Authentic Pastalaya Recipe (One-Pot Cajun Pasta Jambalaya)

This authentic pastalaya recipe combines smoky sausage, juicy chicken, and pasta in a bold Cajun-spiced sauce for the ultimate Louisiana comfort meal. It’s an easy one-pot dinner made by a New Orleans native that’s hearty, flavorful, and perfect for bringing a little taste of NOLA home.

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What Is Pastalaya (and Why You’ll Love It)

Pastalaya is the pasta-filled cousin of jambalaya. Smoky sausage, tender chicken, and the Cajun “holy trinity” of onion, celery, and bell pepper simmered in a rich, spiced broth until the noodles soak up every bit of flavor.

I grew up in New Orleans, lived there for 22 years, and no matter where life takes me (currently Oklahoma City, but fingers crossed we’ll make it back home soon 💛), I’ll always be a Cajun girl through and through. This pastalaya is the dish that instantly brings me back to backyard boils, Mardi Gras weekends, and family gatherings filled with laughter and spice.

About This Recipe

I’ve made pastalaya dozens of times since leaving Louisiana, and this version is as authentic as it gets. Built from scratch using The Spice Girl Kitchen Cajun Seasoning (my own salt-free, sugar-free blend). The one-pot stovetop method gives you classic flavor fast, while the slow cooker and Instant Pot variations make it weeknight-friendly for busy families.

Why You’ll Love This Pastalaya

• True Cajun roots: Developed by a born-and-raised New Orleans native.

• One-pot perfection: Minimal cleanup, maximum flavor.

• Adaptable: Try creamy, spicy, or make-ahead versions with simple swaps.

• Family-friendly: Balanced heat and hearty portions.

• Make-ahead approved: Even better the next day.

Ingredients You’ll Need

• 2 tbsp olive oil or butter

• 1 lb andouille sausage, sliced ¼-inch thick

• 1 lb boneless, skinless chicken thighs, cut bite-size

• 1 onion, diced

• 1 green bell pepper, diced

• 2 celery stalks, diced

• 4 cloves garlic, grated

• 1 tbsp The Spice Girl Kitchen Cajun Seasoning (or see below)

• 1 tsp salt, more to taste

• ½ tsp black pepper

• 1 (14.5 oz) can diced tomatoes, undrained

• 1 tbsp tomato paste

• 4 cups chicken broth

• 8 oz penne or rotini pasta

• Green onions & parsley for garnish

Cajun Seasoning Swap: 2 tsp paprika, 1 tsp garlic powder, ½ tsp onion powder, ½ tsp thyme, ½ tsp cayenne, ½ tsp black pepper.

How to Make Pastalaya (Step-by-Step)

Brown the Meat

Heat oil in a large Dutch oven over medium-high. Add sausage; brown 4 min. Remove. Add chicken; brown 5–6 min. Remove and set aside.

Sauté the Trinity

Add onion, celery, bell pepper; cook 5–6 min until soft and golden. Stir in garlic and tomato paste; cook 1 min.

Build the Base

Add diced tomatoes, seasoning, salt, pepper, and broth. Return sausage and chicken. Bring to a boil.

Add Pasta

Stir in pasta. Reduce heat; simmer uncovered 20–25 min, stirring often, until tender and saucy. Add more broth if needed.

Finish and Serve

Adjust seasoning. Garnish with parsley and green onions.

Slow Cooker Pastalaya Variation

1. Brown sausage and chicken; transfer to slow cooker.

2. Add vegetables, garlic, tomatoes, tomato paste, seasoning, salt, pepper, and 3½ cups broth.

3. Cook on Low 5–6 hours or High 3–4 hours.

4. Add uncooked pasta + ½ cup broth for last 30–40 minutes.

5. Stir in cream and garnish to serve.

Instant Pot Pastalaya Variation

1. Set to Sauté; brown sausage and chicken. Remove.

2. Sauté trinity 3–4 min; add garlic and tomato paste.

3. Add tomatoes, broth, seasoning, sausage, chicken, and pasta.

4. Pressure cook High 5 minutes; quick release.

5. Rest 5 minutes before serving.

Tips for Choosing the Right Pasta

Short pasta like penne, rotini, or rigatoni hold the sauce best. Avoid spaghetti or angel hair because they get mushy. Whole-wheat or gluten-free options work too; adjust cooking time as needed.

Frequently Asked Questions

What is in a pastalaya?

Smoked sausage, chicken, the Cajun “holy trinity” (onion, celery, bell pepper), and pasta instead of rice. All cooked in a seasoned broth that becomes its sauce.

Where did pastalaya come from?

Pastalaya was born in South Louisiana when Cajuns swapped pasta for rice in jambalaya. It’s now a tailgate and festival favorite.

What’s the difference between JAMBALAYA and pastalaya?

Jambalaya uses rice; pastalaya uses pasta. The flavor is the same bold Cajun spice, but pastalaya has a creamier texture.

