
Weekday dinners feel way less stressful when you know you can throw together this creamy Cajun sausage pasta in just one pot. Simple pantry items get turned into cheesy, rich pasta with some kick. You’ll only dirty one pan which makes cleanup super easy. The sauce is so creamy and tasty, even the picky eaters ask for seconds.
I first threw this together after a ridiculous workday, and it was so quick my family thought I picked up takeout. Now they ask for it every few weeks because the whole thing comes together fast and tastes like real comfort food.
Savory Ingredients
- Shredded cheddar cheese: Melts right in and makes your sauce lush. Sharp works best if you want a lot of flavor.
- Dry bowtie pasta: Shapes like these grab lots of sauce—check for a nice even color and that it’s not broken.
- Rotel diced tomatoes with chilies: Adds a splash of heat, tang, and color. Mild cans are perfect if your family isn’t into spicy.
- Heavy cream: Gives you that smooth, extra rich sauce. Use fresh if you can for the best texture.
- Cajun andouille sausage, sliced: Smoky and bold, this is where all that flavor comes from. Marbling in the sausage makes a difference.
- Chopped garlic: Sets up a super savory start. Go for fresh, firm pieces for more flavor.
- Chicken broth: Cooks the pasta and adds richness throughout. Pick a low salt broth if you’re watching the seasoning.
- Cajun seasoning: The must-have spice blend in this dish. Test yours first—if it’s salty, dial it back.
Simple Step Guide
- Serve It Up:
- Dole out big scoops while it’s piping hot. The creamy sauce sets up fast as it cools, so dig in right away.
- Cheese Meets Sausage Finish:
- Once your pasta is soft, slide the sausage back in. Turn off the stove. Sprinkle cheese in a couple handfuls, stirring until it melts in and fully coats your noodles with a glossy, thickened sauce.
- Let It Simmer:
- Add in your dry pasta, making sure it’s mostly under the liquid. Cover with a lid that fits snug. Drop the heat to low and let it bubble gently for about 14 minutes without peeking. Taste a piece to check the pasta when time’s up.
- Get That Sauce Going:
- Pour in cream, Rotel tomatoes, and chicken broth. Sprinkle Cajun spice in. Mix it so everything blends, and watch for it to get hot and steamy.
- Sizzle The Garlic:
- Pull the sausage out and set it aside on a plate lined with paper towel. Keep the oil in the pan for flavor. Add garlic and stir non-stop for a minute till it’s golden and smells amazing but don’t let it burn.
- Sear The Sausage:
- Sausage gets sliced into coins and tossed into a big skillet set on medium. Cook around five minutes, stirring now and then, until they’re browned and smoky on the edges.

What I love most is when that smoky Cajun kick hits the cheesy sauce. It takes me back to passing the skillet at family nights, sharing seconds, and laughing until we’re stuffed.
Leftover Smarts
Let it cool before scooping into a container with a tight lid. It’ll last in the fridge for four days easy. I like to gently rewarm it on the stove with a splash of milk or broth—brings the creaminess back. For freezing, pack it up in freezer-safe containers and use within two months for best taste.
Easy Ingredient Swaps
Out of andouille? Go light with chicken or turkey sausage instead. Want it vegetarian? Skip the sausage and toss in sautéed mushrooms or zucchini. Any small shaped pasta—penne, rotini, whatever you’ve got—works here. If you’re out of cream, full-fat coconut milk will make it creamy in a whole new way.
How To Serve
Serve with crisp salad and lemony dressing for a pop of freshness. Garlic bread or a warm dinner roll on the side makes it cozy. Throw on some parsley or a dollop of sour cream if you want to cool down the heat. It also travels well for potlucks—just keep it warm in a slow cooker.

Cajun Roots
Cajun food is all about bold flavors and hearty comfort, mixing Southern and French styles. Andouille sausage is special for its unique smokiness. This dish is all about coming together, using simple ingredients, and spicing them up into something everyone wants to share.
Common Recipe Questions
- → How spicy does this Cajun sausage meal get?
Spice depends on your sausage and how much Cajun seasoning you use. Go with mild sausage or use less spice for a softer kick.
- → Are other pastas ok in this dish?
Definitely! While bowtie's classic, shells, rotini, or penne all soak up the flavors and won't fall apart cooking in one pot.
- → What could I toss in as extras?
Throw in whatever you like—mushrooms, broccoli, bell peppers, asparagus, or even some cooked chicken or shrimp if you have leftovers.
- → Can I tone down the creaminess?
Just cut back on the cream or try half-and-half. You'll get a lighter feel but still keep things tasty and smooth.
- → Any tricks to keep salt in check?
Start with a little Cajun seasoning since sausage and broth already bring salt. Taste before shaking in more salt or spice right at the end.