When it comes to pasta, I’m always wanting something that’s creamy! This Sausage Chicken Cajun Pasta really hit the spot for me and my family! It was creamy, smoky, garlicky and it featured two delicious proteins! I love a long pasta that you can twirl on the fork, it’s just the best! This was really easy to make on a busy weekday, and I got to use one of my favorite pans, my Xtrema pan! This was another dish that felt restaurant worthy and with minimal fuss! It turned out amazing!

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So, what’s the backstory on Cajun seasoning and how does it fit into a pasta?

The Acadians, who were French settlers that resided in Canada, liked to season their foods with herbs like rosemary, parsley, and thyme. After they were exiled from Nova Scotia in the 1700’s, many of them went to Louisiana to find refuge. The Acadians brought all of their flavors, passion, and cooking methods with them! From there, they would incorporate local ingredients like garlic, paprika, and cayenne to create bold, spicy flavors! They were even referred to as “Cajuns!”

Cajun cuisine showcases a blend of influences from French, Spanish, Native American, and African cultures! Think seafood boils, gumbo, and jambalaya! Because of the diversity here, Cajun seasoning is perfect for a creamy pasta because it helps to break up that rich, cheesy alfredo – giving a powerful POP to the dish! And with that smoky sausage? It’s so complimentary!

Did you know?

Today Cajun communities are still strong in Louisiana, Acadiana, and even tie culturally into Texas, Alabama, and Mississippi! Cajun food is rustic, it’s bold and aside from food – this cuisine’s culture all boils down (no pun intended!) to flavor, community, and resourcefulness! When the Acadian’s were expelled from Canada by the British, they made the best of their situation! They found a new place to call home and adapted to their new normal! It’s because of their resilience and innovative spirit; we get to enjoy these flavors today!

What ingredients do I need to make this Sausage Chicken Cajun Pasta?

For the chicken spice mix:

Cajun Seasoning
Salt
Italian Seasoning
Garlic Powder
Black Pepper

For the pasta:

Chicken Breast
Smoked Beef Sausage
Fettuccine
Garlic
Red Onion
Jalapeño
Butter
Heavy Cream
Half and Half
Parmesan Cheese
Cajun Seasoning
Italian Seasoning
Black Pepper

For serving:

Parsley
Parmesan

What equipment do I need?

How do I make it?

To get started, get out a large stockpot and bring some salted water to a boil. Boil pasta until al dente, and while that’s going let’s work on washing and prepping the veggies. Peel and slice the red onion into half-moons, mince the garlic, dice the jalapeno, and cut the sausage into 1-inch rounds. Shred up the cheese. And when the pasta is done, drain and set everything aside until ready to use.

Sausage, veggies, and shredded cheese on a wooden cutting board

Cut the fat off of the chicken breast and cut it into tenders. Next, combine all spices for the chicken in a small dish and whisk to combine. Pat the chicken tenders dry on both sides and massage those seasonings in thoroughly, coating completely.

Chicken cut into tenders with a spice blend rubbed on, on a white plate

In Xtrema pan or cast iron, melt some butter on medium-high heat. Sear the chicken for a few minutes per side, then move to a plate covered with foil. Next, in the same pan on medium, sear the sausage for a few minutes per side, until golden and crispy. It’s best to use a tong and flip each individual sausage to get the best color and flavor. Move to the plate with the chicken and cover until ready to use.

Chicken cooking in an Xtrema pan on the stove

Sausage rounds cooking in an Xtrema pan on the stove

Melt the rest of the butter in that same skillet and sauté the onion and jalapeño for a few minutes, stirring occasionally.

Red onion and jalapeno cooking in a pan on the stove

Add the garlic and cook until fragrant. Then slowly pour in the half and half, cream, and the rest of the seasonings. Turn heat to medium-low and give everything a good stir. Simmer for a few minutes to thicken, then slowly start adding the cheese. Stir as you add the cheese and keep stirring and sprinkling it in until it’s all been incorporated.

Veggies, spices, butter, and cream cooking in a skillet on the stove

Add the chicken, sausage, and pasta back into the skillet. Toss to coat everything and allow to heat on medium-low for a few more minutes so those flavors can marry together. Remove from heat and serve immediately with fresh parmesan and parsley! Enjoy!

Sausage Chicken Cajun Pasta in an Xtrema pan on a countertop

Sausage Chicken Cajun Pasta on a white plate on countertop

Tips:

Even though there’s Cajun seasoning and jalapeños in this, this dish was still family friendly! If you want it to be REALLY SPICY, consider adding another jalapeño or some cayenne pepper!
Use any type of pasta for this recipe! A long pasta keeps the integrity of the dish the best, but it doesn’t really matter. Linguine would work, spaghetti – whatever you’ve got!
It’s really important that you shred your own cheese instead of using pre-shredded/grated. This ensures the sauce doesn’t become grainy. Pre-shredded cheese comes with an ingredient that stops it from sticking together in the package. As a result, it doesn’t allow it to melt properly.
I had smoked beef sausage; andouille will also work and totally fits the vibe here!

Love Cajun flavors? Check out these recipes!

Sausage Chicken Cajun Pasta

The Wholesome Spoon

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 20

Cook Time 20

Course Main Course

Cuisine American, Cajun

Servings

Calories 540 kcal

Equipment