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
Scale
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.
