Imagine a dish that perfectly captures the bold, spicy flavors of classic Cajun jambalaya but swaps the rice for hearty pasta, creating a comforting meal that feels both familiar and exciting. This Pastalya (Jambalaya Pasta) Recipe does just that, blending tender chicken, smoky sausage, and fresh peppers in a creamy, flavorful sauce that clings to every bite of penne pasta. It’s the ultimate crowd-pleaser for weeknights or any time you crave a vibrant, satisfying dinner that’s bursting with personality and warmth.
Ingredients You’ll Need
Gathering simple yet essential ingredients is the first step in making this dish shine. Each component plays a crucial role, whether it’s the smoky andouille sausage bringing depth, the colorful bell peppers adding crunch and freshness, or the creamy Parmesan finishing everything with a luscious texture.
- 12 oz penne or rigatoni pasta: The perfect shape to hold the sauce and mix well with all the ingredients.
- 1 tablespoon olive oil: For that initial sear that adds flavor without overpowering the dish.
- 12 oz andouille sausage (sliced): Adds authentic smoky, spicy notes that are signature to Jambalaya.
- 1 lb boneless skinless chicken breast (bite-sized pieces): Provides lean protein and soaks up the Cajun spices beautifully.
- 1/2 teaspoon paprika: Adds warmth and a subtle earthiness essential to Cajun flavor.
- 1/2 teaspoon cayenne pepper: Brings a lively kick, but can be adjusted to your heat preference.
- 1/2 teaspoon garlic powder: A subtle boost of savory essence that blends perfectly.
- Salt and pepper to taste: Balances and enhances the flavors.
- 1 green bell pepper (diced): Offers a fresh, crisp bite with a mild sweetness.
- 1 red bell pepper (diced): Adds vibrant color and a touch of fruity sweetness.
- 1 small yellow onion (chopped): Lends aromatic depth and subtle sweetness.
- 3 cloves garlic (minced): Gives that punch of flavor that’s indispensable in Cajun cooking.
- 1 (14.5 oz) can diced tomatoes: Provides juiciness and a tangy brightness to the sauce.
- 2 cups low-sodium chicken broth: The flavorful base for simmering and melding ingredients together.
- 1/2 cup heavy cream: Creates a rich, velvety sauce that coats every piece of pasta.
- 1/2 cup grated Parmesan cheese: Adds a nutty, salty finish while thickening the sauce.
- 2 green onions (sliced, for garnish): Delivers a mild oniony crispness and fresh pop of green.
- Chopped parsley (for garnish): Brings a burst of color and herbaceous brightness.
How to Make Pastalya (Jambalaya Pasta) Recipe
Step 1: Cook the Pasta
Start by boiling a large pot of salted water, then cook your penne or rigatoni until just al dente, following the package directions closely. This ensures the pasta has the perfect bite — tender but not mushy — ready to absorb all those hearty flavors later on.
Step 2: Brown the Sausage
While the pasta cooks, heat olive oil in a large skillet or Dutch oven over medium heat. Add the sliced andouille sausage and cook until it develops a beautiful brown sear. This step is vital because it releases those deep, smoky oils that create the backbone of the dish’s flavor. Remove the sausage and set it aside for now.
Step 3: Cook the Chicken with Cajun Spices
Next, season your chicken pieces with paprika, cayenne pepper, garlic powder, salt, and pepper. Adding these spices now ensures the chicken is infused with that classic spicy Cajun vibe. Cook the chicken in the same skillet until golden and cooked through, then remove it alongside the sausage.
Step 4: Sauté the Vegetables
To the same pan, toss in diced green and red bell peppers, chopped onion, and minced garlic. Sauté everything for about five minutes or until the veggies soften and become fragrant, building another flavorful layer in your Pastalya (Jambalaya Pasta) Recipe.
Step 5: Combine and Simmer
Return the cooked sausage and chicken to the pan, then stir in the canned diced tomatoes and chicken broth. Bring the mixture to a gentle simmer and let it cook for about ten minutes. This simmering melds the flavors together, letting the spices and juices mingle in a rich, aromatic broth.
Step 6: Finish the Creamy Sauce
Pour in the heavy cream and sprinkle the grated Parmesan cheese while stirring constantly. Watch as the sauce transforms, thickening to a creamy, velvety consistency that perfectly coats each piece of pasta and protein. This indulgent finish is what makes Pastalya such a standout dish.
Step 7: Toss with Pasta and Garnish
Add your cooked pasta back into the skillet and toss everything together until the pasta is fully coated in that luscious sauce. Don’t forget the final touch — sprinkle sliced green onions and chopped parsley on top to brighten the dish and add fresh crunch with every bite.
How to Serve Pastalya (Jambalaya Pasta) Recipe
Garnishes
A sprinkle of sliced green onions and fresh parsley adds not only a pop of color but also a crisp, herbal freshness that cuts through the richness of the creamy sauce, making every forkful exciting.
Side Dishes
Keep sides simple yet complementary. A crisp green salad with a tangy vinaigrette or some crunchy garlic bread work beautifully to balance the hearty, spicy notes of the Pastalya.
Creative Ways to Present
For a fun twist, try serving Pastalya in individual oven-safe ramekins topped with extra Parmesan cheese and broil for a couple of minutes to get a golden cheesy crust. This adds an irresistible crispy texture that changes the experience in the best way.
