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
Scale
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.
