This Cajun chicken and sausage pasta is a weeknight dinner winner with its bold, spicy flavor and a dairy-free Cajun sauce. It delivers all the rich, spicy flavors you love, thanks to smoky Andouille sausage, Cajun spices, and a luscious coconut cream sauce. It’s a one-pot wonder that’s perfect for weeknights and sure to impress everyone at the table—no dairy needed!
Need another creamy pasta recipe? You will love this Cheesecake Factory Copycat Spicy Chicken Chipotle Pasta or Cajun Sausage Pasta.
Table of Contents
Ingredient Notes
Pasta Dish Ingredients
- Chicken Breast: Choose boneless, skinless chicken breasts. If you prefer, you can swap it for boneless skinless chicken thighs for a slightly juicier option.
- Penne Pasta: This shape of pasta holds the creamy sauce perfectly in their ridges. If you’re gluten-free, opt for a sturdy variety like chickpea or brown rice pasta, and cook it slightly under al dente to avoid mushiness.
- Pre-cooked sausage: Smoky andouille sausage is key for that authentic Cajun kick, with its spicy, smoky flavor. For a milder option, try kielbasa or smoked chicken sausage.
- Yellow onion: Brings sweetness and balances the heat of the spices.
- Olive Oil: Use extra virgin olive oil to sauté the sausage and veggies.
- Coconut cream: Unsweetened full-fat coconut cream is the star of the sauce, adding creaminess without the dairy. Feel free to substitute it with heavy whipping cream if you’re not avoiding dairy,
- Chicken broth: Adds savory depth to the sauce while keeping it from feeling too heavy. Use low-sodium broth so you can control the saltiness.
- Fire Roasted Tomatoes: These bring a deep, smoky flavor to this dish that pairs perfectly with the Cajun spices. They are slightly sweeter and more robust than regular canned tomatoes, adding an extra layer of complexity to the sauce.
- Parsley and green onions (optional): Fresh herbs are a great finishing touch, adding a pop of color and a fresh, herby flavor to balance the richness of the sauce.
- Seasonings: A Cajun spice mix, either store-bought or homemade (see below for recipe), adds bold flavor with paprika, garlic powder, cayenne, and dried herbs.
Homemade Cajun Spice Mix
- Smoked Paprika: Adds a smoky, slightly sweet flavor that enhances the Cajun profile.
- Garlic Powder: Provides a concentrated garlic flavor that evenly blends into the spice mix.
- Onion Powder: Offers a mild onion flavor to balance the spices.
- Dried Oregano: Brings an earthy, herbaceous note typical in Cajun dishes.
- Dried Thyme: Adds a subtle, woodsy flavor to complement the oregano.
- Cayenne Pepper: Brings the heat—use sparingly or adjust based on your spice tolerance.
- Kosher Salt: Enhances the overall flavors; its coarse texture is easy to control.
- Black Pepper: Adds a subtle sharpness and rounds out the spice blend.
For exact ingredient amounts and instructions, see the printable recipe card below.
Step-by-Step Instructions
Step 1: In a medium bowl, combine the smoked paprika, oregano, thyme, garlic powder, onion powder, cayenne pepper, black pepper, and salt. Alternatively, use 1 tablespoon of pre-made Cajun seasoning.
Step 2: Cut the chicken breast into ½-inch cubes and toss them in the Cajun seasoning until evenly coated. Heat 2 tablespoons of olive oil in a deep skillet over medium-high heat until hot and shimmering. Add the seasoned chicken and cook for 1–2 minutes per side, just enough to brown the outside. The chicken does not need to be fully cooked at this stage.
Step 3: Add the diced yellow onion and sliced smoked sausage to the skillet with the chicken. Cook, stirring frequently, until the onion softens and becomes translucent, about 2–3 minutes.
Step 4: Stir in the penne pasta, fire-roasted tomatoes (including their juices), and chicken broth. Scrape off any brown bits on the bottom of the pan and mix until everything is well combined. Cover the skillet with a lid and bring the mixture to a boil over medium-high heat.
