Creamy Cajun Chicken & Sausage Pasta

Name: Creamy Cajun Chicken & Sausage Pasta
Prep time: 15 min
Cook time: 25 min
Ingredients: 1/2 stick butter; 14 oz smoked sausage, sliced; 2 lbs boneless skinless chicken breasts, cubed; 1 lb bowtie pasta; 4 cups chicken broth; 1 cup heavy cream; 2 cups freshly shredded Parmesan cheese; 1 tbsp Cajun seasoning; 1 tsp garlic powder; 1 tsp onion powder; 1 tsp smoked paprika; 1 tsp garlic salt; 1/2 tsp black pepper; fresh parsley, chopped, for garnish

A hot cast-iron skillet, browned sausage, seasoned chicken, and pasta cooked right in the broth is where this dinner gets all its flavor.

The smoked sausage goes in first with butter until browned, leaving behind that savory flavor in the skillet before the Cajun-seasoned chicken gets cooked in the same pan. Once the chicken is browned, the bowtie pasta gets toasted right in the skillet before the broth goes in, which gives the pasta a deeper flavor before it finishes cooking.

As the pasta absorbs the chicken broth, it pulls in all the browned bits from the bottom of the pan, then heavy cream and freshly shredded Parmesan turn everything into a smooth, creamy Cajun sauce. The sausage goes back in at the end so it stays browned and flavorful.

Every bite has tender chicken, smoky sausage, creamy Parmesan sauce, and Cajun flavor wrapped around bowtie pasta, making this one-skillet dinner rich, filling, and packed with comfort.

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Why You’ll Love This Recipe

Everything cooks together in one skillet for easy cleanup.
Loaded with smoky sausage, Cajun chicken, and creamy Parmesan sauce.
The pasta cooks directly in broth for extra flavor.
Hearty enough for a filling family dinner.
Rich, creamy, savory, and packed with bold Cajun flavor.

Ingredients

This recipe uses butter, smoked sausage, chicken breast, bowtie pasta, chicken broth, heavy cream, freshly shredded Parmesan cheese, Cajun seasoning, garlic powder, onion powder, smoked paprika, garlic salt, black pepper, and parsley. The sausage and chicken build flavor in the skillet first before the pasta cooks directly in the broth.

Toasting the pasta briefly helps give the dish extra depth, while the heavy cream and Parmesan cheese create a creamy sauce that coats everything. Fresh parsley finishes the skillet with color right before serving.

1/2 stick butter
14 oz smoked sausage, sliced
2 lbs boneless, skinless chicken breasts, cubed
1 lb bowtie (farfalle) pasta
4 cups chicken broth
1 cup heavy cream
2 cups freshly shredded Parmesan cheese
1 tablespoon Cajun seasoning
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon smoked paprika
1 teaspoon garlic salt
1/2 teaspoon black pepper
Fresh parsley, chopped, for garnish

How To Make Creamy Cajun Chicken & Sausage Pasta

Step 1: Brown the Sausage

Heat a large cast-iron skillet over medium-high heat and melt the butter. Add the sliced smoked sausage and cook until browned, then remove it from the skillet and set aside.

Step 2: Season and Cook the Chicken

Season the cubed chicken with the Cajun seasoning, garlic powder, onion powder, smoked paprika, garlic salt, and black pepper. Add it to the skillet and cook until nicely browned and cooked through.

Step 3: Toast the Pasta

Once the chicken is browned how you like it, make a space in the skillet and add the uncooked bowtie pasta. Toast the pasta for 2–3 minutes, stirring frequently.

Step 4: Add Broth and Cook Pasta

Pour in the chicken broth and scrape up all the browned bits from the bottom of the skillet. Mix everything together, cover, and cook for 10–12 minutes, stirring halfway through, until the pasta is tender and most of the broth has been absorbed.

Step 5: Add Cream and Parmesan

Stir in the heavy cream and Parmesan cheese until the sauce is smooth and creamy.

Step 6: Add Sausage Back

Return the browned smoked sausage to the skillet and stir until everything is well combined.

Step 7: Rest and Serve

Let the pasta rest for 2–3 minutes to thicken slightly, garnish with fresh parsley, and serve.

Recipe Variations

Shrimp can be added near the end for a Cajun chicken, sausage, and shrimp pasta. Add the shrimp after the pasta is almost tender so it cooks quickly without becoming rubbery.
Bell peppers and onions can be cooked after the sausage for extra color and flavor. They add sweetness and make the pasta feel even more like a Cajun skillet dinner.
Pepper jack cheese can replace part of the Parmesan if you want a spicier, cheesier sauce. It melts into the cream and gives the dish a little extra kick.
A squeeze of lemon juice before serving can brighten the creamy sauce. It cuts through the richness and pairs especially well with the Cajun seasoning.
Andouille sausage can be used instead of smoked sausage for a bolder Cajun-style flavor. It brings more spice and smokiness to the skillet.

Tips for Success

Use a large deep skillet or Dutch oven so the pasta has enough room to cook evenly.
Toast the pasta for a few minutes before adding broth to build extra flavor.
Scrape up the browned bits after adding broth because they add a lot of flavor to the sauce.
Freshly shredded Parmesan melts smoother than pre-shredded Parmesan.
Stir halfway through cooking the pasta so it does not stick to the bottom of the skillet.
Let the pasta rest before serving so the sauce thickens and clings to the noodles.

Frequently Asked Questions

Can I use a different pasta shape?

Yes, other short pasta shapes like penne, rotini, shells, or rigatoni can work in this recipe. Bowtie pasta gives the dish a nice texture and holds the creamy sauce well, but any pasta that can cook evenly in the broth should be fine. Keep an eye on the liquid and cooking time because different shapes may absorb broth a little differently.

Can I make this less spicy?

Absolutely. The easiest way to lower the heat is to use less Cajun seasoning or choose a mild Cajun blend. The heavy cream and Parmesan already help balance the spice, so even a smaller amount of seasoning will still give the pasta great flavor without making it too hot.

Do I have to toast the pasta?

Toasting the pasta is not required, but it adds a little extra depth and helps the dish feel more flavorful. Since the pasta cooks directly in the skillet, that quick toast step gives it a slightly nuttier flavor before it absorbs the chicken broth and seasonings.

How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to four days. The sauce will thicken as the pasta sits, so add a splash of broth, milk, or cream when reheating to bring the creamy texture back. Reheat gently so the sauce stays smooth.

Can I use chicken thighs instead of chicken breasts?

Yes, boneless skinless chicken thighs work really well in this recipe. They stay juicy, brown nicely in the skillet, and pair perfectly with the smoked sausage and Cajun seasoning. Cut them into bite-sized pieces just like the chicken breasts.