This Cajun Sausage Pasta is a flavorful and easy 20-minute dinner recipe! The creamy cajun sauce is packed with flavor and pairs beautifully with the smoky andouille sausage. 

I’m always on the lookout for quick and easy dinner recipes! This one I made 4 times in one month because it was so easy and tastes amazing! If you are looking for more recipes like this one, be sure to try my Cajun Chicken Orzo, Creamy Tuscan Chicken, Pasta with Zucchini Sauce, and Boursin Pasta, or recipes!

Cajun Sausage Pasta with red and green sliced peppers on a gray plate.

Why This Recipe Works

  • Creamy sauce base. This pasta recipe is amazing because the sauce is really creamy and flavorful! The cream cheese and milk paired together make it creamy, but don’t worry, the sauce doesn’t taste like cream cheese thanks to the cajun seasoning.
  • Precooked sausage reduces cook time. The beautiful thing about this andouille sausage pasta is that the sausage is precooked so all you have to do is heat it up in the pan! This helps reduce time, making this the perfect quick and easy dinner!
  • Easy 20-minute dinner recipe. This recipe literally only takes 20 minutes to make! It’s so easy and yet so delicious, too! I made this recipe like 4 times in a month because it was so quick and my family loves it! If you’re looking for delicious and easy Friday night dinner ideas, this recipe is perfect!

Ingredient Notes

Ingredients used to make Cajun Sausage Pasta on a gray background.
  • Andouille Sausage: Andouille sausage is a smoked sausage that uses pork. It has a distinct flavor to it and is commonly used in cajun recipes gumbo and jambalaya. 
  • Cajun Seasoning: This is a blend of oregano, paprika, garlic powder, onion powder, red pepper flakes, cayenne pepper, and thyme. For sensitive palates or tiny mouths, you may want to cut the measurement of this in half.
  • Cream Cheese: Feel free to use full fat, fat free or half fat. The cream cheese is what makes the sauce so creamy! The tartness of the cream cheese helps mellow out the kick from the cajun seasoning. 
  • Milk: If you want extra, extra creamy sauce, use half and half or heavy cream. The milk simply helpsbreak up the cream cheese to make it more sauce-like. 
  • Pasta: You can use whichever pasta you’d like! 

Step-by-Step Instructions

  1. Cook the pasta until al dente. Drain and set aside. 
  1. Cook the vegetables. While the pasta is cooking, heat a large skillet over medium heat. Melt the butter and add the garlic cloves and cook for 1 minute. Add the sliced peppers and cook for 3-4 minutes, then add the sausage and season with the cajun seasoning. Cook for 4-5 minutes or until warmed.
  2. Make the creamy cajun sauce. Add the milk and cream cheese, stirring until the cream cheese has melted and the sauce is smooth. 
  1. Stir in the parmesan cheese, pepper, salt, and cooked pasta. Serve immediately.

Recipe Tips

Andouille sausage is precooked so all we’re doing is warming it up. If you want extra cajun flare you can purchase cajun andouille sausage, that’s what I used and it was phenomenal! 

If you have kiddos eating or if you prefer foods that aren’t super spicy, then I would recommend reducing the cajun seasoning by half. I used 1 teaspoon of cajun seasoning and my two boys loved it! The cream cheese definitely helps balance and mellow out some of the spice.

Variations: Add sliced onions in while cooking the peppers. Add some fresh spinach at the end and stir until the spinach wilts.

Pairs with penne, gemelli, orecchiette, or campanelle pasta. You can really use whatever type of pasta you prefer or have on hand, but using a pasta that has some kind of lip, cylinder or scoop shape is the best because it will hold the sauce better.

A close up of creamy Cajun Sausage Pasta in a black skillet.

What to Serve with Cajun Sausage Pasta

Serve the pasta with a side of buttered vegetables, hasselback potatoes, or a crunchy cabbage salad.

Make Ahead, Storing, and Freezing

If made ahead of time, this pasta will keep in the refrigerator in an airtight container for 4-5 days. 

To reheat, add a splash of milk to the pasta and warm on the stove or in the microwave until warm. The splash of milk will help the sauce regain its saucy consistency. 

I wouldn’t recommend freezing this cajun sausage pasta due to the milk and cream cheese in the sauce. Dairy tends to separate when frozen and thawed. 

FAQs

Is cajun seasoning spicy?

