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Hearty bowl of pastalaya with sausage, chicken, and Cajun spices.

Pastalaya Recipe

Pastalaya is a flavorful Cajun-inspired dish that combines the bold spices and savory meats of jambalaya with pasta instead of rice. It’s a one-pot comfort meal featuring smoky andouille sausage, tender chicken, and a rich blend of Creole seasonings.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Main Course
Cuisine: Cajun
Calories: 580
Ingredients Equipment Method Notes

Ingredients
  

Proteins
  • 1 lb boneless, skinless chicken thighs cut into bite-sized pieces
  • 12 oz andouille sausage sliced into rounds
Vegetables & Aromatics
  • 1 cup yellow onion diced
  • 1 cup green bell pepper diced
  • 1 cup celery diced
  • 3 cloves garlic minced
Liquids & Seasonings
  • 4 cups chicken broth
  • 1 tsp smoked paprika
  • 1 tsp thyme dried
  • 1 tsp oregano dried
  • 2 tsp Cajun seasoning adjust to taste
  • 2 bay leaves
  • 1 cup diced tomatoes optional
Pasta
  • 12 oz penne or rotini pasta uncooked

Equipment

  • Large Pot or Dutch Oven

Method
 

  1. Heat a large pot or Dutch oven over medium-high heat. Add the andouille sausage and cook until browned, about 3-4 minutes. Remove and set aside.
  2. In the same pot, add the chicken and cook until browned on all sides. Remove and set aside with the sausage.
  3. Add the onions, bell peppers, and celery to the pot. Sauté until softened, about 5 minutes. Stir in the garlic and cook for another 30 seconds.
  4. Deglaze the pot by adding a splash of chicken broth, scraping up any browned bits from the bottom.
  5. Return the chicken and sausage to the pot. Add the remaining chicken broth, diced tomatoes (if using), Cajun seasoning, smoked paprika, thyme, oregano, and bay leaves. Bring to a simmer.
  6. Stir in the uncooked pasta. Reduce heat, cover, and cook for 15-20 minutes, stirring occasionally, until the pasta is tender and has absorbed most of the liquid.
  7. Remove the bay leaves, taste, and adjust seasoning if necessary. Serve hot, garnished with chopped green onions or parsley.

Notes

For a seafood twist, add shrimp during the last 5 minutes of cooking. You can also use kielbasa instead of andouille sausage if desired.