CAJUN CHICKEN AND SAUSAGE PASTALAYA
Prep time
20 mins
Cook time
40 mins
Total time
1 hour
Pastalaya is the pasta-lover’s cousin of traditional jambalaya — loaded with smoky sausage, tender chicken, and a creamy, spicy sauce that clings to every noodle. It’s a Cajun favorite for big gatherings and weeknight dinners alike.
Recipe by: George Graham
Serves: 6–8
Ingredients
- 2 tablespoons olive oil
- 1 pound boneless chicken thighs, diced
- 1/2 pound Andouille sausage, sliced
- 1 cup diced onion
- 1/2 cup diced green bell pepper
- 1/2 cup diced celery
- 3 cloves garlic, minced
- 2 teaspoons Cajun seasoning
- 1 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper (optional)
- 1 (14.5 oz) can diced tomatoes
- 2 cups chicken stock
- 1 cup heavy cream
- 12 ounces penne pasta (or rotini)
- 1/2 cup grated Parmesan cheese
- 2 tablespoons chopped green onions
- 2 tablespoons fresh parsley, chopped
Instructions
- Brown the meat:
Heat oil in a large skillet or Dutch oven over medium-high heat. Add chicken and sausage; cook until browned, about 5–7 minutes. Remove and set aside. - Cook the veggies:
In the same pan, sauté onion, bell pepper, and celery until softened, about 5 minutes. Stir in garlic and cook another minute. - Build the flavor:
Add Cajun seasoning, smoked paprika, cayenne, and diced tomatoes. Stir well to combine. - Add liquids:
Pour in chicken stock and heavy cream. Bring to a simmer. Add uncooked pasta and reduce heat to low. Cover and cook for 20–25 minutes, stirring occasionally, until pasta is tender and sauce has thickened. - Finish the dish:
Return chicken and sausage to the pot. Stir in Parmesan cheese, green onions, and parsley. Adjust seasoning to taste. - Serve:
Spoon into bowls and garnish with extra cheese or a dash of hot sauce.
Notes
- You can substitute shrimp or crawfish for chicken to make a seafood version.
- If you like it creamier, add a splash more cream or cheese at the end.
- Serve with garlic bread or a side salad to complete the meal.
