Hearty, colorful, and boldly seasoned, Pastalaya is a Louisiana-inspired classic that brings all the intoxicating flavors of jambalaya into comforting pasta form. Imagine tender smoked sausage and juicy chicken mingling with sweet bell peppers, a touch of creamy richness, and just the right heat from Cajun spices—all tossed with nubby pasta that soaks up every drop of flavor. It’s one of those magical one-pot meals where every ingredient shines, making it the kind of weeknight dinner you’ll crave again and again.
Ingredients You’ll Need
The beauty of Pastalaya comes from its remarkably simple lineup of ingredients, each adding a delicious layer to the finished dish. Here’s what you need and why you don’t want to skip a single one—these are the building blocks of big Cajun flavor and irresistible texture!
- 12 oz penne or rotini pasta: Twisty or tube-shaped pasta holds onto the zesty sauce and hearty bites of meat beautifully.
- 1 lb smoked sausage (sliced): For a smoky, savory punch; andouille is classic, but any smoked sausage works.
- 1 lb boneless skinless chicken thighs: Juicy and flavorful, thighs stay tender and soak up the spices perfectly.
- 2 tablespoons olive oil: Your essential for browning the meats and vegetables—don’t skimp!
- 1 small onion (chopped): Adds natural sweetness and rounds out the flavors.
- 1 bell pepper (chopped): Classic Cajun “trinity” ingredient, offering sweetness and vibrant color.
- 2 stalks celery (chopped): A must for crunch and that unique savory backbone.
- 3 cloves garlic (minced): Adds an aromatic boost and earthy depth.
- 1 (10 oz) can diced tomatoes with green chiles (undrained): Brings juicy texture and a hint of acidity and heat.
- 3 cups chicken broth: This is the flavor base that steeps into every pasta bite.
- 1 tablespoon Cajun seasoning: The magic maker—adjust for your spice preference.
- 1/2 teaspoon paprika: For a little smoky sweetness.
- 1/4 teaspoon black pepper: Gives heat that sneaks up on you.
- 1/4 teaspoon salt: Highlights and ties all the big flavors together.
- 1/2 cup heavy cream (optional): Adds a touch of creaminess that mellows the spice if you like it rich.
- 2 green onions (sliced): Perfect for sprinkling over the top and a fresh, peppery crunch.
- Chopped parsley for garnish: Brightens the whole dish right before serving.
How to Make Pastalaya
Step 1: Brown the Sausage
Heat the olive oil in a large Dutch oven or deep skillet over medium-high heat. Add those beautiful rounds of smoked sausage and let them sizzle until browned on the edges, about 5 minutes. This step adds a smoky foundation to your Pastalaya and infuses the cooking oil with even more flavor. Remove the sausage and set it aside—but don’t clean out the pan!
Step 2: Cook the Chicken
In the same pan, drop in your chicken thigh pieces. Give them a good sear until they’re nicely browned and cooked through, about 6 to 7 minutes. The goal here is to soak up every bit of smoky flavor left from the sausage, letting the chicken get golden and juicy. Set the chicken aside with the sausage for now.
Step 3: Sauté the Vegetables
Add onion, bell pepper, and celery to the pan—they’ll pick up all those tasty browned bits. Sauté for 4 to 5 minutes until everything softens and gets a little caramelized. Stir in the garlic and let it cook just until fragrant, about 30 seconds. This classic flavor base creates the fragrant backbone for your Pastalaya.
Step 4: Build the Sauce
Return the browned sausage and cooked chicken to the pan. Add the can of diced tomatoes with green chiles (don’t drain—those juices add big flavor!), chicken broth, Cajun seasoning, paprika, pepper, and salt. Stir well, scraping up any tasty bits from the bottom, and bring the mixture to a gentle boil. Your kitchen is about to smell amazing!
Step 5: Cook the Pasta
Stir in the uncooked pasta. Once everything is bubbling, lower the heat and cover the pan. Let it simmer gently for 12 to 15 minutes, stirring occasionally to make sure nothing sticks. When the pasta is tender and most of the liquid is absorbed, you know your Pastalaya is almost ready for the table.
Step 6: Finish and Garnish
If you’re aiming for creamy comfort, stir in the heavy cream during the last minute of cooking. This final swirl turns the sauce silky and dreamy. Spoon Pastalaya into bowls and sprinkle with sliced green onions and chopped parsley right before serving—the perfect finish, both for looks and a hit of fresh flavor.
How to Serve Pastalaya
Garnishes
For the ultimate Pastalaya experience, don’t skimp on garnishes! A scatter of sliced green onions and a handful of fresh parsley does wonders for flavor contrast and a pop of color. If you like a little cheese, try a sprinkle of Parmesan for added richness. Hot sauce on the side is always a good idea for those who crave extra heat.
Side Dishes
Pastalaya is hearty enough to stand on its own, but if you’re feeding a crowd, simple sides are always welcome. Think warm, crusty French bread for dipping, a crisp green salad for freshness, or even some sweet corn on the cob. The dish’s bold flavors love a companion that’s either simple or a little bit Southern.
