Pastalaya Recipe : Easy One-Pot Cajun Pasta Jambalaya for a Crowd

This post may contain affiliate links. Please read our disclosure policy.

If you have ever wished you could bring the bold, smoky soul of a classic Louisiana jambalaya to your dinner table without the fuss, Pastalaya is your answer. This one-pot wonder swaps the traditional rice for tender penne pasta, loading up every bite with spicy andouille sausage, juicy chicken, and a deeply seasoned Cajun tomato broth. Whether you are cooking for a Memorial Day cookout, a Fourth of July food BBQ spread, or just a busy weeknight, this dish delivers crowd-pleasing flavor with minimal cleanup. It is hearty, it is bold, and it is exactly the kind of comfort food that keeps people coming back for more.

What Is Pastalaya?

Pastalaya is a beloved Cajun-Creole fusion dish that originated in Louisiana as a practical and delicious twist on traditional jambalaya. Instead of rice, pasta usually penne absorbs all the rich, spicy broth, creating a thick, saucy, one-pot meal that is equal parts satisfying and flavorful. Think of it as jambalaya’s pasta-loving cousin. It carries all the same bold flavors of the Cajun holy trinity onion, celery, and bell pepper along with smoky andouille sausage and tender chicken, but with a pasta texture that makes it uniquely irresistible. It is the kind of dish that disappears fast at Memorial Day party food gatherings and summer cookouts alike.

Ingredients You Will Need

Here is a complete breakdown of everything you need to make this Pastalaya recipe. Use a sharp chef’s knife and a sturdy cutting board to prep your ingredients efficiently.

Kitchen Equipment

Having the right tools makes this recipe even easier to pull off. Here is what you will need:

• Large frying pan or skillet
• a heavy-bottomed pot
• Chef’s knife for chopping sausage, chicken, and vegetables
• Cutting board
• Kitchen utensils (wooden spoon or spatula for stirring)
• Mixing bowls for holding browned meat
• Measuring cups and spoons set for accurate seasoning
• Kitchen scale if you prefer to weigh your pasta and proteins

How to Make Pastalaya – Step-by-Step Instructions

Step 1: Brown the Meat

Add 2 tablespoons of oil to your large skillet or Dutch oven over medium-high heat. Once the oil is hot, add the chicken pieces and cook, flipping once, until browned on all sides. You do not need to cook the chicken all the way through at this stage. Remove the chicken to a bowl. Add the andouille sausage coins and cook until browned on both sides, then add them to the bowl with the chicken.

Step 2: Build the Cajun Base

Reduce heat to medium. Add a small drizzle of oil to the pan and scrape up any browned bits stuck to the bottom – that is pure flavor. Add the onion, green onions, celery, bell pepper, and minced garlic. Saute for about 3 minutes until softened. Add the dried basil, Cajun seasoning, kosher salt, black pepper, and the can of petite diced tomatoes. Stir everything together well to combine all the flavors.

Step 3: Cook the Pasta

Pour in the chicken broth and water, then add the dry penne pasta. Stir to combine and bring the mixture to a gentle boil. Return the browned chicken and sausage to the pan. Reduce the heat, cover the pan with a fitted lid, and cook for approximately 11 minutes. Remove the lid once or twice during cooking to stir, making sure the pasta does not stick to the bottom of the pan.

Step 4: Taste, Adjust, and Serve

Once the pasta is tender and has absorbed most of the broth, remove the pan from heat. Taste the Pastalaya and adjust seasoning as needed. If you like more heat, add a pinch of cayenne pepper at this stage. Garnish with extra sliced green onions or fresh parsley if desired, and serve hot directly from the pan.

Tips for the Best Pastalaya

• Scraping up the browned bits (fond) from the bottom of the pan adds deep, rich flavor to the broth
• Use a minimum 12-inch wide, 2-inch deep pot or a Dutch oven to ensure all ingredients fit comfortably
• Check the pasta at the 9-minute mark to avoid overcooking – penne can go from perfect to mushy quickly
• If the mixture seems too dry before the pasta is done, add a splash of extra chicken broth and continue cooking
• For a spicier kick, increase the Cajun seasoning or add more cayenne pepper to taste
• Andouille sausage varies in heat by brand – taste yours before adding extra cayenne

Variations and Substitutions

Protein Options

You can easily swap or supplement the proteins in this recipe. Shrimp works wonderfully in Pastalaya – simply add raw, peeled shrimp in the last 3-4 minutes of cooking so they do not overcook. Smoked sausage or kielbasa can stand in for andouille if you prefer a milder heat level. For a lighter version, use turkey andouille sausage.

Pasta Options

Penne is the classic choice for Pastalaya because its tubular shape holds the sauce beautifully. However, rotini, rigatoni, or farfalle all work well. For a gluten-free or higher-protein option, try Banza chickpea penne, which holds up well during simmering.

Make It Creamy

Some Louisiana Pastalaya variations include a splash of heavy cream stirred in at the very end of cooking. This creates a richer, slightly smoother sauce while keeping all the bold Cajun flavors intact. Start with 2-3 tablespoons and adjust to your taste.

