This One-Pot Chicken and Sausage Pastalaya is an easy, flavorful one-pot meal—simple to make and perfect for busy weeknights.
One-Pot Chicken and Sausage Pastalaya
I’ve long admired Cajun culture—the food, music, language, and traditions are fascinating. I haven’t yet visited Louisiana or New Orleans, but it’s on my travel list.
This recipe isn’t an authentic Justin Wilson dish; it’s a mash-up of ideas I’ve gathered over the years. Think of pastalaya as jambalaya’s pasta-loving cousin: someone swapped rice for pasta and created a tasty, comforting dish. Whether or not it’s traditional, it’s hearty, satisfying, and deserves a spot in the weeknight rotation. Apologies to any purists—this is meant to be fun and delicious.
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6
servings
One-Pot Chicken and Sausage Pastalaya
Jamie Sherman
20 minutes
50 minutes
1 hour 10 minutes
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Ingredients
- 2 tablespoons vegetable oil, divided
- ½ pound boneless, skinless chicken breasts, cubed
- ¼ teaspoon Cajun seasoning, or to taste
- 1 pound andouille sausage, sliced lengthwise and chopped
- 1 small onion, chopped
- ½ green pepper, chopped
- 3 cloves garlic, minced
- 1 can (28 oz.) diced tomatoes, undrained
- 1 cup chicken broth
- 1 cup shell macaroni
- 1 teaspoon dried basil
- 1 teaspoon dried thyme
- ½–1 teaspoons Cajun seasoning
- ½ cup heavy cream (optional)
- Salt and pepper to taste
Instructions
- Heat 1 tablespoon of the oil in a Dutch oven over medium-high heat.
- Sprinkle the chicken with ¼ teaspoon Cajun seasoning. Add the chicken and brown on all sides. Remove the chicken to a paper-towel-lined plate and set aside.
- In the same pan, add the remaining 1 tablespoon oil and the sausage. Cook until browned on all sides. Remove the sausage to a paper-towel-lined plate and set aside.
- Add the onion and green pepper to the pan and cook until tender, about 3–5 minutes. Add the garlic and cook another minute.
- Stir in the diced tomatoes (undrained) and chicken broth. Bring to a boil and add the pasta, browned chicken, sausage, basil, thyme, and additional Cajun seasoning. Return to a boil, then reduce heat to medium-low. Cover and simmer 20–25 minutes, or until the pasta is tender and most of the liquid is absorbed.
- If using, stir in the heavy cream and cook another 5 minutes until the sauce thickens slightly. Season with salt and pepper to taste. Serve hot.
Notes
- This is a pasta-based twist on jambalaya—same bold flavors but with pasta instead of rice.
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.
Originally published on October 21, 2012. Updated on April 22, 2021.