Irresistible Pastalaya Recipe: A Bold & Hearty Cajun Pasta

Imagine a dish that combines the rich, smoky flavors of jambalaya with the hearty satisfaction of pasta—that’s pastalaya! A lesser-known but equally delicious Cajun favorite, Pastalaya Recipe is a one-pot wonder that brings together sausage, chicken, and spices in a flavorful, comforting meal.

I first discovered Pastalaya Recipe at a backyard cookout in Louisiana. The smell of smoked sausage and Cajun spices filled the air as a friend stirred a giant pot over an open flame. One bite, and I was hooked! Unlike jambalaya, which uses rice, this dish swaps in pasta for a heartier, more indulgent texture.

In this article, I’ll walk you through everything you need to know about making the perfect pastalaya—from ingredients to cooking tips and even some creative twists. If you love bold flavors and easy, crowd-pleasing meals, you’re in the right place!

What is Pastalaya?

At its core, pastalaya is a Cajun-Italian fusion dish that takes the traditional flavors of jambalaya but substitutes rice with pasta. It’s often made with a combination of smoked sausage, chicken, and shrimp, along with the “holy trinity” of Cajun cooking: onions, bell peppers, and celery.

The dish is cooked in one pot, allowing all the flavors to meld together, creating a rich, savory meal. Unlike creamy pasta dishes, pastalaya has a bold, smoky, and slightly spicy taste thanks to Cajun seasoning and smoked meats.

Pastalaya vs. Jambalaya: What’s the Difference?

While both dishes have a rich Cajun flavor, pastalaya is a fantastic alternative for pasta lovers who want something different yet just as comforting as jambalaya.

The Story Behind My First Pastalaya Experience

I’ll never forget the first time I tasted pastalaya. I was visiting New Orleans and stopped at a small, family-owned restaurant that specialized in Cajun cuisine. The chef, a friendly older gentleman, insisted I try their house special—pastalaya.

With the first forkful, I was blown away by the smoky sausage, the creamy yet bold seasoning, and the perfectly cooked pasta. It was like eating a bowl of jambalaya but with a comforting, pasta-like chewiness.

Later, I learned that pastalaya was born out of necessity—when rice wasn’t available, Cajun cooks used pasta instead. It quickly became a favorite at Cajun gatherings, cookouts, and festivals.

After returning home, I knew I had to recreate that dish. After several attempts, I finally nailed the perfect pastalaya recipe, which I’ll be sharing with you today!

Ingredients for the Perfect Pastalaya

Before we dive into the cooking process, let’s start with the essentials.

Main Ingredients

• 1 lb smoked sausage (Andouille is best)
• 1 lb boneless chicken thighs (cut into bite-sized pieces)
• 12 oz pasta (penne, rotini, or fettuccine work best)
• 1 medium onion (chopped)
• 1 bell pepper (chopped)
• 2 stalks celery (chopped)
• 3 cloves garlic (minced)
• 4 cups chicken broth
• 1 cup heavy cream (optional, for a creamier texture)
• 1 can diced tomatoes (optional, for extra depth)
• 2 tbsp Cajun seasoning
• 1 tsp smoked paprika
• 1/2 tsp cayenne pepper (adjust for spice level)
• Salt & black pepper to taste
• 2 tbsp olive oil
• 1/2 cup green onions (for garnish)

Choosing the Right Pasta for Pastalaya

Not all pasta types work well for pastalaya. Here’s what you should keep in mind:

• Best options: Penne, rotini, rigatoni, or fettuccine (they hold up well to the sauce)
• Avoid: Angel hair or spaghetti (they can get mushy)

👉 Pro Tip: If you want a more authentic texture, break fettuccine or linguine into shorter pieces before cooking!

Protein Options: Sausage, Chicken, and More

Traditional pastalaya uses a combination of meats, but you can mix and match based on preference.

• Andouille Sausage – The classic choice, adds a smoky, spicy kick
• Chicken Thighs – More flavorful and juicy than chicken breast
• Shrimp – For a seafood twist, add shrimp in the last few minutes of cooking
• Pulled Pork – A unique variation that adds a slow-cooked, smoky flavor

👉 Pro Tip: Brown your meats first to build a deep, rich flavor in the final dish!

Cajun Spices and Seasonings

The bold flavor of pastalaya comes from the right mix of seasonings. Here’s what you’ll need:

• Cajun Seasoning – The backbone of pastalaya’s flavor
• Smoked Paprika – Adds a deep, smoky aroma
• Cayenne Pepper – Controls the heat level
• Garlic Powder & Onion Powder – Enhances the savory flavors
• Bay Leaves – A classic Cajun ingredient for depth

👉 Pro Tip: Make your own homemade Cajun seasoning by mixing paprika, cayenne, garlic powder, onion powder, oregano, thyme, and black pepper!

