Bring the flavors of Louisiana to your kitchen with this creamy Cajun Pasta! Featuring chicken, sausage, and shrimp all tossed in a creamy and spicy sauce with tender linguine pasta. This hearty pasta dinner is a true crowd-pleaser.
Recipe Rundown: What To Know
Flavorful: Combines smoky and savory with a little Cajun heat in every bite.
Protein Packed: Loaded with chicken, shrimp, and sausage!
Easy: Comes together quickly with a skillet and a pot of boiling water.
Creamy: The rich, velvety sauce is perfectly spiced and so addictive.
Customizable: Add your favorite vegetables or swap the pasta to make it your own.
As you might have already noticed, I’m a big fan of cajun recipes that include pasta. Just like this creamy cajun chicken pasta or cajun chicken alfredo, the bold flavors balance perfectly with the rich and creamy Cajun pasta. Combining three types of meat with a creamy, spicy sauce and linguine, this Cajun pasta recipe is a hearty and flavorful meal that’s sure to become a family favorite.
Key Ingredient Notes
Below you will find helpful notes and substitutions for a few key ingredients for this Cajun pasta recipe. Visit the printable recipe card below for the full ingredient list and amounts.
Pasta: We like long pasta such as linguine or fettuccine in this Cajun pasta, but you could substitute penne, fettuccine, or even spaghetti.
Shrimp: The shrimp should be peeled and deveined before you cook them. You can also remove the tails, or leave them on – it’s up to you. If using frozen shrimp, make sure to thaw them completely before using.
Chicken: My family enjoys boneless, skinless chicken breast in this recipe, but thighs would also work. Thighs might take a little longer to get tender in the skillet.
Sausage: Andouille sausage is traditional and adds a great smoky kick, but smoked sausage or even kielbasa will work in a pinch.
Cream: The secret ingredient that makes this dish so irresistible? Heavy cream! While you could substitute it with half and half, I highly recommend using the real deal for the richest sauce.
Parmesan: Grated parmesan gives the sauce its cheesy taste. Use freshly grated parmesan cheese (the kind found in the refrigerated section of the grocery store) for the creamiest, silkiest sauce.
Brown Sugar: While you can absolutely skip this, it does not make the sauce sweet. Instead, it adds balance to the sauce.
How to Make Cajun Pasta
To make sure this process goes smoothly, have your shrimp peeled and deveined before you start. Chopping the veggies ahead of time helps, too. Below is a quick recipe overview — scroll down to the printable recipe card for the full instructions.
Make sure to start cooking your meats and making the sauce while the pasta water comes to a boil and the pasta cooks. That way, you can add warm pasta to the sauce when it’s done, instead of cold pasta that’s been sitting too long and getting sticky or hard.
Frequently Asked Questions
Yes, you can use whole milk or some half-and-half, but keep in mind the sauce will be thinner and a less creamy. To make a milk-based sauce thicker, try adding a cornstarch slurry while the sauce is simmering. Mix together a tablespoon each of cornstarch and water, and add the slurry a teaspoon at a time until the sauce is thickened to your liking.
Absolutely! Bell peppers, mushrooms, onions, tomatoes, or even fresh baby spinach are great additions that complement the Cajun flavors beautifully.
For less heat: Simply reduce the amount of Cajun seasoning or use a mild version. You can also stir in a bit more cream to mellow the heat. For more heat: Add cayenne pepper or crushed red pepper flakes, to taste. Adding extra Cajun seasoning can quickly make your pasta too salty.
Store any leftovers in an airtight container in the fridge for up to 4 days. Reheat with a splash of cream or broth to refresh the sauce, if needed.
Yield: 6 Servings
Creamy Cajun Pasta Recipe
Featuring chicken, sausage, and shrimp, this creamy Cajun Pasta is tossed in a creamy and spicy sauce with tender linguine pasta.
Ingredients
Instructions
Cook the pasta according to the package directions. Drain and keep warm.
While the pasta is cooking, combine 1 tablespoon Cajun seasoning and ½ teaspoon each of salt, pepper, and thyme. Season the shrimp and chicken evenly with this spice mixture.
Heat a small amount of olive oil in a large saute pan over medium heat. Cook the shrimp in the hot pan, cooking on each side for 2 to 3 minutes, until the shrimp turn pink and curl. Remove the shrimp from the pan immediately, and set aside on a covered plate to keep warm.
Add a little more oil to the pan and cook the seasoned chicken until cooked through, about 7 minutes. Remove the chicken and set aside on the covered plate with the shrimp.
Add the sausage to the pan. Warm the sausage and brown it slightly, then remove and keep warm on the covered plate with the chicken and shrimp.
Add the remaining oil to the pan, and cook the onion, green pepper, and garlic for 3 to 4 minutes. Stir in 1 tablespoon of Cajun seasoning, ½ teaspoon salt, brown sugar, crushed tomatoes, broth, and heavy cream. Bring to a simmer and cook for 2 to 3 minutes.
Remove from the heat and stir in the parmesan cheese, until the cheese is melted and the sauce is fully combined.
Add the cooked, drained pasta to the sauce, and toss to coat. Then add the shrimp, chicken, and sausage. Serve immediately, with a little extra grated parmesan cheese on top, if desired.
Notes
How to Reheat: Warm it gently on the stovetop or in the microwave with a splash of cream, milk, or broth to loosen the sauce. Avoid overheating to keep the shrimp tender and the sauce creamy.
Nutrition
Serving: 1, Calories: 970kcal, Carbohydrates: 51g, Protein: 43g, Fat: 66g, Saturated Fat: 30g, Polyunsaturated Fat: 30g, Trans Fat: 1g, Cholesterol: 313mg, Sodium: 3334mg, Fiber: 4g, Sugar: 7g
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