Dinner

Pastalaya

Pastalaya

This one-pot wonder is basically what happens when jambalaya and pasta have the most delicious baby ever conceived in a Louisiana kitchen.

You’re about to discover why Pastalaya has become the secret weapon of busy home cooks who refuse to sacrifice flavor for convenience.

The magic happens when smoky andouille sausage meets tender chicken in a symphony of Cajun spices, all while the pasta absorbs every drop of that incredible broth.

Picture this: perfectly cooked penne swimming in a rich, tomato-kissed sauce that’s been infused with the holy trinity of Creole cooking – onions, celery, and bell peppers.

What makes this recipe absolutely brilliant is how it transforms humble pantry ingredients into something that tastes like you’ve been simmering it all day.

Fair warning: making this will result in people asking for the recipe, and you’ll have to decide whether you’re generous enough to share your new secret weapon.

Ingredients

For the Protein

  • 1 lb andouille sausages, cut into coins
  • 1½ pounds boneless skinless chicken breasts, cut into bite-size pieces

For the Vegetable Base

  • 2 tablespoons oil (vegetable or canola)
  • 1 yellow or white onion, chopped
  • 4 green onions, chopped
  • 3 ribs celery, chopped
  • 1 green bell pepper, chopped
  • 4 cloves garlic, finely minced

For the Seasoning

  • 1½ teaspoons dried basil
  • 1½ teaspoons Cajun seasoning
  • 1 teaspoon kosher salt
  • ½ teaspoon fresh ground black pepper
  • ¼ teaspoon cayenne pepper (optional, for extra heat)

For the Sauce and Pasta

  • 14 .5 oz can petite diced tomatoes
  • 2½ cups low-sodium chicken broth
  • ½ cup water
  • 1 lb penne pasta (or Banza chickpea penne for gluten-free option)

Instructions

Prepare the Proteins

  1. 1 Heat 2 tablespoons oil in a large skillet (minimum 12×2 inches) or Dutch oven over medium-high heat until the oil shimmers and moves freely around the pan. Add the chicken pieces in a single layer, ensuring they don’t overcrowd the pan. Cook for 3-4 minutes on one side until golden brown, then flip and cook another 2-3 minutes. The chicken doesn’t need to be fully cooked through at this stage – you’re just building flavor through browning. Remove chicken to a clean bowl and set aside.
  2. 2 Add the sliced andouille sausage to the same pan, using the rendered fat and browned bits for maximum flavor. Cook for 2-3 minutes per side until the sausage develops a deep golden-brown crust and releases its smoky oils. The sausage should sizzle actively but not burn. Transfer the sausage to the bowl with the chicken, keeping all those delicious drippings in the pan.

Build the Flavor Base

  1. 3 Reduce heat to medium and add any remaining oil to the pan if needed. Using a wooden spoon or silicone spatula, scrape up all the browned bits from the bottom of the pan – this fond is pure flavor gold. Add the chopped onions, celery, bell pepper, and minced garlic to the pan. Sauté for 3-4 minutes, stirring frequently, until the vegetables begin to soften and the onions become translucent. The mixture should smell incredibly aromatic.
  2. 4 Sprinkle in the dried basil, Cajun seasoning, kosher salt, black pepper, and cayenne (if using). Stir constantly for 30-60 seconds until the spices become fragrant and coat all the vegetables evenly. Add the can of diced tomatoes with their juices, stirring well to combine. The mixture should bubble gently and smell like pure Creole heaven.

Combine and Simmer

  1. 5 Pour in the chicken broth and water, then add the dry penne pasta directly to the pan. Stir everything together, ensuring the pasta is mostly submerged in the liquid. Bring the mixture to a gentle boil over medium-high heat – you’ll see active bubbling around the edges but not a violent rolling boil.
  2. 6 Once boiling, add the reserved chicken and sausage back to the pan, distributing them evenly throughout. Reduce heat to medium-low, cover with a tight-fitting lid, and cook for 11-13 minutes. Remove the lid once or twice during cooking to stir gently, ensuring the pasta doesn’t stick to the bottom. The pasta should be tender and most of the liquid absorbed when done.

