Creamy Cajun Chicken and Sausage Pasta (Dairy-Free One Pot Recipe)
So, Have You Ever Craved Creamy Cajun Pasta… Without the Dairy Disaster?
Hey there! I have to confess something right up front: I am that person who craves creamy, spicy pasta but, well, dairy and I aren’t exactly best mates anymore. If you’ve ever been in the same boat, you’ll probably get a chuckle out of my kitchen experiments, some of which were, frankly, a bit of a mess (like the time I tried making a creamy sauce out of plain almond milk and got soup instead. Oops). But THIS version? Oh, it’s the one that finally stuck. I first cooked it for my friend Laura—who, by the way, can spot a fake Alfredo a mile away—and she actually asked for seconds. That’s a win in my book. And somehow, the one-pot thing means my sink isn’t a disaster when I’m done, which feels like magic. Anyway, let’s get cooking (and if you hear a clatter in the background, that’s just my cat trying to steal a bit of sausage… again).
Why I Keep Coming Back to This Recipe
I make this pasta when it’s been a long day and I just want something that’s rich, hearty, and spicy—but won’t put me in a food coma or have me regretting my dairy decisions. My family goes bananas for this (my brother once licked the spoon, which is both flattering and mildly horrifying). Honestly, I love that you only need one pot and you don’t have to babysit five different pans. That’s a win for my lazy side. Also, it reheats pretty well—though, I’ll admit, sometimes I think it tastes even better the next day (if it survives that long). I used to be intimidated by Cajun recipes, but as it turns out, a big pile of flavor doesn’t mean you need to be a pro chef. And if your spice tolerance is like my aunt’s (practically nil), you can just dial it down and everyone’s happy.
What You’ll Need (and a Few Swaps That Totally Work)
- 2 chicken breasts (sliced thin, but I’ve used thighs too when I’m feeling fancy)
- 200g smoked sausage (andouille is ideal; honestly, kielbasa or even chorizo does the trick if that’s what you’ve got in the fridge)
- 1 onion, diced small (red, yellow, white—whatever you have lurking)
- 2-3 cloves garlic, minced (I sometimes cheat and use the jarred stuff, don’t judge)
- 1 red bell pepper, chopped (green or yellow if you prefer, or, skip if you’re out—no disaster)
- 2 tablespoons Cajun seasoning (homemade or store-bought; my gran swore by Tony Chachere’s, but I’ve used the store brand and it’s fine)
- 300g penne or fusilli pasta (I’ve also done this with gluten-free pasta and it works—just check it a bit earlier)
- 400ml unsweetened coconut milk (the drinking kind, not the canned super-thick one—unless you like it extra creamy!)
- 500ml chicken stock (or veggie if that’s what you’ve got)
- 1 tablespoon olive oil (or whatever oil you like—sometimes I just use the sausage fat, if there’s enough)
- Salt and pepper to taste
- Optional: a handful of spinach at the end, or some fresh parsley
How to Actually Make It (With Occasional Chaos)
- Get a big pot or deep pan—something that’ll fit everything. Heat the oil over medium-high. Toss in your chicken, season with a little salt and pepper (don’t obsess, you’ll adjust later). Let it brown, but don’t worry if it sticks a bit—it’ll come off once you add the liquids (and honestly, that stuck-on bit adds flavor).
- Once the chicken’s got some color, toss in the sausage slices. Give them a couple minutes to join the party, stirring occasionally so nothing burns (unless you like your sausage extra toasty—I won’t judge).
- Add the onion and bell pepper. Stir and let them soften for 3-4 minutes. This is usually when I start thinking, “hmm, maybe I should’ve chopped the veggies smaller.” If you forgot the garlic earlier, throw it in now so it doesn’t burn; if you remembered, gold star for you!
- Sprinkle over the Cajun seasoning. It’ll look like too much—trust me, it’s not. Stir to coat everything in that spicy goodness.
- Pour in the coconut milk and chicken stock. Give it a good stir, scraping up any browned bits from the bottom (this is where I usually sneak a little taste—just to check the spice level, not because I can’t help myself… okay, maybe both).
- Dump in the pasta. Yes, straight from the box/bag—no pre-cooking! Stir to combine. Bring it up to a simmer. Don’t let it go wild, just a gentle bubble.
- Cover and cook for about 12-15 minutes, stirring once or twice. If you’re using gluten-free pasta, check it sooner, as it can go mushy fast. Don’t panic if it looks a bit soupy at first—it’ll thicken as it cooks (or, honestly, as it sits off the heat).
- If you like spinach, toss it in for the last minute or two. It wilts down to basically nothing, but adds a touch of green.
- Check for seasoning. Add salt or pepper if it needs it. Or more Cajun spice, if you’re feeling wild.
