{"id":199,"date":"2026-02-12T03:02:26","date_gmt":"2026-02-11T19:02:26","guid":{"rendered":"https:\/\/www.parkdabang.com\/index.php\/2026\/02\/12\/cajun-spaghetti-creamy-easy-weeknight-dinner-2\/"},"modified":"2026-02-12T03:02:26","modified_gmt":"2026-02-11T19:02:26","slug":"cajun-spaghetti-creamy-easy-weeknight-dinner-2","status":"publish","type":"post","link":"https:\/\/www.parkdabang.com\/index.php\/2026\/02\/12\/cajun-spaghetti-creamy-easy-weeknight-dinner-2\/","title":{"rendered":"Cajun Spaghetti (Creamy, Easy Weeknight Dinner)"},"content":{"rendered":"

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This website may contain affiliate links and advertising so that we can provide recipes to you. Read my disclosure policy.<\/p>\n<\/div>\n

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This Cajun spaghetti is comforting<\/strong> like classic spaghetti\u00a0but delivers a flavor packed Cajun <\/span>kick with sausage and a\u00a0creamy sauce. You\u2019ll have a super flavorful<\/strong> dinner your whole family will love in no time!<\/p>\n

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Why You\u2019ll Want This in Your Weekly Rotation<\/h2>\n
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  • Easy But NOT Boring<\/strong> You\u2019re not doing anything complicated, but the flavors are more fun than regular spaghetti. Great for a midweek dinner.<\/li>\n
  • Family Friendly<\/strong> It\u2019s creamy and familiar enough that picky eaters don\u2019t complain, but something a little new and exciting!<\/li>\n
  • Great Leftovers<\/strong> This pasta is so good the next day! It\u2019s perfect for busy weeks, so you have a hot lunch waiting for you!<\/li>\n<\/ul>\n<\/div>\n
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    Cajun Spaghetti Ingredients<\/h3>\n
    \"Overhead\"Overhead<\/figure>\n
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    • Sausage:<\/strong> You can swap the sausage for chicken, or shrimp, or leave it out altogether!<\/li>\n
    • Vegetables:<\/strong> You can add more veggies, such as wilted spinach or sauteed mushrooms, or whatever you like!<\/li>\n
    • Adjust the Spice:<\/strong> If you like extra spice, add some cayenne pepper or a few dashes of your favorite hot sauce. Or, if you like it more mild, swap the sausage out for smoked or Kielbasa sausage. <\/li>\n<\/ul>\n<\/div>\n<\/div>\n

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      How to Make Cajun Spaghetti<\/h2>\n

      I like making this pasta around Mardi Gras because it has that amazing Southern flavor! Not only is it delicious, but it\u2019s so easy to put together, and the ingredients are pretty basic.<\/p>\n

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      1. Cook Pasta:<\/strong> Bring a large pot of water to a rolling boil. Then cook the spaghetti noodles\u00a0as directed on the package. Drain and set aside. (Save some pasta water to thin the sauce later if needed<\/em>.)<\/li>\n
      2. Brown Sausage: <\/strong>Add <\/strong>sausage\u00a0to a large skillet over medium high heat and cook for 3-4 minutes. Flip halfway through until browned on both sides. Remove from the pan and reserve.<\/li>\n
      3. Cook Veggies:<\/strong> In the same skillet, heat\u00a0olive oil\u00a0over medium heat for 30 seconds. Then add diced red bell peppers\u00a0and\u00a0diced shallot. Cook for 2-3 minutes, until softened, then add\u00a0minced garlic\u00a0and cook for an additional 30 seconds.<\/li>\n
      4. Combine:<\/strong> Stir in\u00a0the tomato paste<\/span>,\u00a0Cajun seasoning, and flour,\u00a0then slowly whisk in\u00a0chicken broth.<\/li>\n
      5. Whisk:<\/strong>\u00a0Whisk in the heavy cream. Bring to a simmer and cook until it begins to thicken, about 5 minutes.<\/li>\n
      6. Add:<\/strong> Whisk in\u00a0Parmesan cheese until fully melted. Add the cooked spaghetti and browned sausage to the skillet, then toss to coat. Taste and season with\u00a0salt\u00a0and\u00a0ground black pepper\u00a0before serving your Cajun Spaghetti.<\/li>\n<\/ol>\n
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        \"Spaghetti\"Spaghetti<\/figure>\n
        \"Sausage\"Sausage<\/figure>\n
        \"Veggies\"Veggies<\/figure>\n
        \"Seasoning\"Seasoning<\/figure>\n
        \"Someone\"Someone<\/figure>\n
        \"Someone\"Someone<\/figure>\n<\/figure>\n
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        Alyssa\u2019s Pro Tip<\/h2>\n

