If you love the bold, hearty flavors of Cajun cuisine but are craving something a little different, the Pastalya (Jambalaya Pasta) Recipe is absolutely going to win your heart. This dish brilliantly marries the vibrant spices and classic ingredients of traditional jambalaya with the comforting familiarity of pasta. Imagine tender penne enveloped in a creamy, smoky sauce loaded with andouille sausage, succulent chicken, and plump shrimp—each bite bursting with layers of flavor and a gentle kick of heat. It’s a perfect meal for when you want a satisfying, colorful plate that’s both indulgent and full of personality.
Ingredients You’ll Need
Gathering your ingredients is a breeze for the Pastalya (Jambalaya Pasta) Recipe, and each component plays a vital role in the overall flavor, texture, and appeal. From the spicy sausage to the aromatic vegetables and creamy sauce, every ingredient enhances the final dish in a meaningful way.
- 12 oz penne or fettuccine pasta: Choose your favorite shape—both work beautifully to hold onto that rich sauce.
- 1 tablespoon olive oil: For perfectly sautéing meats and veggies without overpowering their natural flavors.
- 1/2 lb andouille sausage (sliced): Adds bold, smoky spice that’s signature to jambalaya dishes.
- 1/2 lb boneless skinless chicken breast or thighs (cubed): Tender protein that soaks up the seasoning wonderfully.
- 1/2 lb large shrimp (peeled and deveined): Juicy seafood element that elevates the dish with coastal flair.
- 1 small onion (diced): Provides natural sweetness and depth to the base flavors.
- 1 green bell pepper (diced): Contributes a crisp, fresh bite and vibrant color.
- 1 celery stalk (diced): Classic Cajun “trinity” vegetable adding crunch and earthiness.
- 3 cloves garlic (minced): Infuses the dish with aromatic warmth and zest.
- 1 tablespoon Cajun seasoning: The magic blend that brings that exciting southern heat and complexity.
- 1/2 teaspoon smoked paprika: Deepens the smoky undertones for an authentic taste.
- 1/4 teaspoon cayenne pepper (optional): Adds extra heat if you like a bit more of a kick.
- 1 can (14.5 oz) diced tomatoes (drained): Introduces acidity and freshness to balance the creaminess.
- 1 1/2 cups heavy cream: Creates the luscious, velvety sauce that ties everything together.
- 1/2 cup chicken broth: Adds savory depth and helps thin the sauce slightly for perfect coating.
- 1/2 cup grated Parmesan cheese: Boosts the umami and richness in every forkful.
- Salt and black pepper to taste: Essential to elevate all the flavors harmoniously.
- Chopped parsley for garnish: A fresh, colorful touch that brightens the final presentation.
How to Make Pastalya (Jambalaya Pasta) Recipe
Step 1: Cook the Pasta
Start by bringing a large pot of salted water to a boil, then cook the penne or fettuccine until just al dente. This ensures the pasta will maintain a nice bite when tossed in the sauce. Once done, drain the pasta and set it aside while you prepare the flavorful components of the dish.
Step 2: Brown the Meats
In a large skillet or Dutch oven, warm up the olive oil over medium-high heat. Add the sliced andouille sausage and sauté until it’s beautifully browned, developing that irresistible smoky crust. Remove the sausage and set it aside. Next, toss in the cubed chicken seasoned lightly with Cajun seasoning—cook until golden and cooked through. Combine the cooked chicken with the sausage and keep both aside.
Step 3: Sauté the Vegetables and Build Flavor
Using the same pan (adding a touch more oil if needed), sauté diced onion, bell pepper, and celery for about 4 to 5 minutes until they’re soft and fragrant. Add minced garlic, Cajun seasoning, smoked paprika, and cayenne if you want more heat, cooking it all together for another minute. This step unlocks the aromatic foundation that makes the recipe sing.
Step 4: Create the Creamy Sauce
Stir in the drained diced tomatoes, heavy cream, and chicken broth. Bring the mixture to a gentle simmer and let it cook for 3 to 5 minutes, allowing the flavors to meld and the sauce to thicken slightly. This creamy, lightly spiced sauce forms the luscious coating for the pasta and proteins.
Step 5: Combine Proteins and Simmer Shrimp
Return the browned sausage and chicken back to the pan. Add the peeled and deveined shrimp, letting them simmer in the sauce for 3 to 4 minutes—just long enough for them to turn pink and tender without becoming rubbery. This quick cooking retains their juiciness and sweetness.
Step 6: Finish with Cheese and Pasta
Mix in the grated Parmesan cheese and the cooked pasta. Toss everything gently to ensure each piece of pasta is coated with the creamy sauce and all the flavorful bits are well incorporated. Adjust seasoning with salt and black pepper, then cook for another 2 to 3 minutes until everything is heated through and harmonized.
How to Serve Pastalya (Jambalaya Pasta) Recipe
Garnishes
Chopped fresh parsley sprinkled on top adds a burst of green color and a fresh, herbal brightness that cuts through the richness of the dish. You can also consider adding a squeeze of lemon juice for a zesty, tangy contrast.
Side Dishes
This dish shines on its own, but pairing it with simple sides like a crisp green salad or garlic bread rounds out the meal with contrasting textures. For a more authentic Southern touch, consider serving a side of coleslaw or cornbread to complete your feast.
Creative Ways to Present
For an impressive dinner party twist, serve Pastalya (Jambalaya Pasta) Recipe in individual shallow bowls garnished with parsley and perhaps a sprinkle of extra Parmesan. A drizzle of hot sauce on the side lets guests customize their heat level. Alternatively, plate it family-style in a large dish to encourage sharing and conversation.
