This One-Pot pasta is one of those easy dinner recipes I love to make because it saves the night. I also love how one-pot means way less clean up time! The Cajun seasoning brings that signature kick we love, the cream brings it all together into the most delicious sausage pasta.

If you’re loving one pot dinners like me, don’t miss my One-Pot Cajun Pastalaya, the ever-popular One-Pot Sausage and Red Rice, or my weeknight One Pot Sausage Spaghetti . They all bring that same easy, comforting vibe to your dinner time!

Recommended for this recipe:

Caraway Non-Stick 12 in Skillet

This skillet has become my go-to for many of my one-pot recipes! It is now one of my favorite kitchen items.

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What can be used to substitute Cajun Pork Sausage?

• I know in some parts of the country, smoked sausage can be harder to find.
• You can pretty much use any smoky sausage you’d like. Sausage is unique in that there are many different kinds with many different flavors. That being said, you want to use a flavor you love, because this will flavor your whole pasta.

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Easy Creamy Cajun One Pot Sausage Pasta

Yield: 6 servings

This One Pot Creamy Cajun Sausage Pasta is packed with Cajun flavor, smoky sausage, and a divine parmesan cream sauce. It's an easy dinner that comes together fast with just one pot.

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Ingredients

• 1.5 lbs smoked pork sausage, sliced
• 1 green bell pepper, sliced
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 small red onion, sliced
• 1 1/2 tsp creole seasoning
• 32 oz low sodium chicken broth
• 12 oz fettuccine
• 8 oz heavy cream
• 3 tbsp grated parmesan

Instructions

1. In a large skillet, brown sausage.
2. Remove sausage to a bowl and set aside.
3. Add sliced peppers and onions to skillet. Season with creole seasoning. Saute peppers and onions for about 7 minutes.
4. Add sausage back to skillet. Stir to combine.
5. Add chicken broth and bring to a boil.
6. Once boiling add in fettuccine. I break mine in half. Stir pasta every few minutes as it cooks and liquid is reduced. This takes about 20-25 minutes.
7. Once pasta is cooked, add in heavy cream and stir.
8. Stir in parmesan cheese and serve.

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If you want to know my Sunday plans, they usually involve making some sort of meal-prep recipe for our lunches throughout the week. Sometimes I make this one, or this one, but we love a good soup! They are always healthy and very filling.

I also love a good egg roll in a bowl for dinner, so I knew turning it into a soup would be a welcome addition to my weekly lunches. If you make a double batch, you can even freeze extras. I’m often grabbing a frozen soup out of my freezer before heading to school. This is also a major money saver too!

Important Notes about this Egg Roll Soup:

• Sometimes, I add more veggies. This soup is totally customizable. You can even try water chestnuts for extra crunch. These can be found on the Asian foods isle.
• I love ground chicken, but you can use ground turkey or lean ground beef.
• I buy coleslaw mix because it is convenient, but you can chop your own cabbage as well.
• If you are watching your sodium intake, I would use low-sodium soy sauce and chicken broth.
• Recipe can be doubled and freezes well in individual containers.

What do you need to make Egg Roll Soup?

• ground chicken, turkey, or lean ground beef
• creole seasoning
• chopped yellow onion
• chopped carrots
• minced garlic
• shredded coleslaw mix
• soy sauce
• chicken broth
• green onions

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Egg Roll Soup

Yield: 4 servings

Egg Roll Soup is a delicious low-carb recipe with all the good filling of an egg roll but made healthy with ground chicken. Plus, it is done in about 30 minutes and great for meal-prep!

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Ingredients

• 1 lb. ground chicken
• 1 tsp creole seasoning, plus more to taste
• 1 cup chopped onion
• 1/2 cup chopped celery
• 1/4 cup chopped carrots
• 1 tsp minced garlic
• 8 oz shredded coleslaw mix
• 1/4 cup soy sauce
• 32 oz chicken broth
• 2 tbsp chopped green onions

Instructions

1. IN a large sauce pan, brown ground chicken with creole seaoning. Once browned, add onions, celery, garlic, and carrots and saute for about 5-7 minutes. If mixture sticks, add a little chicken broth to deglaze the pan a little. Cook over medium heat.
2. Add coleslaw mix and soy sauce. Cook for about 3 minutes.
3. Add chicken broth and bring to a boil. Cook for about 10 minutes.
4. Serve in a bowl and top with green onions.