        Sauce not thick enough?<\/strong> It likely needs to simmer a little longer. But remember, once you turn off the heat, it will continue to thicken.<\/p>\n<\/div>\n

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        Pin this now to find it later<\/p>\n

        Pin It<\/p><\/div>\n<\/div>\n

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          Bring a large pot of water to a rolling boil and cook 16 ounces spaghetti noodles<\/span> as directed on the package. Drain and set aside. <\/span><\/p>\n<\/li>\n

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          Add 1 pound sliced Andouille sausage<\/span> to a large skillet over medium-high heat and cook for 3-4 minutes, flipping halfway through until browned on both sides. Remove from the pan and reserve.<\/span><\/p>\n<\/li>\n

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          In the same skillet, heat 2 tablespoons olive oil<\/span> over medium heat for 30 seconds or so before adding 1 cup diced red bell pepper<\/span> and \u2153 cup diced shallot<\/span>. Cook for 2-3 minutes, until softened, then add 3 teaspoons minced garlic<\/span> and cook for an additional 30 seconds. <\/span><\/p>\n<\/li>\n

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          Stir in 3 tablespoons tomato paste<\/span>, 1 tablespoon Cajun seasoning<\/span>, and 2 teaspoons all-purpose flour<\/span>, then slowly whisk in 1 \u00bd cups chicken broth<\/span> and 1 \u00bd cups heavy cream<\/span>. Bring to a simmer and cook until it begins to thicken, about 5 minutes. <\/span><\/p>\n<\/li>\n

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          Whisk in 1 \u00bd cup grated Parmesan cheese<\/span>.<\/span><\/p>\n<\/li>\n

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          Add the cooked spaghetti and browned sausage to the skillet and toss to coat. Taste and season with salt<\/span> and ground black pepper<\/span> before serving. <\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n

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          \nStorage & Reheating Instructions<\/strong><\/span><\/p>\n
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          • Fridge:<\/strong> Store leftovers in an airtight container for up to 5 days.<\/li>\n
          • Reheating:<\/strong> Microwave in 30-second increments, stirring between each. Add a tablespoon or two of reserved pasta water if needed to bring the sauce back together.<\/li>\n
          • Freezer:<\/strong> Not recommended.<\/li>\n
          • Make ahead:<\/strong> Best served fresh.<\/li>\n<\/ul>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/article>\n<\/div>\n<\/div>\n<\/div>\n
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            Calories: <\/span>682<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>52<\/span>g<\/span><\/span>Protein: <\/span>26<\/span>g<\/span><\/span>Fat: <\/span>41<\/span>g<\/span><\/span>Saturated Fat: <\/span>19<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>5<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>14<\/span>g<\/span><\/span>Trans Fat: <\/span>0.1<\/span>g<\/span><\/span>Cholesterol: <\/span>116<\/span>mg<\/span><\/span>Sodium: <\/span>1019<\/span>mg<\/span><\/span>Potassium: <\/span>563<\/span>mg<\/span><\/span>Fiber: <\/span>3<\/span>g<\/span><\/span>Sugar: <\/span>6<\/span>g<\/span><\/span>Vitamin A: <\/span>1948<\/span>IU<\/span><\/span>Vitamin C: <\/span>27<\/span>mg<\/span><\/span>Calcium: <\/span>225<\/span>mg<\/span><\/span>Iron: <\/span>2<\/span>mg<\/span><\/span><\/p>\n<\/div>\n

            Nutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n

            \"Skillet\"Skillet<\/figure>\n
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            More Craveable Cajun Dishes<\/h2>\n<\/p>\n<\/header>\n<\/section>\n

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