One-Pot Jambalaya Pasta
This easy One-Pot Jambalaya Pasta is ready in under an hour and packed with bold, flavorful Cajun spice. It has just the right amount of heat to warm you up on a chilly night and makes a hearty, family-friendly meal everyone will love.
Recipe inspired by Fred Meyer Recipes
Easy and Fast Jambalaya Pasta Recipe
Busy nights call for meals that work with your schedule, not against it. That’s why this One-Pot Jambalaya Pasta is such a lifesaver. It’s a fun twist on classic jambalaya made with rice, but the pasta gives it an even heartier, more comforting feel. And the best part? You only need one pan to bring it all together.
If you’re someone who doesn’t love a lot of heat, no worries—this recipe can be tailored to any spice level while still delivering that smoky Cajun flavor everyone loves.
With minimal ingredients and almost no cleanup, it’s a fast weeknight dinner that feels anything but basic.
Ingredients You Need
- Meat– This recipe uses chicken breast and smoked turkey sausage. You can also throw in shrimp if desired.
- Diced tomatoes and green chiles
- Tomato sauce
- Onions
- Bell peppers
- Seasonings– Creole seasoning, paprika, onion powder, and garlic powder.
- Chicken broth
- Pasta– Any medium shape pasta will work.
- Cilantro for a fresh finish.
How To Make One-Pot Jambalaya Pasta
This recipe comes together quickly and effortlessly, and only requires a few veggies and meat to prep.
- Heat a large skillet and sauté sausage with olive oil until browned, then transfer to a plate.
- Next cook chicken just until golden, then add peppers and onions to softened.
- Add the sausage back to the pan along with tomatoes, tomato sauce, seasonings, and chicken broth. Bring to a boil and stir in pasta.
- Continue to simmer and cook pasta until tender, stirring occasionally. The mixture will thicken and you should have little to no loose broth by the end of the cooking time. Top with fresh cilantro and serve.
Ang’s Tips
Don’t overcook the pasta
Pasta cooks slightly different in a one-pot dish than a pot of boiling water. Test it at the 20-minute mark for doneness.
Add shrimp at the end (optional)
If you’re using shrimp it cooks quickly so add it the last 4-5 minutes.
Want it extra creamy?
For extra creaminess stir in 2 ounces of cream cheese or 1/4 cup heavy cream at the very end.
Add veggies
Spinach and zucchini mix in beautifully.
Storage and Reheating
- Fridge: Store in an airtight container for 3–4 days.
- Reheat: Add a splash of water or broth to bring the sauce back to life.
- Freezer: Can freeze up to 2 months (if using cream, this may separate slightly) make sure to stir well after reheating.
This recipe makes a hefty batch, which is great for medium-size families or anyone who loves a meal that stretches. And the leftovers? They’re even better the next day as the flavors meld together, making it perfect for easy lunches or a quick, comforting reheat later in the week.
One-Pot Jambalaya Pasta
Equipment
- large skillet
Ingredients
- 1 tbsp olive oil
- 1 smoked turkey sausage rope cut in slices
- 1 1/2 pounds chicken breast cut in bite size pieces or use chicken thighs
- 1/2 cup yellow onion, diced
- 1/2 red bell pepper, diced
- 1/2 green bell pepper, diced
- 1 tbsp creole cajun seasoning or more if you want it spicer
- 1/2 tsp garlic powder
- 1 tsp onion powder
- 1 tsp paprika
- 1 (15) ounce can diced tomatoes with green chiles no need to drain the juice
- 1 (15) ounce can tomato sauce
- 6 cups chicken broth, low sodium plus more if needed
- 12 ounces uncooked bowtie pasta, about 4 cups
- fresh cilantro to garnish
Instructions
- Heat skillet to medium high heat and add olive oil. Brown sausage on both sides about 5-minutes then transfer to a plate.
- To the same skillet add in chicken pieces and cook just until light golden brown. It doesn't need to be cooked all the way through. Add onions and bell peppers and cook until softened.
- Stir in the next 7 ingredients up until pasta. Bring mixture to a boil and stir in the pasta. Turn heat down to a medium simmer and continue to cook, stirring occasionally until pasta is al dente, about 20-25 minutes. Note: Check pasta for doneness at the 20-minute spot. There should be very little broth left and the mixture thick and creamy. If there isn't enough liquid to finish cooking the pasta add 1/2-1 cup more broth.
- To serve, garnish with fresh cilantro.
Notes
Nutrition
Love One-Pot Meals? Try These Easy and Tasty Recipes Next!
I’ve threatened that I’m going to do a cookbook strictly of one-pan meals. They truly are my favorite to make. Here are more that we love: One-Skillet Taco Pasta, One-Pan Egg Roll Bowls, Sheet Pan Hawaiian Chicken, One-Skillet Chicken And Rice, and One-Skillet Creamy Chicken and Mushrooms.
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