a fork holding up a chunk of cajun chicken and pasta
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5 from 1 vote

Creamy Cajun Chicken and Sausage Pasta

For an easy midweek meal, why not try this Creamy Cajun Chicken and Sausage Pasta. Ready in under 30 and perfect for the whole family, this mildly spicy creamy pasta recipe is sure to be a hit. The chicken breast chunks and smoky sausage are cooked together with red bell peppers, onions, and garlic, as the basis for a wonderful creamy sauce flavored with cajun spices. You can add some chili if you like it hot, or leave it out for feeding families.
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Main
Cuisine: American
Servings: 4
Calories: 990kcal
Author: Claire | Sprinkles and Sprouts
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  • 2 chicken breasts
  • 2 cups chopped smoked sausage/andouille sausage
  • 1 tbsp Cajun seasoning
  • 1/4 tsp paprika
  • 1/2 tsp ground pepper - black or white
  • 12 oz pasta - we use penne
  • 1 tbsp olive oil
  • 1 red onion
  • 1 red bell pepper
  • 1 yellow bell pepper
  • 2 garlic cloves
  • 1 1/2 cup chicken stock
  • 2/3 cup half & half
  • 1 tsp corn starch (cornflour)
  • 1/2 cup shredded Monterey jack cheese/mozzarella
  • 1 green onion - for garnish


  • Cut the chicken breasts into 2-inch chunks.
  • Place the chicken in a bowl, add the Cajun seasoning, the paprika, and the ground pepper. Stir well to coat and set to one side.
  • Slice the sausage into 1/2 inch rings.
  • Peel and chop the onion, then chop the bell peppers into bite-sized chunks.
  • Heat the olive oil in a large non-stick skillet or fry pan.
  • Add in the sausage and cook over a medium-high heat for 3 minutes until starting to color.
  • Add the vegetable and cook over a high heat for 3 minutes until softened and starting to char.
  • Add in the crushed garlic and the chicken, reduce the heat and cook on low for 2 minutes.
  • Whilst the chicken is cooking bring a large pot of water to boil and then add a good amount of salt.
  • Add the pasta and cook for 1 minute less than the packet suggests.
  • Add the chicken broth to the chicken and vegetables, and bring to a simmer then add in the half and half and bring back to a simmer.
  • Cook for a further 4 minutes or until the chicken is cooked through.
  • Mix the cornstarch with a tablespoon of cold water and slowly add it to your sauce stirring constantly until it thickens
  • Reserve a cup of the pasta cooking water and then drain the pasta.
  • Add the pasta to the chicken along half of the shredded cheese.
  • Stir everything together adding the pasta cooking water until the sauce is at the consistency you want.
  • Serve with the extra cheese and a garnish of green onions.


Calories: 990kcal | Carbohydrates: 79g | Protein: 56g | Fat: 48g | Saturated Fat: 17g | Cholesterol: 182mg | Sodium: 1316mg | Potassium: 1183mg | Fiber: 4g | Sugar: 6g | Vitamin A: 2215IU | Vitamin C: 97.4mg | Calcium: 198mg | Iron: 3.6mg
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