Do you put Rotel in pastalaya?

Rotel is optional. It adds heat and acidity from green chilies. I prefer plain diced tomatoes so the Cajun seasoning shines.

Pro Tips for the Best Pastalaya

• Brown meats well for maximum flavor.

• Toast tomato paste before adding liquid.

• Let it rest 5 minutes before serving so the sauce clings to the pasta.

• Add broth when reheating to revive sauce consistency.

Storage & Reheating

Store in an airtight container up to 4 days. Reheat gently with a splash of broth or cream. Freeze up to 3 months.

Authentic Pastalaya Recipe

5 from 1 vote

This authentic pastalaya recipe combines smoky sausage, juicy chicken, and pasta in a bold Cajun-spiced sauce for the ultimate Louisiana comfort meal. It’s an easy one-pot dinner made by a New Orleans native that's hearty, flavorful, and perfect for bringing a little taste of NOLA home.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr 5 minutes mins

Servings: 8

Course: Dinner, Main Course

Cuisine: Cajun, Creole

Calories: 405

Ingredients Equipment Method Video Notes

Ingredients

  

• 2 tbsp olive oil or butter
• 12 oz andouille sausage sliced ¼-inch thick
• 1 lb boneless skinless chicken thighs cut bite-size
• 1 onion diced
• 1 green bell pepper diced
• 2 celery stalks diced
• 4 cloves garlic grated
• 1 tbsp tomato paste
• 1 14.5-oz can diced tomatoes undrained
• 1 tbsp The Spice Girl Kitchen Cajun Seasoning see notes for swap
• 1 tsp salt more to taste
• ½ tsp black pepper
• 4 cups chicken broth
• 8 oz penne or rotini pasta
• Green onions and parsley for garnish

Equipment

• Dutch oven: one-pot stovetop cooking
• Wooden spoon: for stirring and deglazing
• Chef’s knife for slicing sausage and veggies
• cutting board for prep
• Measuring cups & spoons: for accuracy

Method

 

1. Heat oil in a large Dutch oven over medium-high heat. Add sausage; brown 4 minutes. Remove. Add chicken; brown 5–6 minutes. Remove and set aside.
2. Add onion, celery, and bell pepper; cook 5–6 minutes until soft and golden. Stir in garlic and tomato paste; cook 1 minute.
3. Add diced tomatoes, Cajun seasoning, salt, pepper, and broth. Return sausage and chicken. Bring to a boil.
4. Stir in pasta. Reduce heat and simmer uncovered 20–25 minutes, stirring occasionally, until pasta is tender and sauce thickens.
5. Taste, adjust seasoning, and serve with garnished with parsley and green onions.

Video

Notes

• Cook time tip: If the pasta absorbs liquid too quickly before it’s tender, add ¼–½ cup extra broth while cooking. You want it saucy but not soupy.
• For creamy pastalaya: Stir in ½ cup heavy cream (or half-and-half) after the pasta cooks for a rich, velvety finish. 
• Make it spicier: Add cayenne or a few dashes of Louisiana hot sauce to taste.
• Serving suggestion: Garnish with fresh parsley and sliced green onions for color and balance.
• Storage: Keeps up to 4 days in the fridge or 3 months in the freezer. Reheat gently with a splash of broth or cream to revive the sauce.
• Other cooking methods: For Instant Pot and Slow Cooker directions, scroll to the blog post above. Both versions are included for busy weeknights.
• Cajun seasoning swap: This recipe was developed using The Spice Girl Kitchen Cajun Seasoning - my salt-free, sugar-free blend for perfectly balanced flavor. You could do a modified homemade version by using 2 tsp paprika, 1 tsp garlic powder, ½ tsp onion powder, ½ tsp thyme, ½ tsp cayenne, ½ tsp black pepper or sub your favorite store bought Cajun seasoning.
• Make it your own: Swap chicken for shrimp, add smoked paprika for more depth, or try bowtie pasta for a fun twist.
• Rest before serving: Let the pastalaya sit 5 minutes before serving so the sauce thickens and clings to the noodles.
• Nutrition (per serving, 8 servings): 405 calories, 15g fat, 34g carbs, 32g protein, 3g fiber. (Add approximately +45 calories and +4g fat per serving if you include the heavy cream.) Nutrition information is an estimate. Actual values may vary based on specific ingredients and brands used.

This authentic pastalaya recipe blends smoky sausage, tender chicken, and creamy pasta into a one-pot Cajun comfort classic from a New Orleans native. Whether stovetop, slow cooker, or Instant Pot, every bite delivers that bold Louisiana flavor that always feels like home.

If you loved this recipe, try my Authentic Cajun Red Beans & Rice next – and don’t forget to grab The Spice Girl Kitchen Cajun Seasoning to bring that true NOLA flavor to your kitchen.

This post was all about Pastalaya!