Cheddars Cajun Pasta Recipe: Spicy Creamy Noodles With Andouille

This dish brings bold Cajun flavors to your dinner table with a creamy twist. I developed this recipe to capture that restaurant-quality taste at home.

The andouille sausage adds smoky depth, while the Cajun seasoning creates a perfect balance of spice and warmth. It’s a one-pan meal that comes together in 30 minutes.

What you get is tender pasta coated in a rich, creamy sauce with just the right amount of kick. The flavors meld beautifully, making every bite satisfying.

Serve it with crusty bread to soak up every last bit of sauce. Here’s how to make it.

Ingredients for Cheddars Cajun Pasta

Bold Cajun flavors meet creamy comfort in this satisfying pasta dish.

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The andouille sausage is non-negotiable here. Aidells or Johnsonville brands are easy to find at most grocery stores—Whole Foods has great options too. Look for sausage with visible herbs and spices flecked throughout. For the Cajun seasoning, Tony Chachere’s is the gold standard (that bright yellow can), but any blend works. The cheddar should be sharp—Cabot or Tillamook melt beautifully without turning grainy.

No andouille? Kielbasa or smoked sausage in a pinch, though the flavor won’t be as complex. Swap the heavy cream for half-and-half at the same amount if you want it lighter (just know the sauce won’t be as lush). The bell pepper can be green or orange—whatever’s on sale. Dried Cajun seasoning too old? Make your own with paprika, garlic powder, and cayenne. The pasta shape is flexible too—rigatoni or fusilli grab sauce just as well.

Leftovers keep 4-5 days in the fridge, though the pasta soaks up sauce over time. Reheat with a splash of milk to loosen it up. Freezes for 2-3 months—portion before freezing for easy meals. The sauce thickens as it cools, which is perfect for soaking up with that crusty bread you’re serving on the side.

Step-by-Step Instructions for Cajun Pasta

Here’s my foolproof method for achieving that perfect creamy texture with bold Cajun flavor.

Step 1: Sauté the Andouille and Vegetables

Heat a large skillet over medium heat and add the 3 tbsp unsalted butter. Once melted, add the 12 oz andouille sausage sliced into half-moons. Cook for 4-5 minutes until the sausage begins to brown and release its smoky flavor.

Add the diced red bell pepper and diced yellow onion, cooking for another 5 minutes until the vegetables soften and the onion becomes translucent. Stir in the 3 cloves garlic cloves and 2 tsp Cajun seasoning, cooking for 30 seconds until fragrant. This builds the flavor foundation for your dish.

Step 2: Create the Creamy Roux Base

Sprinkle the 3 tbsp all-purpose flour over the sausage and vegetable mixture, stirring constantly for 1-2 minutes to cook the flour and eliminate any raw taste. This creates a roux that will thicken your sauce beautifully.

Slowly pour in the 1 cup chicken broth, whisking continuously to prevent lumps from forming. Then add the 1.5 cups whole milk and 1 cup heavy cream, stirring until the mixture is smooth and begins to thicken. This should take about 3-4 minutes over medium heat.

Season with 1 tsp salt and 0.5 tsp black pepper to enhance all the flavors in your sauce.

Step 3: Incorporate the Cheeses and Pasta

Reduce heat to low and gradually add the 1.5 cups shredded cheddar cheese and 0.5 cup grated parmesan cheese, stirring constantly until both cheeses are fully melted and the sauce is velvety smooth. This is where the magic happens—the sauce transforms into that signature creamy texture.

Meanwhile, cook the 12 oz penne pasta in a separate pot of salted boiling water until al dente (about 2 minutes less than package instructions). Drain the pasta, reserving ½ cup of pasta water, and immediately add the pasta to your cheese sauce.

Step 4: Combine and Adjust to Perfection

Toss the penne pasta in the sauce, adding reserved pasta water 1 tablespoon at a time until you reach your desired consistency. The pasta should be well-coated with a creamy sauce that clings to every piece. This usually takes about 1-2 minutes of stirring over low heat.

Taste and adjust the seasoning if needed, though the andouille and Cajun seasoning should provide plenty of flavor. The sauce should be rich and velvety, with a noticeable but not overwhelming spicy kick from the Cajun seasoning. Serve immediately while hot, as the sauce will thicken slightly as it cools.

Regional Styles of This Recipe

New Orleans Style

This version stays true to Louisiana roots with Tony Chachere’s Cajun seasoning and Aidells andouille—exactly what you’d find in the French Quarter. I always use 14 oz andouille for extra smokiness. The holy trinity (bell pepper, onion, celery) is non-negotiable here. 🗺️

Texas Twist

Swap the andouille for 12 oz smoked brisket and add 1 diced jalapeño with the vegetables. Use pepper jack cheese instead of cheddar for extra heat. The Texas version is all about bold, meaty flavors with a little more kick.

Creole Variation

Add ½ cup diced tomatoes and 1 tsp filé powder at the end for that classic Creole depth. I like using San Marzano canned tomatoes for the best flavor. This version has a slightly more complex, layered taste profile.

Boston Adaptation

My Boston twist uses 12 oz linguica sausage (Portuguese style) from the North End markets. It’s a nod to my Irish-Italian roots while keeping the spice level moderate. The linguica adds a unique garlic-forward flavor that works beautifully with the Cajun seasoning.

Vegetarian Bayou

Replace the sausage with 12 oz smoked tofu or mushrooms for a meat-free version. Use vegetable broth instead of chicken broth. The Cajun seasoning and cheeses still deliver that rich, spicy creaminess.

Spice Level Control

For milder heat, reduce Cajun seasoning to 1 tsp and add ½ cup shredded Monterey Jack. For extra fire, boost to 1 tbsp seasoning and add ¼ tsp cayenne. I always taste as I go to get it just right. 🌶️

Frequently Asked Questions