Notes

• Recipe can be doubled and freezes well in individual containers.

• Sometimes, I add more veggies. This soup is totally customizable. You can even try water chestnuts for extra crunch. These can be found on the Asian foods isle.
• I love ground chicken, but you can use ground turkey or lean ground beef.
• I buy coleslaw mix because it is convenient, but you can chop your own cabbage as well.
• If you are watching your sodium intake, I would use low-sodium soy sauce and chicken broth.

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Other Healthy Meal Prep Recipes:

• White Bean Chicken Soup
• Skinny Turkey Lasagna
• Skinny Stuffed Peppers

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Spaghetti is one of my go to dinners when I need easy. And at this time of year, I can only manage easy recipes after our busy school days. This One Pot Creamy Sausage Spaghetti has now made spaghetti night even easier!!

And not only is this recipe easy, but it also uses one of my favorite secrets: Jimmy Dean Sausage!! It just makes spaghetti night have a little twist!! Then throw in some heavy cream, and you’ve got yourself a fun change up to the usual spaghetti night!

What ingredients are needed for One Pot Creamy Sausage Spaghetti?

• Jimmy Dean breakfast sausage – You can use regular or HOT. They are both great!
• Canned crushed tomatoes – I like the CENTO brand.
• minced garlic – I like to buy the pre-minced squeeze container.
• dried oregano
• dried basil
• salt and pepper
• olive oil
• chicken broth
• heavy cream
• thin spaghetti

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One-Pot Creamy Sausage Spaghetti

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Ingredients

• 1 lb. Jimmy Dean sausage (regular or hot)
• 28 oz canned crushed Cento tomatoes
• 1 tsp minced garlic
• 1 tbsp dried oregano
• 1 tsp dried basil
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tbsp olive oil
• 32 oz chicken broth
• 1 cup heavy cream
• 16 oz thin spaghetti, uncooked

Instructions

1. In a large saucepan, brown sausage until cooked through.
2. Add canned crushed tomatoes, garlic, olive oil, oregano, basil, salt, and pepper. Stir to combine and simmer for about 5 minutes.
3. Add chicken broth and heavy cream. Bring it to a boil.
4. Stir in uncooked spaghetti noodles (I break them in half). Reduce to a simmer and cover. Stir occasionally until pasta is cooked through and most liquid has been absorbed.

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Other One Pot Dinners You Might Like:

• One Pot Cajun Pastalaya – A Jambalaya Pasta
• One Pot Beef Taco Rice
• Easy One Pot Pizza Pasta
• One-Pot Beefy Broccoli Rice

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I know how much you guys are a fan of one-pot meals! I love them too! That’s why I have so many on my site. So I know you guys are going to love this One Pot Blackened Shrimp and Sausage too! It’s got such great flavor guys! It’s a little like this other favorite!

What do you need to make this One Pot Blackened Shrimp and Sausage Recipe?

• smoked pork sausage
• peeled shrimp, medium count
• yellow onion
• blackening seasoning
• chicken broth
• water
• fettuccine pasta
• heavy cream
• fresh parsley
• FULL RECIPE IS BELOW.

How easy is this recipe to make?

• This recipe is really easy especially since it is a one-pot meal!
• Just brown your sausage and onion in a non-stick skillet followed by your seasoned shrimp.
• Stir in chicken broth and cook pasta.
• Finish it off with heavy cream.
• FULL RECIPE INSTRUCTIONS BELOW.

Tips for this recipe:

• Use your favorite smoked sausage. We use a local brand.
• Remove tails from shrimp or leave them on for a prettier presentation.
• Use really any pasta you like. My kids like fettuccine, but you could use bow-tie or penne pasta for this recipe as well.
• I like to use a non-stick skillet since I’m cooking pasta in this recipe. I have this one here and it is a favorite.

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One Pot Blackened Shrimp and Sausage Pasta

Yield: 6

Sauteed sausage and blackened shrimp with a creamy Cajun flavored Alfredo sauce.

