Pastalaya is a flavorful and satisfying dish that brings together the essence of Cajun cuisine in an easy-to-make pasta meal. It combines the smoky richness of sausage, tender chicken, and a blend of spices that create deep, comforting flavor.
One reason this recipe is so popular is that it’s a one-pot meal. Everything cooks in the same pot, which allows the flavors to develop while making cleanup simple.
Another reason to love Pastalaya is its bold seasoning. Cajun spices and the classic “holy trinity” of onion, bell pepper, and celery give the dish its signature depth and aroma.
This recipe is also very flexible. You can adjust the level of spice, swap proteins, or add vegetables depending on your preference.
Finally, Pastalaya is great for gatherings and family dinners. It’s hearty, filling, and makes generous portions that everyone will enjoy.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 pound smoked sausage, sliced 1 pound boneless chicken thighs or chicken breast, diced 12 ounces pasta (penne or rotini) 1 small onion, chopped 1 green bell pepper, chopped 2 celery stalks, chopped 3 cloves garlic, minced 2 cups chicken broth 1 can diced tomatoes, drained 1 tablespoon Cajun seasoning 1 teaspoon paprika 1/2 teaspoon thyme 1/2 teaspoon black pepper 2 tablespoons vegetable oil 2 green onions, sliced for garnish salt to taste
Directions
Heat vegetable oil in a large pot or deep skillet over medium heat.
Add the sliced smoked sausage and cook for about 4–5 minutes until browned. Remove the sausage and set it aside.
In the same pot, add the diced chicken and cook until lightly browned. Remove and set aside with the sausage.
Add the chopped onion, bell pepper, and celery to the pot. Cook for about 5 minutes until the vegetables soften.
Stir in the minced garlic and cook for another 30 seconds until fragrant.
Add the Cajun seasoning, paprika, thyme, and black pepper. Stir to coat the vegetables in the spices.
Return the sausage and chicken to the pot. Add the diced tomatoes and chicken broth, stirring to combine.
Bring the mixture to a simmer and add the pasta. Stir well so the pasta is mostly submerged in the liquid.
Cover and cook for about 12–15 minutes, stirring occasionally, until the pasta is tender and most of the liquid has been absorbed.
Pastalaya can easily be customized depending on the flavors you prefer.
For a seafood version, replace the chicken with shrimp and add it during the last few minutes of cooking so it stays tender.
You can also add andouille sausage instead of regular smoked sausage for a stronger smoky Cajun flavor.
For a spicier dish, add cayenne pepper or chopped jalapeños.
Some versions include mushrooms or diced tomatoes with green chilies for extra flavor and texture.
If you prefer a creamier variation, stir in a splash of heavy cream or a small amount of cream cheese at the end of cooking.
Storage/Reheating
Store leftover Pastalaya in an airtight container in the refrigerator for up to 4 days.
To reheat, place it in a skillet over medium-low heat with a splash of chicken broth or water to loosen the pasta.
You can also reheat individual portions in the microwave for about 1–2 minutes, stirring halfway through.
Pastalaya can be frozen for up to 2 months, although the pasta may soften slightly when reheated.
Thaw overnight in the refrigerator before reheating for best results.
FAQs
What is Pastalaya?
Pastalaya is a Cajun-style dish similar to jambalaya but made with pasta instead of rice.
What type of pasta works best?
Short pasta shapes like penne, rotini, or bowtie work best because they hold the sauce well.
Can I use shrimp in Pastalaya?
Yes, shrimp can be added near the end of cooking so they do not overcook.
What sausage is best for this recipe?
Smoked sausage or andouille sausage are both great choices.
Can I make Pastalaya ahead of time?
Yes, it reheats well and can be prepared a day in advance.
Is Pastalaya very spicy?
It can be mild or spicy depending on the amount of Cajun seasoning used.
Can I add more vegetables?
Yes, mushrooms, okra, or additional bell peppers are great additions.
Do I need to cook the pasta separately?
No, the pasta cooks directly in the broth with the other ingredients.
Can I make this dish gluten-free?
Yes, simply use your favorite gluten-free pasta.
What sides go well with Pastalaya?
Cornbread, a simple green salad, or roasted vegetables pair nicely with this dish.
Conclusion
Pastalaya is a bold, comforting one-pot dish that combines the rich flavors of Cajun cooking with hearty pasta. With smoky sausage, tender chicken, and aromatic vegetables, it’s a meal that’s both satisfying and easy to prepare. Whether you’re cooking for family dinners or larger gatherings, this flavorful dish is sure to become a favorite in your recipe collection.
This Pastalaya is a hearty Cajun-inspired pasta dish packed with smoky sausage, tender chicken, and the classic Louisiana “holy trinity” of onion, bell pepper, and celery. Cooked together in one pot with bold spices and rich broth, this comforting meal delivers deep flavor and is perfect for family dinners, gatherings, or meal prep.
Ingredients
1 pound smoked sausage, sliced
1 pound boneless chicken thighs or chicken breast, diced
12 ounces pasta (penne or rotini)
1 small onion, chopped
1 green bell pepper, chopped
2 celery stalks, chopped
3 cloves garlic, minced
2 cups chicken broth
1 can diced tomatoes, drained
1 tablespoon Cajun seasoning
1 teaspoon paprika
1/2 teaspoon thyme
1/2 teaspoon black pepper
2 tablespoons vegetable oil
2 green onions, sliced (for garnish)
Salt, to taste
Instructions
Cook the chicken:
In the same pot, add the diced chicken and cook until lightly browned. Remove and set aside with the sausage.
Sauté the vegetables:
Add the chopped onion, bell pepper, and celery to the pot. Cook for about 5 minutes until softened.
Add garlic:
Stir in the minced garlic and cook for about 30 seconds until fragrant.
Add the spices:
Sprinkle in the Cajun seasoning, paprika, thyme, and black pepper. Stir well to coat the vegetables with the spices.
Combine ingredients:
Return the sausage and chicken to the pot. Add the diced tomatoes and chicken broth, stirring to combine.
Cook the pasta:
Bring the mixture to a simmer and add the pasta. Stir so the pasta is mostly submerged in the liquid.
Simmer:
Cover and cook for 12–15 minutes, stirring occasionally, until the pasta is tender and most of the liquid is absorbed.
Adjust seasoning:
Taste and add salt if needed.
Serve:
Garnish with sliced green onions and serve warm.
Notes
Andouille sausage can be used for a stronger Cajun flavor.Stir occasionally while cooking to prevent the pasta from sticking.If the mixture becomes too thick, add a small splash of chicken broth.Adjust Cajun seasoning depending on your preferred spice level.Fresh herbs like parsley can be added for extra brightness.
