Jambalaya Style Chicken and Sausage Pasta
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This Jambalaya Style Chicken and Sausage Pasta brings all those bold, smoky flavors you love, just without the rice. Tender chicken, savory sausage, and penne simmered right in a rich tomato sauce that soaks into every bite. It’s a one pan dinner that feels hearty and satisfying, but still lands on the table in about 30 minutes.
Bold Jambalaya Flavor In A One Pan Pasta
I know jambalaya usually means rice. I get it. But some nights I want those smoky, Cajun inspired flavors without hovering over a pot and wondering if I misjudged the liquid. That’s where this pasta version comes in. The chicken browns, the sausage releases all that savory fat into the pan, and then the tomatoes and broth go in and start building something that smells like you’ve been cooking for hours.
The penne doesn’t just sit there. It cooks right in that sauce, soaking up all the spice and depth as it softens. By the time it’s tender, everything is coated in this rich, slightly smoky tomato base that clings to every bite. It’s hearty. And it’s satisfying.
Why You’ll Love This Jambalaya Style Pasta
- It’s truly one pan. The chicken browns, the sausage builds flavor, the pasta cooks right in the sauce. Nothing extra to wash and no separate pot of rice to babysit.
- The pasta absorbs the sauce. Every bite actually tastes seasoned and rich, not just coated on the outside.
- It’s bold without being complicated. You get that smoky, slightly spicy depth without measuring out ten different spices.
- It’s fast. Start to finish in about 30 minutes, which makes it realistic for a weeknight, not just a Sunday cooking project.
- It reheats well. The flavors deepen a little overnight, and it’s just as good the next day for lunch.
Key Ingredients & Tips
- Italian Sausage: I use Italian sausage because it’s easy to find and brings built in seasoning. If you want to lean more Cajun, swap it for andouille or smoked sausage. Either way, let it brown well. That rendered fat becomes part of your sauce.
- Chicken Breast: Cut it small and season it properly before it hits the pan. The browning is where the flavor starts, so don’t crowd the skillet. Let it get some color.
- Bell Pepper and Onion: This is part of the Cajun trinity foundation. If you want to go deeper, add celery too. Even a small amount makes it feel more rooted in classic jambalaya flavor.
- Diced Tomatoes With Juice: Don’t drain them. That liquid is part of what cooks the pasta. Fire roasted tomatoes work beautifully here if you want a slightly smokier edge.
- Chicken Broth: Low sodium gives you control. The pasta cooks right in this, so it needs enough liquid to soften properly without turning soupy.
- Penne: Short pasta works best. Something sturdy that can hold up while simmering in the sauce. Penne, rigatoni, even rotini. Avoid delicate pasta here.
- Hot Sauce: This isn’t about making it fiery. It’s about adding brightness and depth. Add a little, taste, and adjust.
- Fresh Herbs At The End: Green onions and cilantro or parsley wake everything up. Don’t skip them. That final freshness balances the richness of the sausage and tomatoes.
- Stir often once the pasta goes in. The starch can make it stick to the bottom, so give it a few good stirs while it cooks.
To start, you need to season your chicken with chili powder, salt and pepper. Once your chicken is properly seasoned, add it to the skillet along with the sausage and cook it for about 6 minutes until the chicken and sausage start to brown.
Next, you’ll need to add the onion and bell pepper to the skillet and cook for about 2 minutes until the onion gets a bit translucent. Now, stir in the garlic and cook for just another 30 seconds or so until fragrant.
Now, we can basically add the rest of the ingredients to the dish and finish cooking. To do so, add the diced tomatoes, chicken broth, penne, hot sauce and stir really well. Bring to a boil, then you’ll need to lower the heat to a simmer and cook for about 15 minutes or until the pasta is al dente. You’ll need to stir occasionally to avoid the pasta from sticking to the skillet.
To complete this dish I like to garnish it with some fresh green onions and cilantro or parsley and it’s all ready to serve and enjoy.
Common Mistakes To Avoid
- Not browning the meat properly: If the chicken and sausage don’t get real color, the sauce will taste flat. Let them sit in the pan long enough to develop that golden edge before stirring.
- Crowding the skillet: Too much in the pan at once and everything steams instead of browns. If your skillet isn’t large enough, cook in batches.
- Adding too much liquid: This isn’t soup. The pasta needs enough broth to cook, but not so much that you’re left with a watery sauce. Stick to the measurements and let it simmer uncovered if it needs to reduce slightly.
