What’s good, family? If you’ve been looking for that one pasta dish that brings bold Southern flavor, rich creamy goodness, and enough heat to wake your taste buds up, look no further. This Creamy Cajun Chicken and Sausage Pasta is a full-on flavor explosion. We’re talkin’ juicy chicken, smoky andouille sausage, and a spicy, garlicky cream sauce that hugs every strand of pasta just right.
This is the kind of meal that’ll have folks scraping the plate and asking for seconds before you even sit down. Whether you’re cooking for the family on a weeknight or feeding a crowd on game day, this recipe is simple, fast, and packed with down-home flavor.
Why You’ll Love This Recipe
This pasta is a showstopper and here’s why it needs to be in your rotation:
- Deep, savory flavor from Creole spices
- Rich, creamy sauce made with heavy cream and parmesan
- One-pot dish for less mess and easy cleanup
- Hearty and satisfying with both chicken and sausage
- Perfect balance of spice, smoke, and creaminess
Ingredients
Here’s everything you’ll need to make this creamy Cajun pasta in the crockpot:
- 1 tablespoon olive oil
- 1 pound chicken breasts, cut into large chunks
- 1 pound chicken andouille sausage, sliced
- 3 cups heavy cream
- 4 cups low-sodium chicken broth
- 4 tablespoons butter
- 2 tablespoons Creole Kick seasoning (or your favorite Cajun/Creole blend)
- 2 garlic cloves, minced
- 1 pound uncooked penne pasta (add later)
- 1/2 cup hot water (optional, for thinning the sauce)
- 8 ounces freshly shredded Parmesan cheese (about 2 1/2 cups)
- Kosher salt and black pepper, to taste
- Garlic powder, to taste
Step-by-Step Instructions
Step 1: Prep and Sear (Optional)
If you want a deeper flavor, sear your chicken and sausage in a skillet with olive oil until lightly browned. This step is optional, but it adds a ton of smoky flavor.
Step 2: Add to Crockpot
Place the chicken breasts (or browned chunks), sliced sausage, garlic, Creole Kick, chicken broth, and butter into your crockpot. Stir gently to combine.
Step 3: Slow Cook
Cover and cook on LOW for 4 to 5 hours or HIGH for 2 to 3 hours, until the chicken is tender and can be easily shredded with a fork.
Step 4: Add Pasta and Cream
Once the chicken is cooked, shred it in the pot using two forks. Add the heavy cream and uncooked penne pasta. Stir to combine everything.
Cover and continue cooking on HIGH for 25 to 30 minutes, stirring once halfway through. The pasta should be tender but not mushy.
Step 5: Add Parmesan and Adjust
Once the pasta is cooked, stir in the shredded Parmesan cheese. Mix until melted and smooth. Add a splash of hot water if the sauce is too thick.
Taste and season with additional Creole Kick, salt, pepper, or garlic powder as needed.
Expert Tips and Tricks
- Use freshly shredded Parmesan cheese for the best melt and flavor.
- Don’t rinse your pasta if you cook it separately—the starch helps the sauce cling.
- Chicken thighs can be used instead of breasts for more flavor and juiciness.
- Add a splash of hot sauce or cayenne pepper if you want more heat.
- Let the pasta sit for a few minutes before serving so the sauce can thicken further.
Variations
- Swap penne for rotini, rigatoni, or fettuccine.
- Use smoked sausage or kielbasa if you can’t find andouille.
- Add in bell peppers or sun-dried tomatoes for extra depth.
- Stir in spinach at the end for a touch of green.
- Top with chopped parsley or green onions for a fresh finish.
- Make it extra cheesy with mozzarella or pepper jack.
- Use half-and-half instead of heavy cream for a lighter sauce.
- Replace chicken with shrimp or crawfish for a seafood twist.
- Use spicy andouille for more kick or go mild for less heat.
- Stir in a tablespoon of tomato paste for a slightly richer sauce.
What to Serve With Cajun Chicken and Sausage Pasta
This pasta is a meal on its own, but if you want to round it out, here are a few great sides:
- Garlic bread or Texas toast
- Side salad with a zesty vinaigrette
- Southern-style green beans
- Roasted broccoli or asparagus
- Fried okra
- Cornbread muffins
- Coleslaw
- Sautéed spinach
- Pickled jalapeños for garnish
- Sweet tea or lemonade to cool off the heat
Storage Tips
- Store leftovers in an airtight container in the fridge for up to 4 days.
- Reheat gently on the stove or in the microwave with a splash of broth or cream.
- This dish doesn’t freeze well due to the cream, but it’ll hold up great in the fridge.
Serving for a Crowd
Feeding a large group? This recipe easily doubles. A doubled batch can feed 10 to 12 people, especially if served with sides. Use a large stock pot or Dutch oven to hold everything and keep warm over low heat until ready to serve.
Make Ahead Advice
You can cook the chicken and sausage ahead of time and store them in the fridge. On the day of, just build your sauce, cook your pasta, and toss in the pre-cooked meat. You can also shred the Parmesan and portion the ingredients ahead of time for a faster dinner prep.
Crockpot Creamy Cajun Chicken and Sausage Pasta
Ingredients
- 1 tablespoon olive oil
- 1 pound chicken breasts cut into large chunks
- 1 pound chicken andouille sausage sliced
- 3 cups heavy cream
- 4 cups low-sodium chicken broth
- 4 tablespoons butter
- 2 tablespoons Creole Kick seasoning or your favorite Cajun/Creole blend
- 2 garlic cloves minced
- 1 pound uncooked penne pasta add later
- 1/2 cup hot water optional, for thinning the sauce
- 8 ounces freshly shredded Parmesan cheese about 2 1/2 cups
- Kosher salt and black pepper to taste
- Garlic powder to taste
Instructions
- If you want a deeper flavor, sear your chicken and sausage in a skillet with olive oil until lightly browned. This step is optional, but it adds a ton of smoky flavor.
- Place the chicken breasts (or browned chunks), sliced sausage, garlic, Creole Kick, chicken broth, and butter into your crockpot. Stir gently to combine.
- Cover and cook on LOW for 4 to 5 hours or HIGH for 2 to 3 hours, until the chicken is tender and can be easily shredded with a fork.
- Once the chicken is cooked, shred it in the pot using two forks. Add the heavy cream and uncooked penne pasta. Stir to combine everything.
- Cover and continue cooking on HIGH for 25 to 30 minutes, stirring once halfway through. The pasta should be tender but not mushy.
- Once the pasta is cooked, stir in the shredded Parmesan cheese. Mix until melted and smooth. Add a splash of hot water if the sauce is too thick.
- Taste and season with additional Creole Kick, salt, pepper, or garlic powder as needed.
