Pastalaya Recipe

Pastalaya is a portmanteau that combines two of my favorite dishes: jambalaya and pasta. This mash-up should’ve been on my radar long ago because it just makes sense. If you are a fan of all things Creole and love pasta as much as I do, this recipe is for you. 🫵 I’ve made this recipe nice and simple because one-pot meals should always be fuss-free. Plus, it’s an excellent dish for customizing to your taste. Honestly, I don’t think any two home cooks make pastalaya the same way. That’s part of its appeal – it’s fun to swap out ingredients and make it your own.

Recipe Ingredients

How to Make Cajun Pastalaya

Prep Ingredients

Boil the Fettuccine – Fill a large pot with five quarts of water per pound of pasta and bring it to a boil. Add your pasta and cook to al dente (fettuccine takes about 12 minutes). Reserve a cup of the pasta water. Drain the pasta and set aside. (Photo 1) Cook Sausage – Melt butter over medium-high heat in a 12-inch cast-iron skillet. Add sausage and sauté, stirring frequently, until browned (about 5 minutes). Remove the sausage with a slotted spoon, transfer to a plate, and leave the drippings in the skillet. (Photo 2) Prep Shrimp – Lightly season the shrimp with salt, pepper, and about ½ teaspoon of Creole seasoning. Cook it in the skillet, stirring frequently, until just pink (about 2 minutes). Remove from skillet, and set aside. (Photo 3) Cook Chicken – Season chicken with 1 teaspoon of Creole seasoning, salt, and pepper. Add it to the skillet and cook for about 5 minutes, stirring a time or two, until the chicken is no longer pink. Add more oil to the pan as needed. Transfer to the same plate as the sausage and shrimp. (Photo 4)

Assemble Your Jambalaya Made With Pasta

Saute Veggies – Add oil to the skillet, then add onion, bell pepper, celery, garlic, and thyme. Cook, stirring occasionally, until the vegetables are barely soft, about 5 minutes. Add tomatoes and the remaining Creole seasoning and cook for another 3-4 minutes. (Photos 5-6) Add Decadence – Next, add the heavy cream and chicken broth. Stir well. Bring to a boil, lower the heat, and simmer for about 5 minutes. (Photos 7-8) Add Cooked Pasta and ½ cup of the reserved pasta water to the simmering sauce. Stir well so the sauce coats the pasta. Then add sausage, shrimp, chicken, and cooking liquid, stir to combine, and cook for about 3 minutes—season with salt and pepper to taste. (Photos 9-10) Serve – Garnish with green onion and lemon if desired. Serve your Cajun pastalaya and enjoy.

Recipe Variations

Tips and Tricks

Make-Ahead Instructions

Pastalaya is fantastic for making ahead. Simply let it cool and refrigerate it in an airtight container for up to 3 days before reheating. It tastes even better the next day. Can you freeze pastalaya? Absolutely. You can keep it in an airtight container in the freezer for up to 3 months.  To reheat thawed pastalaya, pop it back in a pan on the stovetop and reheat on medium until warmed through. If it seems a little dry or sticks to the pan, add water or chicken broth as needed. 

Serving and Storage Instructions 

Serve pastalaya piping hot, garnished with chopped green onions and lemon wedges. You can even sprinkle some shredded parmesan over the top. 😋 Store leftover pastalaya in an airtight container in the fridge and eat up within 3 days.

What Goes With Pastalaya

Loads of sides go great with pastalaya, like oven-roasted corn, fried green tomatoes, or some grilled cabbage steaks. And don’t forget to offer some crusty bread. Homemade garlic bread is a favorite of mine. 👌

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