This creamy Cajun pasta brings bold, smoky flavors in a simple, one-pot meal.
Packed with protein from hearty sausage and fiber-rich vegetables, it’s both satisfying and nourishing.
With wholesome ingredients like olive oil, fresh veggies, and a touch of cream, this dish balances good fats and protein, making it perfect for quick weeknight dinners or meal-prep lunches.
One Pot Cajun Pasta
Equipment
- 1 Dutch oven (medium or large)
- 1 cutting board
- 1 chef’s knife
- 1 measuring cup
- 1 Measuring spoon
- 1 wooden spoon or spatula
Ingredients
- 2 tbsp olive oil
- 1 yellow onion diced
- 1 green bell pepper diced
- 2 celery stalks diced
- 3 garlic cloves minced
- 1 tsp chili powder
- 1 tsp paprika
- ½ tsp dried oregano
- ½ tsp garlic powder
- ½ tsp onion powder
- ¼ tsp dried thyme
- ⅛ tsp cayenne pepper optional
- Salt and black pepper to taste
- 3 sausage links andouille or chorizo preferred, sliced
- 15 oz canned diced tomatoes
- 2 cups broth chicken, vegetable, or beef
- 6 oz short pasta penne, rigatoni, or similar
- ½ cup milk any type
- 2 oz cream cheese
- ½ cup grated Parmesan cheese optional
- Fresh parsley chopped (optional, for garnish)
Instructions
- Heat the Oil and Sauté Vegetables: Place a medium-to-large Dutch oven over medium heat and pour in the olive oil. Once warmed, add the diced onion, green bell pepper, and celery. Sprinkle lightly with salt to help draw out moisture. Stir the vegetables frequently for 7–10 minutes, allowing the onions to become translucent and the edges of the veggies to lightly brown. If the mixture begins to stick, add a small splash of water to loosen the fond.
- Toast the Garlic and Spices: Add the minced garlic directly to the sautéed vegetables and stir for about 30 seconds until fragrant. Immediately follow with the chili powder, paprika, oregano, garlic powder, onion powder, thyme, and optional cayenne. Stir continuously to coat all the vegetables evenly in the spices. This step awakens the flavors, creating a deep, smoky, and aromatic base for your pasta.
- Cook the Sausage: Add the sliced sausage to the pot with the vegetables and spices. Stir to combine, making sure each piece is coated in the seasoning. Allow the sausage to cook for 5–7 minutes until it is nearly fully browned. If needed, add a small splash of water or a teaspoon of dry red wine to deglaze the pan, scraping up any flavorful brown bits stuck to the bottom.
- Incorporate Tomatoes and Broth: Pour in the canned diced tomatoes, including all the juices, followed by the broth of your choice. Stir to combine thoroughly, ensuring the vegetables, sausage, and spices are evenly mixed into the liquid. This forms the flavorful base for the pasta to cook in.
- Add Pasta and Simmer: Add the uncooked short pasta to the pot, stirring carefully to submerge the pasta into the liquid. Increase the heat to bring the mixture to a gentle boil. Once boiling, reduce the heat to low, cover the Dutch oven, and allow it to simmer for approximately 10 minutes. Stir occasionally and monitor the liquid level. If the pasta absorbs the liquid too quickly, lower the heat slightly and add a small amount of water as needed. If the pasta is nearly done but the mixture is too soupy, remove the lid for a minute or two to let some liquid evaporate.
- Finish with Cream and Cheese: When the pasta is fully cooked and tender, lower the heat to very low. Pour in the milk and add the cream cheese in small chunks. Stir continuously until the cream cheese is fully melted and incorporated into the sauce, creating a smooth, velvety texture. Gradually add the Parmesan cheese, if using, stirring until melted. The sauce may appear slightly thin at first but will thicken as it cools, giving a creamy consistency.
- Taste and Adjust Seasoning: Take a moment to taste the pasta and adjust the seasoning if needed. Add extra salt, black pepper, or cayenne for more heat. This step ensures your dish is perfectly balanced in flavor.