Step-by-Step Instructions for Cooking Pastalaya

Now that we have all the ingredients ready, it’s time to start cooking! This one-pot pastalaya recipe is simple to follow and delivers incredible flavor. The key to success lies in layering the ingredients correctly so that each one contributes to the final dish’s depth and richness.

1. Browning the Meat: The Secret to Rich Flavor

Browning the meat is a critical first step because it adds a deep, caramelized flavor that enhances the entire dish.

👉 Pro Tip: Use a heavy-bottomed pot or Dutch oven for even heat distribution.

Steps:

1. Heat 2 tbsp olive oil over medium-high heat in a large pot.
2. Add the sliced Andouille sausage and cook until browned (about 5 minutes). Remove and set aside.
3. In the same pot, add the chicken pieces. Season with salt, pepper, and 1 tbsp Cajun seasoning. Sear until golden brown (5–7 minutes). Remove and set aside with the sausage.

Why This Matters: Browning creates a rich, smoky base that enhances the dish’s overall taste.

2. Building the Flavor with the Holy Trinity

In Cajun cuisine, the “Holy Trinity” (onions, bell peppers, and celery) is the foundation of many dishes, including pastalaya.

Steps:

1. In the same pot (with the flavorful drippings), add:
   • 1 chopped onion
   • 1 chopped bell pepper
   • 2 chopped celery stalks
2. Stir and cook for about 5 minutes until softened.
3. Add 3 cloves minced garlic and cook for another 30 seconds until fragrant.

Why This Matters: These aromatics provide the signature Cajun flavor that makes pastalaya irresistible.

3. Simmering for Maximum Flavor Infusion

Now it’s time to bring all the ingredients together and let the flavors develop.

Steps:

1. Pour in 4 cups of chicken broth.
2. Stir in 1 can of diced tomatoes (optional, for extra depth).
3. Add the browned sausage and chicken back to the pot.
4. Stir in the remaining Cajun seasoning, smoked paprika, and cayenne pepper.
5. Add 1-2 bay leaves for extra flavor.
6. Lower the heat to medium and let everything simmer for 10 minutes to meld the flavors.

Why This Matters: Slow simmering allows the spices to blend and enhances the dish’s overall taste.

4. Cooking the Pasta Just Right

Unlike traditional pasta dishes where you cook pasta separately, pastalaya is made by cooking the pasta in the same pot with the broth. This allows it to absorb all the flavors.

Steps:

1. Add 12 oz of pasta directly to the pot.
2. Stir well, making sure the pasta is submerged in the broth.
3. Cover and let it simmer for 15-20 minutes, stirring occasionally.
4. Check the pasta for doneness—it should be tender but not mushy.
5. If needed, add a little more broth to keep the consistency just right.

Why This Matters: Cooking pasta in the broth infuses it with the rich, smoky, and spicy flavors of the pastalaya.

5. Finishing Touches: Creamy or Classic?

At this stage, you can choose between two styles of pastalaya:

✔️ Traditional – Keep it as is for a classic, brothy Cajun-style dish.
✔️ Creamy – Stir in 1 cup of heavy cream for a silky, rich texture.

Final Steps:

1. Stir everything well.
2. Taste and adjust the seasoning if necessary.
3. Remove bay leaves and discard.
4. Garnish with chopped green onions and a sprinkle of fresh parsley.

Why This Matters: Adding cream makes pastalaya extra indulgent, but the traditional version has bold and smoky flavors that many people prefer.

Unique Twists to the Traditional Pastalaya

While the classic recipe is already amazing, you can customize it in different ways to make it your own!

One-Pot Pastalaya: A Time-Saving Hack

If you’re short on time, try this shortcut:

• Use pre-cooked rotisserie chicken instead of raw chicken.
• Swap fresh garlic and onions for garlic and onion powder.
• Use pre-cooked sausage to cut down browning time.

👉 Pro Tip: This version takes only 30 minutes from start to finish!

Spicy vs. Mild: Adjusting Heat Levels

• For extra heat, add chopped jalapeños or extra cayenne pepper.
• For a milder version, cut the Cajun seasoning in half and add a bit of brown sugar to balance the spice.

Pairing Pastalaya with the Perfect Sides

While pastalaya is a hearty dish on its own, pairing it with the right side dishes makes it even better.

Best Side Dishes:

✔️ Cornbread – Adds a slightly sweet contrast to the spicy flavors.
✔️ Garlic Bread – Perfect for soaking up every last bit of sauce.
✔️ Coleslaw – A cool, crunchy side to balance the heat.
✔️ Grilled Vegetables – Complements the smoky flavors of the dish.

