If you’re craving a dish that brilliantly marries the zesty spirit of Cajun flavors with the comforting hug of pasta, look no further than this Pastalya (Jambalaya Pasta) Recipe. Imagine tender chicken, smoky andouille sausage, and juicy shrimp all mingling with perfectly cooked pasta, peppers, and a luxuriously creamy sauce that sings with a kick of Cajun seasoning. This one-pan wonder is colorful, hearty, and downright addictive – it’s like a celebration of the bayou right on your dinner plate. Whether you’re whipping it up for a cozy weeknight or a crowd-pleasing feast, this Pastalya Recipe delivers bold taste and satisfying textures every time.
Ingredients You’ll Need
Getting started with this Pastalya (Jambalaya Pasta) Recipe is a breeze because the ingredients are straightforward yet pack a punch. Each component plays a vital role, from the smoky sausage to the fresh veggies and creamy sauce, creating a perfect balance of flavor, texture, and color that will brighten your table.
- 12 ounces penne or rotini pasta: Choose shapes that hold sauce well for maximum flavor in every bite.
- 1 tablespoon olive oil: Provides a smooth base for sautéing and adds subtle richness.
- 1 pound andouille sausage, sliced: Brings a smoky, spicy depth essential to authentic Cajun cooking.
- 1 pound boneless skinless chicken breast, bite-sized pieces: Adds lean protein and soaks up the sauce beautifully.
- 1 pound large shrimp, peeled and deveined: Offers a sweet seafood flair that complements the sausage and chicken.
- 1 green bell pepper, diced: Adds crunch and a fresh, mild sweetness.
- 1 red bell pepper, diced: Gives vibrant color and a hint of fruity flavor.
- 1 small onion, diced: Creates a savory foundation with gentle sweetness once cooked.
- 3 cloves garlic, minced: Infuses aromatic warmth and depth to every mouthful.
- 2 teaspoons Cajun seasoning: The magic blend that brings authentic Louisiana spice and earthiness.
- 1/2 teaspoon smoked paprika: Enhances smoky notes and adds a beautiful red hue.
- 1/4 teaspoon cayenne pepper (optional): Controls the heat level for personalized spice kick.
- 1 (14.5-ounce) can diced tomatoes with juices: Supplies acidity and body to the sauce.
- 1 cup chicken broth: Keeps the sauce luscious and ties the flavors together.
- 1/2 cup heavy cream: Adds indulgent creaminess to soften spices and enrich the sauce.
- Salt and pepper to taste: Essential seasoning that elevates every ingredient.
- 1/4 cup chopped fresh parsley: Provides a fresh, herbaceous finish and pop of green.
- Grated Parmesan cheese for garnish (optional): Offers a nutty, savory topper that melts perfectly into the warm pasta.
How to Make Pastalya (Jambalaya Pasta) Recipe
Step 1: Cook the pasta
Start by boiling your pasta according to the package instructions until it’s al dente – that perfect tender bite that holds up beautifully to the rich sauce awaiting it. Once done, drain it well and set it aside because this is the backbone of your Pastalya, ready to soak up every flavorful drop later on.
Step 2: Brown the sausage
Heat olive oil in a large skillet or Dutch oven over medium-high heat, then add the savory andouille sausage slices. Cook them until they’re browned and slightly crispy on the edges, which unlocks that smoky depth. Remove the sausage and keep it aside while you cook the other proteins.
Step 3: Cook the chicken and shrimp
In the same skillet, toss in the bite-sized chicken pieces and cook until there’s no pink left, about 5 to 6 minutes. Next, add the shrimp and cook them just until they turn pink and opaque—around 2 to 3 minutes. This two-step meat cooking process ensures each protein is perfectly cooked and bursting with flavor. Remove all meat and set aside with the sausage.
Step 4: Sauté the vegetables and seasonings
Now add your diced green and red bell peppers along with onions to that flavorful pan. Sauté until softened, about 4 to 5 minutes. Then stir in the minced garlic, Cajun seasoning, smoked paprika, and cayenne pepper if you want a spicy kick. Cook everything together for about a minute until those aromas fill your kitchen – this is where the heart of Pastalya magic begins.
Step 5: Build the sauce
Pour in the diced tomatoes (with their juices) plus the chicken broth, giving everything a good stir. Let this mixture simmer gently so all the flavors meld together beautifully. Slowly add the heavy cream and then return the sausage, chicken, and shrimp back to the pan. Simmer on low for another 5 minutes, letting the creamy sauce thicken and coat the meats perfectly.
Step 6: Combine pasta and finish
Add your cooked pasta right into the skillet, tossing everything to combine. Let the dish simmer for an additional 2 to 3 minutes so the pasta absorbs the luscious sauce, bringing all those spicy, smoky, creamy flavors together. Taste and season with salt and pepper as needed before serving.
How to Serve Pastalya (Jambalaya Pasta) Recipe
Garnishes
To really elevate your plate, sprinkle chopped fresh parsley over the top for a fresh burst of color and a mild herbal note. If you love a touch of richness, a generous grate of Parmesan cheese adds a nutty finish that pairs wonderfully with the creamy sauce. These simple garnishes make your Pastalya pasta look as good as it tastes.
Side Dishes
This dish is a full meal on its own but pairs nicely with crunchy green salads, cornbread, or sautéed greens like kale or collards. These sides bring freshness and balance to complement the bold, spicy flavors of the jambalaya pasta.
Creative Ways to Present
If you want to impress guests, serve Pastalya in rustic shallow bowls or cast iron skillets for that down-home, convivial vibe. Add a wedge of lemon on the side for a zesty squeeze that brightens the rich creaminess. For casual nights, try layering the pasta with extra Parmesan and broiling it for a wickedly delicious golden crust on top.
