You know those evenings when dinner needs to be warm, filling, and just a little bit exciting, without turning your whole kitchen upside down? We’ve all been there, looking at the same few ingredients and wishing they could do something new. That’s exactly why I love making this pastalaya recipe. It brings together the bold flavors of Cajun cooking with the comfort of pasta, all in one big pan that feels like a hug on a busy night.
This dish is packed with smoky sausage, tender chicken, and a saucy base that clings to every bite of pasta—easy to make and full of flavor from start to finish. In this post, I’ll walk you through every step, from simple ingredients to smart tips, serving ideas, and how to store the leftovers for later (if there are any!). Let’s jump in and bring some Louisiana-inspired comfort to your table.
What Makes This Pastalaya Recipe a Must-Try Cajun Classic
If you’ve ever wanted dinner to feel like a celebration without needing a dozen pots or fancy ingredients, this pastalaya recipe is going to win your heart. It’s the kind of dish that fills your kitchen with savory smells, makes everyone ask, “What are you cooking?” and brings folks to the table fast—no reminders needed. Whether you’re feeding your family on a weeknight or making something cozy for a casual get-together, this recipe checks all the right boxes.
Here’s why it’s a favorite in our house (and will be in yours too):
One-pot comfort
Everything cooks together—no juggling multiple burners. All it takes is a quick sauté, a simmer, a few stirs, and you’re ready to serve.
Packed with flavor
This dish combines smoky sausage, tender chicken, and that signature Cajun kick, all tied together with a rich tomato base and pasta that soaks it all in.
Family-friendly and flexible
You can easily adjust the spice level or swap proteins based on what your crew loves (or what’s in your fridge).
Perfect for busy nights
It’s quick to prep, comes together in under an hour, and feels like a treat without the extra work.
Leftovers that actually get better
The flavors settle in overnight, making it a great make-ahead meal for lunchboxes or next-day dinner.
Any-occasion approved
Whether it’s a laid-back weekend meal, a potluck dish, or just a fun way to mix up pasta night, this pastalaya fits right in.
So if you’re craving something hearty, flavorful, and just plain satisfying, without spending your whole evening in the kitchen, this pastalaya recipe cajun version is calling your name.
Let’s grab those ingredients and get cooking—you’re going to love how easy (and delicious) this really is.
Simple Ingredients for the Best Cajun Pastalaya Recipe
Before we fire up the stove, let’s go over everything you’ll need to bring this comforting pastalaya recipe to life. I like to keep it simple and flavorful, using pantry-friendly items you might already have on hand. Here’s what goes into the pot—and why each one matters.
Basic Ingredients
- Olive oil – 2 tablespoons
Helps brown the meat and soften the veggies with a smooth, savory base. - Turkey or beef andouille sausage – 12 ounces, sliced into coins
Adds that signature Cajun smoky flavor without using pork. - Boneless, skinless chicken thighs – 1 pound, cut into bite-size pieces
Tender and juicy, they hold up beautifully in one-pot cooking. - Yellow onion – 1 cup, diced
A classic flavor builder and part of the Louisiana “holy trinity.” - Green bell pepper – 1 cup, diced
Brings sweetness and color to the mix. - Celery – 1 cup, diced
Adds depth and a little crunch once cooked down. - Garlic – 3 cloves, minced
A fragrant touch that warms everything up. - Cajun seasoning – 1 tablespoon
The heart of the flavor—zesty, bold, and full of personality. - Dried thyme – ½ teaspoon
Adds an herby earthiness that complements the spice. - Smoked paprika – 1 teaspoon
Brings a subtle smokiness and a rich red color. - Crushed tomatoes – 1 cup
Gives the dish body and a tangy-sweet balance. - Low-sodium chicken broth – 3 cups
Acts as the liquid that the pasta soaks up while simmering. - Penne or rotini pasta – 12 ounces (about ¾ of a standard box)
Holds onto the sauce and delivers the perfect bite. - Hot sauce – 1–2 teaspoons (optional)
Just a little heat if your crew likes it spicy. - Green onions – ¼ cup, sliced
For a fresh and slightly sharp garnish. - Fresh parsley – 2 tablespoons, chopped
Brightens everything up at the very end.
