Table of Contents
Introduction
There’s something magical about a one-pot meal that brings a sense of calm into the chaos of everyday life. Add a Cajun twist, hearty pasta, and smoky sausage, and you’ve got a comfort dish that’s both bold and unforgettable. That’s exactly what this pastalaya recipe delivers.
Have you ever tasted jambalaya but thought, what if we swapped the rice for pasta? That’s pastalaya in a nutshell. It’s rich, flavorful, deeply satisfying, and sure to become a favorite in your kitchen. If you’ve been searching for a comforting Cajun pasta dish that’s big on taste and easy on cleanup, this is it.
The First Time I Made Pastalaya
The very first time I encountered a pastalaya recipe was at a backyard potluck in Baton Rouge. I had proudly brought my creamy garlic chicken, but then I spotted this bubbling pot that looked like jambalaya—only it was packed with pasta instead of rice. One bite of that pastalaya recipe, and I was completely hooked.
Of course, my first attempt at recreating the pastalaya recipe was a total disaster. I overcooked the pasta into a gluey mess and completely forgot to brown the sausage. But there was something about this flavorful, smoky pastalaya recipe that kept pulling me back. It reminded me of everything I love about Southern cooking: bold flavor, warmth, and the joy of feeding others.
Over the years, I’ve made this pastalaya recipe more than a dozen times—for birthday dinners, family reunions, and even one memorable Christmas Eve when we decided to ditch tradition. Along the way, I’ve fine-tuned the process and learned what truly makes a Cajun pastalaya recipe sing.
Want to hear something funny? One time, I accidentally grabbed cinnamon instead of paprika. I didn’t realize the mistake until my neighbor, trying to be polite, said, “This has a really interesting flavor.” I’ve never labeled my spices more carefully since.
Now, this dish is a signature meal in my home. Whenever there’s a potluck or gathering, someone always asks, “You’re bringing the pastalaya recipe, right?”
Why You’ll Love This Pastalaya Recipe
You’ll love this recipe because it’s:
- Flavor-packed with smoky sausage and Cajun spices
- Simple to make in just one pot
- Perfect for feeding a crowd
I love it because it’s the kind of dish that brings people together. It makes folks linger at the table, sneak second servings, and ask for the recipe.
And if you’re like most people I’ve shared this with, you’ll appreciate that it’s both satisfying and fuss-free.
Ingredients
Here’s what you’ll need to make this crowd-pleasing smoked sausage and pasta dish:
- 1 pound smoked sausage, sliced
- 1.5 pounds boneless skinless chicken thighs, cut into chunks
- 1 green bell pepper, diced
- 1 onion, diced
- 2 stalks celery, chopped
- 4 cloves garlic, minced
- 1 tablespoon Cajun seasoning (adjust to taste)
- 1 teaspoon smoked paprika
- 1 can diced tomatoes (14.5 oz)
- 4 cups chicken broth
- 12 ounces penne pasta, uncooked
- Salt and pepper, to taste
- Olive oil, for cooking
- Optional: hot sauce, chopped green onions, fresh parsley
Tip: You can substitute other short pastas like rotini or bowtie if needed.
Step-by-Step Instructions
Step 1: Brown the sausage
In a large Dutch oven or deep skillet, heat olive oil over medium-high. Add sausage slices and cook until golden and slightly crisp. Remove and set aside.
Step 2: Brown the chicken
In the same pot, add the chicken, seasoned with salt, pepper, and half of the Cajun seasoning. Brown the chicken on all sides. It doesn’t need to be cooked through yet. Remove and set aside.
Step 3: Sauté the vegetables
Add the onion, bell pepper, and celery. Cook until softened, about 5 to 6 minutes. Stir in the garlic, remaining Cajun seasoning, and paprika. Cook for 30 seconds until fragrant.
Step 4: Deglaze and build flavor
Pour in the diced tomatoes to deglaze the pot, scraping up the flavorful brown bits from the bottom.
Step 5: Add meat and broth
Return the sausage and chicken to the pot. Stir well. Add chicken broth and bring everything to a gentle boil.
Step 6: Cook the pasta
Stir in the uncooked pasta. Lower the heat slightly and let simmer, uncovered, for about 12 to 15 minutes, or until pasta is tender and most of the liquid has been absorbed.
Step 7: Finish and serve
Taste and adjust seasoning. Add hot sauce if desired. Top with chopped green onions and parsley just before serving.
Common Issue: Mushy pasta? Make sure the broth is boiling when you add the pasta and avoid overcooking. Stir occasionally to prevent sticking.
Real-Life Stories From My Table
Clara’s Church Kitchen Win
My cousin Clara made this pastalaya recipe for her church’s weekly soup kitchen night. She realized last minute she didn’t have enough sausage, so she tossed in some shredded rotisserie chicken instead. She called me afterward, laughing, “Amelia, they scraped the pot clean in 15 minutes! One guy asked if we were serving it every week now.”
Jamal’s Tailgate Triumph
Jamal, my neighbor two doors down, brought this pastalaya recipe to his college football tailgate. He sent me a photo of folks standing around his portable burner with plastic forks, devouring every bite. “Three people asked for the pastalaya recipe by halftime,” he texted. “One of them thought I was selling it!”
Denise’s Parenting Victory
Denise, a long-time Dishflavors reader from Georgia, emailed me to say, “My two picky kids rarely agree on dinner. But after I made your pastalaya recipe, they both went back for thirds. It’s the first time we’ve had silence at the table—in a good way.”
Serving Suggestions
This pastalaya is filling on its own, but if you want to complete the meal, try it with:
- Warm cornbread or garlic toast
- A crisp green salad
- Sweet iced tea or a cold beer
Planning a gathering? Serve it straight out of the pot and let everyone scoop their own.
Twists and Variations
Feel like mixing it up? Try one of these fun spins:
- Use rotini or bowtie pasta instead of penne
- Add shrimp during the last 5 minutes of cooking
- Stir in a splash of cream at the end for a creamy version
- Make it vegetarian with mushrooms, okra, and vegetable broth
Mistakes to Avoid and Helpful Tips
Mistake: Adding pasta before the broth boils
Solution: Always wait for a gentle boil to ensure even cooking.
Mistake: Skipping the browning step
Solution: Browning builds the flavor foundation. Don’t rush it.
Mistake: Letting pasta overcook
Solution: Taste early and stir regularly to keep it just right.
Pro Tip: A heavy-bottomed pot like a Dutch oven helps distribute heat evenly and prevent burning.
Frequently Asked Questions
Can I make this ahead of time?
Yes, but the pasta will continue absorbing liquid. Add a bit of broth when reheating.
Can I freeze it?
Yes. Slightly undercook the pasta so it reheats well.
How spicy is it?
Mild to medium. Adjust Cajun seasoning and hot sauce to your liking.
What sausage should I use?
Smoked andouille or kielbasa bring the best flavor to this dish.
Can I make this in a slow cooker?
Yes. Prep as directed through step five, then transfer everything to a slow cooker. Add pasta in the final 30 to 45 minutes.
Final Thoughts on This Pastalaya Recipe
This pastalaya recipe has earned its spot at the top of my most-loved meals. It is hearty, bold, deeply flavorful, and it brings people together like few other dishes can. Whether you are planning a weeknight dinner or a weekend gathering, this recipe delivers every time.
Give it a try, and when you do, I would love to know how it turned out. Did you make any creative changes? Did your family ask for seconds? Let me know in the comments below or tag me when you share your creation.
Here’s to bold flavors, full hearts, and always going back for another bite.
