This Creamy Cajun Sausage Bowtie Pasta is a one-pot creamy Cajun sausage pasta made with andouille sausage, bowtie pasta, rich cream, cheddar cheese, and a little kick of Cajun seasoning. An easy pasta dinner recipe, ready in no time.

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It’s also perfect for casual family dinners, potlucks, or even when you just need something warm and filling after a long day. The creamy sauce, smoky sausage, and cheesy pasta make it feel like comfort food in every bite.

If you’re planning a party or looking to round out a comfort food, Cajun Deviled Eggs are another easy favorite that fits right in. They’ve got that same bold, smoky Cajun flavor and perfect bite-sized appetizer alongside this dish.

How to Make Creamy Cajun Sausage Bowtie Pasta

Ingredients you’ll need for this recipe

13 ounces andouille sausage, sliced into coins
1 tbsp minced garlic
2 cups chicken broth
1/2 cup heavy cream
14 ounces petite diced tomatoes, drained (use half the can for less tomatoes)
8 ounces bowtie pasta
2 cups freshly shredded cheddar cheese
1–2 tsp cajun seasoning, to taste
Salt and pepper, to taste

One Pot Cajun Sausage Pasta Process Ingredients

Step-by-Step Guide

1. In a deep skillet, add a small amount of oil and cook the sausage until it reaches your desired char.

One Pot Cajun Sausage Pasta Process Photo

2. Add chicken broth, heavy cream, tomatoes, and cajun seasoning.

3. Add the pasta, and heat over medium-high until it comes to a simmer.

4. Put a lid on the pot, and simmer 12–14 minutes until pasta is al dente.

5. Turn off the heat and add the shredded cheddar cheese. Stir until cheese is melted and combined.

6. Add additional Cajun seasoning, if desired, and salt and pepper to taste.

Serve & Enjoy!

Important Recipe Notes

Don’t overcook the pasta: The bowtie pasta will continue to soften slightly after cooking, so stop simmering once it’s just al dente to avoid mushy pasta.
Stir often while simmering: This helps prevent the pasta from sticking to the bottom of the pan and ensures even cooking in the creamy sauce.
Adjust the heat level: Cajun seasoning can vary in spice, so start with 1 teaspoon first, then add more at the end if you want extra kick.
Make sure to drain the diced tomatoes so the sauce stays creamy and doesn’t turn watery.
Use freshly shredded cheese: It melts smoother and gives a creamier texture compared to pre-shredded cheese.
Turn off the stove before adding cheese so it melts gently and doesn’t become grainy.
Use a good-quality andouille sausage that adds the smoky, spicy flavor that really makes this dish stand out.
If it gets too thick, just add a splash of chicken broth or cream when reheating.

Prep Time:15

Cook Time:20

Total Time:35

Ingredients

13 ounces andouille sausage sliced into coins
1 tbsp minced garlic
2 cups chicken broth
1/2 cup heavy cream
14 ounces petite diced tomatoes drained (use half the can for less tomatoes)
8 ounces bowtie pasta
2 cups freshly shredded cheddar cheese
1–2 tsp Cajun seasoning to taste
Salt and pepper to taste

Instructions

In a deep skillet, add a small amount of oil and cook the sausage until it reaches your desired char.
Add chicken broth, heavy cream, tomatoes, and cajun seasoning.
Add the pasta, and heat over medium-high until it comes to a simmer.
Put a lid on the pot, and simmer 12–14 minutes until pasta is al dente.
Turn off the heat and add the shredded cheddar cheese. Stir until cheese is melted and combined.
Add additional cajun seasoning, if desired, and salt and pepper, to taste.

Servings: 5

Calories: 780kcal

Author: carlycampbell

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