Optional Add-Ins
- Shrimp – ½ pound, peeled and deveined
Stir in during the last 5 minutes for a coastal flair. - Red pepper flakes – ¼ teaspoon
A great way to dial up the spice without changing the flavor. - Fire-roasted tomatoes – replace crushed tomatoes
For a deeper, slightly smoky tomato base.
Pro Tip:
Want to lean into other cuisines? Try swapping Cajun seasoning for taco seasoning and using rotel-style tomatoes with green chiles for a Tex-Mex twist. Or go Mediterranean with oregano, lemon juice, and kalamata olives stirred in at the end.
Now that your ingredients are lined up, let’s roll up our sleeves and start cooking!
Step-by-Step: How to Make This Easy Pastalaya Recipe Cajun Style
Here comes the fun part—bringing this pastalaya recipe together in your own kitchen. The whole dish simmers in one big pot, making it super practical, cozy, and packed with flavor. You don’t need anything fancy, just a good pan and a little patience while the magic happens (well, not actual magic—but close).
Step-by-Step Instructions
1- Brown the sausage
Heat the olive oil in a large deep skillet or Dutch oven over medium-high heat. Add the sliced sausage and let it cook for 2–3 minutes per side, just until the edges are browned and the aroma fills the kitchen. Transfer the sausage to a plate and keep it nearby.
2- Sear the chicken
In the same pan (keep all those tasty brown bits!), add the chopped chicken. Sprinkle on half of the Cajun seasoning. Let it cook undisturbed for 3–4 minutes, then flip and cook another 2 minutes until lightly browned. It doesn’t need to be cooked through yet—just seared. Set aside with the sausage.
3- Sauté the veggies
Lower the heat to medium. Add the diced onion, bell pepper, and celery to the pan and let them sizzle together to start building that savory base. Cook for about 5 minutes, stirring occasionally, until softened and lightly golden. This is where the flavor base really starts to build.
4- Add garlic and spices
Stir in the minced garlic, remaining Cajun seasoning, thyme, and smoked paprika. Let everything toast together for about 30 seconds, just until the kitchen smells amazing. Be careful not to let the garlic darken too much.
5- Deglaze and build the broth
Pour in the crushed tomatoes and chicken broth. Use your spoon to gently scrape the bottom of the pot so all that browned flavor gets mixed in. This forms the rich base of your sauce.
6- Add pasta, chicken, and sausage
Stir in the dry pasta, the cooked chicken, and sausage slices. Press the pasta down gently so it’s mostly covered by the liquid. Let it come to a soft boil, then lower the heat to a steady simmer.
7- Simmer covered
Cover the pot and let it simmer for 12–14 minutes. Stir once halfway through to make sure nothing’s sticking to the bottom. The pasta will slowly absorb the flavorful broth as it cooks, turning tender and coated in sauce.
8- Check consistency & adjust seasoning
Uncover and stir. If the mixture feels too tight, stir in a little warm broth or water to loosen it up. If it’s a bit loose, let it simmer uncovered for 2–3 more minutes. Now’s the time to stir in a little hot sauce if you’d like, then give it a taste and adjust the seasoning as needed.
9- Garnish and serve
Finish it off with a sprinkle of green onions and parsley to add a fresh pop of color and flavor. The dish should look glossy, hearty, and irresistibly saucy.
Dinner’s ready—go ahead and call everyone to the table! Just wait until they get a whiff of that smoky Cajun aroma…
Let’s talk about little ways to personalize this recipe and make it your own with smart chef tips and tasty variations!
Chef Tips & Creative Twists for Your Chicken and Sausage Pastalaya
Now that your pot is bubbling away, let’s talk about how to make this pastalaya recipe truly your own. These tips will help you cook with more confidence, avoid common hiccups, and keep things fun and flexible in the kitchen.
Let the sausage brown properly
Don’t rush this step—it’s where a lot of the smoky flavor comes from. Let each slice get golden before flipping.
