boneless chicken thighs for extra juiciness, or even rotisserie chicken for a shortcut.
Sausage: Use turkey or beef sausage if preferred. Vegetarian sausage works, too—just choose something with a smoky profile.
Pasta: Fettuccine, penne, or rotini all work well. Gluten-free pasta also holds up if you’re avoiding wheat.
Dairy-Free: Sub out the cream for coconut milk or an unsweetened dairy-free cream alternative for a lighter, lactose-free version.
Veggies: Bell peppers and mushrooms are amazing additions. You can even toss in spinach at the end for a pop of color and extra nutrition.
Cajun Seasoning: Don’t have any? Mix up a blend of paprika, garlic powder, onion powder, oregano, thyme, cayenne, and black pepper.

Ingredients for This Cajun Chicken and Sausage Pasta Skillet

Every ingredient in this dish brings something essential to the table—flavor, texture, or balance. Here’s a breakdown of what makes this skillet so crave-worthy:

Chicken Breast: Lean, tender protein that soaks up all that Cajun flavor and gives the dish heartiness.
Smoked Sausage: Adds a deep, savory smokiness. The crispy sear on the outside adds a perfect contrast to the creamy pasta.
Onion: Builds the aromatic base and enhances the overall richness of the sauce.
Garlic: Gives that sharp, zesty edge and rounds out the spices.
Canned Diced Tomatoes: Adds moisture, acidity, and depth—also helps build the sauce.
Chicken Broth: The liquid base that pulls all the flavors together and keeps the pasta tender as it cooks.
Heavy Cream: Adds luxurious creaminess that tempers the heat and gives the dish its signature sauce.
Cajun Seasoning: The spice hero—smoky, peppery, a little herby. It ties everything together with that classic Louisiana-style kick.
Paprika: Boosts color and adds subtle sweetness.
Salt & Pepper: For balance and seasoning control.
Olive Oil: For sautéing the meats and veggies without overpowering the flavor.
Pasta (Fettuccine or Your Favorite Shape): The vessel that soaks up all that glorious sauce.
Parsley: Fresh and bright, it finishes the dish and balances out the richness.

Step 1: Sear the Sausage

Start by heating a bit of olive oil in a large skillet over medium-high heat. Once hot, add your sliced smoked sausage in a single layer. Let it sear without moving it too much—this gives you that beautiful caramelized crust. After about 3–4 minutes, flip and brown the other side. Remove the sausage and set it aside.

Step 2: Cook the Chicken

In the same skillet (hello, flavor!), add a little more oil if needed and toss in your diced chicken breast. Season lightly with salt, pepper, and a little Cajun seasoning. Sauté until golden and fully cooked—about 5–7 minutes. Remove the chicken and keep it with the sausage.

Step 3: Build the Flavor Base

Lower the heat to medium and toss in your chopped onion. Sauté until it turns soft and translucent, about 4–5 minutes. Stir in the minced garlic and let it cook just until fragrant—30 seconds to a minute.

Add in your paprika and remaining Cajun seasoning, stirring to coat the onions and garlic in that beautiful spice blend.

Step 4: Create the Sauce

Pour in the diced tomatoes (with juice) and chicken broth. Bring the mixture to a simmer and let it reduce slightly, just to concentrate those bold flavors.

Then stir in your heavy cream, allowing the sauce to simmer gently until it thickens a bit—around 3–5 minutes.

Step 5: Cook the Pasta

Add your uncooked pasta directly into the skillet. Stir to submerge as much of it in the liquid as possible. Cover the pan and let it simmer on medium-low heat. Stir occasionally to prevent sticking. It usually takes 10–12 minutes, depending on the type of pasta.

If the sauce gets too thick before the pasta is done, just add a splash of broth or water.

Step 6: Combine and Finish

Once the pasta is tender, return the cooked chicken and sausage to the skillet. Toss everything together gently so the sauce coats all the ingredients. Let it cook for another 2–3 minutes so everything is heated through.

Finish with a generous sprinkle of fresh parsley and maybe a little extra Cajun spice if you’re feeling bold.

How Long to Cook Cajun Chicken and Sausage Pasta Skillet

From start to finish, this recipe takes about 35 to 45 minutes, depending on how fast you move through the prep steps. Here’s the general breakdown:

Searing sausage: 6–8 minutes
Cooking chicken: 7–8 minutes
Sautéing veggies + building sauce: 8–10 minutes
Simmering pasta in sauce: 10–12 minutes
Final assembly & heat-through: 2–3 minutes

The key is to multitask where you can—chop while something’s browning, or measure your spices while the sauce is simmering.

Tips for Perfect Cajun Chicken and Sausage Pasta Skillet

Get that sear: Browning the sausage and chicken separately adds a ton of flavor to the dish. Don’t skip this!
Use a large skillet or sauté pan: Pasta expands, and things get saucy. Give it room to breathe.
Don’t overcook the pasta: Keep an eye as it simmers in the sauce. You want it tender but with a slight bite—al dente is ideal.
Season in layers: A bit of Cajun seasoning on the chicken, and more in the sauce, ensures the spice runs through every bite.
Control the spice: If you’re cooking for a crowd, go light on the Cajun seasoning first—you can always add more at the end.
Add broth if needed: If the sauce thickens too much before the pasta finishes, a splash of broth will loosen it without watering it down.
Finish fresh: Chopped parsley and maybe a squeeze of lemon brighten up the rich sauce beautifully.
Let it rest: Give the dish 2–3 minutes off the heat before serving to let the sauce settle into the pasta.

