Cajun Sausage Chicken & Spinach Pasta

Cajun Sausage Chicken and Spinach Pasta – seriously delicious!! Pasta, andouille sausage, chicken, diced tomatoes, chive and onion cream cheese, heavy cream, mozzarella cheese, parmesan cheese and cajun seasoning. Makes a ton! Can divide into two pans and freeze one for later. Great for potlucks and dinner parties. Everyone LOVES this casserole! #cajun #mardigras #freezermeal #pasta #casserole

spoonful of pasta casserole with sausage, chicken, and spinach

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Easy Pasta Casserole for Mardi Gras

This Cajun Sausage, Chicken & Spinach Pasta is a new favorite in our house! We both cleaned out plates and went back for seconds. SO good! Andouille sausage, chicken, spinach, cheese, and pasta. I’m not even a spinach fan and loved it. It is a great way to sneak in some veggies at dinner.

The secret ingredient in this pasta is chive and onion cream cheese. It adds lots of flavors and makes this pasta bake super creamy. I need to start using the chive and onion cream cheese in more dishes. It is really wonderful! This pasta is easy enough for a weeknight dinner but “fancy” enough for a dinner party. You must try this ASAP!

baking dish of cajun pasta

How to Make Cajun Sausage Chicken & Spinach Pasta

This casserole is super easy to make. Start with cooking the pasta. While the pasta is cooking, sauté the sausage. In a bowl, combine cooked pasta, spinach, andouille sausage, cooked chicken, diced tomatoes, cream cheese,Cajun/Creole Seasoning, parmesan cheese, heavy cream, and mozzarella cheese. Spoon the mixture into a baking dish. Top with more mozzarella cheese and bake.

  • I like to cook the andouille sausage in the skillet for about 5 minutes before adding it to the casserole. It isn’t necessary, but I like for the sausage to be a little browned.
  • You can substitute any smoked sausage or even turkey sausage if you are looking to reduce the calories.
  • Here is our recipe for Homemade Cajun/Creole Seasoning: https://www.plainchicken.com/creolecajun-seasoning-secret-recipe/
  • If using store-bought cajun seasoning, look for Tony Chachere or Slap Ya Mama. Tony Chachere’s has a salt-free version that is good.
  • You can make this ahead of time and refrigerate or freeze it for later too. I am a big fan of make-ahead dishes!! I prefer to freeze the dish unbaked and thaw it completely before baking as directed.
  • If you are baking this after refrigerating the dish, you will want to add a few minutes to the baking time just to make sure it is warm all the way through.
scooping pasta from baking dish

What to Serve with Cajun Pasta Casserole

This pasta smelled amazing while it was baking. We seriously couldn’t wait to dig in! All you need is a little side salad and a garlic roll and dinner is ready! We gobbled this up and ate the leftover for lunch during the week. SO good! You really need to give this a try!

Here are a few more of our favorite Cajun/Creole Inspired recipes from the blog:

King Cake Bites

Easy King Cake Bites – crescent rolls filled with cinnamon and cream cheese, topped with icing and colored sugar –…

Blackened Chicken Alfredo

Blackened Chicken Alfredo – pan-seared homemade blackened chicken served over garlic Alfredo sauce and pasta – SO good! I wanted…

Creole Green Beans

Creole Green Beans Recipe – transform canned green beans into something amazing! Green beans, bacon, onion, green pepper, brown sugar,…

spoonful of pasta casserole with sausage, chicken, and spinach

Cajun Sausage Chicken and Spinach Pasta

Yield: 8 people
Prep Time 15 mins
Cook Time 35 mins
Total Time 50 mins
Cajun Sausage Chicken and Spinach Pasta – seriously delicious!! Pasta, andouille sausage, chicken, diced tomatoes, chive and onion cream cheese, heavy cream, mozzarella cheese, parmesan cheese and cajun seasoning. Makes a ton! Can divide into two pans and freeze one for later. Great for potlucks and dinner parties. Everyone LOVES this casserole! #cajun #mardigras #freezermeal #pasta #casserole

Ingredients:

  • 16- oz andouille smoked sausage, sliced into 1/4-inch slices
  • 2 cups chopped cooked chicken
  • 16- oz Campanella pasta
  • 2 (15-oz) cans diced tomatoes, drained
  • 2 (8-oz) tubs chive & onion cream cheese
  • 1 (10-oz) package frozen spinach, thawed
  • 1 cup grated Parmesan
  • ¾ cup heavy cream
  • 2 cups mozzarella
  • 2 to 3 Tbsp Cajun/Creole Seasoning

Instructions:

  • Preheat oven to 350ºF. Lightly spray a deep dish 9×13-inch pan with cooking spray.
  • Cook pasta according to package directions. Drain and set aside.
  • In a skillet, cook smoked sausage until lightly browned. About 5 minutes.
  • Drain chopped spinach well, pressing between layers of paper towels.
  • In a bowl, combine cooked pasta, drained spinach, andouille sausage, cooked chicken, tomatoes, cream cheese, salt-free Cajun/Creole Seasoning, parmesan cheese, heavy cream and 1/2 cup mozzarella cheese.
  • Spoon mixture into prepared baking dish, and sprinkle evenly with remaining shredded mozzarella cheese.
  • Bake uncovered for 35 to 45 minutes.

Notes:

  • I like to cook the andouille sausage in the skillet for about 5 minutes before adding it to the casserole. It isn’t necessary, but I like for the sausage to be a little browned.
  • You can substitute any smoked sausage or even turkey sausage if you are looking to reduce the calories.
  • Here is our recipe for Homemade Cajun/Creole Seasoning: https://www.plainchicken.com/creolecajun-seasoning-secret-recipe/
  • If using store-bought cajun seasoning, look for Tony Chachere or Slap Ya Mama. Tony Chachere’s has a salt-free version that is good.
  • You can make this ahead of time and refrigerate or freeze it for later too. I am a big fan of make-ahead dishes!! I prefer to freeze the dish unbaked and thaw it completely before baking as directed.
  • If you are baking this after refrigerating the dish, you will want to add a few minutes to the baking time just to make sure it is warm all the way through.

Steph

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scooping pasta from baking dish
baking dish of cajun pasta

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Comments

  1. No need to go out to eat EVER with pasta this delicious! The whole family loved it and my husband asked if I could make it again the very next night. Thanks for an awesome restaurant-quality recipe!

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