Let Me Tell You About This Pasta
Alright, so, picture this: It’s a Tuesday, the weather’s gone sideways (rain, wind, the whole circus), and I’ve got roughly half an hour before the family starts their what’s-for-dinner chorus. Enter this Creamy Cajun Chicken and Sausage Pasta (Dairy-Free One Pot Recipe). I made it the first time when I realized, halfway through, we were out of any actual cream. Not my finest pantry-stocking moment. But, honestly? That “mistake” turned into a go-to weeknight miracle. If you’ve ever tried wrestling a toddler out of the pantry while stirring a pot, you’ll appreciate why I cling to one-pot dinners like a lifeline.
Why You’ll Love This (Or Maybe Just Not Hate It!)
I whip this up when I need something hearty, spicy, and fast. My family goes absolutely bonkers for this, except for that one time I got a little too enthusiastic with the Cajun seasoning (don’t be like me unless you like a five-alarm mouth). Plus, no dairy means my stomach doesn’t start plotting against me. I think my favorite part? I can clean up in, like, five minutes. Okay, maybe ten if I’m being honest and the kids “help.” (Help is a strong word.)
What Goes In (And What I Swap When I’m Lazy)
- Chicken breast – but thighs are juicier if you’re not in a hurry to chop. About 2 decent sized pieces, diced up.
- Smoked sausage – andouille is fancy, but any smoked sausage will do. (My grandmother swore by some local brand, but, honestly, whatever’s on sale is fine.)
- Olive oil – or avocado oil if you’re feeling extra.
- Onion & bell pepper – I usually grab one of each, but sometimes I sneak in more if they’re looking sad in the fridge.
- Garlic – at least 3 cloves, but who’s counting?
- Cajun seasoning – homemade is dreamy, but store-bought is just fine. I once used taco seasoning by accident. Wouldn’t recommend it.
- Pasta – penne is my jam, but rotini or shells work too. Gluten-free pasta holds up okay, though it does get a bit moody if overcooked.
- Canned coconut milk – full-fat for creaminess. Don’t worry; it won’t taste like sunscreen. If you’ve only got oat milk, that’ll do (but it’s less rich).
- Chicken broth – or veggie broth (water in a real pinch, but it’s not as punchy).
- Cherry tomatoes (optional) – I toss these in when I want to pretend I’m fancy.
- Parsley – for color mostly. I skip it if I’m tired.
- Lemon juice – a quick squeeze at the end wakes up the flavors. Or don’t, it’s your life.
Let’s Actually Make It (Don’t Stress!)
- Grab your biggest saucepan or Dutch oven. Drizzle in some oil, heat it up over medium-high. Toss in your diced chicken. Get a little color on it, but don’t overthink this step. Remove ’em to a plate once they’re looking golden-ish.
- Same pot (no need to wipe, we want those brown bits!). Add the sausage slices, onion, and bell pepper. Give it all a good stir. Cook until the onions go soft and the sausage gets a little char.
- Garlic time! Toss that in, but don’t walk away—burnt garlic is sadness on a plate. About a minute or so.
- Now, dump in your Cajun seasoning and pasta. Stir around so the pasta gets a little coated. It’ll look odd and dry, but trust me, you’re on the right track.
- Pour in the coconut milk and chicken broth. Scrape the bottom of the pan to get all that flavor up. Add the cherry tomatoes here if you’re feeling it.
- Bring it to a good bubble, then drop the heat and let it all simmer. Cover it up. Stir occasionally so nothing sticks (this is the part where I usually sneak a bite of sausage to check for “quality”).
- After about 12-15 minutes, check the pasta. If it’s still tough, add a splash more broth and keep going. Chicken goes back in now. Don’t worry if it looks a bit thin – it thickens as it cools.
- Once it’s creamy and the pasta is al dente, finish with a squeeze of lemon and some chopped parsley. Taste for salt and spice. Actually, I find it works better if you let it sit five minutes before serving, but who am I kidding, it usually goes straight to the table.
Some Notes (& Honest Confessions)
- If you’re out of coconut milk, unsweetened soy creamer works in a pinch. Tried almond milk once – too watery; not a fan.
- Pasta shape doesn’t matter as much as you think, but smaller shapes cook more evenly here.
- Don’t skip the lemon juice at the end. I tried it without and it just didn’t zing the same.
- Also, no shame in using pre-chopped veggies if that’s what gets dinner done.
