Pastalaya Recipe
This easy pastalaya recipe blends spicy Cajun sausage, tender chicken, and penne pasta into one comforting, crowd-pleasing pot. Bold, smoky, and satisfying!
Ingredients
- Proteins:
- 1 lb smoked andouille sausage sliced into coins
- 1 lb boneless skinless chicken thighs cut into bite-size pieces
- Aromatics and Vegetables:
- 2 tbsp olive oil
- 1 large yellow onion diced
- 1 green bell pepper diced
- 1 red bell pepper diced
- 3 stalks celery diced
- 4 cloves garlic minced
- 3 green onions chopped (plus more for garnish)
- Liquids and Seasoning:
- 4 cups chicken broth low-sodium
- 1 tbsp Creole seasoning like Tony Chachere’s
- 1 tsp paprika
- ½ tsp cayenne pepper optional for heat
- Salt and pepper to taste
- Pasta:
- 12 oz penne pasta uncooked
- Finishing Touch:
- ½ cup freshly grated Parmesan cheese optional
- Chopped parsley optional garnish
Instructions
- Sear the Meat (8 minutes)
- In a large pot or Dutch oven, heat the olive oil over medium heat. Add sliced andouille sausage and brown for about 3–4 minutes. Add the chicken pieces and cook until no longer pink, about 4 more minutes. Transfer both to a bowl and set aside.
- Sauté the Veggies (7 minutes)
- In the same pot, add a splash more oil if needed, then toss in the onion, bell peppers, and celery. Sauté for 5–6 minutes until softened. Stir in the garlic and green onions, cooking another minute until fragrant.
- Add Seasoning and Broth (2 minutes)
- Return the cooked meat to the pot. Add Creole seasoning, paprika, cayenne, salt, and pepper. Stir everything to coat. Pour in the chicken broth and bring to a gentle boil.
- Cook the Pasta (15 minutes)
- Stir in the uncooked penne pasta. Reduce heat to medium-low and simmer uncovered, stirring occasionally, for 13–15 minutes or until the pasta is al dente and most of the liquid is absorbed.
- Finish and Serve (5 minutes)
- Turn off the heat. Sprinkle in Parmesan cheese if using, and give everything a final stir. Taste and adjust seasoning if needed. Let it rest for a few minutes before serving.
Notes
- Don’t overcook the pasta – it’ll turn mushy. Stop at al dente!
- Sear your sausage and chicken – this adds depth of flavor right from the start.
- Use low-sodium broth – gives you more control over the saltiness.
- Adjust the spice level – Creole seasoning can be salty and spicy. Start small!
- Stir occasionally while pasta cooks – prevents sticking and ensures even cooking.