Pastalaya, also known as jambalaya pasta, is a creamy Cajun dish packed with flavor. Make it with chicken, andouille sausage, shrimp, and your choice of pasta. This recipe is great for a weeknight family dinner and comes together in less than an hour.
For more Cajun recipes, try my Seafood Jambalaya, Shrimp and Grits, and Shrimp Po Boy Recipe next.
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Pastalaya Recipe
My pastalaya is packed with flavor and comes together in one pot, which makes cleanup easy. It has all the staples of traditional jambalaya—Cajun seasoning, holy trinity, and that classic New Orleans combo of chicken, andouille sausage, and shrimp, smothered in a rich flavorful gravy.
This jambalaya pasta is especially great around Mardi Gras, but honestly, I make it all year. Furthermore, it's perfect for a quick weeknight meal, this recipe is a certified one-pot meal!
What is Pastalaya?
Pastalaya is a Cajun-inspired dish that swaps the rice in traditional jambalaya for pasta, like penne, bow-tie or fettuccine. It’s typically made with a mix of proteins such as chicken, sausage, and shrimp, tossed in a bold, flavorful gravy.
WHAT INGREDIENTS DO I NEED?
I love how this recipe builds bold Cajun flavor using just a handful of familiar ingredients. Between the seasoning, mix of proteins and the rich gravy, every bite feels like comfort food with a kick.
Ingredients for Jambalaya Pasta
Rich Gravy Sauce
- Penne or Farfalle. These pasta shapes work best because they hold onto the rich gravy and give each bite the right balance of pasta and flavor.
- Onion, Green Bell Pepper, and Celery. Also known as the Holy Trinity in Cajun and Creole cooking, this combo is the foundation of flavor and gives the dish its signature savory-sweet base.
- Garlic. It enhances the savory notes and adds warmth to the sauce.
- Cajun Seasoning, Seafood Seasoning, Smoked Paprika, Garlic Powder, Onion Powder, Accent and Black Pepper. These seasonings bring the bold, smoky, spicy flavor that makes this dish feel true to its Louisiana roots.
- Tomato Paste. This gives a rich tomato flavor and helps to thicken the gravy.
- Worcestershire Sauce. Provides sourness and the perfect amount of acidity to the gravy.
- Cream of Mushroom. Staying true to traditional Pastalaya, this helps as the base of the gravy portion of the recipe and of course, adds layer of flavor.
- Browning and Seasoning Sauce. Excellent ingredient that helps build the gravy sauce not only in color but with a deep Unami flavor.
- Diced Tomatoes. Added for additional flavor and texture.
- Chicken Broth. The flavored liquid adds an extra layer of flavor and cooks the pasta.
Additional Ingredients
- Olive Oil. I use this to sear the proteins and lock in flavor before building the sauce.
- Boneless, Skinless Chicken Thighs. Thighs stay juicy and tender, and they soak up all the seasoning beautifully.
- Andouille Sausage. This adds smoky, spicy depth that really defines the dish as Cajun.
- Medium Shrimp. Shrimp cook quickly and add a sweet, briny flavor that balances the spice from the sausage and sauce.
Garnish
- Fresh Parsley. It adds a pop of color and a bit of freshness to balance the richness of the sauce.
- Fresh Green Onion. Adds a great onion bite to the dish as a finisher.
- Hot Sauce. Just a splash at the end brings a tangy kick that wakes up all the flavors.
How to Make Pastalaya
Cook the Proteins
In a large skillet, I heat olive oil over medium heat. Once the pan is smoking hot, I add the sliced andouille sausage and begin rendering the fat. Next, I remove the cooked sausage and set aside in a bowl.
In that same pan with those flavorful drippings, I add the diced chicken thighs to the pan, adding the cajun seasoning. When the chicken is partially cooked through and browned, I remove it from the pan. The chicken will cook through at a later time.
Sauté the Veggies and Build the Sauce
Using the same pan, I sauté the holy trinity (onion, green bell pepper and celery) until they’re softened but still have a little bite. Then, I add the garlic and cook until it’s fragrant, just about a minute.
I stir in the rest of the seasoning blends, tomato paste, can cream of chicken soup, canned diced tomatoes, Worcestershire sauce, browning seasoning, then pour in the chicken broth and scrape up all those flavorful browned bits from the bottom of the pan.
Cook the Pasta
Next, I stir in the chicken broth, this will act as the liquid agent to cook the pasta. Then pour in the pasta and ensure the pasta is submerged in the liquid. Simultaneously, the gravy will begin to form while the pasta cooks and the gravy ingredients cook down.
Bring It All Together
I add the chicken and sausage back to the pot, give everything one good toss-again, ensuring the pasta is submerged in the liquid and cook for 20-25 minutes until the pasta is cooked through.
Finish and Serve Pastalaya
To finish, when there's about 3-5 minutes left of cooking time, I add the shrimp into the pot and let them cook. This ensures the shrimp do not overcook, making them juicy and plump!
Last, I garnish with chopped parsley, chopped green onion, and a squeeze of lemon or a splash of hot sauce. That final hit of acid really brightens everything up!
Recipe Variations
- Use a different pasta. Penne, farfalle and fettuccine work well, but rotini, linguine, or even rigatoni can hold the creamy sauce nicely. Make sure the pasta is a firm pasta!
