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Chicken Sausages Dinner One Pot 30 Minutes or Less Pork Mexican
4.5 from 122 votes

Chicken and Sausage Penne Jambalaya

Jump to RecipePrintRate
By: Joanna Cismaru •10/10/22 50 Comments

This post may contain affiliate links. Please read my disclosure policy.

This Chicken and Sausage Penne Jambalaya is my delicious personal take on a classic recipe, loaded with chicken and Italian sausage that will be ready in only 30 minutes!

overhead shot of penne jambalaya in a skillet
Table of Contents Open
  • Chicken And Sausage Penne Jambalaya
  • What Is Jambalaya?
  • Ingredients In Chicken And Sausage Penne Jambalaya
  • How To Make Chicken And Sausage Penne Jambalaya
  • What Else Can I Use In This Jambalaya?
  • Tips For Making The Best Jambalaya
  • Different Sausages To Use For Jambalaya
  • Storing Leftover Jambalaya
  • 30-Minute One-Pot Meals
  • Craving More Penne? Try These Delicious Recipes:
  • Chicken and Sausage Penne Jambalaya
    • Ingredients
    • Instructions
    • Notes
    • Nutrition Information
  • Did You Make This?

Chicken And Sausage Penne Jambalaya

One of my favorite dishes to order whenever I go out to a restaurant is jambalaya. I used to only ever order it out because I thought it would be complicated to make, but I couldn’t have been more wrong! This recipe is so simple and tasty to whip up and the best part is it’ll be on your table in only 30 minutes.

This is a recipe recipe from my book, a favorite of mine, a penne jambalaya with chicken and sausage. This is a perfect dish to make at home after a busy day at work, because it’s a no fuss recipe, all done in one skillet.

What Is Jambalaya?

Jambalaya is a Louisiana origin dish with lots of Spanish and French influence. It consists mainly of meat and vegetables mixed with rice. Traditionally, this dish always includes sausage of some sort such as andouille, along with other meat or seafood.

One bite of this super easy jambalaya and you’ll forget about ever ordering it out again. If you want to kick this recipe up a notch, use spicy Italian sausages, after all, jambalaya is meant to be spicy. Some good Italian sausages will really take this jambalaya over the top.

overhead shot of all ingredients needed for penne jambalaya

Ingredients In Chicken And Sausage Penne Jambalaya

We’ve got a bit of a long ingredient list here, but it is all crucial for developing that deep interesting flavor that we expect in a jambalaya. Detailed measurements and instructions can be found on the printable recipe card at the bottom of the page.

  • Chicken – I used breast for this recipe but thighs would work just as well.
  • Seasoning – Salt, pepper and chili powder are all we’re going to need.
  • Sausage – I’ve made this dish with Italian sausage, andouille sausage or any smoked sausages but feel free to try others such as chorizo, andouille, or even kielbasa.
  • Aromatics – Fresh onion and garlic are our aromatics for this dish. If minced is all you have on hand just keep in mind that 1 teaspoons is equivalent to one fresh clove.
  • Veggies – Bell pepper, any color you please, and canned diced tomatoes.
  • Broth – Low sodium chicken broth is best as we want to control our sodium content.
  • Pasta – I used penne as we want something that really hold onto our sauce but any larger shaped pasta will do. If you’re not feeling pasta this dish is beautiful served over rice.
  • Hot sauce – Feel free to use your favorite! If you’re scared of the heat opt out of using any.
  • Garnish – Fresh sliced green onion and cilantro to sprinkle liberally on top!
process shots showing how to make Chicken and Sausage Penne Jambalaya

How To Make Chicken And Sausage Penne Jambalaya

Detailed measurements and instructions can be found on the printable recipe card at the bottom of the page.

  1. Prepare the chicken: Sprinkle the seasonings over your chicken and rub it in. Heat the olive oil in a large skillet. Add the chicken and sausage to the skillet and cook for 6 minutes just until the chicken and sausage start to brown.
  2. Saute the sauteables: Add the onion and bell pepper to the skillet and cook for 2 minutes until the onion is translucent. Stir in the garlic and cook for another minute until fragrant.
  3. Finish the dish: Add the diced tomatoes, chicken broth, penne and hot sauce to the skillet; stir well. Cook for up to 15 minutes or until the pasta is al dente. Garnish with green onion and cilantro and serve hot!
Chicken and Sausage Penne Jambalaya in a white plate

What Else Can I Use In This Jambalaya?

Meats

Chicken and sausage are a staple in traditional recipes, but so is shrimp! Feel free to add as much shrimp as you like to this dish, tails on, to really punch up this dish.

Veggies

The traditional recipe just calls for onion, celery, bell pepper, and in some cases tomato. But seeing as this is a one pot dish feel free to add any veggies you’d like! Carrots, diced potatoes, and zucchini are all delectable additions.

