If you’re looking for a one-pot meal that captures the soul of Louisiana cuisine, look no further than this Pastalaya Recipe. This dish is the love child of jambalaya and pasta, brimming with smoky sausage, tender chicken, vibrant vegetables, and plenty of bold spices. Every forkful offers a cozy, savory experience that’s just as perfect for feeding a crowd as it is for a comforting weeknight dinner. Just wait until you taste how the pasta soaks up all those Cajun flavors — you’ll be hooked after the very first bite!
Ingredients You’ll Need
When it comes to making unforgettable pastalaya at home, each ingredient is handpicked for flavor, richness, and that signature pop of color. These are the building blocks of a genuinely craveable pot of pastalaya, and with just a few pantry staples and some Cajun classics, you’ll be amazed by what you can create!
- Smoked sausage: Sliced into rounds, this brings savory, smoky depth to every bite—use andouille for extra Louisiana flair!
- Boneless skinless chicken thighs or breasts: Bite-sized pieces soak up the robust seasoning and add protein and tenderness.
- Olive oil: Just enough to get everything sizzling and form the foundation of flavor in your pot.
- Onion: Chopped for aromatic sweetness; yellow or white both work great.
- Green bell pepper: Adds classic jambalaya earthiness and a pop of color.
- Red bell pepper: For subtle sweetness and another vibrant color contrast.
- Garlic cloves: Fresh and minced—garlic brings the heat and zest Cajun food is known for.
- Diced tomatoes with green chilies (10 oz can): Use Rotel or similar for the perfect blend of savory tomato and lively spice.
- Chicken broth: Four cups to plump up the pasta and infuse every noodle with big flavor.
- Cajun seasoning: The key to that unmistakable Louisiana depth—adjust to your desired level of kick!
- Smoked paprika: Just half a teaspoon really brings out the smokiness of sausage and elevates the sauce.
- Penne or rigatoni pasta: Choose your favorite short pasta to best capture that saucy goodness.
- Salt and pepper: Make it sing; season to taste at the end!
- Green onions: Sliced for garnish, they add a fresh bite at the finish.
- Chopped parsley (optional): Brightens things up and gives that final burst of color and herbal freshness.
How to Make Pastalaya Recipe
Step 1: Sear the Sausage
Fire up your Dutch oven or deep skillet and pour in the olive oil over medium-high heat. Once shimmering, toss in those smoked sausage rounds and let them get gloriously browned on both sides. This step is essential—those caramelized edges are huge on flavor! Scoop the sausage out and set it aside for now (don’t worry, it will be back soon).
Step 2: Brown the Chicken
Next, add your chopped chicken into that same pot, letting it pick up all the flavor left behind from the sausage. Cook it until all sides are beautifully browned and the pieces are cooked through, which takes about six or seven minutes. Transfer the chicken to the plate with the sausage—it’s all about building flavor in layers!
Step 3: Sauté the Aromatics
Time to fill your kitchen with the unmistakable smell of Cajun cooking! Add your chopped onions and bell peppers to the pot, letting them soften and lightly caramelize for four to five minutes. Don’t rush this part—the veggies build the sweet and savory backbone of the Pastalaya Recipe. Add that fresh minced garlic and sauté just until it starts to smell unbelievably good—about a minute.
Step 4: Build the Sauce and Simmer
Pour in the can of diced tomatoes with green chilies, then add the chicken broth, Cajun seasoning, and smoked paprika. Stir well, scraping up any browned bits (that’s pure flavor!) from the bottom of the pot. Add the uncooked pasta, then slide the sausage and chicken (with their juices) back into the pot. Give everything a good stir to combine all those layers of goodness.
Step 5: Cook the Pasta
Bring the whole mixture up to a boil, then reduce the heat to medium-low. Cover and simmer for 12 to 15 minutes, stirring every so often—this ensures the pasta cooks evenly and won’t stick. Once the pasta is just tender and most of the liquid has absorbed, it’s ready for the final touches. Season with additional salt and pepper until it tastes absolutely perfect.
Step 6: Finishing Touches
For the grand finale, sprinkle sliced green onions and a handful of chopped parsley (if using) over the top. Those fresh herbs and crisp onions add contrast and brightness, taking your Pastalaya Recipe from weeknight comfort food to something truly special.
How to Serve Pastalaya Recipe
Garnishes
Pile up steaming bowls of your Pastalaya Recipe and scatter plenty of green onions and parsley over the top for freshness and color. If you like a bit of extra heat, a dash of hot sauce never hurts! A light sprinkle of Parmesan may be untraditional but tastes ridiculously good.