Make Ahead and Storage
Storing Leftovers
Pastalya (Jambalaya Pasta) Recipe keeps wonderfully in an airtight container in the refrigerator for up to 3 days. Because it’s such a hearty dish, leftovers reheat well and taste almost as good the next day, making it a great option for meal prep or cozy nights in.
Freezing
If you want to freeze portions, let the dish cool completely, then transfer to a freezer-safe container. It will keep well for up to 2 months. When you’re ready to enjoy it, thaw overnight in the fridge for the best texture—though reheating from frozen is also possible.
Reheating
Reheat gently on the stovetop over low heat, stirring frequently to prevent sticking or separating. You might want to add a splash of chicken broth or cream to loosen the sauce if it has thickened too much. Microwave reheating works too, but just be careful not to overcook the shrimp again.
FAQs
Can I use a different type of pasta for Pastalya?
Absolutely! While penne and fettuccine work beautifully to hold the sauce, feel free to use any pasta shape you love, such as rigatoni, linguine, or even fusilli. Just make sure to cook it al dente for the best texture.
Is Pastalya (Jambalaya Pasta) Recipe spicy?
The level of spiciness is quite flexible. The Cajun seasoning and smoked paprika add warmth, with optional cayenne for those who love heat. If you prefer milder flavors, reduce or skip the cayenne pepper.
Can I make this recipe without meat?
Yes! To make a pescatarian version, simply omit the sausage and chicken, and increase the shrimp or add other seafood like crab or scallops. You can also add extra veggies or beans for protein.
What can I substitute for heavy cream?
A lighter alternative is to use half-and-half, which still creates a creamy sauce but with less fat. For dairy-free options, coconut cream can be used, though it will change the flavor profile slightly.
How do I make sure the shrimp stays tender?
Shrimp cooks very quickly, so add it towards the end and simmer for just a few minutes until it’s pink and opaque. Overcooking shrimp results in a rubbery texture, which you want to avoid for this recipe.
Final Thoughts
There is something incredibly comforting about the Pastalya (Jambalaya Pasta) Recipe that makes it a reliable go-to for both weeknight dinners and special occasions. The way it combines the soulful flavors of jambalaya with the creamy allure of pasta makes it uniquely satisfying and fun to serve. I wholeheartedly encourage you to whip up this dish soon—once you try it, it just might become your new favorite for sharing with family and friends.
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Pastalya (Jambalaya Pasta) Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Cajun-Creole
Description
Pastalya, or Jambalaya Pasta, is a flavorful Cajun-Creole dish that combines the spicy, hearty elements of traditional jambalaya with tender pasta. Featuring andouille sausage, chicken, shrimp, and a creamy, seasoned sauce, this dish is a perfect fusion of Southern comfort and Italian pasta favorites. It’s rich, savory, and packed with bold spices, making it an excellent main course for those craving a spicy yet creamy meal.
Ingredients
Protein
- 1/2 lb andouille sausage, sliced
- 1/2 lb boneless skinless chicken breast or thighs, cubed
- 1/2 lb large shrimp, peeled and deveined
Vegetables & Aromatics
- 1 small onion, diced
- 1 green bell pepper, diced
- 1 celery stalk, diced
- 3 cloves garlic, minced
Pantry & Dairy
- 12 oz penne or fettuccine pasta
- 1 tablespoon olive oil
- 1 tablespoon Cajun seasoning
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper (optional)
- 1 can (14.5 oz) diced tomatoes, drained
- 1 1/2 cups heavy cream
- 1/2 cup chicken broth
- 1/2 cup grated Parmesan cheese
- Salt and black pepper to taste
Garnish
- Chopped parsley
Instructions
- Cook Pasta: Bring a large pot of salted water to a boil and cook the penne or fettuccine pasta until al dente, typically about 9-11 minutes. Drain the pasta thoroughly and set it aside to keep warm.
- Brown Sausage: In a large skillet or Dutch oven, heat the olive oil over medium-high heat. Add the sliced andouille sausage and cook until browned on both sides, about 4-5 minutes. Remove the sausage from the pan and set aside.
- Cook Chicken: Using the same skillet, add the cubed chicken pieces and season lightly with Cajun seasoning. Cook until the chicken is golden brown and cooked through, approximately 6-7 minutes. Remove the chicken and set aside with the sausage.
- Sauté Vegetables: If needed, add a little more olive oil to the skillet. Add the diced onion, green bell pepper, and celery. Sauté for 4-5 minutes until the vegetables are softened and fragrant.
- Add Spices and Garlic: Stir in minced garlic, 1 tablespoon Cajun seasoning, smoked paprika, and cayenne pepper if using. Cook for about 1 minute to release their aromas without burning.
- Build Sauce: Add the drained diced tomatoes, heavy cream, and chicken broth to the skillet. Bring the mixture to a gentle simmer and cook for 3-5 minutes, allowing the sauce to thicken slightly and flavors to meld.
- Add Meats and Shrimp: Return the cooked sausage and chicken back to the pan. Add the peeled and deveined shrimp and simmer for 3-4 minutes, just until the shrimp turn pink and are cooked through.
- Combine with Pasta: Stir in the grated Parmesan cheese and cooked pasta. Toss thoroughly to coat all the ingredients evenly with the creamy sauce. Taste and adjust seasoning with salt and black pepper as needed. Cook for 2-3 minutes more to heat everything through.
- Serve: Plate the pastalya hot and garnish with chopped parsley for a fresh, vibrant finish. Serve immediately.
Notes
- For a lighter version, substitute half-and-half for heavy cream to reduce fat while maintaining creaminess.
- If using pre-cooked shrimp, stir them in at the end just to warm through rather than cooking them in the sauce.
- Adjust the cayenne pepper amount to control the heat level according to your preference.
- Using a Dutch oven helps evenly cook and simmer the dish but a large skillet works just as well.