Watch your pasta
Use a sturdy shape like penne or rotini. Stir halfway through simmering so nothing sticks, and keep the lid on to trap steam and cook the pasta evenly.
Mind the liquid
If the liquid looks like it’s running low before the pasta finishes cooking, pour in a little extra broth to keep things moving. If it’s too saucy after cooking, just let it simmer uncovered for a minute or two.
Adjust the heat level
Cajun seasoning varies by brand. Start light if you’re unsure, then add hot sauce at the end so everyone can control their own spice level.
Use what you have
No chicken thighs? Use diced turkey or rotisserie chicken. Don’t have penne? Elbow macaroni or even egg noodles work fine.
Add-ins for fun twists
Toss in corn, chopped zucchini, or spinach in the last few minutes for extra color and texture. A handful of shredded cheese on top turns it extra cozy, especially in cooler months.
Want seafood?
Stir in peeled shrimp during the last 4–5 minutes of simmering. They’ll cook quickly and pair beautifully with the Cajun flavor.
These little changes keep dinner interesting and help you make the most of what’s already in your kitchen. Now that you’ve got it just the way you like it, let’s look at some tasty ways to bring it to the table.
Serving Ideas for Your Flavor-Packed Cajun Pastalaya Recipe
There’s something about the savory smell of this pastalaya recipe that makes everyone gather a little faster at dinnertime. Whether you’re serving it for a weeknight meal or something a little more special, here are some fun and flavorful ways to bring it to the table.
Straight from the skillet
Serve it right from the pot at the center of the table, family-style. It makes for a warm and relaxed vibe.
Top it off your way
Offer a little topping bar with chopped green onions, shredded cheese, or hot sauce so everyone can finish their plate just the way they like it.
Pair with simple sides
Try cornbread, garlic bread, or a crisp green salad on the side. That way, you’ve got something crunchy and fresh to go along with the saucy pasta.
Serve it at gatherings
It’s a crowd-pleaser, perfect for casual get-togethers or weekend game days. Just keep it warm in a slow cooker on low and let folks scoop their own.
Make it cozy for two
Scale it down and serve with a side of roasted veggies for a comforting night in.
There’s no wrong way to enjoy this dish—just serve it warm, with love, and maybe a little extra parsley on top.
Up next, let’s make sure your leftovers taste just as good tomorrow!
How to Store and Reheat Leftover Pastalaya Without Losing Flavor
One of the best things about this pastalaya recipe cajun style is how the flavors deepen over time. So if you’ve got extras (lucky you!), here’s how to keep them tasting their best.
To refrigerate:
Once it’s cooled down, scoop it into a sealed container and pop it in the fridge—it’ll stay fresh for up to 4 days.
To freeze:
Portion cooled pastalaya into freezer-safe containers or bags. Lay them flat for quick freezing and easy stacking. It’ll keep well for about 2 months.
To reheat on the stove:
Pour in a little broth or water to help bring the sauce back to life. Warm over medium heat, stirring gently until everything is heated through.
To reheat in the microwave:
Place a portion in a microwave-safe bowl with a spoonful of broth or water. Keep it loosely covered and warm it up in short 1-minute rounds, giving it a quick stir each time.
Avoid mushy pasta:
Just reheat until hot—overcooking during reheating can make the pasta too soft. A little broth helps bring it back to life without losing texture.
Leftovers are just another reason to love this dish—it makes lunch the next day quick, comforting, and full of flavor.
More Comforting Pasta Recipes to Try
If you enjoyed this pastalaya recipe, here are a couple more hearty favorites worth making next:
- Ditalini Pasta Recipe – A simple and satisfying pasta dish with a cozy, homestyle feel.
- Beefaroni Recipe – A nostalgic favorite full of tender beef, pasta, and rich tomato flavor.
