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one pot creamy cajun chicken pasta in a pan on a kitchen towel

Creamy Cajun Chicken and Sausage Pasta (Dairy-Free)

4.24 from 280 votes
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!
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Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Servings: 8 medium bowls
Author: Molly

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

Serving: 1serving | Calories: 549kcal | Carbohydrates: 47.9g | Protein: 31g | Fat: 20.6g | Cholesterol: 84.5mg | Sodium: 917mg | Fiber: 3.2g | Sugar: 4.4g
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