How I’ve Tweaked It (Some Good, Some… Less So)
- Once, I swapped out chicken for shrimp. Not bad! Just cook the shrimp at the very end so it doesn’t go rubbery.
- Tried adding spinach – wilted it in at the end. Actually pretty tasty, and good for sneaking in greens.
- Did a version with sun-dried tomatoes because they were lurking in the pantry. Too sweet, kind of weird texture. Wouldn’t do it again.
Equipment (And Real-Life Workarounds)
- Large Dutch oven or deep skillet. I suppose a stockpot works, but watch for sticking.
- Chopping board and a decent knife (don’t be like me and try to dice sausage straight on the counter, it’s chaos).
- Wooden spoon for scraping up the good bits… or just a big metal spoon if that’s what you’ve got!
How to Store It (Not That There’s Usually Anything Left)
Pop any leftovers in a container, fridge for up to three days. Reheat with a splash of broth or water so it loosens up again. But, honestly, in my house it never lasts more than a day! I think it actually tastes better the next day—if you can somehow keep it around that long. For freezing, it’s okay but the pasta gets a bit mushy. You’ve been warned.
How I Like to Serve It (Feel Free to Ignore)
This is a whole meal, but I sometimes serve with a big green salad when I’m pretending to be health-conscious. (Kids pile on extra pasta instead.) A little crusty bread on the side is never a bad idea, unless you’re gluten-free, in which case I just heap more pasta in the bowl and call it a day. Sometimes I sprinkle on some vegan parm—here’s a simple recipe I like.
Pro Tips (Learned the Hard Way)
- I once tried rushing the simmer step, and ended up with crunchy pasta and a weirdly watery sauce. Patience is a virtue here.
- If you forget to stir, the pasta likes to glue itself to the bottom. Just give it a nudge every so often.
- Spice level is really personal—start modest, you can always add more. Removing spice, now that’s tricky.
FAQ (Because People Actually Ask!)
- Does this actually taste creamy without dairy?
Yep! Coconut milk is magic—just use the full-fat canned stuff, none of that watery carton nonsense. - Can I make it ahead?
For sure. It reheats well, though the pasta might soak up extra liquid. Add a tiny splash of broth before microwaving. - Is it super spicy?
Not unless you want it to be! Cajun blends vary. If you’re spice-shy, start small, or check out this homemade Cajun seasoning guide. - What if I don’t have smoked sausage?
Sub in regular kielbasa, or even leftover roast chicken. It’s pretty forgiving. - Gluten-free pasta okay?
Yep, just keep an eye on it—it cooks quicker and can get a bit, um, moody if overcooked. - Can I add veggies?
Toss in spinach, chopped kale, or zucchini towards the end. It’s basically a fridge-cleanout hero.
Oh, one more thing—if you want a great vegan sausage rec, I found Field Roast to be pretty decent for this, especially if you’re feeding a crowd with mixed diets, though my uncle once called it “spicy bread.” Your mileage may vary.
Anyway, I hope you give this a whirl! And if you end up making a brilliant (or bizarre) variation, tell me—I’m always up for a good kitchen story, especially if it comes with food.
Ingredients
- 2 tablespoons olive oil
- 2 boneless skinless chicken breasts, sliced
- 200g smoked sausage, sliced
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 red bell pepper, sliced
- 2 tablespoons Cajun seasoning
- 300g penne pasta (gluten-free if desired)
- 3 cups unsweetened almond milk
- 1 cup low-sodium chicken broth
- 1/2 cup unsweetened dairy-free cream (such as coconut cream or oat cream)
- Salt and black pepper, to taste
- Fresh parsley, chopped (for garnish)
Instructions
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1Heat olive oil in a large pot over medium-high heat. Add sliced chicken and sausage, and cook until browned, about 5 minutes.
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2Add diced onion, minced garlic, and sliced red bell pepper. Sauté for 3-4 minutes until vegetables are softened.
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3Stir in Cajun seasoning, penne pasta, almond milk, and chicken broth. Mix well and bring to a gentle boil.
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4Reduce heat to a simmer, cover, and cook for 12-15 minutes, stirring occasionally, until pasta is al dente and most of the liquid is absorbed.
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5Stir in the dairy-free cream. Season with salt and black pepper to taste. Simmer uncovered for 2-3 minutes until the sauce is creamy.
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6Garnish with fresh parsley and serve hot.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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