Creative Ways to Present
Make your Pastalaya the centerpiece! Serve the pasta family-style right in the pot, or scoop it into big shallow bowls for dramatic effect. For gatherings, try serving in individual ramekins for a fun twist, or even spoon it over baked sweet potatoes for a Cajun-meets-comfort mashup. Leftovers also make insanely good pasta bakes—just top with cheese and pop under the broiler.
Make Ahead and Storage
Storing Leftovers
Pastalaya keeps beautifully in the refrigerator for up to 3 days. Let any leftovers cool to room temperature before transferring them to an airtight container. The flavors get even richer overnight, which means lunch or dinner the next day is extra delicious!
Freezing
If you end up with more Pastalaya than you can eat in a few days, don’t worry—this dish freezes well. Spoon cooled portions into freezer-safe containers or freezer bags, squeeze out excess air, and freeze for up to 2 months. To avoid mushy pasta, thaw and reheat gently.
Reheating
When you’re ready to enjoy Pastalaya again, reheat single servings in the microwave or larger batches on the stovetop over medium-low heat. Add a splash of broth or a drizzle of cream to freshen things up and keep the pasta saucy, stirring occasionally until hot throughout.
FAQs
Can I use a different type Main Course
Absolutely! Penne and rotini are favorites because they hold the sauce well, but you can use any short cut pasta you love or have on hand—just keep an eye on the cooking time.
Is Pastalaya spicy?
It has some heat thanks to Cajun seasoning and green chiles, but you can control the spice level. Simply use less Cajun spice if you prefer things milder, or add hot sauce for an extra kick.
Can I make this Pastalaya recipe dairy-free?
Yes, just leave out the heavy cream at the end. You’ll still get a deeply flavorful, rustic one-pot meal without any dairy—no substitute needed!
What’s the difference between jambalaya and Pastalaya?
Jambalaya uses rice as its base, while Pastalaya swaps in pasta, making it heartier and a bit more comforting for pasta lovers. Both deliver those signature Cajun flavors, just with different textures and starches.
Which smoked sausage is best for Pastalaya?
Andouille sausage is the traditional pick for its smoky, peppery bite, but feel free to use any smoked sausage you enjoy. Kielbasa or even turkey sausage work well, too.
Final Thoughts
There’s just something irresistible about a bubbling pot of Pastalaya—the bold spices, the golden sausages, the comforting toss of pasta that fits right into your favorite bowl. If you love meals that taste like a celebration, don’t wait to try this recipe! Grab your ingredients and stir up some true Louisiana magic for family and friends in your own kitchen.
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Pastalaya Recipe
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Diet: Non-Vegetarian
Description
Pastalaya is a delicious Cajun one-pot meal that combines the flavors of sausage, chicken, vegetables, and spices with pasta for a comforting and hearty dish. Perfect for a quick weeknight dinner or a casual gathering with friends and family.
Ingredients
Pasta:
- 12 oz penne or rotini pasta
Meats:
- 1 lb smoked sausage (sliced)
- 1 lb boneless skinless chicken thighs (cut into bite-sized pieces)
Other Ingredients:
- 2 tablespoons olive oil
- 1 small onion (chopped)
- 1 bell pepper (chopped)
- 2 stalks celery (chopped)
- 3 cloves garlic (minced)
- 1 (10 oz) can diced tomatoes with green chiles (undrained)
- 3 cups chicken broth
- 1 tablespoon Cajun seasoning
- 1/2 teaspoon paprika
- 1/4 teaspoon black pepper
- 1/4 teaspoon salt
- 1/2 cup heavy cream (optional)
- 2 green onions (sliced)
- Chopped parsley for garnish
Instructions
- Heat the olive oil: In a large Dutch oven or deep skillet, heat olive oil over medium-high heat.
- Cook the sausage: Add sliced sausage and cook until browned, about 5 minutes. Remove and set aside.
- Cook the chicken: In the same pan, add chicken pieces and cook until browned and cooked through, about 6–7 minutes. Remove and set aside with the sausage.
- Sauté vegetables: Add onion, bell pepper, and celery to the pan and sauté for 4–5 minutes until softened. Stir in garlic and cook for 30 seconds.
- Add remaining ingredients: Return the sausage and chicken to the pan. Add diced tomatoes, chicken broth, Cajun seasoning, paprika, black pepper, and salt. Bring to a boil.
- Cook pasta: Stir in uncooked pasta, reduce heat to a simmer, cover, and cook for 12–15 minutes until pasta is tender and most liquid is absorbed.
- Finish and serve: Stir in heavy cream if using, garnish with green onions and parsley before serving.
Notes
- Adjust the Cajun seasoning to taste.
- This dish can be made creamier with cream or cheese.
- Andouille sausage is traditional but any smoked sausage works.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Cajun
Nutrition
- Serving Size: 1 bowl
- Calories: 540
- Sugar: 4g
- Sodium: 980mg
- Fat: 28g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 115mg