Step 5: Once boiling, reduce the heat to medium-low and let the dish simmer for about 10 minutes, stirring every few minutes to prevent sticking. The pasta should be tender, and the sauce will thicken as it cooks. Add the coconut cream (or heavy cream if not dairy-free) and stir until melted and fully incorporated into the sauce.
Step 6: Spoon the pasta into bowls and top with freshly chopped parsley or green onions for a pop of color and flavor. Serve immediately and enjoy!
Expert Tips
- If you prefer less heat, opt for mild sausage and reduce the Cajun seasoning
- Use gluten-free pasta, but cook slightly under al dente as it tends to soften more during reheating.
- Feel free to add mushrooms, spinach, or zucchini for extra nutrients.
Serving Tips
This creamy Cajun sausage pasta is a meal on its own, but pairing it with a few simple sides can elevate your dinner table.
- A glass of wine also goes perfectly with this dish. Choose a crisp, slightly acidic white like Sauvignon Blanc, Pinot Grigio, or a lightly oaked Chardonnay. These wines cut through the creaminess of the sauce and refresh your palate.
- Serve with a crisp garden salad tossed in a tangy vinaigrette to balance the richness of the pasta and roasted broccoli or air-fryer asparagus for a healthy and colorful side dish.
- Top with red pepper flakes for more heat and, if you’re not dairy-free, add some freshly grated parmesan cheese
Storage Tips
Store leftovers in an airtight container for up to 4 days. Freeze in portions for up to 2 months. Thaw overnight in the fridge before reheating.
To reheat, warm on the stovetop with a splash of chicken broth or milk to refresh the sauce.
Recipe FAQs
Andouille sausage is traditional for Cajun flavors, but you can use kielbasa, smoked sausage, or chicken sausage for a milder taste.
Yes! You can prepare the sauce and cook the sausage ahead. Store them separately, then combine with freshly cooked pasta when ready to serve.
It can be! Simply use gluten-free pasta and double-check the Cajun seasoning for any added fillers.
Yes, simply omit the chicken and sausage and replace them with plant-based proteins like vegan sausage, crispy tofu, or chickpeas. Boost the dish with extra veggies such as mushrooms, zucchini, spinach, or broccoli, and swap the chicken broth for vegetable broth.
More Cajun-Inspired Recipes
If you make this recipe, I’d love for you to give it a star rating ★ below. You can also tag me on Instagram so I can see it!
Creamy Cajun Chicken and Sausage Pasta (Dairy-Free)
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Ingredients
Cajun Seasoning
- 2 teaspoons smoked paprika
- 1 teaspoon oregano
- 1 teaspoon dried thyme
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon black pepper
- 1/4 teaspoon salt
- OR 1 tablespoon cajun seasoning
Chicken Pasta
- 1 lb boneless skinless chicken breast
- 14 ounces pre-cooked smoked sausage sliced
- 2 Tablespoons olive oil
- 1 medium yellow onion diced
- 12 ounces penne pasta gluten-free if needed
- 1 (14.5 ounce) can fire roasted tomatoes
- 2 cups chicken broth or bone broth
- 1/2 cup unsweetened full-fat coconut cream or heavy cream if not dairy-free
- Chopped parsley or green onion for topping
Instructions
- Combine the cajun seasoning ingredients in a medium bowl.2 teaspoons smoked paprika, 1 teaspoon oregano, 1 teaspoon dried thyme, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/4 teaspoon cayenne pepper, 1/4 teaspoon black pepper, 1/4 teaspoon salt
- Cut the chicken into 1/2 inch cubes and add to the medium bowl with the cajun seasoning. Toss to coat the chicken evenly.1 lb boneless skinless chicken breast, 2 Tablespoons olive oil
- Heat olive oil in a deep skillet over medium-high heat, until hot and rippling. Add the seasoned chicken to the skillet and cook for 1-2 minutes on each side to brown the sides. The chicken doesn’t need to be cooked all the way through yet.
