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One Pot Creamy Spicy Cajun Sausage Pasta Weeknight Win Served Glossy With

One Pot Creamy Spicy Cajun Sausage Pasta Weeknight Win

This One Pot Creamy Spicy Cajun Sausage Pasta Weeknight Win combines browned chicken andouille, tender penne, and a glossy Cajun sauce in one pot.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4
Course: Dinner, Lunch
Cuisine: Cajun-Inspired American
Calories: 389
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 12 ounces chicken andouille sausage fully cooked, sliced
  • 1 teaspoon olive oil for browning
  • 1 small yellow onion diced
  • 1 medium red bell pepper diced
  • 3 cloves garlic minced
  • 2 teaspoons Cajun seasoning salt-free preferred
  • 1/4 teaspoon cayenne pepper adjust to taste
  • 1 14.5-ounce can fire-roasted diced tomatoes undrained
  • 1 1/4 cups chicken broth low sodium
  • 6 ounces protein-enriched penne uncooked
  • 1/2 cup 2% milk room temperature
  • 2 ounces reduced-fat cream cheese cubed
  • 1/4 cup Parmesan cheese finely grated
  • 2 tablespoons scallions sliced

Equipment

  • 5-Quart Dutch Oven
  • Chef'S Knife
  • Cutting board
  • Wooden spoon
  • Liquid Measuring Cup

Method
 

  1. Heat the olive oil in a 5-quart Dutch oven over medium-high heat.
  2. Add the sliced sausage and cook for 5 to 6 minutes, turning occasionally, until browned at the edges. Transfer it to a plate.
  3. Add the onion and bell pepper. Cook for 4 minutes, stirring occasionally, until the onion softens and the pepper remains slightly firm.
  4. Stir in the garlic, Cajun seasoning, and cayenne. Cook for 30 seconds, just until fragrant.
  5. Add the tomatoes and chicken broth, scraping up the browned bits from the bottom. Stir in the penne and bring to a boil.
  6. Reduce the heat to maintain a steady simmer. Cook uncovered for 10 to 12 minutes, stirring several times, until the pasta is al dente and a little liquid remains.
  7. Turn the heat to low. Stir in the milk, cream cheese, and Parmesan until the cheese melts and the sauce becomes smooth, about 2 to 3 minutes.
  8. Return the sausage to the pot and heat through. Rest for 2 minutes so the sauce can thicken, then finish with scallions.

Notes

Refrigerate leftovers in an airtight container for up to 4 days. Reheat gently with a splash of milk or broth because the pasta absorbs sauce as it sits. Pork andouille or turkey smoked sausage can replace chicken andouille, though pork sausage may release enough fat to require draining.