One Pot Creamy Cajun Sausage Pasta

Name: One Pot Creamy Cajun Sausage Pasta
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Cuisine: Cajun
Ingredients: 1 (13 oz) pack of cajun andouille sausage (cut into coins); 1 tbsp chopped garlic; 1 (14.5 oz) can chicken broth; ½ cup heavy cream; 1 (10 oz) can Rotel diced tomatoes and chilies; 8 ounces dry bowtie pasta; 2 cups shredded cheddar cheese; 1 tsp cajun seasoning

So you’re craving something tasty but too lazy to spend forever in the kitchen, huh? Same. Let’s keep it real—sometimes you just want a yummy meal without the hassle. Enter the One Pot Creamy Cajun Sausage Pasta. This dish has everything: it’s creamy, slightly spicy, and oh-so-satisfying. Plus, who doesn’t love a one-pot wonder? Less dishes equal more time to eat, right?

Why This Recipe is Awesome

First off, this recipe is pretty darn exciting. You can whip it up while still wearing your comfy pajamas, and it’s ready in just about twenty minutes. Seriously, it’s idiot-proof, even I didn’t mess it up. Think about it—everything you need is in one pot, simmering away like a beautiful (and delicious) work of art. It marries flavors like they’re at a wedding, and your taste buds are the guests. What more could you ask for in a weeknight dinner?

Now, if you’re on the fence about whether to try this, just remember, as long as you don’t try to flambé anything or perform culinary acrobatics, you’ll be just fine. You might even impress your friends, or at least feed them without causing food poisoning.

Ingredients You’ll Need

Here’s the grocery list to make your life easier. Grab your shopping bag and get ready to collect these goodies:

1 (13 oz) pack of cajun andouille sausage (cut into coins)
1 tbsp chopped garlic (because, let’s be honest, garlic makes everything better)
1 (14.5 oz) can chicken broth (about 2 cups, but who’s measuring?)
½ cup heavy cream (for that extra creamy goodness)
1 (10 oz) can Rotel diced tomatoes and chilies (because we like a little kick)
8 ounces dry bowtie pasta (that’s ½ pound or approximately 2 cups—let’s get fancy with our pasta shapes)
2 cups shredded cheddar cheese (the star of the show, if you ask me)
1 tsp cajun seasoning (aka the secret weapon)

Easy peasy, right? If it looks like a small grocery list, that’s because it is. No need for elaborate pantries or top-secret ingredients here.

Step-by-Step Instructions

Alright, time to channel your inner chef. Follow these simple steps and get ready to chow down.

In a large skillet that’s big enough to fit that pasta (seriously, this matters), cook the sausage over medium heat for about 5 minutes or until it’s browned to your liking. Seriously, go ahead and make it crispy if you want to get fancy.
Remove the sausage from the pan and set it aside on a paper towel-lined plate. Yes, we’re being fancy with paper towels—you’ll thank me later.
Now, here’s where the magic happens. In the same skillet, sauté that glorious garlic in the leftover sausage grease for about a minute. Smell that? That’s happiness right there.
Pour in the can of chicken broth, diced tomatoes, and heavy cream along with about 1 tsp of cajun seasoning. Stir it like you mean it!
Toss in the dry pasta, cover it with a lid, and let it simmer on LOW for about 14 minutes. You can use this time to dance around your kitchen or scroll through social media—your choice.
Once the pasta is fully cooked, toss in the cooked sausage and a couple of cups of shredded cheddar cheese. Stir until the cheese is melted and fully integrated into the creamy party.
And voilà—dinner is served!

Common Mistakes to Avoid

Let’s talk about some classic blunders that could derail your culinary masterpiece. We don’t want any kitchen disasters, right? Here are a few things to watch out for:

Not cooking the sausage first: Please, do not skip this step. Cooking the sausage adds flavor to the grease, which is basically liquid gold.
Ignoring the simmering part: If you crank the heat to high and think that will speed things up, think again. Simmering is your friend.
Forgetting to add the cheese: Seriously, what kind of monster forgets the cheese?
Overcooking the pasta: Nothing like mushy pasta ruining your day. Keep an eye on it—no one likes a soggy noodle.

Avoid these faux pas, and you should be golden.

Alternatives & Substitutions

If you’re running low on some ingredients or just feeling adventurous, let’s crank up the creativity dial. Here are a few substitutions you can make:

Sausage options: No cajun andouille sausage? No problem! Use regular pork sausage, chicken sausage, or even turkey sausage. Just don’t forget to crank up the seasoning if you want some flair.
Heavy cream alternatives: If you want to lighten things up a bit, go for half-and-half or even a non-dairy milk, but hey, you do you.
Cheese: Feel free to mix it up with different cheeses like mozzarella or pepper jack if you’re feeling spicy.
Pasta varieties: Who says you have to stick to bowtie? Use whatever pasta shape you have lingering in your pantry—fusilli, penne, spaghetti, you name it!

See? Cooking doesn’t have to be a rigid affair.

FAQ (Frequently Asked Questions)

Can I use frozen sausage instead of fresh?
Well, technically yes, but don’t expect miracles. Just remember to thaw it first or you’ll be in for a chilly surprise.
Is it normal for my kitchen to smell this good?
Yup, that’s completely normal. In fact, it’s a sign your cooking is ON POINT.
Can I skip the tomatoes?
Sure, but honestly, who wants to skip the deliciousness? The tomatoes give it a nice tang and help balance the creaminess.
How do I store leftovers?
If you have leftovers, congrats! Store them in an airtight container in the fridge for up to three days. Just reheat gently—nobody likes rubbery pasta.
Can I use margarine instead of butter?
Technically yes, but why hurt your soul like that? Butter is magical and makes everything better!
Is this recipe spicy?
It has a kick, but nothing a glass of milk can’t tame. If you’re super heat-sensitive, go easy on the cajun seasoning, friend.
Can I double this recipe?
Absolutely! But you might need a bigger pot. No one wants sausage overflow, am I right?

Final Thoughts

Now you have a delicious, creamy, Cajun pasta dish under your belt. You can impress someone—or yourself—with your new culinary skills. As you dig into that creamy bowl of goodness, just remember: cooking doesn’t have to be scary. You’ve got this! So go on and enjoy that meal, kick back, and congratulate yourself on a job well done. You’ve earned it!