Tips For Making The Best Jambalaya

  1. This dish is amazing served over rice if you don’t have pasta on hand!
  2. Now there are 2 types of Jambalaya and those types are creole or cajun. My version today is Creole as it uses tomatoes, but you can axe this ingredient for a Cajun dish.
  3. If you’d like to make your own creole spice blend just mix: garlic & onion powder, paprika, cayenne, dried oregano, thyme, and basil. It’ll send this recipe to the moon!
overhead shot of Chicken and Sausage Penne Jambalaya in a skillet garnished with green onions

Different Sausages To Use For Jambalaya

  • Jambalaya is great with a Mexican chorizo sausage.
  • Andouille sausage which is a smoked sausage made from pork.
  • You can also use Kielbasa which is a Polish sausage. It’s flavoured with caraway seeds and made with pork. It’s delicious!

Storing Leftover Jambalaya

This recipe will last well in an airtight container in the fridge for up to 3 – 4 days. If you’d like to freeze this recipe you may want to only make the sauce and store for up to 3 months, thaw in the fridge over night and make the pasta fresh as needed.

30-Minute One-Pot Meals

For more quick and easy delicious recipes, you can order my “30-Minute One-Pot Meals” book at:

  • AMAZON
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Chicken and Sausage Penne Jambalaya in a black skillet from 30 minute one pot meals cookbook

Craving More Penne? Try These Delicious Recipes:

  • Roasted Red Pepper And Pecan Pesto Penne
  • Leftover Ham And Cheese Penne
  • Baked Penne With Italian Sausage
  • Crack Chicken Penne
  • Tomato Basil And Spinach Penne
  • Penne With Prosciutto Tomatoes and Zucchini
  • Chicken Pesto Caprese Pasta
  • Italian Pasta Salad
  • Cajun Chicken Pasta
  • One Pot Creamy Parmesan Pasta

Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.

overhead shot of chicken jambalaya penne in a skillet with a serving spoon in it
Print
4.53 from 122 votes

Chicken and Sausage Penne Jambalaya

Prep 5 minutes
Cook 25 minutes
Total 30 minutes
Rate Recipe
This Chicken and Sausage Penne Jambalaya is my delicious personal take on a classic recipe, loaded with chicken and Italian sausage that will be ready in only 30 minutes!
4

Ingredients

  • 6 ounce chicken breast ((1 breast) skinless boneless, cut small pieces)
  • 1/2 teaspoon chili powder (mild)
  • 1/2 teaspoon salt (or to taste)
  • 1/2 teaspoon pepper (or to taste)
  • 1 tablespoon olive oil
  • 2 links Italian sausage (cut in 1 inch pieces)
  • 1 small onion (chopped)
  • 1/2 bell pepper (chopped)
  • 3 cloves garlic (minced)
  • 28 ounce diced tomatoes ((1 can) juice included)
  • 1 cup chicken broth (low sodium)
  • 8 ounce penne (uncooked)
  • 1 tablespoon hot sauce
  • 2 green onions (chopped)
  • 4 sprigs cilantro (chopped)

Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.

Instructions 

  • Season the chicken with chili powder, salt and pepper.
  • Heat the olive oil in a large skillet. Add the chicken and sausage to the skillet and cook for 6 minutes just until the chicken and sausage start to brown.
  • Add the onion and bell pepper to the skillet and cook for 2 minutes until the onion is translucent. Stir in the garlic and cook for another minute until fragrant.
  • Add the diced tomatoes, chicken broth, penne and hot sauce to the skillet; stir well.
  • Cook for 15 minutes until the penne is al dente.
  • Garnish with green onions and cilantro

Notes

  1. Feel free to substitute the Italian sausage with kielbasa, chorizo or smoked sausage.
  2. If you don’t like cilantro then you can substitute with parsley for garnish.
  3. This recipe will last well in an airtight container in the fridge for up to 3 – 4 days. If you’d like to freeze this recipe you may want to only make the sauce and store for up to 3 months, thaw in the fridge over night and make the pasta fresh as needed.
  4. Please note that nutritional information can vary greatly based on products used.

Nutrition Information

Calories: 354kcal (18%)Carbohydrates: 55g (18%)Protein: 19g (38%)Fat: 6g (9%)Saturated Fat: 1g (6%)Cholesterol: 27mg (9%)Sodium: 743mg (32%)Potassium: 801mg (23%)Fiber: 4g (17%)Sugar: 7g (8%)Vitamin A: 1020IU (20%)Vitamin C: 44.1mg (53%)Calcium: 86mg (9%)Iron: 3.2mg (18%)
© Author Joanna Cismaru

Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.

overhead shot of chicken jambalaya penne in a skillet with a serving spoon in it

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30-Minute One-Pot Meals Cookbook by Joanna Cismaru
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Joanna Cismaru

Joanna Cismaru

I’m Joanna (Jo for short) and this is my blog where I share with you my culinary adventures. Here you will find a variety of recipes using simple everyday ingredients and creating wonderful, delicious and comforting meals, including some decadent desserts.

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50 Comments
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Anna
Anna
Posted: 1 month ago

5 stars
Hi Jo! I made this twice within the past year and both times it came out soupy. Do you have any insight on how to make it less of that consistency? Unless it’s supposed to be that way. Either way, it’s delicious!

