This cajun Pastalaya recipe is a fun twist on Jambalaya, made with pasta instead of rice. It’s delicious and comforting, and the best part is it’s made in just 30 minutes.
Looking for more pasta recipes? Try this Harissa Pasta, Baked Ziti, or Short Rib Ragu.
Why I love this recipe:
- 30-Minute Meal – You can’t beat a hearty, flavorful, homemade meal for your family in just 30 minutes! Perfect for a busy weeknight or when you don’t feel like cooking.
- Comforting – This easy pasta jambalaya recipe is such a perfect comfort meal on a chilly day. It will become one of your staples.
- Family Favorite – This is a huge favorite of my kids. I substitute Polska Kielbasa sausage since it’s less spicy, and they eat it up!
How to make Pastalaya:
Brown Meat: Add oil to a large skillet (minimum 12×2’’) or Dutch oven over medium high heat. Once hot, add the chicken and cook, flipping once or twice to brown on all sides (don’t cook chicken through). Remove to a bowl then add sausage and cook until browned on both sides. Add to the bowl with the chicken.
Sauté Vegetables: Reduce heat to medium then add remaining oil to the pan, scraping up any leftover browned bits from the pan. Add onions, celery, bell pepper, and garlic then sauté for 3 minutes.
Combine: Add basil, Cajun seasoning, diced tomatoes, salt, and pepper then stir well to combine. Add chicken broth, water, and dry pasta then bring mixture to a gentle boil. Add reserved meat to the pan. Reduce heat, cover pan with fitted lid, and cook for about 11 minutes. Remove lid to stir once or twice during cooking.
Serve: Serve this creamy pastalaya recipe with a side salad or some crusty bread. If you love this recipe, try my Jambalaya, Instant Pot Jambalaya, and Gumbo!
Make Ahead and Storage Instructions:
To Make Ahead: Chop the veggies, chicken, and sausage in the morning. It will make this jambalaya pasta recipe such a breeze.
To Store: Keep leftovers in an airtight container in the fridge and reheat in the microwave.
More 30-Minute Meals:
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Recipe
Pastalaya
Ingredients
- 2 Tablespoons oil , vegetable or canola
- 1 lb andouille sausages* , cut into coins
- 1 1/2 pounds boneless skinless chicken breasts , cut into bite-size pieces
- 1 yellow or white onion chopped
- 4 green onions , chopped
- 3 ribs celery , chopped
- 1 green bell pepper , chopped
- 4 cloves garlic , finely minced
- 1 1/2 teaspoon dried basil
- 1 1/2 teaspoon Cajun seasoning
- 1 teaspoon kosher salt
- 1/2 teaspoon fresh ground black pepper
- 1/4 teaspoon cayenne pepper , optional, for hotter spice, if desired.
- 14.5 ounce can petite diced tomatoes
- 2 1/2 cups low-sodium chicken broth
- ½ cup water
- 1 lb penne pasta , or Banza chickpea penne
Instructions
- Add oil to a large skillet (minimum 12×2’’) or dutch oven over medium high heat. Once hot, add the chicken and cook, flipping once, to brown on all sides (don't cook chicken through). Remove to a bowl. Add sausage and cook until browned on both sides. Add to the bowl with the chicken.
- Reduce heat to medium and add remaining oil to the pan, scraping up any leftover browned bits from the pan. Add onions, celery, bell pepper, and garlic then sauté for 3 minutes. Add basil, Cajun seasoning, diced tomatoes, salt and pepper then stir well to combine.
- Add chicken broth, water, and dry pasta and bring mixture to a gentle boil. Add reserved meat to the pan. Reduce heat, cover pan with fitted lid, and cook for about 11 minutes. Remove lid to stir once or twice during cooking.
Notes
Macros Recipe Adaptation
3 links andouille sausage, 1 lb. whole wheat pastaPer Serving Amount
430 gramsMacros
471 kcal, Fats 16g, Carbs 42g, Protein 42gNutrition
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Delicious! Easy and Quick to make. A yummy change.
We had this last night and it was yummy. That veggie combo is the best. I love one-pot meals, especially pasta ones.
This a great meal for a busy weeknight! Very simple to make but very flavorful. We used gluten-free pasta and it turned out well. I definitely make this again!
I found this recipe to be very delicious and simple. I did leave out the cayenne pepper cuz the spice for others in my household. Doing so, I felt it made it just the right heat. The heat wouldn’t linger or be too much to enjoy the many levels of other flavors that’s going on in this recipe. I recommend giving this a try if you’re looking for a delicious Cajun style food that’s able to suit many mouths in the house.
Quick and easy weeknight meal. I used only sausage and my family enjoyed it! I would probably add a little more tomato next time to make the dish a bit saucier, but that’s my preference.