Make Ahead and Storage
Storing Leftovers
Pastalya (Jambalaya Pasta) keeps well in the fridge for up to 3 days. Store it in an airtight container to maintain freshness and prevent the pasta from drying out. Give it a good stir before reheating to reincorporate all the sauce.
Freezing
You can freeze this pasta dish for up to 2 months. Portion it out into freezer-safe containers or bags, making sure to label them with the date. When you’re ready to enjoy, thaw overnight in the fridge to keep the texture intact as much as possible.
Reheating
Reheat gently on the stovetop over low heat, adding a splash of chicken broth or cream if needed to loosen the sauce. Avoid microwave reheating at high power to keep shrimp tender and avoid rubbery textures. Stir frequently so the heat distributes evenly.
FAQs
Can I use different types of pasta for this Pastalya (Jambalaya Pasta) Recipe?
Absolutely! While penne or rotini works best because of their ridges and shape, other short pasta like fusilli or farfalle can hold the sauce well too. Just avoid very thin or delicate pasta that might get overwhelmed.
Is it possible to make this dish vegetarian?
Yes! Swap out the sausage, chicken, and shrimp for hearty vegetables like mushrooms, zucchini, and eggplant or use plant-based sausage alternatives. Adjust seasonings for a similar smoky, spicy vibe.
How spicy is this Pastalya recipe?
The heat level is very flexible. The classic combo of Cajun seasoning and smoked paprika brings warming spice, and cayenne pepper adds more kick if you like it hot. You can always reduce or omit cayenne to suit milder tastes.
Can I prepare any parts of this recipe in advance?
Definitely. You can slice your sausage, chop veggies, and even cook the pasta a day ahead. Cooking the meats and building the sauce is best done fresh for optimal flavor and texture.
What’s the best cheese to use for garnish?
Grated Parmesan is the classic choice because it melts beautifully and adds a savory depth without overpowering. Pecorino Romano can be a nice alternative for a sharper tang.
Final Thoughts
This Pastalya (Jambalaya Pasta) Recipe is one of those wonderful dishes that feels like a warm hug from the South with every bite. It’s approachable enough for weeknight dinners yet exciting enough to serve guests, combining bold Cajun flavors with creamy indulgence and satisfying proteins. Give this recipe a try soon and watch it become a beloved staple in your repertoire – your taste buds will thank you!
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
- Diet: Gluten Free
Description
Pastalya, also known as Jambalaya Pasta, is a flavorful Cajun-inspired dish combining penne pasta with spicy andouille sausage, tender chicken, succulent shrimp, and vibrant bell peppers. Cooked in a creamy tomato-based sauce seasoned with Cajun spices, this hearty one-pot meal brings together the best of Cajun flavors in an easy-to-make pasta dish that’s perfect for a family dinner.
Ingredients
Protein
- 1 pound andouille sausage, sliced into rounds
- 1 pound boneless skinless chicken breast, cut into bite-sized pieces
- 1 pound large shrimp, peeled and deveined
Produce
- 1 green bell pepper, diced
- 1 red bell pepper, diced
- 1 small onion, diced
- 3 cloves garlic, minced
- 1/4 cup chopped fresh parsley
Dry Goods & Spices
- 12 ounces penne or rotini pasta
- 2 teaspoons Cajun seasoning
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper (optional)
Liquids & Dairy
- 1 tablespoon olive oil
- 1 (14.5-ounce) can diced tomatoes with juices
- 1 cup chicken broth
- 1/2 cup heavy cream
Seasonings
- Salt and pepper to taste
- Grated Parmesan cheese for garnish (optional)
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil. Add 12 ounces of penne or rotini pasta and cook according to package instructions until al dente. Drain the pasta and set aside.
- Brown the sausage: Heat 1 tablespoon olive oil in a large skillet or Dutch oven over medium-high heat. Add the sliced andouille sausage and cook for about 4–5 minutes until browned. Remove the sausage from the skillet and set aside.
- Cook the chicken and shrimp: In the same skillet, add the chicken pieces and cook for 5–6 minutes until no longer pink. Then add the shrimp and cook for an additional 2–3 minutes until pink and opaque. Remove all cooked meat and set aside with the sausage.
- Sauté the vegetables: Add the diced green and red bell peppers and onion to the skillet. Sauté for 4–5 minutes until softened. Stir in the minced garlic, 2 teaspoons Cajun seasoning, 1/2 teaspoon smoked paprika, and 1/4 teaspoon cayenne pepper, cooking for 1 minute until fragrant.
- Make the sauce: Pour in the 14.5-ounce can of diced tomatoes with juices and 1 cup chicken broth. Bring the mixture to a simmer, stirring occasionally.
- Add cream and return meats: Stir in 1/2 cup heavy cream, then return the cooked sausage, chicken, and shrimp to the skillet. Let everything simmer together for 5 minutes to meld flavors.
- Combine pasta and season: Add the cooked pasta to the skillet and toss to coat well with the sauce. Simmer for another 2–3 minutes to heat through and blend flavors. Season with salt and pepper to taste.
- Garnish and serve: Remove from heat. Garnish with chopped fresh parsley and grated Parmesan cheese if desired. Serve hot.
Notes
- You can adjust the heat level by using more or less cayenne pepper or choosing a milder sausage.
- Substitute half-and-half for heavy cream to create a lighter version of the sauce.
- Use gluten-free pasta to make this dish gluten-free.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- For extra flavor, you can add a splash of hot sauce or Worcestershire sauce when simmering the sauce.