- Serve or Prepare for Meal Prep: If serving immediately, divide the pasta onto plates and garnish with freshly chopped parsley for a pop of color and freshness. For meal prep, allow the pasta to cool slightly before transferring it to airtight containers. It can be stored in the refrigerator for 3–4 days, making it an ideal option for convenient, ready-to-eat lunches or dinners throughout the week.
- Optional Garnishes and Serving Tips: For extra flavor and presentation, consider topping with a sprinkle of extra Parmesan, a dash of smoked paprika, or a few sliced green onions. Serve alongside a crisp side salad or steamed vegetables to make it a complete, balanced meal.
Notes
- This recipe is highly adaptable—swap the sausage for chicken, shrimp, or plant-based alternatives.
- Use any short pasta like penne, rigatoni, or fusilli; smaller pasta shapes work best for even cooking in the one-pot method.
- Adjust the spice levels to your preference: increase cayenne for more heat or reduce paprika for a milder flavor.
- Cream cheese and Parmesan are key for creating a smooth, creamy texture—don’t skip them.
- This dish is perfect for meal prep, as the flavors develop even more after a day in the fridge.
Chef’s Secrets for Ultimate Flavor
The secret to this creamy Cajun pasta lies in layering flavors.
Begin by properly sautéing the onions, bell pepper, and celery until they develop natural sweetness and a hint of caramelization.
Toasting the spices in the hot vegetables before adding liquids ensures maximum aroma and depth.
Deglazing the pan with water or a splash of dry wine captures all the savory browned bits, intensifying the overall taste.
Finally, gently folding in the cream cheese and Parmesan at the end creates a luxuriously creamy sauce without overpowering the spices.
Taking the time to taste and adjust seasoning at the end guarantees a balanced, restaurant-quality dish every time.
Serving Suggestions for Best Experience
Serve this pasta hot, straight from the pot, garnished with fresh parsley or a sprinkle of Parmesan.
Pair it with a crisp side salad, garlic bread, or roasted vegetables for a complete meal.
For a lighter option, serve over steamed greens or cauliflower rice to reduce carbs while keeping the protein and flavor intact.
This dish also works beautifully for meal prep store in airtight containers and enjoy reheated portions throughout the week.
Adding a squeeze of lemon just before serving brightens the dish and complements the creamy, smoky flavors.
Storage Tips for Longevity
Store leftover pasta in an airtight container in the refrigerator for up to 3–4 days.
To maintain the creamy texture, reheat gently over low heat on the stovetop, adding a splash of milk or broth if the sauce has thickened too much.
Freezing is possible but not ideal, as the cream-based sauce may separate slightly; if freezing, use freezer-safe containers and reheat slowly, stirring frequently.
Always allow the pasta to cool to room temperature before refrigerating to prevent condensation from affecting texture and flavor.
Frequently Asked Questions
1. Can I make this recipe vegetarian?
Yes! Replace sausage with plant-based sausage, tempeh, or roasted mushrooms for a hearty, protein-rich vegetarian option. Ensure you use vegetable broth for full plant-based compliance.
2. What pasta works best in one-pot recipes?
Short pasta like penne, rigatoni, or fusilli is ideal because it cooks evenly in the sauce and absorbs flavors well. Avoid long strands like spaghetti, as they may clump together.
3. How can I make it spicier or milder?
Adjust cayenne pepper to increase or decrease heat. You can also experiment with smoked paprika, chili flakes, or hot sauce for extra spice without altering the creamy texture.
4. Can I prepare this in advance?
Absolutely. The pasta keeps well in the fridge for 3–4 days. Flavors may even improve after sitting overnight. Reheat gently and stir in a splash of milk to restore creaminess.
5. What if my sauce is too thin or too thick?
If the sauce is too thin, simmer uncovered for a few minutes until it thickens. If it’s too thick, add a bit of milk, broth, or even pasta water while stirring to achieve a smooth, creamy consistency.