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Anna
Posted: 1 month ago

Interesting, no, it’s not supposed to be soupy. I suppose it could be the pasta you use, try using less broth, that should solve your problem. 🙂

0
Reply
Lauren Lee
Lauren Lee
Posted: 10 months ago

Hi jo gonna make this tonite you mentioned shrimp that and sausage is what I got in the fridge when do I put the shrimp in? it is already cooked tails on. I don’t cook it same time as sausage do I? Thank you so much for your help and recipes.

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Lauren Lee
Posted: 10 months ago

Nope, you add it at the very end, they only need a couple minutes probably to warm up since they’re already cooked.

0
Reply
Lisa G
Lisa G
Posted: 1 year ago

This was such a delicious recipe! A big hit for our guests and their kids too. Thanks Jo!!

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Lisa G
Posted: 1 year ago

My pleasure, Lisa!

0
Reply
Gene Hutchins
Gene Hutchins
Posted: 1 year ago

Tried this w/ variations. I used what I had available. Used Chicken thighs, saziza , cochietta pasta.

0
Reply
Jo Cooks Team AMJ
Jo Cooks Team AMJ
Reply to  Gene Hutchins
Posted: 1 year ago

That sounds wonderful! It’s always fun to experiment.

0
Reply
Nicole
Nicole
Posted: 1 year ago

Thank you for the recipe! We wanted to replace the penne with rice. Is it the same cooking time? And the same amount of rice as you would measure out for the penne?

0
Reply
Jo Cooks Team
Jo Cooks Team
Reply to  Nicole
Posted: 1 year ago

It will depend on the type of rice etc. If you use the same amount of rice as pasta, you might have a bit more rice. Use your best judgement!

0
Reply
Jd
Jd
Posted: 2 years ago

I tried this recipe with a few tweaks based on what was in my cabinet. I must say it was delicious! My sigO is not a ‘leftovers person,’ but he ain’t all of this With no fuss. I can’t wait to make it again.

0
Reply
Erin
Erin
Posted: 2 years ago

I can’t wait to try this recipe! Just to clarify, is it 1 can of 14oz diced tomatoes or 1 14oz cans? I haven’t seen a can that has 28oz before.

0
Reply
Jo Cooks Team 2
Jo Cooks Team 2
Reply to  Erin
Posted: 2 years ago

I used a 28 oz can, if you can only find 14 oz cans you can use two of them.

0
Reply
Susan M.
Susan M.
Posted: 2 years ago

4 stars
Very nice recipe! Directions were perfect, and for a quarantine Cinco de Mayo, was just the right dinner. Make sure you use a very large skillet!

0
Reply
Shelly
Shelly
Posted: 2 years ago

5 stars
So easy to make and my family loved it. Added a little more chicken broth so I could add a little more pasta. Fantastic

0
Reply
Tracy Maguire
Tracy Maguire
Posted: 2 years ago

Question for you: Can I use frozen onion and peppers as I don’t have fresh on hand and want to make tonight?

0
Reply
Jo Cooks Team 2
Jo Cooks Team 2
Reply to  Tracy Maguire
Posted: 2 years ago

Of course!

0
Reply
Marc from Boston
Marc from Boston
Posted: 3 years ago

Will be making this tomorrow. Can’t wait. I love that you put pictures of ingredients! I am a visual person, so I looked at the ingredients and could look and say “check”, got it. Had them all. So excited to make. This is the first comment I’ve ever made.

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Marc from Boston
Posted: 3 years ago

Let me know how it turns out!

0
Reply
heather
heather
Posted: 3 years ago

5 stars
Wow wow wow! This was absolutely delicious & so simple to make… leftovers are incredible too.

0
Reply
Melissa
Melissa
Posted: 3 years ago

5 stars
Made this last night and it’s so good and easy!

After working on your site, I have so many recipes bookmarked LOL. Garlic & lemon drumsticks up next!

0
Reply
Nicole Beaulieu
Nicole Beaulieu
Reply to  Melissa
Posted: 3 years ago

That’s so awesome to hear! Let us know how your cooking adventures go 🙂

0
Reply
Jeffrey J Blanchard
Jeffrey J Blanchard
Posted: 3 years ago

5 stars
I made it just like you have it in the recipe, had to add more of each ingredients since I have large household with growing teenage boys and there was none left!!!

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Jeffrey J Blanchard
Posted: 3 years ago

That’s what I love to hear!!

0
Reply
Dan
Dan
Posted: 3 years ago

This looks wonderful. So you don’t cook the pasta separately by boiling first, then adding it into the dish? It sounds like you just throw the hard pasta right into the pan?

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Dan
Posted: 3 years ago

That’s correct, just throw it uncooked, it will cook in the sauce.

0
Reply

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Hey there!

I’m Joanna (Jo for short) and this is my blog where I share with you my culinary adventures. Here you will find a variety of recipes using simple everyday ingredients and creating wonderful, delicious and comforting meals, including some decadent desserts.

Read More
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