Why You’ll Love This Cajun Chicken and Sausage Pasta
This spicy Cajun chicken pasta recipe is one of my favorite one-pot meals and is packed with smoky, garlicky Cajun flavor and made entirely in one pot—perfect for an easy weeknight dinner. Unlike traditional Cajun pasta recipes that rely heavily on dairy and can leave you feeling weighed down, this version delivers all the creamy indulgence with none of the lactose.
Cajun cuisine originated in Louisiana and blends bold French, Creole, and Southern influences. This pasta captures that soulful flavor in a fast, no-fuss dinner that happens to be both dairy-free and gluten-free.
It’s packed with juicy chicken, spicy Cajun sausage, and a silky coconut-based Cajun pasta sauce. If you’re already a fan of my Chicken Sausage Pasta or Garlic Parmesan Chicken Pasta, this one will earn a spot in your weekly rotation.
Table of Contents
- Why You’ll Love This Cajun Chicken and Sausage Pasta
- Why You’ll Love This Cajun Chicken and Sausage Pasta Recipe
- Ingredients You’ll Need
- Recipe Customizations
- How to Make Cajun Chicken and Sausage Pasta
- Expert Tips
- Serving Ideas
- Storage Tips
- Recipe FAQs
- More Dairy-Free Dinner Recipes
- Creamy Cajun Chicken and Sausage Pasta (Dairy-Free One Pot Recipe)
Ingredients You’ll Need
- Chicken Breast: Use boneless, skinless chicken breasts for tender chicken that soaks up all the Cajun flavors. You can also substitute thighs for a juicier bite.
- Andouille Sausage: Smoky and spicy, it adds depth and that classic Southern flavor. For a milder version, opt for smoked chicken sausage or kielbasa.
- Penne Pasta: Ideal for holding onto that creamy Cajun sauce. Use chickpea or brown rice pasta if you’re gluten-free.
- Yellow Onion: Adds sweetness and balances the heat.
- Fire-Roasted Tomatoes: These bring a smoky, slightly sweet richness that levels up the sauce.
- Coconut Cream: The dairy-free star of the sauce, making it creamy and luscious without milk. Swap in heavy whipping cream if you’re not dairy-free.
- Chicken Broth: Creates a flavorful base for the sauce and helps cook the pasta.
- Olive Oil: Sauté your proteins and aromatics in extra virgin olive oil for richness.
- Cajun Spice Mix: Either homemade or store-bought. We use a mix of smoked paprika, cayenne, garlic powder, onion powder, oregano, and thyme.
- Green Onions + Parsley (Optional): For garnish and a pop of freshness.
Recipe Customizations
- Make It Vegetarian: Swap the meat for plant-based sausage, chickpeas, or veggies like mushrooms and spinach. Use veggie broth instead of chicken broth.
- Add More Veggies: Include sautéed red or green bell peppers in step 4 for color and sweetness. Zucchini or spinach also work well.
- Control the Heat: Adjust the cayenne or use a milder sausage to tone down the spice level if needed.
How to Make Cajun Chicken and Sausage Pasta
Step 1: In a medium bowl, mix smoked paprika, oregano, thyme, garlic powder, onion powder, cayenne, salt, and black pepper. Alternatively, use a tablespoon of your favorite Cajun spice mix.
Step 2: Dice skinless chicken breasts into ½-inch cubes and toss in the seasoning until evenly coated. This helps season chicken evenly for maximum flavor.
Step 3: Heat olive oil in a large skillet over medium high heat. Sear the seasoned chicken for 1–2 minutes per side, just until browned (it doesn’t need to be cooked through yet). This ensures juicy chicken with a golden crust. Add sliced sausage and diced onion to the skillet. Cook until the onion softens, about 2–3 minutes.
Step 4: Stir in uncooked pasta, fire-roasted tomatoes (with juice), and chicken broth. Scrape up any browned bits, cover, and bring to a boil.
Step 5: Reduce heat to medium-low and simmer for 10 minutes, stirring occasionally. Check the pasta for doneness—especially if using gluten-free pasta, which can become mushy if overcooked. The pasta should be tender, and the sauce thickened into a flavorful sauce that clings to every piece.
Step 6: Stir in the coconut cream (or heavy cream) until fully melted and combined. Simmer another minute if needed for a thick, creamy Cajun pasta sauce. Top with parsley, green onions, or red pepper flakes for an extra spicy Cajun kick. Serve hot!
Expert Tips
- Use gluten-free pasta, but cook it slightly under al dente—it will soften more as it simmers.
- The coconut cream makes a silky, dairy-free Cajun pasta sauce. If you’re not dairy-free, heavy whipping cream works too.
Serving Ideas
Garnish with red pepper flakes and grated vegan Parmesan (or regular Parmesan if dairy isn’t a concern).
Pair this creamy Cajun chicken pasta with Roasted Broccoli or Air Fryer Asparagus. A Cucumber Tomato Avocado Salad or fresh Italian Pasta Salad balances the rich flavors beautifully.
Storage Tips
Store leftovers in an airtight container for up to 4 days. Freeze portions for up to 2 months. Thaw overnight in the fridge.
To reheat, warm on the stovetop. This sauce thickens as it sits, so reheat with a splash of broth or coconut milk.
Recipe FAQs
Andouille sausage brings authentic flavor, but smoked sausage or chicken sausage work great for less heat.
Yes! Prep the sauce and cook the meat ahead, then reheat with freshly cooked pasta.
It can be—just use gluten-free pasta and check your Cajun spice mix for hidden gluten.
Swap the meat for plant-based sausage, chickpeas, or veggies like mushrooms and spinach. Use veggie broth instead of chicken broth.
If you try this Cajun chicken and sausage pasta, let me know in the comments! I’d love to hear how you made it your own or if you tried a dairy-free version. Don’t forget to leave a rating if you loved it—it helps others find this recipe too.
More Dairy-Free Dinner 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 One Pot Recipe)
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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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I saw this recipe and knew we would love it. We have enjoyed this dish several times now. My husband even asks for me to make it. Any leftovers reheat easily.
Thank you so much Cindy!!