Recipe

Pastalaya

A one-pot Cajun pasta with chicken, andouille sausage, the holy trinity, and a rich, spicy tomato broth that turns into a glossy sauce.

By Matt Campbell

•

4.8

A Dutch oven filled with saucy pastalaya pasta with sliced andouille sausage, tender chicken pieces, and chopped parsley on a warm-toned kitchen counter

Jump to Recipe

Pastalaya is what happens when jambalaya and pasta decide to be roommates. You still get the Cajun holy trinity (onion, bell pepper, celery), smoky sausage, and a whole lot of spice and comfort. But instead of rice doing the soaking-up-the-good-stuff job, the pasta steps in and turns everything into this glossy, clingy, one-pot situation that tastes like you put in way more effort than you did.

My version keeps ingredients accessible and the process low-drama. We brown the sausage for those crispy edges, sear the chicken so it actually tastes like chicken, then let the pasta cook right in the seasoned broth so it absorbs flavor all the way through. If you can stir and taste as you go, you have all the skills required.

A wooden cutting board on a warm-toned kitchen counter with neatly chopped onion, green bell pepper, and celery ready for cooking

Why It Works

One pot, big payoff: The pasta cooks in the broth, so you get maximum flavor with minimal cleanup.
Built-in texture: Browning the andouille and chicken first means crispy bits, rendered fat, and a deeper, smoky base.
Glossy, not soupy: A quick simmer plus a short rest lets the starch thicken the sauce so it coats every noodle.
Easy to adjust heat: You control spice with Cajun seasoning, hot sauce, and cayenne, not guesswork.

Slices of browned andouille sausage resting on a plate beside a Dutch oven on a warm-toned kitchen counter

Pairs Well With

Storage Tips

Refrigerate: Cool pastalaya completely, then store in an airtight container for up to 3 to 4 days.

Reheat: Warm in a skillet over medium-low with a splash of chicken broth or water, stirring until the sauce loosens and turns glossy again. Microwave works too, just add a tablespoon or two of liquid first and stir halfway through.

Freeze: You can freeze it, but pasta will soften a bit when thawed. For best quality, use within about 2 months. Freeze in flat portions for faster thawing.

Best leftover trick: When reheating, hit it with a squeeze of lemon and a shake of Cajun seasoning at the end. It wakes everything right up.

A glass meal prep container filled with leftover pastalaya with the lid set nearby on a warm-toned kitchen counter

Common Questions

What is pastalaya?

Pastalaya is a Cajun-inspired dish that uses pasta instead of rice, with flavors similar to jambalaya. Think: sausage, chicken, the holy trinity, Cajun seasoning, and a saucy broth that thickens as the pasta cooks.

What kind of pasta works best?

Short shapes that hold sauce are the move: penne, rotini, farfalle, or rigatoni. Avoid super delicate noodles that turn mushy fast.

Is pastalaya supposed to be saucy?

Yes, but not soup. It should look a little loose when the pasta is just barely done, then thicken after a 5-minute rest. If it gets too tight, add a splash of broth and stir.

Can I make it less spicy for kids?

Absolutely. Use a mild Cajun seasoning (or less of it), skip cayenne, and serve hot sauce at the table. The sausage still brings flavor even when you tame the heat.

Can I add shrimp?

Yes. Add peeled shrimp in the last 3 to 4 minutes of simmering, just until pink and curled. Overcooked shrimp is sad shrimp.

My Cajun seasoning is really salty. What should I do?

Cajun seasoning blends vary a lot. If yours is salt-forward, start with 1 1/2 to 2 tablespoons and keep the added salt light until the end. You can always add more heat at the table with hot sauce, but you cannot un-salt the pot.