Side Dishes
While this one-pot wonder really shines on its own, it’s even better with a crisp green salad drizzled with a zippy vinaigrette or a side of warm, crusty garlic bread. For a true Southern feast, serve it up with buttered corn on the cob or a cool, creamy coleslaw.
Creative Ways to Present
For parties and family gatherings, try serving your Pastalaya Recipe in big, colorful cast iron skillets right on the table—let everyone help themselves! Or go mini by scooping the dish into small ramekins or mason jars for a fun appetizer setup. Don’t hesitate to top with extra hot sauce or even slices of fresh jalapeño if you’re feeling adventurous.
Make Ahead and Storage
Storing Leftovers
To save any leftovers, transfer your cooled Pastalaya Recipe into airtight containers and refrigerate promptly. It keeps beautifully for up to three days, and the flavors deepen even more overnight. Just make sure you tuck away any garnishes separately to keep them fresh.
Freezing
If you want to freeze your pastalaya, allow it to cool completely, then portion it into freezer-safe containers or resealable freezer bags. Lay them flat for easy stacking and freeze for up to two months. Be aware that the pasta’s texture may soften a little upon thawing—but the flavor is always spot-on.
Reheating
For best results, reheat portions gently in a skillet over medium-low heat with a splash of chicken broth to loosen things up. The microwave also works—simply cover and reheat in 1-minute bursts, stirring regularly until steamy and hot.
FAQs
Can I use shrimp in this pastalaya recipe?
Absolutely! Shrimp is a classic addition. Just stir it in during the final 5 minutes of simmering so it cooks through without getting tough—think of it as your own Cajun surf-and-turf.
Is there a good substitute for Cajun seasoning?
If you don’t have Cajun seasoning, you can easily mix up your own with paprika, garlic powder, onion powder, dried thyme, oregano, cayenne, and black pepper. Adjust the heat to your liking!
What kind of sausage works best?
Andouille sausage is traditional and brings the most authentic flavor, but any smoked sausage such as kielbasa will still give you that wonderful smokiness in this Pastalaya Recipe.
Can I use gluten-free pasta?
Yes, gluten-free penne or rigatoni will work! Just check for doneness a few minutes early, as gluten-free pasta can sometimes cook faster and the texture may vary slightly.
How spicy is this dish?
The heat level depends on your Cajun seasoning and the type Main Course. For a milder version, go for mild Rotel and use less Cajun seasoning; for heat-lovers, crank it up and add hot sauce to taste!
Final Thoughts
If you’re craving something bold, hearty, and full of Louisiana flair, this Pastalaya Recipe is sure to become a staple at your table. It’s one of those crowd-pleasers that tastes even better shared, so grab your biggest pot and gather your favorite people—let the good times (and great food) roll!
Print
Pastalaya Recipe
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Diet: Non-Vegetarian
Description
This Pastalaya recipe is a delicious Cajun-inspired one-pot pasta dish that combines smoked sausage, chicken, bell peppers, and Cajun seasoning for a flavorful and satisfying meal.
Ingredients
For the Pastalaya:
- 1 lb smoked sausage (sliced into rounds)
- 1 lb boneless skinless chicken thighs or breasts (cut into bite-sized pieces)
- 2 tbsp olive oil
- 1 medium onion (chopped)
- 1 green bell pepper (chopped)
- 1 red bell pepper (chopped)
- 3 garlic cloves (minced)
- 1 (10 oz) can diced tomatoes with green chilies (like Rotel)
- 4 cups chicken broth
- 1 tbsp Cajun seasoning
- 1/2 tsp smoked paprika
- 12 oz penne or rigatoni pasta (uncooked)
- Salt and pepper to taste
For Garnish:
- 2 green onions (sliced)
- Chopped parsley for garnish (optional)
Instructions
- Prepare the Meat: Heat olive oil in a large Dutch oven or deep skillet. Cook the sausage until browned, then set aside. Cook the chicken until browned and cooked through, then set aside.
- Sauté Vegetables: In the same pot, sauté onions and bell peppers until softened. Add garlic and cook for 1 minute.
- Add Remaining Ingredients: Stir in diced tomatoes, chicken broth, Cajun seasoning, smoked paprika, and pasta. Return sausage and chicken to the pot.
- Simmer: Bring to a boil, then simmer covered for 12–15 minutes until pasta is tender.
- Season and Garnish: Season with salt and pepper. Garnish with green onions and parsley before serving.
Notes
- Adjust the heat level by using mild or hot diced tomatoes with chilies.
- You can also add shrimp in the last 5 minutes of cooking for a seafood twist.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Cajun
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 510
- Sugar: 4g
- Sodium: 880mg
- Fat: 22g
- Saturated Fat: 7g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 90mg