- Let it sit for 5 minutes before serving—it thickens and the flavors come together. Or, start eating right away if you’re starving (I usually do).
Some Honest Notes (Stuff I’ve Learned the Hard Way)
- The thicker coconut milk makes it extra creamy, but can taste a little too coconutty for some folks. The carton kind is safer.
- I once tried doubling the Cajun spice. My lips regretted it, but my husband loved it. Go figure.
- If you’re making this ahead, the pasta soaks up a lot of liquid, so just add another splash of stock or milk when you reheat.
- Pasta shapes don’t really matter—but penne is the one that doesn’t turn to mush (fusilli’s fine in a pinch).
Variations I’ve Actually Tried (and One I’d Skip)
- Substitute the chicken for shrimp—just add them in the last 5 minutes so they don’t go rubbery.
- Made it totally vegan with veggie sausage and no chicken—pretty good, though the coconut flavor was more obvious.
- Once I tried oat milk instead of coconut. The sauce split and I wasn’t happy. Wouldn’t do that again!
- Sometimes I add a little smoked paprika if I want a different twist. Or swap the bell pepper for roasted poblanos (if you can find them, which, where I live, is almost never).
Got the Right Gear? (Or Not…)
I always use my trusty Dutch oven for this, but I’ve made it in a big nonstick skillet too. If you don’t have a lid, just use a sheet pan or even foil—it’s not a big deal. And if your stove runs hot, just nudge the heat down a bit. Here’s a Dutch oven guide if you’re thinking of getting one (but honestly, any big pot works).
Storing Leftovers (If There Are Any)
This keeps in a sealed container in the fridge for 2-3 days (though honestly, in my house it never lasts more than a day!). If it thickens up too much, just add a splash of milk or water before reheating. Freezing? I’ve tried. The pasta gets a bit weird, but the flavors hold up.
Serving It Up (Or, My Favorite Way to Eat)
We like it straight from the pot, honestly—big bowls, maybe a sprinkle of fresh parsley if I’m feeling fancy. My cousin insists on extra hot sauce at the table. Sometimes I serve it with a simple green salad or even garlic bread (dairy-free, of course), just because carbs and more carbs sometimes feel right on a chilly evening.
Lessons Learned (AKA: Don’t Do What I Did)
- Don’t skip the “let it sit” step at the end. I once tried rushing it, and the sauce was runny and the pasta tasted off. A few minutes makes a huge difference.
- I used too much coconut milk once, thinking more is better. Not true—the sauce was too sweet. Stick to the recommended amount, or maybe just a dash more if you really love coconut.
- Forgot to stir halfway through once; found a clump of stuck-together pasta. Not the end of the world, but try to give it a stir or two.
FAQ (Yes, People Have Actually Asked Me This)
- Can I use a different non-dairy milk? I’ve tried almond and soy, but the result just isn’t as creamy. If coconut’s not your thing, maybe try cashew milk, but the flavor will change a bit. Actually, oat milk didn’t work for me (split sauce—ugh).
- Is this super spicy? Not unless you go wild with the Cajun spice. You can always start with less and add more. My mom can’t do spicy at all, so I just use half the amount for her.
- Can I make it ahead? Yup! Maybe add a splash of stock when you reheat because the pasta loves soaking up sauce overnight.
- What if I don’t have sausage? Just skip it, or use any other cooked meat you like. Or go all veg. I’ve tried it with mushrooms and it’s pretty tasty, actually.
- Do I need to use penne? No, use what you have. I’ve even done this with broken up spaghetti and it was perfectly edible (though a bit of a mess to stir).
Oh, and if you’re like me and love little kitchen rabbit holes, here’s a dairy-free creamy pasta from Minimalist Baker I also like. Not Cajun, but totally worth a try!
So there you have it—Creamy Cajun Chicken and Sausage Pasta without the dairy drama. Hope you enjoy it as much as my slightly chaotic household does! Got questions or a tweak that worked for you? Drop me a line (or just shout into the void, I probably hear you!).
Ingredients
- 2 tablespoons olive oil
- 2 boneless skinless chicken breasts, cut into bite-sized pieces
- 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 low-sodium chicken broth
- 1 cup unsweetened coconut milk
- 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 chicken pieces and cook until browned, about 4-5 minutes.
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2Add sliced sausage, onion, and red bell pepper to the pot. Sauté for 3-4 minutes until vegetables are softened.
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3Stir in minced garlic and Cajun seasoning. Cook for 1 minute until fragrant.
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4Add penne pasta, chicken broth, and coconut milk. Stir well, bring to a boil, then reduce heat to a simmer.
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5Cover and cook for 12-15 minutes, stirring occasionally, until pasta is al dente and sauce is creamy. Season with salt and black pepper to taste.
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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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