Cajun pasta is proof positive that pasta can adapt to just about any kind of flavor profile. It’s one of the reasons it’s so so popular. This Cajun pasta recipe is comforting, a little spicy, and comes together in one pot for minimal clean-up. It makes for an easy weeknight dinner or quick meal prep and, like lots of spicy food, it gets even more delicious after a few days in the fridge. Now let’s dive into this delicious one-pot recipe!
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How to Make Cajun Pasta
Cajun pasta is incredibly flexible, which makes it perfect for meal prep. Try any of these swaps to make it your own:
Protein options:
- Shrimp
- Diced or shredded chicken
- Ground sausage, beef, or pork
- Sliced mushrooms or jackfruit for a plant-based option
Add more veggies:
- Spinach or kale
- Cauliflower or broccoli
- Carrots or peas
- Zucchini
Spice adjustments:
- Sensitive to heat? Skip cayenne and reduce chili powder. Add paprika for flavor without the burn.
- Love spice? Add more cayenne, crushed red pepper, or your favorite hot sauce.
- Swap the individual spices for 4 teaspoons of Cajun or Creole seasoning.
Pasta + grain swaps:
- Serve over grits or polenta for a cozy bowl
- Use any short pasta or orzo
- Try it with rice (reduce milk and cream cheese slightly)
Related: Weekly Meal Prep: 12 One-Pot Dinners Under 30 Minutes
Other ways to customize this Cajun pasta recipe
- Switch up the protein: shrimp, diced or shredded chicken, shredded jackfruit, sliced mushrooms, ground sausage/pork/beef would all be delicious.
- Add some more veggies! Greens, cauliflower, carrots, peas, and zucchini would all be delicious in this pasta
- Swap out the grain: I used short pasta but this would work with any pasta or orzo, and maybe even rice (you may need to reduce some of the milk for rice and cut back on the cream cheese). You can even eat this over grits or polenta (reduce the liquid so it isn’t too soupy).
Related: Meal Planning For Beginners (Meal Plan Template Inside!)
How to store and reheat
This pasta stores beautifully, making it ideal for weekly lunches.
In the fridge:
Keeps for up to 4 days in an airtight container.
In the freezer:
Freeze for up to 3 months. Thaw overnight or reheat from frozen.
Reheating tips:
Pasta often needs a little extra moisture when reheated. Add a splash of water or oil before microwaving or warming on the stovetop. For frozen portions, reheat in the oven covered with foil or microwave directly from frozen.
Looking for more storage-friendly dishes? Check out our Cold Lunch / No-Reheat Meal Prep collection.
Ingredient Notes
The Holy Trinity:
Cajun cooking starts with onion, celery, and green bell pepper. If you’re out of one, double the others or swap in carrots (mirepoix-style). The flavor changes slightly, but the dish will still be delicious.
Bell peppers:
Traditional recipes use green peppers for their savory flavor, but you can use red, yellow, or orange if that’s what you have. We’re all about reducing waste and cooking flexibly around here!
Equipment you’ll need for this Cajun pasta recipe
This isn’t too much! I like keeping things simple whenever I can.
Other great pasta meal prep recipes you’ll love
- Meal Prep Tuscan Chicken Pasta Skillet
- 20-Minute Ground Beef Pasta With Swiss Chard
- Meal Prep Pasta Primavera
- Sheet Pan Ratatouille Pasta
- Pumpkin Pasta With Ground Turkey, Mushrooms & Kale
One-Pot Creamy Cajun Pasta
Ingredients
- 2 tbsp olive oil
- 1 yellow onion diced
- 1 green bell pepper diced
- 2 stalk celery diced
- 3 cloves garlic minced
- 1 tsp chili powder
- 1 tsp paprika
- 1/2 tsp oregano
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp thyme
- 1/8 tsp cayenne optional, or more to taste
- salt and pepper to taste
- 3 sausage links of your choice sliced; andouille-style is good, so is chorizo
- 15 oz canned diced tomatoes fire-roasted and Rotel style also work
- 2 cup broth of your choice
- 6 ounces short pasta such as penne
- 1/2 cup milk any kind
- 2 oz cream cheese
- 1/2 cup Parmesan cheese optional, but recommended
- parsley optional, for garnish
Instructions
- Heat a Dutch oven over medium heat and add the oil. Add the onion, bell pepper, and celery with a sprinkle of salt. Cook, stirring frequently, until the onions are translucent and the veggies are starting to brown, 7-10 min. If things are sticking to the pan, feel free to add a splash of water.
- Add the garlic, chili powder, paprika, oregano, garlic powder, onion powder, thyme, cayenne (if using), salt, pepper, and sausage with a splash of water to scrape up the brown bits. (You can also use a little bit of dry red wine here; it's called deglazing the pan). Stir until the spices evenly coat the ingredients and cook until the sausage is nearly done, 5-7 min.
- Add the tomatoes (including their juices), broth, and pasta. Increase the heat until the mixture comes to a low boil. Stir well, cover, and reduce to a low simmer for 10 minutes. Stir occasionally and monitor the water level. If the liquid seems to be evaporating quickly, reduce the heat a little and add water as needed. If the pasta is almost ready but the rest looks too soupy, let it cook with the lid off for a minute or so.
- When the pasta is ready, reduce the heat. Add the milk and cream cheese and stir until the cream cheese is fully melted and incorporated. Add the Parmesan cheese gradually, if using, and stir until melted. The sauce will thicken as it cools so don't be alarmed it initially looks like there is extra liquid.
- Assemble. Divide the pasta among three meal prep containers and allow to cool completely before refrigerating Garnish with parsley (if desired).
FAQs
Yes! Leave out the cayenne and reduce the chili powder. Add paprika to keep flavor without heat. You can also use a mild sausage instead of a spicy one.
Absolutely. Use mushrooms, vegan sausage, or jackfruit instead of meat. Choose vegetable broth and dairy-free cream cheese for a fully vegan version.
Yes, this recipe freezes well for up to 3 months. Thaw overnight or reheat from frozen in the microwave or oven. Add a little water or oil to help the sauce loosen.
Short pasta like rotini, penne, or shells works best because it cooks evenly and holds the sauce well. Orzo also works. If using rice, slightly decrease the liquids.
Yes! Add cooked chicken, shrimp, or sausage at the end just long enough to warm through.
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Emma says
Really tasty and flavorful! But definitely very soupy at the end. I was using Banza (a chickpea pasta), so maybe it absorbs less water? I also chucked in some spinach for extra fiber, but the recipe was soupy before this last minute addition. Next time, I might try simmering down the sauce for a bit before adding pasta.
8/10, will be making again!
Carrie Havranek says
You can always cook it down a little with the lid off–the instructions do mention this. If that doesn’t work for you, feel free to drain the tomatoes first and/or reduce the broth amount by 1/2 cup or so. It could also be that your burner wasn’t quite up high enough to boil some of the water off. Cooking can be a mystery at times! And chickpea pasta, if anything, would absorb more water than traditional pasta. Glad you enjoyed it nonetheless! Happy cooking and thanks for your feedback.