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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Claudia M
This is one of the best pasta dishes I’ve ever made. I think it’s so genius to use noodles instead of rice. We loved this.
Michelle L
We used your recipe last night and safe to say it may now be a family favorite!! Absolutely delicious, the kiddos couldn’t get enough.
Beth Pierce
Thanks, Michelle! So glad that the kiddos liked it!
ReeAnn
I loved this pasta! I think next time I am going to add a little shrimp. I bet that will make the dish even yummier.
Heather
I must try this Pastalaya, it sounds awesome! I have made a Cajun style spaghetti & loved it!
Beth Pierce
Thanks, Heather! Enjoy!
Janelle
We made this and the kids devoured it. I’ll count that as a win haha!
Beth Pierce
It sounds like a win to me!
Lydia Z
This is genius! I made this last night, and it really is jambalaya with pasta. It’s so good and so easy.
Beth Pierce
Thanks, Lydia! We love it too!
Erica Downs
It’s incredibly delicious! I’m making this again and again!
Beth Pierce
Thanks, Erica! I am so glad that you liked it!
Eva
It is really good! I made this and my family really loves it!
Clara J
This is my family’s new favorite meal! Everything in it was delicious! We all loved it!
Beth Pierce
Thank you, Clara! So glad that you and your family liked it!
Gust J
Made your Pastalaya Recipe for a family gathering and it was a phenomenal success! It was such a flavorful, comforting dish that brought everyone back for seconds.