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Ingredients

• 1 lb. pork sausage
• 1 lb. shrimp, medium count
• 1 onion, chopped
• 2 tsp blackening seasoning, divided
• 32 oz chicken broth
• 2 cups water
• 12 oz fettuccine pasta
• 1 cup heavy cream
• 2 tbsp fresh parsley

Instructions

1. Slice sausage and brown in a large saute pan over medium high heat until mostly browned for about 4 minutes. Add chopped onion and continue cooking over medium high heat for about 10 minutes. Remove sausage and onion from pan.
2. Season shrimp with 1 1/2 tsp blackening seasoning. Add to pan after removing sausage. Stir and cook for about 2 minutes. Add sausage and onion back to pan.
3. Add in chicken broth and water. Bring to a boil. Add fettuccine pasta (uncooked). Spread out pasta into liquid and continue to boil and stir occasionally until pasta is cooked.
4. Stir in heavy cream and season with remaining blackening seasoning. Allow to simmer over medium for about 5 minutes.
5. Top with fresh parsley and serve.

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• 
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Other One Pot Recipes You May Like:

• One Pot Cajun Pastalaya – A Jambalaya Pasta
• Easy One Pot Pizza Pasta
• One-Pot Beefy Broccoli Rice
• One-Pot Cabbage Casserole

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I love anything with Mexican flavors, and this Instant Pot Mexican Chicken and Rice did not disappoint!  It was super easy to whip up.  I divided it into servings for lunches for my week.  It was also great for a quick dinner idea too!

Pin this recipe for later here!!

What ingredients do I need to make this Instant Pot Mexican Chicken and Rice?

• olive oil
• onion 
• creole seasoning
• boneless chicken breasts
• long grain rice
• chicken broth
• cumin
• chili powder
• onion powder
• garlic powder
• can chili beans
• shredded cheese
• chopped cilantro

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Can I make this on the stove top instead of an instant pot?

You sure can!  Once all the ingredients are added, bring it to a boil. Once boiling, reduce the heat to low, cover with lid to let rice cook for about 20 minutes. Remove lid and check the rice. If it needs a few more minutes, cover it again and allow it to cook through more. You can also stir in about a 1/4 cup of water to allow it to steam some more once you cover it.

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Want some other Instant Pot Recipe Ideas?  

• Instant Pot Chicken, Bean, and Kale Soup
• Instant Pot Cheeseburger Soup
• Instant Pot White Beans, Sausage, and Rice (Personal Fav!!!)
• Instant Pot Salsa Chicken

Favorite Instant Pot Recipes

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You can find ALL RECIPES HERE.
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We love our jambalaya down here in Louisiana, as we do so many of our rice dishes.  But every now and then, we like to change things up!  This One-Pot Cajun Pastalaya has all of our Cajun flavors, but with pasta!

One of the best things about Cajun recipes is how truly simple they are with only a few ingredients.  This is why I know you will love this recipe.  You don’t need much to make it, and it’s only one-pot to clean!  Winning!

What do you need to make this One-Pot Cajun Pastalaya?

• chicken breasts
• smoked sausage
• seasoning blend (A great shortcut!  frozen diced onions, bell peppers, celery)
• chicken broth
• fettuccine pasta
• heavy cream
• creole seasoning
• parsley

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One Pot Cajun Pastalaya - A Jambalaya Pasta

One Pot Cajun Pastalaya - A Jambalaya Pasta - This traditional cajun dish is reinvented in yummy pasta form!  It's an easy one pot meal with few ingredients you have to try soon!

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Ingredients

• 1.5 pounds smoked pork sausage
• 2 boneless chicken breasts
• 2 1/2 tsp creole seasoning, divided
• 1 1/2 cups seasoning blend*
• 32 oz. chicken broth
• 2 cups water
• 12 oz. fettuccine
• 1 cup heavy cream
• fresh parsley for topping

Instructions

1. Slice sausage. Brown in a large dutch oven pot. Remove from pan. Repeat with any remaining sausage.
2. While sausage browns, chop chicken into 1 inch pieces and season with 1 tsp creole seasoning.
3. After removing sausage, brown chicken for about 8 minutes stirring to brown all sides. Add seasoning blend and season with 1/2 tsp creole. Continue browning with chicken for about 10 more minutes. Once chicken is browned, add sausage back to pot.
4. Add chicken broth and water and season with 1 tsp creole seasoning. Stir and bring to a boil.
5. Once boiling, add fettuccine. Spread fettuccine across and over meat making sure it is covered with liquid. Continue boiling uncovered, stirring as pasta cooks for about 15 minutes. Liquid will reduce as pasta cooks.
6. Add 1 cup of heavy cream and stir. Cook another 5 minutes. Taste and season if necessary.