How to Store and Reheat Pastalaya

• Refrigerator:
• Freezer: Freeze for up to 2 months; note that pasta texture may soften slightly after thawing
• Reheating: Reheat on the stovetop over medium-low heat in a pot, adding a splash of chicken broth to loosen the sauce; stir frequently
• Microwave: Reheat individual portions in a microwave-safe bowl with a damp paper towel over the top to retain moisture

Serving Suggestions

Pastalaya is a complete meal on its own, but it pairs beautifully with simple sides that complement its bold Cajun flavors. A crisp green salad with a light vinaigrette balances the richness perfectly. Cornbread or crusty French bread is ideal for soaking up every drop of that spiced tomato broth. For a full Memorial Day cookout spread, serve it alongside coleslaw and a cold sweet tea for the ultimate Southern summer feast.

Frequently Asked Questions

What is Pastalaya made of?

Pastalaya is a Cajun one-pot dish made with penne pasta, andouille sausage, chicken, the Cajun holy trinity of onion, celery, and bell pepper, garlic, diced tomatoes, chicken broth, and bold Cajun seasonings. It is essentially jambalaya made with pasta instead of rice.

Is Pastalaya spicy?

Pastalaya has a mild to medium heat level in this recipe. The Cajun seasoning and andouille sausage provide warmth and depth, but the optional cayenne pepper lets you control the spice level. It is family-friendly at the base recipe and easy to dial up for heat lovers.

Can I make Pastalaya ahead of time?

Yes, Pastalaya is excellent for make-ahead cooking. You can prepare the full dish up to 2 days ahead and refrigerate it. The flavors actually deepen overnight. When reheating, add a small amount of chicken broth to bring back the saucy consistency.

Can I make Pastalaya in a slow cooker?

Absolutely. Brown the sausage and chicken first, then add everything to your slow cooker except the pasta. Cook on low for 5-6 hours, then add the dry pasta and cook on high for an additional 30-40 minutes until the pasta is tender. This method is great for Memorial Day cookout prep.

What pasta is best for Pastalaya?

Penne is the traditional choice because it holds its shape and absorbs the broth without becoming mushy. Rigatoni or rotini are excellent alternatives. Avoid thin pasta like spaghetti or angel hair, as they tend to overcook in the simmering broth.

How many people does this Pastalaya recipe feed?

This recipe serves approximately 6 generous portions, making it an ideal Memorial Day food for a crowd. For larger gatherings, it scales up easily – simply double the ingredients and use a larger pot.

Equipment List

• Large frying pan or skillet
• Dutch oven or heavy-bottomed pot
• Chef’s knife
• Cutting board
• Kitchen utensils
• Mixing bowls
• Measuring cups and spoons set
• Kitchen scale

If you found this recipe helpful, feel free to check out the kitchen equipment. Click on any url to view and purchase the product through our Amazon affiliate links at no extra cost to you. Your support helps us keep Deliciousavors.com running and bringing you great recipes!

Pastalaya Recipe : Easy One-Pot Cajun Pasta Jambalaya for a Crowd

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This one-pot Pastalaya is a bold Cajun-Creole pasta jambalaya loaded with smoky andouille sausage, tender chicken, and penne pasta simmered in a spiced tomato broth. The ultimate crowd-pleasing comfort food ready in under 45 minutes.

• Author: Marie
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 6 servings
• Category: Dinner
• Method: One-Pot, Stovetop
• Cuisine: Cajun, Creole, American

Ingredients

Scale 1x2x3x

2 tablespoons vegetable or canola oil

1 lb andouille sausage, cut into coins

1 1/2 lbs boneless skinless chicken breasts, cut into bite-size pieces

1 yellow or white onion, chopped

4 green onions, chopped

3 ribs celery, chopped

1 green bell pepper, chopped

4 cloves garlic, finely minced

1 1/2 teaspoons dried basil

1 1/2 teaspoons Cajun seasoning

1 teaspoon kosher salt

1/2 teaspoon fresh ground black pepper

1/4 teaspoon cayenne pepper (optional)

14.5 oz can petite diced tomatoes

2 1/2 cups low-sodium chicken broth

1/2 cup water

1 lb penne pasta

Cook Mode Prevent your screen from going dark

Instructions

1. Add oil to a large skillet or Dutch oven over medium-high heat. Once hot, add the chicken and cook, flipping once, until browned on all sides. Do not cook through. Remove to a bowl.

2. Add the andouille sausage coins and cook until browned on both sides. Add to the bowl with the chicken.

3. Reduce heat to medium. Add remaining oil and scrape up browned bits. Add onion, green onions, celery, bell pepper, and garlic. Saute for 3 minutes.

4. Add dried basil, Cajun seasoning, kosher salt, black pepper, and diced tomatoes. Stir well to combine.

5. Pour in chicken broth and water. Add dry penne pasta and stir. Bring mixture to a gentle boil.

6. Return the reserved chicken and sausage to the pan. Reduce heat, cover with a fitted lid, and cook for approximately 11 minutes, stirring once or twice during cooking.

7. Remove lid, check that pasta is tender and most liquid is absorbed. Adjust seasoning to taste. Garnish with green onions and serve hot.

Notes

For a spicier dish, increase cayenne pepper or Cajun seasoning to taste.

Do not overcook the chicken during browning – it finishes cooking in the broth.

Use a minimum 12×2 inch skillet or Dutch oven to fit all ingredients.

For a gluten-free option, substitute Banza chickpea penne.

Add shrimp in the last 3-4 minutes for a seafood variation.

Leftovers keep in the refrigerator for up to 4 days. Add a splash of broth when reheating.