Pastalaya is a beloved Cajun dish similar to jambalaya, with one key difference: pasta replaces rice. Hearty and deeply satisfying, this version brings together chicken, pork, and smoked sausage in a rich, savory sauce for a comforting one-pot meal.
This dish is sometimes called Cajun Pasta Jambalaya or Jambalaya Pasta because it mirrors the classic jambalaya flavor profile while swapping rice for pasta. The result is a robust Cajun pasta filled with smoky, savory notes and plenty of comfort-food appeal.
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What makes this recipe so delicious
- Everything cooks together in a single pot, which reduces cleanup and concentrates flavor.
- The dish improves after a day in the refrigerator — the Cajun seasonings meld and taste even richer the next day.
Groceries you’ll need: Ingredients
Basic ingredients used in this Pastalaya:
See the recipe card below for exact quantities and a printable ingredient list.
Pastalaya: Overview of the method
Below is a concise overview of the cooking steps. Full, detailed instructions appear in the recipe card at the bottom.
Recipe variations and substitution ideas
- Pastalaya adapts well to different proteins — swap pork steak for a pork roast, use andouille sausage, or substitute shrimp for a seafood twist.
- Choose any pasta you like: farfalle (bowtie), penne, or even spaghetti will work. Aim to use about one pound of pasta for the liquid ratio in this recipe.
- For a more tomato-forward version, add diced tomatoes and simmer a little longer.
- Finish with grated Parmesan for extra richness, or add red pepper flakes if you prefer more heat.
Mel’s Kitchen Notes
Leave the lid on for the full 10 minutes after removing the pot from the oven — that rest is part of the cooking process and helps the pasta finish evenly.
About The Author
Melanie Cagle
Melanie is a professional food photographer and home cook with a love for Cajun flavors. Since 2020 she has shared carefully tested recipes, food photography, and kitchen tips on this blog.
Her work has appeared on national platforms, and she also participated in Food Network’s “100 Cooks”.
More Cajun recipes you might enjoy
-
Crab Soup
-
Southern Crock Pot Pinto Beans With Sausage
-
Cajun Crawfish Etouffee
-
New Orleans Chicken and Sausage Gumbo
- Boudin Balls — a great tailgating recipe of breaded, fried boudin sausage.
- Crawfish Pastalaya — a seafood version of the pasta jambalaya.
- Cajun Chicken Stroganoff — a creamy, Southern twist on a classic comfort dish.
How to store leftovers
Once cooled, store Pastalaya in an airtight container in the refrigerator for up to four days.
Pastalaya freezes well for up to three months in a freezer-safe container. Thaw overnight in the refrigerator before reheating.
Frequently asked questions
A heavy cast-iron pot or Dutch oven is ideal because it holds and distributes heat evenly. Lighter pots can work but may allow hotspots or cause sticking.
This recipe is mildly seasoned — it has a gentle bite but is not overly hot. Easily adjust heat with a spicier sausage, cayenne, or hot sauce to taste.
Serve it with crusty bread and a simple green salad to balance the rich, savory pasta.
If you try this Pastalaya recipe or another from this site, please share how it turned out in the comments — we love hearing from readers!
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Velvety Pastalaya
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Equipment
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1 Dutch Oven or other heavy, lidded ovenproof pot
Ingredients
- 3 Slices Thick Cut Bacon chopped
- 1 Each Yellow Onion chopped, large
- 1 Each Green Bell Pepper chopped
- 2 Ribs Celery chopped
- 3 Cloves Garlic minced
- 1 Cup Pork Steak cut into 1″ cubes
- 1 Pound Smoked Sausage sliced
- 2 Each Chicken Thighs skinless, boneless, cubed
- 1 Each Chicken Breast cubed
- 1 (10 Ounce) Can Diced Tomatoes and Chilies
- 3 Sprigs Fresh Thyme
- 1 teaspoon Creole or Cajun Seasoning
- 1 Cup Water
- 1-½ Cups Chicken Broth
- 1 Tablespoon Browning Sauce (optional)
- 1 (10 Ounce) Can Cream of Chicken Soup
- 1 (10 Ounce) Can Cream of Mushroom Soup
- 1 Pound Pasta farfalle (bowtie) or penne recommended
- 3 Each Green Onions chopped
Instructions
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Heat a large Dutch oven or heavy pot over medium-high heat. Add the chopped bacon, onion, bell pepper, and celery. Cook until the vegetables are soft and the bacon is cooked through.
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Stir in the minced garlic and cook for an additional 3 minutes.
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Add the cubed pork and smoked sausage. Brown and cook for 20–25 minutes until the pork is cooked and the sausage starts to caramelize.
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Add the chicken pieces, diced tomatoes with chiles, Creole seasoning, and fresh thyme. Cook another 15–20 minutes. Preheat the oven to 300°F (150°C).
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Stir in the water, chicken broth, cream of chicken, cream of mushroom, and browning sauce if using. Simmer for 20 minutes to blend flavors.
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Add the dry pasta, stir well, and bring to a vigorous boil so the pasta begins to hydrate.
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Turn off the heat and press the pasta down so it is mostly submerged in the liquid.
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Cover the pot and place it in the oven for 1 hour. After removing, keep the lid on for 10 minutes before opening.
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Remove the lid, stir thoroughly to combine any browned bits from the bottom, then sprinkle with chopped green onions and serve warm.
Notes
If you omit bacon, use a neutral cooking oil such as vegetable or olive oil to sauté the vegetables.
Adjust spice with cayenne pepper, red pepper flakes, or a spicier sausage to suit your taste.
Canned soups add salt and creaminess; taste before adding extra salt and finish with black pepper if desired.
For a seafood variation, try Crawfish Pastalaya using crawfish in place of some or all of the meats.
Nutrition
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