Essential Tools (for best results):

  • Large cast iron skillet or Dutch oven (minimum 12-inch diameter) – The wide surface area allows proper browning of proteins and prevents overcrowding
  • Wooden spoon or silicone spatula – Perfect for scraping up those flavorful browned bits without scratching your cookware
  • Sharp chef’s knife – Essential for efficiently chopping all those vegetables into uniform pieces
  • Large cutting board – Gives you plenty of space to prep multiple ingredients safely

Helpful Upgrades:

  • Instant-read thermometer – Ensures chicken reaches safe internal temperature of 165°F (74°C) if you want to double-check doneness
  • Kitchen scale – For precise pasta measurements, especially helpful when scaling the recipe up or down
  • Quality measuring cups and spoons – Accurate seasoning measurements make all the difference in Cajun cooking

Nice-to-Have Options:

  • Immersion blender – If you prefer a slightly smoother sauce, pulse briefly to break down some tomatoes
  • Microplane grater – For fresh garlic that distributes more evenly than chopped

Recipe Variations and Dietary Modifications

Gluten-Free Adaptation:

  • Replace regular penne with Banza chickpea pasta or Barilla gluten-free penne
  • Use 1:1 ratio for pasta substitution
  • Chickpea pasta adds extra protein and fiber while maintaining similar texture
  • May need additional 2-3 minutes cooking time for gluten-free pasta

Dairy-Free Version:

  • This recipe is naturally dairy-free as written
  • For extra richness, add 2 tablespoons coconut cream at the end
  • Serve with nutritional yeast instead of Parmesan cheese

Seafood Variations:

  • Add 1 lb large shrimp (peeled and deveined) during the last 3-4 minutes of cooking
  • Include ½ lb crawfish tails for authentic Louisiana flavor
  • Replace half the chicken with 1 lb firm white fish cut into chunks

Vegetarian Adaptation:

  • Substitute proteins with 1 lb plant-based sausage and 2 cups diced firm tofu
  • Use vegetable broth instead of chicken broth
  • Add 1 cup diced mushrooms for extra umami depth

Heat Level Adjustments:

  • Mild version: Omit cayenne, use sweet Italian sausage instead of andouille
  • Extra spicy: Add 1 diced jalapeño with vegetables, increase cayenne to ½ teaspoon

Nutritional Information and Health Benefits

Key Nutritional Highlights:
This hearty one-pot meal delivers approximately 757 calories per serving with a balanced macronutrient profile. Each 2-cup serving provides substantial protein from both chicken and andouille sausage, complex carbohydrates from the penne pasta, and beneficial nutrients from the vegetable medley. The dish offers approximately 35-40g protein, 65-70g carbohydrates, and 25-30g fat per serving.

Health Benefits of Main Ingredients:
The holy trinity vegetables (onions, celery, bell peppers) provide powerful antioxidants, vitamin C, and anti-inflammatory compounds. Garlic contributes allicin, known for its immune-boosting properties and cardiovascular benefits. Tomatoes deliver lycopene, a potent antioxidant that becomes more bioavailable when cooked. The chicken breast provides lean protein essential for muscle maintenance and satiety, while Cajun spices like basil offer antimicrobial properties and may help boost metabolism.

Dietary Considerations:
This recipe is naturally gluten-free when made with chickpea or rice pasta, and dairy-free as written. It’s high in sodium due to the sausage and seasonings, so those monitoring sodium intake should consider using low-sodium broth and reducing added salt. The dish provides excellent iron content from the meat proteins and substantial fiber when made with whole grain or legume-based pasta.

Smart Swaps and Ingredient Substitutions

Protein Substitutions:

  • Andouille sausage → Kielbasa, chorizo, or spicy Italian sausage (maintains smoky flavor)
  • Chicken breast → Chicken thighs (more flavor, stays moister), turkey breast, or firm tofu
  • Both proteins → 2 lbs mixed seafood (shrimp, crawfish, firm fish) for seafood pastalaya

Vegetable Alternatives:

  • Bell pepper → Poblano peppers (mild heat), red bell pepper (sweeter), or diced zucchini
  • Fresh garlic → 1 teaspoon garlic powder (use ¾ amount of powder vs fresh)
  • Green onions → Regular yellow onion, shallots, or leeks

Pantry Emergency Substitutions:

  • Cajun seasoning → 1 tsp paprika + ½ tsp each: garlic powder, onion powder, oregano, thyme
  • Diced tomatoes → 1½ cups fresh diced tomatoes or tomato sauce (reduce liquid slightly)
  • Chicken broth → Vegetable broth, beef broth, or water with bouillon cubes

