This chicken and sausage pastalaya delivers the bold Creole flavors of jambalaya in an easy, one‑pot pasta dinner. With a time-saving shortcut, it’s ready in about 30 minutes.
This one‑pot pastalaya combines well‑seasoned chicken thighs, spicy smoked sausage, the classic trinity (onion, bell pepper, and celery), and Creole spices, all simmered together with pasta for a comforting, flavorful meal.
Why You’ll Love It
One pot — everything cooks in a single pot, making cleanup simple and the dish ideal for busy weeknights or relaxed date nights.
Time‑saving shortcut — frozen chopped onion, bell pepper, and celery speed up prep and sautéing since they soften quickly.
Pasta that soaks up flavor — ziti works especially well because its tubular shape captures sauce and seasoning, but penne or twists also perform nicely.
Budget friendly — if you already have pantry basics like oil and spices, this recipe costs roughly $15 total (about $2.60 per serving), based on typical store‑brand pricing.
Dairy‑free option — this version stays true to jambalaya and skips cream, though you can stir in a splash of heavy cream at the end if you prefer a richer finish.
If you enjoy classic jambalaya, you’ll love this pastalaya adaptation—an approach adapted from the author’s chicken and sausage jambalaya recipe.
What Goes In It
See the recipe card below for the full ingredient list and exact measurements.
Chicken thighs — boneless, skinless thighs stay moist and flavorful, so they are the preferred choice for this dish.
Smoked sausage — a smoked, spicy link like Andouille or Conecuh adds depth; substitute your favorite smoked sausage if needed.
Ziti (or similar pasta) — tubular shapes like ziti, penne, or spirals trap sauce and seasoning for better bite.
Cajun or Creole seasoning — these blends give the dish its signature Louisiana profile; adjust heat to taste.
Chicken broth — use about 32 ounces (8 cups) of broth to properly cook the pasta and infuse flavor.
Frozen seasoning blend — pre‑chopped onion, bell pepper, and celery make this recipe quick and convenient.
How to Make It
Quick overview of the steps to prepare pastalaya.
(1) Brown seasoned chicken in a heavy dutch oven or large pot, then remove and set aside.
(2) Brown the sliced sausage, add the frozen onion/bell pepper/celery blend, and simmer briefly while scraping up browned bits from the pan.
(3) Return the chicken to the pot, add diced tomatoes, chicken broth, and seasonings, taste and adjust, then stir in the pasta.
(4) Bring to a boil, cover, reduce heat to a gentle simmer, and cook about 15 minutes until the pasta is tender and the flavors meld.
Frequently Asked Questions
Serve pastalaya with crusty French bread and a simple green salad. Chopped green onions make a bright, optional topping.
Store leftovers covered in the refrigerator for up to 3 days. The pasta will continue to absorb the sauce, often improving the flavor.
You can swap chicken for pork or use a combination, or add peeled and deveined shrimp near the end of cooking for a seafood twist.
Recipe Tips
Don’t skip browning the meats—searing builds flavor and helps keep the chicken and sausage juicy. Aim for a good brown without fully cooking the chicken.
Scrape the browned bits from the bottom of the pan when you add the vegetables; those bits add concentrated flavor to the sauce.
If you prefer fresh vegetables, use about 1 cup chopped onion, ½ cup chopped bell pepper, and ½ cup chopped celery in place of the frozen blend.
For an optional side, roasted Brussels sprouts or a crisp green salad pair nicely with the rich, savory pastalaya.
More Easy Southern Meals
- Easy Cajun Rice Dressing
- Easy Shrimp and Rice Casserole
- Easy Rotel Chicken Spaghetti
- Cajun Shrimp Stew
If you’d like more easy recipes by email, consider subscribing to receive a free 5‑day meal plan.
If you try this recipe, please leave a comment — I’d love to hear how it turned out.
Recipe
Pastalaya
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Ingredients
- ¼ cup olive oil
- 1 pound chicken thighs, boneless, skinless, cut into 1″ pieces
- 1 pound smoked link sausage, sliced into 1″ discs Andouille or Conecuh suggested
- 10 ounces frozen seasoning blend (onion, bell pepper, and celery mix)
- 14.5 ounces diced tomatoes, canned (basil, garlic, and oregano)
- 32 ounces chicken broth
- 1 tablespoon dried parsley
- 1 teaspoon dried basil
- 1 teaspoon garlic powder
- ½ teaspoon Cajun seasoning adjust to taste
- ½ teaspoon sea salt
- ¼ teaspoon black pepper
- 3 cups uncooked ziti pasta
Instructions
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In a heavy 5‑quart pan or dutch oven over medium‑high heat, warm the olive oil and brown the seasoned, cut‑up chicken for 3–5 minutes. Do not cook through; remove and set aside.
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Add the sliced sausage to the pot and brown for about 5 minutes. Add the frozen onion/bell pepper/celery blend, scrape the bottom of the pan to release browned bits, then cover and simmer for about 5 minutes, stirring once.
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Return the chicken to the pot and add the diced tomatoes, chicken broth, parsley, basil, garlic powder, Cajun seasoning, salt, and black pepper. Stir, taste, and adjust seasoning. Add the pasta and mix to combine.
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Bring the mixture to a boil, cover, then reduce heat to medium‑low to maintain a gentle simmer. Cook for about 15 minutes, or until the pasta is tender and most liquid is absorbed.
Notes
Nutrition
Nutritional information is provided as a courtesy. Results may vary based on brands and substitutions; consider using a nutrition calculator for precise values based on your ingredients.