Easy Louisiana-style Pastalaya combines Andouille smoked sausage, chicken, bell peppers, celery, onions, and garlic in a Cajun tomato sauce over pasta. This mouthwatering dish comes together easily, bursting with flavor from oregano, paprika, thyme, and Creole seasoning.
It’s perfect for family dinners or a crowd-pleasing meal. The nice part about this easy recipe is that you can control the heat. You can crank up the heat, or you can tame it down. Whatever your preference, it is easy to adjust the heat. If you like this recipe, try jambalaya, Cajun chicken, Cajun gumbo, bacon asparagus Cajun pasta.
This recipe makes wonderful leftovers if you are lucky enough to have any. It is one of those dishes that tastes even better the next day as the flavors meld together like spaghetti and chili. A quick warm-up in the microwave at a reduced power works perfectly.
What is Pastalaya?
Pastalaya is similar to jambalaya, with many of the same ingredients, such as andouille sausage, chicken, and sometimes shrimp, onions, celery, bell peppers, tomatoes, and Creole or Cajun seasoning, but it is made with pasta instead of rice.
Ingredient Notes and Substitutions
See the complete list of ingredients on the recipe card below.
- Vegetable Oil: Canola oil will also work.
- Chicken: Use boneless, skinless chicken breasts or thighs.
- Andouille Sausage: You can substitute a flavorful chicken or pork sausage for this.
- Vegetables: Yellow onion, celery, red or green bell pepper, garlic, canned fire-roasted tomatoes, and green onions.
- Seasonings: Creole or Cajun seasoning will work.
- Chicken Broth: Use low-sodium.
- Pasta: Penne, bowtie, or rotini will work.
How to Make Pastalaya
This is a summary version; for the complete list of ingredients and instructions, please refer to the recipe card below.
- In a large skillet or Dutch oven, heat vegetable oil over medium heat. Toss in the andouille sausage and chicken, and cook thoroughly. Remove the meat to a plate and cover.
- In the same skillet or Dutch oven, heat vegetable oil and cook the onions, celery, and bell peppers. Reduce the heat to low and combine the garlic, Creole seasoning, dried oregano, smoked paprika, and dried thyme, stirring constantly.
- Stir in the chicken broth and fire-roasted tomatoes. Bring the mixture to a boil and add the pasta.
- Cover the pot and simmer until the pasta is tender. Add the browned sausage and chicken back to the pot.
Preparation Tips
- For optimal flavor, make your own Cajun or Creole seasoning.
- Adjust the amount of Cajun seasoning to suit your taste.
- Remove the cover from the pot and stir several times to keep the pasta from sticking.
Easy Cajun Pastalaya Recipe
Ingredients
- 2 tablespoons vegetable oil or canola oil
- 1 lb boneless skinless chicken breasts or thighs cut into bite-size pieces
- 1 lb Andouille Sausage cut in bite size chunks
- 1 medium yellow onion chopped
- 2 ribs celery chopped
- 1 red bell pepper seeded and chopped
- 2 cloves garlic minced
- 2 teaspoons Creole seasoning or Cajun seasoning
- 1 teaspoon dried oregano
- 1 teaspoon smoked paprika
- 1 teaspoon dried thyme
- 2½ cups low sodium chicken broth
- 1 can (14.5 ounces) fire roasted diced tomatoes do not drain
- 1 lb. penne pasta
- kosher salt to taste
- fresh ground black pepper to taste
- 2 chopped green onions or fresh parsley optional
Instructions
- Heat 1 tablespoon vegetable oil over medium heat in a large Dutch oven or skillet, and cook the andouille sausage and chicken until it is lightly browned and cooked through. Remove the sausage and chicken to a plate and cover to keep warm.
- Heat 1 tablespoon of vegetable oil in the same pot over medium heat. Add the onions, celery, and bell peppers and cook until they soften and brown on the edges, stirring several times.
- Reduce the heat to low and add the garlic, Creole seasoning, dried oregano, smoked paprika, and dried thyme. Cook 1 minute, stirring constantly.
- Stir in the chicken broth and fire-roasted tomatoes. Bring the mixture to a gentle boil and add the pasta. Submerge the pasta in the liquid.
- Cover the pot and simmer until the pasta is tender, lifting the lid and stirring several times. Add the browned sausage and chicken back to the pot and warm.
- Season with salt and fresh ground black pepper to taste. Garnish with green onions or chopped fresh parsley.
Notes
- Store leftovers in an airtight container in the fridge for up to 3 days. For best results, reheat in the microwave at reduced power or on the stovetop over low heat with a couple of tablespoons of chicken broth.
Nutrition
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Suzy
Tasted great! Made this for the family and they couldn’t get enough!
Ella
This turned out so awesome. All the family enjoyed it.
Lisalia
Such a delicious winter meal. Filling and not to spicy (my jam!!)
Kathleen
Mouthwatering indeed! Looks healthy. Thanks for sharing another amazing recipe.
Catalina
I am sure this pasta will be a new favorite in our family! Looks so inviting!
jade manning
So nice to see pasta and not rice, love this!
Tiffany La Forge-Grau
Jambalaya is such a classic recipe. I would really like to try this recipe; it is so hard to find good ones!
Jacque Hastert
I am making this for dinner tonight! I have everything already and can’t wait to have my family praising me for such a delicious dinner.
annie
My family goes crazy over this dish! It is always a hit!
Taylor
This pasta is loaded with flavor and is so delicious! We loved it!
Michele
Good evening from Australia. Made this beautiful Jambalaya meal tonight for dinner guests.
Everyone loved the rich full bodied flavours. Will cook this easy meal again …. it’s a winner.
Thank you for the great recipe.
I look forward to making more of your great recipes.
Cheers
Michele B
From down under.
Beth Pierce
Oh that is great. So glad that you and your guests loved it. Thanks so much for leaving such a sweet comment! It made my day!!