If you love the bold, comforting flavors of Cajun cooking but want something a little different and delightfully easy, you’re going to fall head over heels for this Pastalya (Jambalaya Pasta) Recipe. It’s a one-pot wonder that marries the smoky, spicy goodness of jambalaya with hearty pasta, creating a dish that’s both familiar and exciting. Imagine tender chicken, zesty andouille sausage, vibrant bell peppers, and creamy sauce all mingling with perfectly cooked penne pasta—every bite is a cozy, flavor-packed celebration that’s sure to become a beloved staple in your kitchen.
Ingredients You’ll Need
This Pastalya (Jambalaya Pasta) Recipe shines because of its straightforward ingredients. Each one plays a crucial role, whether it’s adding depth, creaminess, or a pop of color. The beauty here is in the simplicity and how these staple items transform into something extraordinary.
- Olive oil: A good-quality olive oil is essential for browning the sausage and chicken to perfection.
- Andouille sausage: Adds smoky, spicy flavor that’s signature to Cajun dishes.
- Boneless skinless chicken thighs: Juicy and tender, they soak up the seasoning beautifully.
- Cajun seasoning: The heart of the dish, bringing authentic spice and complexity.
- Onion: Diced for sweetness and foundational flavor.
- Green and red bell peppers: Provide a crunch and vibrant color contrast.
- Garlic: Minced to infuse aromatic depth throughout the dish.
- Diced tomatoes: Add a touch of acidity and moisture to balance richness.
- Chicken broth: Builds a savory base for the pasta and sauce.
- Heavy cream: Creates a luscious, creamy finish that makes this more than just a typical jambalaya.
- Pasta (penne or rotini): The perfect shape to hold sauce and mix effortlessly with the proteins and veggies.
- Smoked paprika: Enhances the smoky notes and rounds out flavors.
- Salt and black pepper: Simple seasoning to elevate all the ingredients.
- Cayenne pepper (optional): For those who like an extra kick of heat.
- Shredded cheddar cheese (optional): A melty, cheesy topping that adds richness and an inviting color.
- Chopped parsley: Fresh garnish for a burst of color and brightness.
How to Make Pastalya (Jambalaya Pasta) Recipe
Step 1: Brown the Sausage
Start by heating olive oil in a large skillet or Dutch oven over medium heat. Toss in the sliced andouille sausage and let it brown and release its flavorful oils. Once the sausage slices are nicely caramelized, remove them from the pan and set them aside—this step lays the foundation of smoky goodness for the dish.
Step 2: Cook the Chicken
Next, season your chicken thigh pieces with Cajun seasoning and add them to the same pan. Cooking them in the leftover sausage juices ensures every bite is packed with flavor. Brown and cook the chicken through until it’s beautifully golden and juicy inside.
Step 3: Sauté the Veggies
Time for the vibrant veggies! Add diced onions, green and red bell peppers, and minced garlic. Sauté everything for about 3 to 4 minutes until the veggies soften and the whole pan smells irresistible. This step layers in fresh sweetness and crunch, balancing the richness of the proteins.
Step 4: Build the Sauce and Add Pasta
Pour in the diced tomatoes, chicken broth, and heavy cream, stirring to combine all those delicious flavors. Now, gently stir in the uncooked pasta and return the sausage slices to the pot. Bring everything just to a gentle boil, then reduce the heat, cover the pan, and let it simmer for 12 to 15 minutes, stirring occasionally. The pasta cooks right in the sauce, soaking up all the Cajun-inspired goodness.
Step 5: Final Seasoning and Cheese
Remove the lid and stir in smoked paprika, salt, black pepper, and if you’re feeling adventurous, cayenne pepper for extra heat. Sprinkle shredded cheddar cheese over the top if you want that rich, melty finish. Allow it a minute or two to melt, then give it a final stir to combine everything beautifully before serving.
How to Serve Pastalya (Jambalaya Pasta) Recipe
Garnishes
Chopped fresh parsley is the perfect finishing touch for this Pastalya (Jambalaya Pasta) Recipe. It adds a burst of freshness and a pop of green color that contrasts delightfully against the creamy, spicy pasta. If you’re a cheese lover, a bit more shredded cheddar or even a sprinkle of Parmesan can elevate the dish even further.
Side Dishes
This dish is hearty on its own but pairs wonderfully with simple sides. A crisp green salad with a tangy vinaigrette cuts through the richness, while some crusty garlic bread or a warm baguette can help scoop up every last bite of that savory sauce. For a lighter touch, steamed green beans or roasted asparagus offer a lovely complement.
Creative Ways to Present
For a fun twist, serve Pastalya (Jambalaya Pasta) Recipe in individual mini cast iron skillets at the table for a rustic, cozy vibe. Or, if entertaining, turn it into a buffet-style meal and let everyone customize their bowls with toppings like sliced green onions, extra cayenne, or hot sauce. The creamy texture and bold flavors make it a standout centerpiece no matter how you present it.
Make Ahead and Storage
Storing Leftovers
Leftover Pastalya (Jambalaya Pasta) Recipe stores beautifully in an airtight container in the refrigerator for up to 3 days. The flavors actually deepen as it sits, making it a perfect next-day meal. Just make sure to cool it before refrigerating to maintain the best texture.