👉 Pro Tip: Serve pastalaya with a cold glass of sweet tea or lemonade for a true Southern experience!

Common Mistakes to Avoid When Making Pastalaya

Even the best cooks can run into problems. Here are some common pastalaya mistakes and how to fix them:

FAQs About Pastalaya

Conclusion: Why Pastalaya Should Be Your Next Comfort Meal

Pastalaya is more than just a Cajun pasta dish—it’s a flavorful, comforting, and easy-to-make meal that brings people together. Whether you prefer the classic smoky version or a creamy, indulgent twist, this dish is perfect for family dinners, parties, or meal prep.

Give it a try, and let me know how it turns out!

Pastalaya Recipe: A Hearty Cajun Pasta Dish

Alex

Pastalaya is the ultimate fusion of Cajun jambalaya and comforting pasta. This one-pot dish combines smoked sausage, tender chicken, and a medley of Cajun spices for a smoky, hearty, and slightly spicy meal. Perfect for family dinners, potlucks, or meal prep, this dish delivers bold flavors with minimal effort. Whether you prefer it classic or creamy, pastalaya is a crowd-pleaser that brings the taste of Louisiana straight to your table.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 35 minutes mins

Total Time 50 minutes mins

Course Main Course

Cuisine Cajun, Southern

Servings 6 servings

Calories 520 kcal

Ingredients

  

• Main Ingredients
• 1 lb smoked sausage Andouille is best, sliced
• 1 lb boneless chicken thighs cut into bite-sized pieces
• 12 oz pasta penne, rotini, or fettuccine
• 1 medium onion chopped
• 1 bell pepper chopped
• 2 stalks celery chopped
• 3 cloves garlic minced
• 4 cups chicken broth
• 1 cup heavy cream optional, for a creamy version
• 1 can diced tomatoes optional, for extra depth
• 2 tbsp Cajun seasoning
• 1 tsp smoked paprika
• 1/2 tsp cayenne pepper adjust for spice level
• Salt & black pepper to taste
• 2 tbsp olive oil
• 1/2 cup green onions chopped (for garnish)
• Optional Protein Variations
• Shrimp – Add in the last 5 minutes of cooking
• Pulled pork – For a smoky slow-cooked twist
• Seasoning & Flavor Enhancers
• 2 bay leaves
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp dried thyme
• 1/2 tsp dried oregano

Instructions

 

• Brown the MeatHeat 2 tbsp olive oil in a large pot over medium-high heat. Add the sliced Andouille sausage and cook until browned (about 5 minutes). Remove and set aside. In the same pot, add the chicken, season with salt, pepper, and 1 tbsp Cajun seasoning, and sear until golden brown (5–7 minutes). Remove and set aside.
• Sauté the Holy TrinityIn the same pot, add the chopped onions, bell peppers, and celery. Sauté for about 5 minutes until softened. Add the minced garlic and cook for another 30 seconds until fragrant.
• Simmer the Flavor BasePour in the chicken broth and stir in the diced tomatoes (if using). Add the browned sausage and chicken back into the pot. Stir in the remaining Cajun seasoning, smoked paprika, cayenne pepper, and bay leaves. Reduce heat to medium and let everything simmer for 10 minutes.
• Cook the PastaAdd the pasta directly to the pot and stir well to ensure it’s submerged in the broth. Cover and let it simmer for 15–20 minutes, stirring occasionally, until the pasta is tender but not mushy. If needed, add extra broth to maintain consistency.
• Add Final TouchesIf making a creamy version, stir in 1 cup of heavy cream before serving. Adjust seasoning if necessary. Remove bay leaves and discard.
• Garnish & ServeTop with chopped green onions and serve hot. Enjoy your delicious, smoky pastalaya!

Notes

• Choosing the Right Pasta – Use penne, rotini, or rigatoni for best results. Avoid spaghetti or angel hair as they can become too soft.
• Gluten-Free Option – Swap regular pasta for gluten-free pasta and check that your Cajun seasoning is gluten-free.
• Mild vs. Spicy – Reduce cayenne pepper for a milder dish or add jalapeños for extra heat.
• Make It Vegetarian – Substitute the meat with mushrooms, zucchini, and bell peppers for a delicious meat-free version.
• Storage & Reheating – Store in an airtight container in the fridge for up to 3 days. Reheat on the stovetop with a splash of broth to maintain moisture.

Keyword Cajun pasta, easy dinner, jambalaya pasta, one-pot dinner, pastalaya, spicy pasta