Budget-Friendly Swaps:

  • Andouille sausage → Regular smoked sausage or kielbasa (half the cost, similar flavor)
  • Chicken breast → Chicken thighs (cheaper, more flavorful, harder to overcook)

Make It Diabetes-Friendly

Carb Reduction Strategies:

  • Replace 1 lb penne pasta with 12 oz whole wheat pasta + 4 oz shirataki noodles (reduces carbs by approximately 25%)
  • Use Palmini hearts of palm pasta or zucchini noodles for ultra-low carb version (reduces carbs by 80%)
  • Substitute half the pasta with 2 cups cauliflower florets added in final 5 minutes of cooking

Portion & Blood Sugar Management:

  • Recommended serving size: 1½ cups instead of 2 cups (reduces carbs from ~65g to ~48g per serving)
  • Estimated carbs per modified serving: 35-40g when using whole wheat pasta substitution
  • Protein boost: Add extra chicken or include ¼ cup chopped pecans for healthy fats

Smart Pairing Tips:

  • Serve with large mixed green salad with olive oil dressing to increase fiber and slow carb absorption
  • Start meal with small portion of nuts or cheese stick to help stabilize blood sugar
  • Timing suggestion: Best consumed as lunch or early dinner when insulin sensitivity is typically higher

Total Carb Reduction: Modified version contains approximately 40% fewer net carbs than original while maintaining satisfying portion size and authentic flavors.

Perfect Pairing Suggestions

Beverage Pairings:
A medium-bodied red wine like Côtes du Rhône or Zinfandel complements the smoky sausage and Cajun spices beautifully. For beer lovers, try a Belgian wheat beer or amber lager to cool the heat while enhancing the dish’s complexity. Sweet tea or sparkling water with lime provides refreshing contrast to the rich, spicy flavors. Coffee enthusiasts will appreciate how cold brew coffee surprisingly enhances the smoky notes when served as an afternoon meal.

Side Dish Recommendations:
Creamy coleslaw with a tangy vinegar dressing cuts through the richness while adding crucial crunch and cooling elements. Cornbread or crusty French bread perfect for soaking up every drop of that incredible sauce. Simple green salad with lemon vinaigrette provides fresh contrast, while roasted okra stays true to Southern roots. Pickled vegetables or bread and butter pickles add acidic brightness that balances the dish’s hearty richness.

Complete Meal Ideas:
Start with shrimp cocktail or deviled eggs for an authentic Southern appetizer experience. Follow the pastalaya with key lime pie or bread pudding for a true Louisiana feast. For casual entertaining, serve family-style with multiple sides and let guests build their own plates. Holiday presentation: Garnish with fresh green onions and serve alongside dirty rice and collard greens for an impressive Southern spread.

Pro Tips and Troubleshooting

Professional Techniques:
Don’t skip the browning step – those caramelized bits on the bottom of the pan create the flavor foundation that makes this dish exceptional. When sautéing the holy trinity vegetables, cook until they’re just softened but still have slight texture; mushy vegetables will break down too much during the pasta cooking phase. Temperature control is crucial: maintain a gentle simmer rather than a rolling boil to prevent the pasta from becoming mushy and the proteins from overcooking.

Common Mistake Prevention:
Pasta sticking issues: Stir gently but thoroughly every 3-4 minutes during cooking, and ensure your pan is large enough for ingredients to move freely. Dry pastalaya: If liquid evaporates too quickly, add warm broth ¼ cup at a time until pasta is tender. Bland flavor: Taste and adjust seasonings after cooking – Cajun dishes should be bold and well-seasoned.

Storage and Make-Ahead:
Store leftovers in refrigerator for up to 4 days in airtight containers. Reheating tip: Add 2-3 tablespoons broth or water when reheating to restore moisture. This dish actually improves overnight as flavors meld together. Freezing: Freeze portions for up to 3 months, though pasta texture may be slightly softer after thawing. Meal prep strategy: Make double batch and portion into individual containers for easy weeknight dinners.

This pastalaya proves that you don’t need hours of simmering to create something that tastes like it’s been lovingly tended all day – just good technique, quality ingredients, and about 35 minutes of your time. The beauty lies in its simplicity: one pot, bold flavors, and the kind of satisfaction that comes from nailing a dish that brings people back to the table asking for seconds.

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