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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Delish! We only had coconut milk, added bell peppers – loved it!
Glad you loved it!
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!!
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!
Help! Coconut flavor is very evident and sweet! I was so looking forward to this recipe. Did I do something wrong? I used Coco Real Cream of Coconut.
Hey there! Yes, the cream of coconut is sweetened and has a very strong coconut flavor. You should use full fat coconut milk from a can. I like Thai Kitchen. Hope this helps!
My son is dairy free and we’ve missed a creamy pasta, after the first time we I made this we were hooked! So good! Could I make this recipe in a Dutch oven?
Love that!! Thanks so much! Yes, you should be able to make it in a Dutch oven.
I made this a few weeks ago and it was amazing. My husband wants it to become a regular in the rotation!
Love when I make it into the rotation! Best compliment! Thanks, Maris!
I made this tonight, and added half a red pepper and half of an orange pepper to the mix! It came out amazing. Thank you for the recipe
You’re welcome!
Um this is the BEST FOOD I have tasted in a long time. I am on a no dairy diet because my breastfed baby is allergic, and so I stumbled across this one. This is going to become a staple in our home now!! Thank you Molly!!!!
I used plant based sour cream instead of the coconut cream and it worked great, is anyone else is wondering haha.
HIGHLY highly highly recommend!!!!
Hey KRisten! This is the best comment! I’m glad you shared about the sour cream. Thanks!
So good! This will definitely be on rotation. Thanks for the recipe!
Love when I’m added to the rotation! Thanks!
Love this recipe! I want to try using ground chicken next time. Thoughts?
Hey Liz! I haven’t tried it this way, but I’m sure you could do it. Brown the meat before cooking the pasta. It would be similar to our one pot taco pasta recipe! One Pot Taco Pasta
Is this really canned coconut cream vs coconut milk?
You can use canned coconut milk if you prefer and just use the thick part that solidifies at the top! I like to use the cream only because it’s a little thicker. Both will work though, so start with less and add more as needed. Thanks!
I hope to make this tonight …. But is there a tomato free substitute for the tomatoes and juice in the can? My husband can’t have tomatoes 🙂
Hey Kristen! I haven’t tried this with anything besides tomatoes. I would likely try using broth in replace of the sauce and just omitting the diced tomatoes. Thanks!
Hi Mollly,
Thinking of trying this recipe. Does the pasta need to be cooked before adding? Thanks!!
Hey Marisa! Nope, you cook the pasta right in the same pot!
My fiance and I loved this one! We both agreed to add it to our rotation. Shared with a friend who is gf and df and she was very excited to try it!
I imagine the recipe would be great had the ingredients read “coconut milk” instead of cream. Do yourself a favor and switch those out or your pasta will be sweet and have a tinge of coconut to your Cajun pasta (yuck).
THIS RECIPE WAS SO TASTY, I MADE IT AND MY KIDS DEVOUR. I WANT TO TRY IT TODAY 8/27/23 BUT I DONT HAVE SAUSAGE BUT LETS SEE HOW IT TURNS OUT WITH THE SAUSAGE
Hello there i new to the diary free gluten free . I tried this and it’s good and all but has a sweet taste to it? I used coconut cream but I seen a comment on it suppose to he coconut milk … idk if that’s why it’s sweet . Also thought it would be creamer . But it’s good over all
This is excellent.
LOVE the creamy sauce, my PCOS reacts to the sausage but i just don’t add any in and add a bunch of greens 🙂 great for my family.
Hi, from my screen I see one serving is 1g, which I assume is 1 gram. That’s 0.008 cups. Is g not grams?
So Yummy!
soo good! I was worried about the coconut cream making it taste coconutty, but it didnt! it added a nice creaminess to balance the heat. Really enjoyed this.
My family abd I couldn’t eat it. Seemed promising but couldn’t get past the strong coconut flavor. Maybe I’d skip that creamy part next time if I dared to give it another go.
Love, love, love, the taste and so easy!!
BUT, mine was rather soupy rather than creamy like the picture? I did use brown rice noddles rather than penne but followed the directions to a T!
Any suggestions??
I have made this many times because it became one of my favorite meals instantly! So flavorful and filling. It’s great and easy (and I don’t like cooking).
The ingredients list is incorrect. Molly calls for coconut cream but what she means is the congealed portion of canned coconut milk. Also, you need a pretty large vessel to make this recipe. Bigger than what is stated. Molly is a hack, you shouldn’t have to go through comments to figure out a recipe. Find recipes by J. Kenji López-Alt, he has writeups with great detail on technique and ingredients. This is Busch league at best.
Hey, Sebastian. This recipe is loved by hundreds and I’ve never had any feedback about it not fitting. The recipe calls for a deep skillet. We have a standard deep skillet and it always fits. Yes, you can use the congealed portion on the top of full fat canned coconut milk, however, most grocery stores also carry just coconut cream.
I love this recipe.
I tried it differently and added the brown rice. But is it the same cooking time as the pasta?
Hey there! No, the cooking time would likely change. I would go by the cook time on the box of rice! Just be sure to open the lid and stir it so it doesn’t burn on the bottom.
Coconut alternatives? I have a coconut allergy.. makes dairy free hard. Trying to cut dairy out and most dairy alts are coconut based wompwomp
Hi Denny! I know that’s such a bummer. I have a friend like that. Coconut cream is a great alternative. I know some brands like Silk have a dairy free heavy cream alternative. I would use that in this recipe!