A bowl of pastalaya topped with chopped parsley on a wooden table with simple dinnerware and a glass of iced tea

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Large heavy-bottom pot or Dutch oven (6-quart) with lid
Chef’s knife and cutting board
Wooden spoon or sturdy spatula
Measuring cups and spoons
Instant-read thermometer (helpful for chicken, optional)

Pastalaya is my kind of weeknight chaos: one pot, a little sizzle, and a whole lot of stirring and tasting. It scratches that jambalaya itch without me babysitting rice, and it always turns into the dinner that people keep “checking on” at the stove. The first time I made it, I told myself I would portion leftovers for lunch. That was adorable. Now I just accept the truth: if it is glossy, spicy, and loaded with sausage, it is not making it to tomorrow untouched.

Pastalaya

(4.8 Reviews)

Prep Time 15 minutes

Cook Time 30 minutes

Total Time 45 minutes

Servings 6

Ingredients

1 tablespoon neutral oil (avocado or canola)
12 ounces andouille sausage, sliced into 1/4-inch rounds
1 1/2 pounds boneless, skinless chicken thighs, cut into bite-size pieces
1 teaspoon kosher salt, plus more to taste
1/2 teaspoon black pepper
1 large yellow onion, diced
1 green bell pepper, diced
2 celery ribs, diced
4 cloves garlic, minced
2 tablespoons tomato paste
2 to 3 tablespoons Cajun seasoning (start with 2, add more later)
1/2 teaspoon smoked paprika
1/4 teaspoon cayenne pepper (optional, for extra heat)
1 (14.5-ounce) can fire-roasted diced tomatoes, with juices
4 cups low-sodium chicken broth, plus more as needed
1 tablespoon Worcestershire sauce
12 ounces short pasta (penne, rotini, or rigatoni)
2 to 3 teaspoons hot sauce, to taste (optional)
2 scallions, thinly sliced (optional)
1/4 cup chopped parsley
1 tablespoon fresh lemon juice (optional but amazing)

Instructions

Brown the sausage. Heat a large pot or Dutch oven over medium-high. Add the oil, then add the andouille in an even layer. Cook 3 to 4 minutes, stirring occasionally, until browned with crisp edges. Transfer sausage to a plate, leaving the drippings in the pot.
Quick grease check: If you have more than about 1 tablespoon of rendered fat, spoon off the excess so the finished sauce stays rich, not oily.
Sear the chicken. Add the chicken to the pot. Season with salt and pepper. Cook 4 to 5 minutes, stirring occasionally, until lightly browned. It does not need to be cooked through yet. Transfer chicken to the plate with the sausage.
Cook the holy trinity. Reduce heat to medium. Add onion, bell pepper, and celery. Cook 5 to 6 minutes, scraping up browned bits, until softened. Add garlic and cook 30 seconds until fragrant.
Build the base. Stir in tomato paste and cook 1 minute to deepen it. Add Cajun seasoning, smoked paprika, and cayenne (if using). Stir constantly for 30 seconds so the spices bloom in the fat.
Seasoning note: Cajun blends vary a lot in salt. If yours is salty, hold back on extra salt until the end.
Add liquids. Stir in diced tomatoes, chicken broth, and Worcestershire. Bring to a boil.
Cook the pasta. Add the pasta and stir well. Reduce to a lively simmer (medium to medium-low). Cook uncovered 10 to 12 minutes, stirring every minute or two so the pasta does not stick, until the pasta is al dente and the sauce is thick enough to lightly coat the back of a spoon. It should still look a little loose because it will tighten as it rests.
Note: If the pot looks dry before the pasta is done, add a splash of broth. Different pasta shapes drink differently.
Finish with the meat. Stir the browned sausage and chicken back in. Simmer 2 to 4 minutes, until chicken is cooked through (165°F) and everything tastes like one happy family.
Rest and brighten. Turn off heat. Stir in hot sauce (if using), parsley, and lemon juice (if using). Cover and let rest 5 minutes so the sauce thickens and clings.
If it gets too thick: Stir in a splash of broth until glossy again.
Taste and serve. Taste and adjust with more Cajun seasoning, salt, or hot sauce. Top with scallions and more parsley. Serve hot, preferably with something cold to drink and someone nearby to steal bites from your bowl.