Easy Cajun Pastalaya Recipe You’ll Love
Equipment
- Large deep skillet or Dutch oven
- Cutting board & knife
- Measuring cups and spoons
- Wooden spoon or heatproof spatula
- Airtight containers (for storing leftovers)
Ingredients
- 2 tablespoons olive oil
- 12 oz turkey or beef andouille sausage sliced
- 1 lb boneless skinless chicken thighs, cubed
- 1 cup yellow onion diced
- 1 cup green bell pepper diced
- 1 cup celery diced
- 3 cloves garlic minced
- 1 tablespoon Cajun seasoning
- ½ teaspoon dried thyme
- 1 teaspoon smoked paprika
- 1 cup crushed tomatoes
- 3 cups low-sodium chicken broth
- 12 oz penne or rotini pasta
- 1 –2 teaspoons hot sauce optional
- ¼ cup green onions sliced
- 2 tablespoons fresh parsley chopped
Optional Add-Ins:
- ½ lb shrimp stir in at the end
- Red pepper flakes for extra spice
- Fire-roasted tomatoes for deeper flavor
Instructions
- Heat olive oil in a large skillet or Dutch oven over medium-high heat. Brown the sausage slices for 2–3 minutes per side. Remove and set aside.
- Add chicken to the same pan. Sprinkle with half the Cajun seasoning. Cook until seared on both sides (about 5–6 minutes total). Set aside with sausage.
- Lower heat to medium. Add onion, bell pepper, and celery. Cook until softened, about 5 minutes.
- Stir in garlic, remaining Cajun seasoning, thyme, and smoked paprika. Cook for 30 seconds until fragrant.
- Pour in crushed tomatoes and chicken broth. Scrape the bottom of the pot to lift up the flavorful bits.
- Add pasta, chicken, and sausage back to the pot. Bring to a gentle boil.
- Cover, reduce heat, and simmer for 12–14 minutes, stirring once halfway through.
- Uncover and check pasta doneness. Add hot sauce, adjust seasoning, and stir well.
- Garnish with green onions and parsley. Serve warm and enjoy!
Notes
Use turkey or beef andouille sausage to keep it pork-free without losing that signature smoky bite. Adjust spice levels to suit your family’s taste!Key Takeaways
- A flavorful one-pot Cajun pasta dish
- Made with chicken, sausage, and bold seasonings
- Easy to customize with add-ins or different proteins
- Great for weeknights, leftovers, or gatherings
- Simple ingredients, big flavor, minimal cleanup
Ready to tackle some common questions? Let’s head into the FAQ section next!
Pastalaya Recipe FAQs: Your Top Questions Answered
Can I make this pastalaya recipe gluten-free?
Yes, you can! Just use a sturdy gluten-free pasta—something like gluten-free penne or rotini holds up well. Keep an eye on it as it simmers since it may cook a little faster than regular pasta.
My pastalaya recipe turned out thicker than I expected. What now?
No stress—just add a splash of warm broth (about ¼ cup at a time) and stir gently over low heat until you reach the consistency you like. It’s best to do this right before serving since pasta tends to soak up liquid as it sits.
Is this pastalaya recipe spicy?
It has a cozy Cajun warmth, but it’s easy to adjust. If you’re cooking for milder palates, use less Cajun seasoning or skip the hot sauce. You can always add more at the table for those who like a little extra kick.
What other veggies go well in this pastalaya recipe?
Zucchini, okra, diced tomatoes, or even corn are great add-ins. Toss them in during the last 5 minutes of cooking so they stay fresh and colorful without getting too soft.
Can I use a Dutch oven for this pastalaya recipe?
Absolutely! A Dutch oven works beautifully. It holds heat evenly and helps everything cook gently without sticking or burning at the bottom.
How do I keep the pasta from clumping?
Give it a good stir about halfway through cooking and again at the end. The pasta releases starch into the broth, which helps create that silky sauce you want—just be sure to stir enough so it doesn’t stick.
Conclusion
If you’ve made it this far, you’re just one warm, comforting pot of pastalaya away from a dinner everyone will remember. It’s the kind of recipe that brings people together—simple enough for a weeknight, flavorful enough to serve with pride, and flexible enough to make your own.
Once you’ve tried it, I’d truly love to hear how it turned out for you. Did your family go back for seconds? Did you make any fun tweaks or add-ins? Leave a review and let me know—I always enjoy hearing how these meals come to life in your kitchen.