The hardest part about this recipe was finding the coconut cream (I gave up after the 2nd store) so I sparingly used evaporated coconut milk instead. Used cajun sausage and added some shrimp at the very end just before the green onions. I must have liked it because my stomach hurts from eating too much. Next time I think I’ll add some celery, okra, and maybe double the fire roasted tomatoes. Thoroughly pleased… also there are hardly any dishes. I’ll definitely have to check out some of your other things Molly. Cheers
I don’t understand, am I supposed to cook the noodles prior to throwing them in with the chicken?
I don’t understand, am I supposed to boil the noodles prior to throwing them in with the chicken?
Does the noodles need to be precooked?
Excellent ….. my family loved it!!!
Can you make this in the crockpot?
I almost ever ever comment on recipes, but this on is such a gem I just have to! My husband doesn’t do dairy, so I’m always on the lookout for solid recipes that don’t leave me missing it. This one fits the bill and is in our regular rotation! We’ve made it as is, we’ve swapped in different proteins…shrimp, chicken, different sausage… we’ve even used plant based “sausage” when we are in the mood for vegetarian. This also makes a great “clean out whatever veggies are in the fridge” meal, as the flavor goes with anything… we especially like to add mushrooms and broccoli. Thanks for the home run recipe!
Almost *never* ever comment….
Hey Dre!! This is so amazing. Made my day! It’s one of our favorites too. Make sure you check out my entire category for dairy free dinners, I have so many dairy free recipes on my site! I also have a dairy free one pot buffalo chicken pasta coming next week:) would be so great with broccoli too! Love the “clean out the fridge” thing. That’s the best. Appreciate you!
Awesome! Used sour cream because that was the only thing I had.
Thanks, Lynn!!
This was delicious! Omitted the sausage and added fresh chopped spinach near the end. Husband loved it! We are gluten free and fairly dairy free.
Thanks, Julie!! We love to add spinach to this one too. I have a shrimp version on my site you would probably love too!
So I am dairy free due to breastfeeding my last baby. I made this tonight for dinner and it was really good. I tweaked it a little bit to our liking but overall it was a hit in my household. Will definitely be making this again and will be putting in my recipe book of favorites!
Thank you Brittany! Also congrats on your baby:) I had to be dairy free when I was nursing our daughter. Thanks for being here!
Oh my gosh, Molly, I made this last night and it was A-MA-ZING! Even my super picky husband loved it and kept repeating how good it was and that this recipe was a definite keeper! Thank you for creating and sharing such healthy, simple and delicious recipes! I can’t wait until your cookbook is released in July, I’ve already pre-ordered!
This was absolutely delicious! Thank you for posting!
Thanks, Nat!!
We LOVE this recipe and make it at least once a week! We add a little extra seasoning and spinach to it!
Thanks, Bella! I love to hear that!
Would oat milk do instead of coconut cream?
Hey! You could try it but it won’t be as thick. If you have cornstarch or tapioca starch you could try adding a bit of that with the oat milk first and heating it in the pasta to thicken it a bit.
This was so delicious! My 2 teenagers and my husband all loved it.
So delicious! I’ve made this half a dozen times for many people and no one can tell it’s GFDF. Definitely a favorite in my house! Can this be made with regular pasta?
Was looking for a PCOS Friendly dinner and this hit the spot so well! Would love to try some recommendations from the others comments – such a versatile dish!
So happy to hear that!! Thanks so much for sharing!
I agree with you
Such a good recipe 🙂 I had to be dairy free the past few months while breastfeeding and was so happy to come across this recipe. I used bone broth instead of chicken broth and turned out so good. Thank you for the great recipe.
Bone broth is such a good idea! I had to be dairy free when I was breastfeeding too. We have a whole dairy free category on the blog if you need more ideas! Thanks so much for taking the time to share:)
LOVED this dish!!! So so good, I just had to come back and write a review! 10/10
Thanks Kelly!!!
Although this was Amazingly Delicious, we just couldn’t finish it all. Which really isn’t a bad thing, because that was why/how I found this recipe. Lol, anyways. Is it okay to put leftovers in the freeEr or would only the fridge be best?
I would keep it in the fridge! The creamy from the coconut cream might not freeze well!
I can honestly say I’ve never written a review for a recipe before but I felt compelled for this one. It was so good! I used vegan sour cream instead of the coconut cream and it was perfect. My husband raved about it and he always has something to say lol! Great recipe!
Ashley!! This just made my day! I love that you took the time to comment it means so much. So glad you and your husband enjoy it. I’ll try the vegan sour cream soon!
This was a hit in my house! Cooked the chickpea pasta separately due to preference. Only used 1/2 cup of broth and mixed in a bit of corn starch in broth to make a slurry to thicken sauce. also added spinach leaves and was very good.
Thanks, Katy!! Using coconut starch is a great idea. Thanks for taking the time to share!
I agree with you
Can I use regular heavy cream rather than coconut cream? We just need gluten free but not dairy free!
Yep you can use heavy cream!
Could I use dairy free sour cream instead of the coconut cream?
Absolutely!
We love this one – so tasty and super easy to make!
Thank you!
Question: Your recipe says coconut cream but when I click on the link, it’s coconut milk. Can you confirm which it is? Looking forward to making this! 🙂
Hey there! Sorry that is a bit confusing. It’s technically canned coconut milk but the coconut cream separates to the top. So when you open the can just use the thick cream part. You can also buy cans that are just coconut cream. Thanks!
This was SO yummy! I’ve been dairy free for two months (maybe a little more) and my husband and I have been wanting pasta. I found this recipe and we gave it a try tonight. It did not disappoint. I’m looking forward to making more of your recipes!
Thanks, Shelby! I’m so happy to hear that! I have tons of dairy free recipes and dinners:)