- Add the yellow onion and smoked sausage to the pan with the chicken and continue to cook, stirring frequently, until the onion is soft and translucent, about 2-3 minutes.1 medium yellow onion, 14 ounces pre-cooked smoked sausage
- Add the penne pasta, fire roasted tomatoes with the juice, and the broth. Stir until everything is combined then close the lid of the pan and allow it to come to a boil over medium-high heat.12 ounces penne pasta, 1 (14.5 ounce) can fire roasted tomatoes, 2 cups chicken broth
- Once boiling, turn the heat down to medium-low and simmer for about 10 minutes, stirring every few minutes. When it’s done the mixture should be thick and saucy and the pasta should be tender.
- Add the cream to the pan and mix until melted and combined. Serve with fresh parsley.1/2 cup unsweetened full-fat coconut cream
Notes
- My pot is a 4qt pot
- You can omit the sausage if you don’t want to use it. This will decrease the calories by 200 calories per serving.
- If you prefer less heat, opt for mild sausage and reduce the Cajun seasoning
- Feel free to add mushrooms, spinach, or zucchini for extra nutrients.
- Use gluten-free pasta, but cook slightly under al dente as it tends to soften more during reheating.
- Store leftovers in an airtight container for up to 4 days. Freeze in portions for up to 2 months. Thaw overnight in the fridge before reheating.
- To reheat, warm on the stovetop with a splash of chicken broth or milk to refresh the sauce.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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This is the first recipe I’ve tried from WMM and it was fantastic! I made it GF, but not DF. Earned 5 stars from all 5 in my family, which is rare. My 16yo said “You have to make this when my friends are here!” 🙂 High praise from the teenager! Looking forward to trying another WMM recipe this week.Thank you!
This is awesome! Thank you so much for sharing Stephanie!!
Delicious!!
Glad you loved it Broghan!
I made this exactly how it’s written, using my favorite Cajun seasoning. Perfect!! I had been a little concerned there was not enough liquid to actually cook the pasta and added apprx. a half cup of Chicken Broth. We have already shared the recipe with friends.
Glad you loved it Cindy. Thanks for taking the time to share!
pasta was very good and the perfect creamy consistency, i used heavy cream instead of coconut
I have been diagnosed with Alpha-gal so this recipe is perfect. I used plant based cream and added about half a cup more of chicken broth and it turned out amazing. I also used turkey sausage instead of pork. I will definitely be making this again. It went well with dairy free cheddar and chive drop biscuits.
Sounds amazing, Kelli! Thanks for sharing all of your swaps.
Oh, my gosh!!!! So good. My daughter was just diagnosed with PCOS so we have been using your website as a source for all sorts of good information and tasty recipes!!
Thank you, Molly <3
Thanks so much Karen! If you haven’t seen it, I launched a PCOS planner that has everything you would ever want for PCOS:) https://whatmollymade.shop/products/nourish-naturally-pcos-planner
I am very excited to try this recipe but I have a question. My husband and I do not like the taste of coconut cream at all and was wondering if there was another dairy free alternative I could use. Perhaps dairy free sour cream or cashew yogurt or something?
Hey Alex!! Yes, you can use cashew cream or you can buy a plant based heavy cream or vegan cream cheese.
My husband said this was in the top 5 meals I’ve ever made, both kids finished it all! I used chickpea pasta for an extra protein kick, delicious!
Monica!! No way! That’s such a compliment. So glad your family liked it.
LOVE this recipe! I used to make a cajun pasta that had dairy, but my husband and I are both lactose intolerant, so I decided to try this one instead. We now prefer this one and I make it regularly!
Thank you so much, Kaylee!! Love to hear that!
Okay, this pasta is so good, it has become a regular in the rotation. I make this dinner at least twice a month now. My husband and I love it!
Love when I make it in the rotation! Thanks, Breanna!