If you are using the store-bought kind and you add a lot in, then your dish will be a little spicy — this is due to the cayenne pepper and red pepper flakes in the seasoning. However, if you are making your own, then just reduce the amount of cayenne pepper and red pepper flakes. I would say this cajun sausage pasta recipe is mildly spicy. Feel free to reduce the measurement of the cajun seasoning in the dish by half if you or your kids aren’t fans of spicy foods! I used 1 teaspoon of cajun seasoning and my kids ate this dish really well!

What is the difference between andouille sausage and regular sausage?

Andouille sausage is made from pork and is smoked.

Can I use regular sausage instead of andouille?

The flavor of andouille sausage is unique. Regular sausage can’t really bring that delicious smoky flavor. The closest thing would maybe be kielbasa, but even then, I would stick to andouille. If you do end up using regular sausage, be sure to use sausage links, make sure they are cooked and note that the flavor will differ from the intended flavor of this recipe.

Cajun Sausage Pasta on a gray plate with two forks to the left of the plate.

Did you make this recipe? I’d love to hear about it! Click here to leave a rating and review, or scroll below the recipe card and do so there. 

Stay up-to-date by following us on Instagram, Facebook, and Pinterest.

A plate of Cajun Sausage Pasta with sliced green and red pepper in the dish, on a gray plate.
Print Save Review
5 from 4 votes

Cajun Sausage Pasta

This creamy Cajun Sausage Pasta recipe features sliced peppers and sausage that's bathed in a creamy sauce. If you quick and easy dinner recipes that pack a lot of flavor, this is for you!
Prep Time: 5 mins
Cook Time: 15 mins
Total Time: 20 mins
Servings: 6 servings

Ingredients
 

  • 8 oz pasta - penne, farfalle etc.
  • 2 tablespoons butter - salted or unsalted
  • 3 garlic cloves - minced
  • 1 red bell pepper - sliced
  • 1 green bell pepper - sliced
  • 12 oz andouille sausage - sliced into medallions about 1/4" thick
  • 2 teaspoons cajun seasoning - for kids/family friendly I would do a little less, 1 1/4 teaspoon or even 1 teaspoon
  • 4 oz cream cheese - softened and cubed
  • 1 cup milk - I used 2%, could also use half & half
  • 3/4 cup parmesan cheese - freshly grated
  • 1/4 teaspoon ground pepper
  • 1/2 teaspoon kosher salt

Instructions
 

  • Cook pasta according to package directions until al dente. Drain and set aside. 
  • While the pasta is cooking heat a large skillet over medium heat. Melt the butter and add the garlic cloves, cook for 1 minute. Add the sliced peppers and cook for 3-4 minutes, then add the sausage and season with the Cajun seasoning and cook for 4-5 minutes or until warmed.
  • Add the milk and cream cheese, stirring until the cream cheese has melted and the sauce is smooth. 
  • Stir in the parmesan cheese, pepper, salt, and cooked pasta. Serve immediately. 

Notes

Andouille sausage is precooked so all we’re doing is warming it up. If you want extra cajun flare you can purchase cajun andouille sausage, that’s what I used and it was phenomenal! 
Variations: Add sliced onions in while cooking the peppers. Add some fresh spinach at the end and stir until the spinach wilts.
Cajun seasoning: for family friendly/kid friendly I reduce the amount of cajun seasoning so that it’s not too spicy for my kids. I find 1 1/4 tsp or even 1 teaspoon is more tolerable for them. 
Store leftovers in an airtight container in the fridge for 5 days. To reheat, place some on a microwave safe plate and microwave until heated through. I don’t recommend freezing this pasta since the sauce is a dairy-based sauce. Dairy tends to separate when frozen and thawed. 
I love to serve this with a baked potato, buttered vegetables, or a salad. A fruit salad would be perfect with this too!

Nutrition

Calories: 519kcal (26%)Carbohydrates: 34g (11%)Protein: 23g (46%)Fat: 32g (49%)Saturated Fat: 14g (70%)Polyunsaturated Fat: 3gMonounsaturated Fat: 11gTrans Fat: 1gCholesterol: 91mg (30%)Sodium: 1017mg (42%)Potassium: 442mg (13%)Fiber: 2g (8%)Sugar: 5g (6%)Vitamin A: 1581IU (32%)Vitamin C: 42mg (51%)Calcium: 237mg (24%)Iron: 2mg (11%)
Course: Main Course
Cuisine: American, Italian
Did you make this recipe?Leave a star rating and review on the blog post letting me know how you liked this recipe! Take a picture and tag @saltandbaker on Instagram and Facebook so I can see what you’re making!