Watch Out for These Mistakes While Cooking

Even though this skillet is pretty straightforward, a few common slip-ups can throw it off. Here’s what to avoid for the best results:

Overcrowding the skillet: Searing the chicken and sausage in batches keeps the meat from steaming. Crowding leads to soggy meat, not crisp golden edges.
Not adjusting spice levels: Cajun seasoning blends vary wildly. Taste as you go to avoid blowing your tastebuds away (unless that’s your thing).
Using the wrong pasta: Avoid very thin pasta like angel hair—it’ll overcook and turn mushy. Stick to medium shapes that can hold sauce.
Skipping the simmer: The sauce needs time to reduce and develop flavor. Rushing this step makes everything taste flat.
Adding cheese too early: If you decide to sprinkle in cheese (no shame), do it at the very end so it melts perfectly without curdling in the sauce.
Forgetting to stir pasta: When cooking pasta directly in sauce, give it a good stir now and then to prevent sticking or uneven cooking.
Overcooking the chicken: Dice it evenly and cook just until no longer pink inside. It’ll finish cooking gently in the sauce.
Not tasting before serving: Always check for seasoning. A final pinch of salt or a dash of Cajun spice can really bring it to life.

What to Serve With Cajun Chicken and Sausage Pasta Skillet?

Garlic Bread

A warm, crusty slice of garlic bread is perfect for mopping up the creamy Cajun sauce.

Garden Salad

A light salad with crisp greens, cherry tomatoes, and a vinaigrette adds freshness and contrast.

Roasted Broccoli

Toss with olive oil, salt, and lemon zest—it complements the smoky spice beautifully.

Skillet Cornbread

Southern-style comfort! Slightly sweet cornbread balances the heat of the pasta.

Creamed Spinach

If you love creamy sides, this one echoes the richness of the dish while adding greens.

Parmesan Asparagus

Grilled or roasted with a touch of cheese—bright and bold, yet simple.

A Glass of Red Wine

A medium-bodied red like Zinfandel or a bold rosé works wonderfully with Cajun spice.

Lemon-Infused Sparkling Water

If you’re skipping alcohol, this citrusy fizz cuts through the richness and refreshes your palate.

Storage Instructions

One of the best things about this Cajun Chicken and Sausage Pasta Skillet is that it holds up really well as leftovers—perfect for next-day lunches or a quick dinner encore.

Refrigerator: Store any leftovers in an airtight container for up to 4 days. The flavors continue to deepen overnight, which makes it taste even better the next day!
Freezer: You can freeze it, but keep in mind the cream in the sauce might separate a bit when thawed. If freezing, store in a freezer-safe container for up to 2 months. Reheat gently on the stovetop with a splash of cream or broth to bring the sauce back together.
Reheating: Reheat on the stove over medium-low heat or microwave in 1-minute bursts, stirring in between. Add a bit of broth or water to loosen the sauce if needed.

Estimated Nutrition

Keep in mind, values may vary depending on portion size and exact ingredients, but here’s a close estimate per serving (based on 6 servings):

Calories: 540
Protein: 32g
Carbohydrates: 42g
Fat: 28g
Saturated Fat: 12g
Fiber: 3g
Sugar: 5g
Sodium: 880mg

This recipe brings a hearty balance of protein and carbs, with indulgent flavor from the creamy sauce. Want to make it lighter? Swap in a light cream, turkey sausage, or whole wheat pasta.

Frequently Asked Questions

What type of Cajun seasoning should I use?

Go for a store-bought blend like Tony Chachere’s or Slap Ya Mama for authentic flavor. If you’re sensitive to salt or heat, look for a low-sodium or mild version—or make your own at home!

Can I make this dish ahead of time?

Absolutely! Cook everything up to the point before adding the cream and pasta, then refrigerate. When ready to serve, reheat the base, add the cream and pasta, and finish cooking.

What pasta works best in this skillet?

Short or medium pasta like penne, rigatoni, rotini, or fettuccine holds sauce well. Avoid delicate pasta like angel hair which tends to overcook and get mushy.

Can I make it less spicy?

Yes! Reduce the Cajun seasoning and skip any added cayenne. You can always add more heat at the end for those who want it.

Can I use rotisserie chicken instead of cooking raw chicken?

Yes, and it’s a great time-saver. Just shred it and toss it in with the sausage at the end to heat through.

Is this recipe gluten-free?

Not by default, but you can make it gluten-free by using gluten-free pasta and ensuring your sausage and Cajun seasoning are gluten-free as well.

What’s the best way to reheat it without drying it out?

Add a splash of broth or cream, then reheat gently on the stovetop or in the microwave. Stir often and avoid high heat to preserve the sauce’s creaminess.

Can I add veggies to this dish?

Totally! Bell peppers, mushrooms, spinach, or even zucchini make great additions—just sauté them after the onions for best texture.

Conclusion

This Cajun Chicken and Sausage Pasta Skillet is everything I want in a comfort meal—spicy, creamy, satisfying, and incredibly easy to throw together. With just one skillet and a handful of ingredients, it transforms into a bold, flavor-packed dinner that’s just as great on a busy weeknight as it is for sharing with guests.

Whether you’re craving something smoky, spicy, or just downright delicious, this skillet is your new go-to. I hope you love making it as much as I do—and that it becomes one of those dishes everyone asks you for again and again.