This mouthwatering Pastalaya brings together the best of both worlds – classic pasta and jambalaya flavors – in just 35 minutes. Perfect for busy weeknights, this hearty dish packs an impressive 52g of protein and delivers a satisfying blend of carbs and healthy fats.
With only 10 minutes of prep time needed, you’ll have a restaurant-worthy meal that feeds the whole family. The quick cooking time and nutritional balance make this recipe an excellent addition to your weeknight dinner rotation.
Ingredients For Flavorful Pastalaya
- Proteins: 1 lb andouille sausages (sliced), 1½ lbs chicken breasts (bite-sized)
- Base vegetables: 1 yellow onion, 4 green onions, 3 celery ribs, 1 bell pepper, 4 garlic cloves
- Seasonings: 1½ tsp dried basil, 1½ tsp Cajun seasoning, 1 tsp kosher salt, ½ tsp black pepper
- Liquids: 2½ cups chicken broth (low-sodium), ½ cup water, 2 tbsp cooking oil
- Additional items: 14.5 oz petite diced tomatoes, 1 lb penne pasta
- Optional heat: ¼ tsp cayenne pepper for extra kick
Step-by-Step Cooking Instructions
- Prepare the proteins: Heat oil in large skillet, brown chicken pieces and set aside. Then brown sausage coins until golden.
- Sauté vegetables: Cook onions, celery, pepper, and garlic for 3 minutes until fragrant and tender.
- Season and combine: Add herbs, spices, tomatoes, and stir well to marry the flavors.
- Build the base: Pour in broth and water, add pasta, bring to gentle boil.
- Final cooking: Return meats to pan, cover and simmer for 11 minutes, stirring occasionally for even cooking.
Cooking Techniques
This one-pot dish brings together classic Cajun cooking methods that build layers of flavor. Start by browning your meat – this creates a tasty foundation of browned bits (called fond) on the bottom of your pan. When you add the vegetables later, they’ll soak up all those wonderful flavors.
Keep the heat at medium-high for meat browning, then lower it to medium when cooking your vegetables. This gentle heat helps the onions, celery, and bell peppers (known as the “holy trinity” in Cajun cooking) release their natural sweetness.
Variations & Substitutions
While andouille sausage adds authentic Cajun flavor, you can swap it for smoked sausage or kielbasa if needed. For a lighter version, try turkey andouille sausage. The pasta is flexible too – any short pasta like rotini or bow ties will work great instead of penne.
Want to make it gluten-free? The recipe already suggests Banza chickpea pasta as an option. For extra vegetables, toss in some sliced okra or mushrooms with the other veggies. If you can’t handle heat, skip the cayenne pepper and use a mild Cajun seasoning.
Storage Tips
This pasta dish keeps well in an airtight container in your fridge for 3-4 days. The pasta might soak up more of the sauce as it sits, so when reheating, add a splash of chicken broth or water to bring back the saucy texture.
Heat it gently in the microwave or in a pan on the stove, stirring occasionally to warm it evenly. While you can freeze portions for up to 3 months, the texture of the pasta might change slightly when thawed.
Serving Suggestions
Serve this hearty dish in big bowls while it’s nice and hot. Sprinkle some extra chopped green onions on top for color and fresh flavor. A piece of crusty French bread on the side is perfect for soaking up the tasty sauce.
If you’d like to add a fresh element to your meal, serve with a simple green salad dressed with light vinaigrette. Keep hot sauce at the table for anyone who wants to dial up the heat!
Pastalaya
Equipment
- Large skillet (minimum 12×2”) or dutch oven
Ingredients
Main Ingredients
- 2 tablespoons oil vegetable or canola
- 1 lb andouille sausages cut into coins
- 1 1/2 pounds boneless skinless chicken breasts cut into bite-size pieces
- 1 whole yellow or white onion chopped
- 4 whole green onions chopped
- 3 ribs celery chopped
- 1 whole green bell pepper chopped
- 4 cloves garlic finely minced
- 1 1/2 teaspoon dried basil
- 1 1/2 teaspoon Cajun seasoning
- 1 teaspoon kosher salt
- 1/2 teaspoon fresh ground black pepper
- 1/4 teaspoon cayenne pepper optional, for hotter spice
- 14.5 ounce petite diced tomatoes canned
- 2 1/2 cups low-sodium chicken broth
- 1/2 cup water
- 1 lb penne pasta or Banza chickpea penne
Instructions
- Add oil to a large skillet (minimum 12×2”) or dutch oven over medium high heat. Once hot, add the chicken and cook, flipping once, to brown on all sides (don’t cook chicken through). Remove to a bowl.
- Add sausage and cook until browned on both sides. Add to the bowl with the chicken.
- Reduce heat to medium and add remaining oil to the pan, scraping up any leftover browned bits from the pan. Add onions, celery, bell pepper, and garlic then sauté for 3 minutes.
- Add basil, Cajun seasoning, diced tomatoes, salt and pepper then stir well to combine.
- Add chicken broth, water, and dry pasta and bring mixture to a gentle boil. Add reserved meat to the pan.
- Reduce heat, cover pan with fitted lid, and cook for about 11 minutes. Remove lid to stir once or twice during cooking.