Notes

*Seasoning Blend is a great shortcut. It's chopped onion, celery, bell pepper, and parsley and found in the frozen foods.

Don't have seasoning blend where you live? Just chop 1 onion, 1 green bell pepper, and 2 stalks celery.

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Other Easy Cajun Recipes:

• One-Pot Sausage and Red Rice
• One-Pot Cajun Black-Eyed Peas and Rice
• Easy One-Pot Recipes
• Cajun Boiled Shrimp Stuffed Potatoes
• Roasted Creole Potatoes

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One-pot recipes are kind of my jam folks!  Most of them are easy and involve rice because I’m a Lousiana gal, but this One-Pot Cheesy Chicken Popper and Bacon Pasta is even easier than rice!  So when you are craving all things pasta, this easy recipe is perfect!

Plus any meal that involves cheese and noodles and BACON is a winner according to my kids.  

How to make One-Pot Cheesy Chicken Popper and Bacon Pasta

1. Brown onions and bacon and chicken.
2. Stir in flour.
3. Add chicken broth and bring to a boil and then add pasta.
4. After pasta cooks, add in half and half, salt and cheese.
5. Top with some more cheese and place under broiler for a few minutes.  Serve warm!

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One-Pot recipes are definitely a favorite around here.  You can find plenty of them on this blog!  This One-Pot Beef Taco Rice is a new favorite to add to our collection!

It’s perfect for busy weeknights and the best part is the rice cooks right in with all the rest of the ingredients.  So it’s a huge bonus when you don’t have to clean that rice pot folks!

Tips for Making this One-Pot Beef Taco Rice:

• I use a large 12 -inch non-stick skillet with a lid.  This is similar to the one I have and I use it all the time!!
• Don’t keep checking the rice!  Let it do it’s thing and cook for a solid 20 minutes on a low fire before you check it.  Sometimes, long grain rice can take longer if you use that.  You may want to add a little more water (about 1/3 cup) and put the lid back on to cook a little longer if it’s not done after 20 or 25 minutes.
• Want it spicy?  Use HOT Rotel and add in some Pepperjack cheese.  You can also cook in some diced jalapenos when you brown your onions.

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One Pot Beef Taco Rice

One-Pot Beef Taco Rice - An easy all in one recipe filled with beef, rice, spices, and cheese.  It's a perfect weeknight dinner idea!

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Ingredients

• 1 lb. ground round
• 1 cup chopped onion
• 1 tsp creole seasoning
• 2 cups uncooked rice (medium grain)
• 15 oz. chicken broth
• 1/2 tsp cumin
• 10 oz Rotel diced tomatoes
• 1/2 tsp salt
• 1/2 cup water
• 2 1/2 cups shredded Colby Jack
• 2 sliced green onions
• Optional Toppings: sliced jalapenos, sour cream

Instructions

1. Brown ground round and onion until beef is cooked and onions are clear. Season with 1 tsp creole seasoning while browning.
2. Add rice and cumin. Stir and saute over medium high heat for about 2 minutes.
3. Add chicken broth, Rotel, salt, and water and stir to combine/
4. Bring this mixture to a boil. Once boiling, cover with a lid, and reduce heat to low. Cook covered for about 20 to 25 minutes.
5. Remove lid and check to see if rice is cooked. Stir in 1 cup of shredded cheese. Top with the rest of the cheese and allow it to melt before serving.
6. Serve with toppings: green onion, sour cream, sliced jalapenos.

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Other One-Pot Recipes You May Like:

• One-Pot Beefy Broccoli Rice
• One-Pot Sausage and Red Rice
• One-Pot Mexi Beef  and Corn Bake
• Easy One Pot Pizza Pasta
• One-Pot Cajun Black-Eyed Peas and Rice
• One-Pot Cabbage Casserole

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We can’t ever get enough quick meal ideas around here.  This Quick Creamy Chicken Skillet Burritos recipe is so darn easy and a must for your future meal plan.  The secret shortcut is using a rotisserie chicken!  These are such an easy route in the kitchen, and they are full of so much flavor!