Freezing
You can freeze this dish, but for the best results, leave out the cheese before freezing and add it fresh when reheating. Portion it into freezer-safe containers and freeze for up to 2 months. Thaw overnight in the fridge before reheating gently on the stove or in the microwave.
Reheating
When reheating, add a splash of chicken broth or water to loosen the sauce if needed and warm over low heat while stirring frequently. This keeps the pasta from drying out and brings back that creamy, comforting texture you love.
FAQs
Can I use other types of sausage?
Absolutely! While andouille sausage gives that signature Cajun flavor, spicy kielbasa, chorizo, or even smoked sausage can work wonderfully in this recipe. Just choose sausages with some good seasoning to keep the bold profile.
Is it possible to make this Pastalya recipe gluten-free?
Yes! Simply swap the penne or rotini pasta for your favorite gluten-free pasta variety. The cooking time might vary slightly, so keep an eye on the pasta as it simmers in the sauce.
Can I substitute shrimp for chicken?
Using shrimp instead of chicken is a fantastic alternative that brings a seafood flair to this dish. Add peeled, deveined shrimp toward the end of cooking, and simmer just until they turn pink and firm, which usually takes only a few minutes.
How spicy is this dish?
The heat level can be easily adjusted to your taste. The Cajun seasoning and smoked paprika add warmth, while cayenne pepper is optional for extra kick. Feel free to customize by adding more or less cayenne, or serving with hot sauce on the side.
Can I make this recipe dairy-free?
Definitely! Use a dairy-free cream substitute such as coconut cream or cashew cream, and skip the cheddar cheese or find a dairy-free cheese alternative. The dish will still be creamy and full of flavor.
Final Thoughts
This Pastalya (Jambalaya Pasta) Recipe is a heartwarming hug on a plate that’s bursting with flavors you can savor and share. Its ease, flexibility, and soul-soothing taste make it an absolute winner for weeknight dinners or casual gatherings alike. Give it a try—you’ll soon see why this dish is destined to be a favorite in your recipe rotation!
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Pastalya (Jambalaya Pasta) Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Cajun
- Diet: Gluten Free
Description
Pastalya, also known as Jambalaya Pasta, is a flavorful one-pot Cajun-inspired dish combining smoky andouille sausage, tender chicken thighs, vibrant bell peppers, and a creamy tomato broth with perfectly cooked pasta. This hearty, spicy meal is quick to prepare on the stovetop, making it ideal for a comforting weeknight dinner. Optional cheddar cheese and fresh parsley garnish elevate the dish’s richness and freshness.
Ingredients
Meat and Protein
- 1 pound andouille sausage, sliced
- 1 pound boneless skinless chicken thighs, cut into bite-sized pieces
Vegetables and Aromatics
- 1 small onion, diced
- 1 green bell pepper, diced
- 1 red bell pepper, diced
- 3 cloves garlic, minced
Pantry and Seasonings
- 1 tablespoon olive oil
- 1 teaspoon Cajun seasoning
- 1 (14.5-ounce) can diced tomatoes
- 2 cups chicken broth
- 1 cup heavy cream
- 12 ounces penne or rotini pasta, uncooked
- ½ teaspoon smoked paprika
- ½ teaspoon salt (or to taste)
- ¼ teaspoon black pepper
- ¼ teaspoon cayenne pepper (optional)
Dairy and Garnish
- 1 cup shredded cheddar cheese (optional)
- Chopped parsley for garnish
Instructions
- Brown the Sausage: Heat olive oil in a large skillet or Dutch oven over medium heat. Add the sliced andouille sausage and cook until browned and slightly crispy. Remove the sausage from the pan and set aside.
- Cook the Chicken: Season the chicken pieces with Cajun seasoning. Add them to the same pan and cook over medium heat until browned on all sides and cooked through, about 5-7 minutes.
- Sauté Vegetables: Add diced onion, green and red bell peppers, and minced garlic to the pan with the chicken. Sauté for 3-4 minutes until the vegetables are softened and fragrant.
- Add Liquids and Pasta: Stir in the diced tomatoes, chicken broth, and heavy cream. Add the uncooked pasta and return the cooked sausage to the pot. Stir to combine all ingredients well.
- Simmer: Bring the mixture to a gentle boil, then reduce the heat to low. Cover the pot and simmer for 12-15 minutes, stirring occasionally, until the pasta is tender and has absorbed most of the liquid.
- Season and Finish: Remove the lid and stir in smoked paprika, salt, black pepper, and cayenne pepper if using. Sprinkle shredded cheddar cheese over the top if desired, allowing it to melt into the hot pasta.
- Serve: Garnish with chopped parsley before serving warm for a delicious and hearty one-pot meal.
Notes
- For a spicier dish, increase the cayenne pepper or add a few dashes of hot sauce.
- Substitute the chicken with shrimp for a seafood variation.
- Use gluten-free pasta to make this dish gluten-free.
- To make it dairy-free, omit the heavy cream and cheese and substitute with coconut milk or a plant-based cream.