Make Ahead and Storage
Storing Leftovers
Leftover Pastalya (Jambalaya Pasta) keeps well in an airtight container in the refrigerator for up to three days. The flavors even deepen overnight, making it a fantastic meal to enjoy again.
Freezing
This dish freezes nicely too. Portion into freezer-safe containers and freeze for up to two months. Keep in mind that the cream-based sauce might slightly separate upon thawing, but a quick stir during reheating brings it back to life.
Reheating
When reheating, use a gentle medium heat on the stovetop, adding a splash of chicken broth or water to loosen the sauce as needed. This prevents the pasta from drying out and helps restore that creamy, just-made texture.
FAQs
Can I use shrimp instead of chicken in the Pastalya (Jambalaya Pasta) Recipe?
Absolutely! Shrimp is a fantastic substitute or addition if you want a seafood twist. Just sauté the shrimp until pink and cooked, then add it towards the end of cooking to avoid overcooking.
Is it possible to make this dish dairy-free?
Yes, you can swap the heavy cream for a coconut milk alternative and use a dairy-free cheese or nutritional yeast to maintain a creamy, cheesy flavor while keeping it dairy-free.
How spicy is this Pastalya (Jambalaya Pasta) Recipe?
This recipe has a balanced medium heat from the cayenne and paprika, but you can always adjust the spice level by adding more or less cayenne or incorporating your favorite hot sauce.
Can I prepare parts of this recipe ahead of time?
You can chop the vegetables and cook the sausage and chicken in advance, storing them separately in the fridge. When ready, simply sauté the veggies and combine everything for a quick finish.
What pasta works best for Pastalya (Jambalaya Pasta) Recipe?
Penne or rigatoni are ideal because their tube shapes hold onto the sauce well, but feel free to experiment with other sturdy pasta shapes like fusilli or cavatappi.
Final Thoughts
Trust me, once you try this Pastalya (Jambalaya Pasta) Recipe, it will quickly become one of your go-to dishes whenever you want something hearty, flavorful, and satisfying with a Cajun twist. It’s a brilliant way to enjoy the best of jambalaya’s boldness combined with the comfort of creamy pasta. So go on, gather those ingredients, and dive into this delightful culinary adventure!
Print
Pastalya (Jambalaya Pasta) Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Cajun, American
Description
Pastalya, also known as Jambalaya Pasta, is a flavorful Cajun-inspired dish combining tender chicken, spicy andouille sausage, colorful bell peppers, and pasta tossed in a creamy tomato sauce. This hearty one-pan recipe brings together bold spices and comforting textures for an easy yet impressive main course that’s perfect for weeknight dinners or casual gatherings.
Ingredients
Proteins and Pasta
- 12 oz penne or rigatoni pasta
- 12 oz andouille sausage, sliced
- 1 lb boneless skinless chicken breast, cut into bite-sized pieces
Vegetables
- 1 green bell pepper, diced
- 1 red bell pepper, diced
- 1 small yellow onion, chopped
- 3 cloves garlic, minced
- 2 green onions, sliced (for garnish)
- Chopped parsley (for garnish)
Spices and Seasonings
- 1/2 teaspoon paprika
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon garlic powder
- Salt and pepper, to taste
Liquids and Dairy
- 1 tablespoon olive oil
- 1 (14.5 oz) can diced tomatoes
- 2 cups low-sodium chicken broth
- 1/2 cup heavy cream
- 1/2 cup grated Parmesan cheese
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the penne or rigatoni pasta and cook according to the package directions until al dente. Drain well and set aside.
- 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 on both sides. Remove from the pan and set aside.
- Cook the Chicken: Season the bite-sized chicken pieces with paprika, cayenne pepper, garlic powder, salt, and pepper. In the same skillet, cook the chicken over medium heat until golden and fully cooked through. Remove and set aside with the sausage.
- Sauté Vegetables: Add the diced green and red bell peppers, chopped yellow onion, and minced garlic to the pan. Sauté for about 5 minutes until the vegetables are softened and aromatic.
- Simmer with Liquids: Return the cooked sausage and chicken to the skillet. Stir in the diced tomatoes with their juices and the low-sodium chicken broth. Bring the mixture to a gentle simmer and cook for 10 minutes to meld the flavors.
- Add Cream and Cheese: Stir in the heavy cream and grated Parmesan cheese. Continue cooking until the sauce thickens slightly and becomes creamy, about 2-3 minutes.
- Toss Pasta: Add the cooked pasta to the skillet and toss thoroughly to coat the pasta with the rich sauce and evenly distribute the meat and vegetables.
- Garnish and Serve: Sprinkle the sliced green onions and chopped parsley on top for a fresh, vibrant finish. Serve hot and enjoy your classic Pastalya.
Notes
- For a spicier dish, add a dash of hot sauce or increase the cayenne pepper to taste.
- To vary the protein, substitute shrimp for chicken or add shrimp along with the chicken for a seafood variation.
- This recipe can be made dairy-free by omitting the heavy cream and Parmesan cheese or using dairy-free alternatives.
- Ensure not to overcook the pasta during boiling to maintain a pleasant bite when mixed with the sauce.
