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Jambalaya Pasta: the delicious recipe for easy Louisiana-style pastalaya

Total time: 40 Min
Difficulty: Low
Serves: 4 people
By Cookist

If you're a fan of the savory, delicious Louisiana flavors in classic jambalaya, you'll love this easy, creamy jambalaya pasta. Sometimes called pastalaya, it is packed with bell peppers, succulent, perfectly browned chicken thighs, tomatoes, andouille sausage, and pasta tossed with a creamy tomato sauce, and topped with cheese. Jambalaya pasta is a delicious meal you can whip up any night.

It's easy enough for a quick weeknight dinner but so tasty, you can serve it to impress friends and family. You can easily make either Cajun-style or Creole-style jambalaya, depending on your preferences. Whichever version you make, you can bet that this creamy homemade jambalaya pasta is so much tastier than the Cheesecake Factory's Louisiana chicken pasta. Don't be surprised if it becomes a fast favorite in your home!

Jambalaya Pasta Ingredients

To get the same phenomenal taste of homemade jambalaya, you'll need andouille sausages, chicken thighs, and Cajun seasoning.

Bell peppers, garlic, and onions also help give the dish its classic taste.

For this Creole-style jambalaya pasta, you'll also need some diced tomatoes.

This recipe calls for penne, but you can use any type of tube pasta – it's perfect for catching the sauce.

Chicken broth is a must – you'll use it to cook the pasta, infuse it with flavor, and make sure your chicken stays perfectly juicy and moist.

To give your jambalaya pasta its creamy texture, add heavy cream and cheddar cheese.

How to Make Jambalaya Pasta

It's so easy to make this mouthwatering jambalaya pasta. Start by sautéeing your onions and bell peppers until they soften up and brown. Mix in the sausages and sauté until browned, then stir in the minced garlic and cook it until it's fragrant.

Put the chicken in the skillet, then generously season it with the Cajun seasoning, salt, and pepper. Cook the chicken thighs until they're golden brown and completely cooked. Don't worry about it drying out – the chicken broth will prevent that from happening. Next, mix the penne into the skillet. Pour in the tomatoes and chicken broth, and stir everything to combine.

Turn the heat down to a simmer, and cook the pasta for 20 to 25 minutes. You'll know it's done when the penne reaches al dente texture and most of the broth has been absorbed. Add in the heavy cream and cheese. Stir, and heat until the cheese melts. Garnish with chopped green onions, parsley, and parmesan, and enjoy!


Tips for Creamy Pastalaya

If desired, you can garnish your jambalaya pasta with a sprinkling of freshly chopped parsley or green onions, and grated parmesan cheese.

To make Cajun-style jambalaya, leave out the tomatoes.

You can use other types of cheese in your pasta. Mozzarella, jack, provolone, or Swiss are all delicious choices.

For extra crunch, you can add celery to your pasta. Other veggies would taste great in this dish, like broccoli, cauliflower, or squash.

For a healthier version, use whole wheat pasta.

How to Serve Jambalaya Pasta

Serve this rich, hearty, creamy pasta with a light, zesty side salad, roasted vegetables, or crusty bread. It'd also be delicious with classic Louisiana side dishes like green beans, potato salad, maque choux, or okra creole.


How to Store Pastalaya

Once cooled slightly, transfer the pasta to an airtight container and place it in the fridge. Enjoy within 3 days.

Extra virgin olive oil
1 tbsp
onion, chopped
bell peppers, chopped
andouille sausages, sliced crosswide
Garlic, minced
3 cloves
chicken breasts, boneless skinless, cut into 1″ pieces
Cajun seasoning
1 tsp
salt and pepper to taste
10 ounces
Diced tomatoes
1 15-ounce can
Chicken broth
4 cups
Heavy Cream
1/2 cup
cheddar, shredded
1 cup


Heat oil over medium heat. Sauté onions and bell peppers for 5 to 7 minutes, until softened.

Mix in the sausages and sauté until browned. Stir in the garlic and cook for 1 minute, until fragrant.

Mix in the chicken. Add the Cajun seasoning, salt, and pepper. Cook for 8 to 10 minutes, until golden brown and cooked through.

Stir the penne into the skillet. Mix in tomatoes and chicken broth. Lower heat to a simmer, and cook for 20 to 25 minutes, or until the penne is al dente and has absorbed most of the broth.

Add in the heavy cream and cheese. Stir, and heat until the cheese melts.


Grate the cheese yourself. It will melt more evenly, giving you a smoother, creamier sauce.

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