- Make it spicier. Add extra cayenne pepper or a few dashes of hot sauce to bring up the heat.
- Go meatless. Skip the chicken and sausage and double up on shrimp or add sautéed mushrooms and zucchini for a vegetarian twist.
- Add more proteins. Add more ingredients like additional seafood or even pork shoulder, super authentic to tradition!
- Use rotisserie chicken. Cut down the cook time by adding pre-cooked rotisserie chicken during the final toss.
Storage
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, add a splash of broth or water and warm it on the stove over medium-low heat until hot, stirring occasionally. You can also microwave it in 30-second intervals, stirring in between to keep the sauce from separating.
I don't recommend freezing pastalaya. The rich gravy may separate and become grainy.
Tips
- Don’t overcook the shrimp. They only need a couple of minutes per side and will turn rubbery if left in the pan too long.
- Cook the proteins in stages. Searing the chicken, sausage, and shrimp separately helps them develop flavor and prevents overcrowding in the pan.
- Use reserved pasta water to adjust the sauce. If the sauce is too thick, a splash of the starchy pasta water will help loosen it while keeping the texture silky.
- Taste and adjust seasoning at the end. Cajun seasoning blends vary, so add salt and spice gradually and finish with a final taste once everything is combined.
- Let the sauce simmer before adding the pasta. Giving it a few minutes to thicken helps the flavors come together and ensures the pasta gets fully coated.
FAQ's
Can jambalaya be made with pasta?
Yes, you can make jambalaya with pasta. Pastalaya uses all the classic jambalaya elements like Cajun seasoning, chicken, andouille sausage, and shrimp, but swaps the rice for pasta and adds a creamy sauce. This version is rich, flavorful, and ready in less than 1 hour.
What's the difference between jambalaya and pastalaya?
Jambalaya is a classic Louisiana dish made with rice, while pastalaya swaps the rice for pasta. Both use similar ingredients like Cajun seasoning, chicken, sausage, and shrimp.
Do you put rotel in pastalaya?
Some versions of pastalaya use Rotel to add a spicy tomato kick, but it’s not required. This creamy recipe skips the Rotel in favor of a rich, Parmesan-based sauce.
I hope you enjoy preparing this Creamy Cajun Pastalaya!
If you try this recipe, I'd love to see it! Share it with me on Facebook, Instagram, or Pinterest.
More Pasta Recipes
Cajun Pastalaya Recipe
Equipment
- Large Pot for boiling pasta
- Large skillet or sauté pan
Ingredients
Creamy Cajun Sauce:
- 1 lb Farfalle pasta
- 1 tablespoon Oil
- ¾ cup Yellow Onion diced
- ¾ cup Green Bell Pepper diced
- ¾ cup Celery diced
- 4 Cloves Garlic Minced
- 1.5 tablespoon Cajun Seasoning
- 1 tablespoon Seafood Seasoning
- ½ teaspoon Smoked Paprika
- ½ teaspoon Garlic Powder
- ½ teaspoon Accent
- ½ teaspoon Onion Powder
- ½ teaspoon Black Pepper
- 2 tablespoon Tomato Paste
- 10 oz Canned Diced Tomatoes
- 10.5 oz Can Cream of Chicken Soup
- 3-3.5 cups Chicken Broth
Additional Ingredients:
- 1 tablespoon Olive Oil
- ½ lb Boneless Skinless Chicken Thighs cut into bite-sized pieces
- ½ lb Andouille Sausage sliced
- ½ lb Medium Shrimp peeled and deveined
Garnish:
- ¼ cup Fresh Parsley chopped
- ¼ cup Fresh Green Onion chopped
Instructions
- In a large skillet, heat olive oil over medium heat. Once the pan is smoking hot, add the sliced andouille sausage and begin rendering the fat.
- Remove the cooked sausage and set aside in a bowl.
- In that same pan with those flavorful drippings, add the diced chicken thighs to the pan, adding the cajun seasoning.
- When the chicken is partially cooked through and browned, remove it from the pan. The chicken will cook through at a later time.
- Using the same pan, sauté the holy trinity (onion, green bell pepper and celery) until they’re softened but still have a little bite.
- Then, add the garlic and cook until it’s fragrant, just about a minute.
- Stir in the rest of the seasoning blends, tomato paste, can cream of chicken soup, canned diced tomatoes, Worcestershire sauce, browning seasoning, then pour in the chicken broth and scrape up all those flavorful browned bits from the bottom of the pan.
- Next, stir in the chicken broth, this will act as the liquid agent to cook the pasta.
- Then pour in the pasta and ensure the pasta is submerged in the liquid. Simultaneously, the gravy will begin to form while the pasta cooks and the gravy ingredients cook down.
- Add the chicken and sausage back to the pot, give everything one good toss-again, ensuring the pasta is submerged in the liquid and cook for 20-25 minutes until the pasta is cooked through.
- To finish, when there's about 3-5 minutes left of cooking time, add the shrimp into the pot and let them cook. This ensures the shrimp do not overcook, making them juicy and plump!
- Garnish with chopped parsley, chopped green onion, and a squeeze of lemon or a splash of hot sauce. That final hit of acid really brightens everything up!
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