This is a little twist on my original Skillet Covered Burritos recipe that uses ground beef.  I’m anxious to hear which version is your family’s favorite!

Tips for Quick Creamy Chicken Skillet Burritos:

• Want this meal to be even quicker?  Have your chicken already chopped and ready to go ahead of time.  
• Not a fan of black olives?  Two out of four of my kids aren’t either.  I make a few burritos without them.
• Do you like things spicy?  Use the “Hot” enchilada sauce.  You can also add a little pepperjack cheese to each burrito.

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Quick Creamy Chicken Skillet Burritos

Quick Creamy Chicken Skillet Burritos - A perfectly easy 30 minute meal idea made with the help of a rotisserie chicken!

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Ingredients

• 2 to 3 cups chopped rotisserie chicken
• 1 1/2 tbsp olive oil
• 1/2 cup onion, diced
• 1/2 tsp creole seasoning
• 1 can cream of mushroom
• 1 10 oz red enchilada sauce
• 2 tbsp chopped green chiles
• 1/3 cup milk
• 1/2 cup sliced black olives
• 3 cups shredded cheese ( I used Colby Jack)
• 8 flour tortillas (I prefer burrito size and just trim the ends after rolling)
• Optional:  green onions, sour cream, chopped tomatoes
• Suggested Sides:  Refried beans, Mexican rice

Instructions

1. In a large skillet, heat oil over medium high heat and add chopped onion. Add creole seasoning. Saute until onions are clear, about 7 to 8 minutes.
2. Add cream of mushroom, enchilada sauce, green chiles, and milk.  Reduce heat, cover, and cook for about 15 minutes.
3. While the sauce cooks, make the burritos by filling each tortilla with chicken, shredded cheese, and black olives. Roll up and set aside seam side down until sauce is finished simmering.
4. Once sauce is simmered, place burritos in filling seam side down. I roll them in the sauce to get them coated evenly. You can also spoon the sauce over them.
5. Top with remaining cheese. Cover and let cheese melt for about 5 more minutes. Remove from heat. Add green onions, black olives, and diced tomatoes to top it. Serve with sour cream.

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Other recipes you may like:

• Skillet Covered Burritos
• Grilled Burritos
• One-Pot Mexi Beef and Corn Bake
• Mexican Lasagna
• Mexican Baked Ziti
• Beefy Cornbread Casserole
• 15 Best Weeknight Dinner Recipes

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Don’t forget to check out my other favorite ground beef version of this recipe:  

Skillet Covered Burritos

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Y’all know I love a good Instant Pot recipe!  I’ve wanted to tackle rice in the Instant Pot for a while now.  I am so excited with this recipe!  I’ve turned one of our favorite southern Louisiana comfort foods into this quick and simple Instant Pot Jambalaya!

I kept things simple in this recipe and only used pork sausage.  Honestly, that’s my favorite part of jambalaya anyway.  I’m happy to say it was a hit!  My oldest daughter said, “Mom, this is so good!”  That’s music to my ears.  She’s my little Cajun in the family.

What do you need to make Instant Pot Jambalaya:

• Pork sausage
• Onion
• Bell Pepper
• Rice
• Beef broth
• Creole seasoning
• parsley (optional)

I love my Instant Pot!  Here is the one I have.

Simple Instant Pot Jambalaya

Simple Instant Pot Jambalaya - An easy weeknight version of the classic Cajun jambalaya recipe.  Only a little time and a few ingredients to this Cajun dish!

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Ingredients

• 1 1/2 lb smoked pork sausage
• 1 onion, chopped*
• 1 green bell pepper, chopped*
• 3 cups medium grain rice (uncooked)
• 3 cups beef broth
• 1 1/2 tsp creole seasoning
• Optional: chopped parsley

Instructions

1. Cut sausage and saute in Instant Pot for 5 minutes.
2. Add onion and bell pepper and saute for 3 more minutes.
3. Add rice, creole seasoning, and beef broth and stir to combine.
4. Place lid on Instant Pot and make sure valve is on sealing.
5. Set on manual for 5 minutes and allow it to naturally release.
6. Remove lid, stir, and serve. Top with chopped parsley.

Notes

Recipe can be halved easily.

I often use a bag of frozen seasoned blend with onions and peppers already chopped.

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