- Overcooking the pasta: Since it cooks right in the sauce, it can go from perfect to too soft quickly. Stir occasionally and check it a minute or two before the timer says it’s done.
- Under seasoning at the end: Taste before serving. The sausage brings salt, but the tomatoes and pasta absorb flavor. A pinch more salt or a dash of hot sauce at the end can make the whole skillet come alive.
- Skipping the herbs: That final sprinkle of green onions and cilantro or parsley isn’t decoration. It cuts through the richness and keeps the dish from feeling heavy.
How To Serve It
This jambalaya is the kind of meal that can stand on its own, but it’s even better with the right sides. Here are some of my favorites!
Greek Salad
Tomato Basil Salad
Garlic Knots
The Best Tiramisu
How This Differs From Traditional Jambalaya
Traditional jambalaya is built around rice. It usually includes the Cajun trinity of onion, bell pepper, and celery, along with andouille sausage and a deeper spice blend that cooks slowly as the rice absorbs all the flavor.
My version swaps the rice for pasta and cooks everything in one pan. The flavors lean smoky and savory, but the technique is different. Instead of the rice soaking up the liquid gradually, the penne simmers right in the tomato and broth mixture until tender. It’s inspired by jambalaya, not a direct replica, and that’s intentional. This is about bold flavor in a faster, more practical format.
Frequently Asked Questions
Is this authentic jambalaya?
No. Traditional jambalaya is made with rice and usually andouille sausage. This is a pasta version inspired by those flavors. It keeps the smoky, savory base but swaps rice for penne and cooks everything in one pan.
Is jambalaya supposed to be spicy?
It can be, but it doesn’t have to be. This version has mild heat from hot sauce and chili powder. If you prefer more kick, add extra hot sauce or a pinch of cayenne. If you want it milder, reduce the heat and keep it balanced.
Can I use rice instead of pasta?
Not in this exact recipe. Rice requires a different liquid ratio and cooking time. If you want a traditional rice based jambalaya, it’s best to follow my jambalaya recipe for that method.
What kind of sausage works best?
Italian sausage works well and is easy to find. If you want something closer to traditional Cajun flavor, use andouille or smoked sausage. Both bring more depth and heat.
Can I make this ahead of time?
Yes. It keeps well in the fridge for up to 4 days. The flavors deepen slightly overnight. Just reheat gently and add a splash of broth if it thickens too much.
Can I freeze it?
You can freeze the finished dish, but pasta can soften after thawing. For better texture, freeze the sauce separately and cook fresh pasta when you’re ready to serve.
What’s the difference between Cajun and Creole jambalaya?
Cajun jambalaya typically does not include tomatoes and has a more browned, smoky flavor. Creole jambalaya often includes tomatoes and is sometimes called “red jambalaya.” This pasta version leans more toward the Creole style because of the tomato base.
Other Delicious Pasta Recipes To Try
- Roasted Red Pepper And Pecan Pesto Penne
- Baked Penne With Italian Sausage
- Crack Chicken Penne
- Tomato Basil And Spinach Penne
- Penne With Prosciutto Tomatoes and Zucchini
- Italian Pasta Salad
- Cajun Chicken Pasta
- One Pot Creamy Parmesan Pasta
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Jambalaya Style Chicken and Sausage Pasta
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Ingredients
- 6 ounce chicken breast ((1 breast) skinless boneless, cut small pieces)
- ½ teaspoon chili powder (mild)
- ½ teaspoon salt (or to taste)
- ½ teaspoon pepper (or to taste)
- 1 tablespoon olive oil
- 2 links Italian sausage (cut in 1 inch pieces)
- 1 small onion (chopped)
- ½ medium bell pepper (chopped)
- 3 cloves garlic (minced)
- 28 ounces diced tomatoes ((1 can) juice included)
- 1 cup chicken broth (low sodium)
- 8 ounces penne (uncooked)
- 1 tablespoon hot sauce
- 2 green onions (chopped)
- 4 sprigs cilantro (or parsley, 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, stirring occasionally.
- Garnish with green onions and cilantro.
Equipment
Notes
- Brown the chicken and sausage properly before adding the liquid. That color builds the base of the sauce.
- If your skillet runs small, cook the meat in batches so it browns instead of steaming.
- Keep the pasta at a gentle simmer and stir occasionally to prevent sticking.
- If the sauce thickens too much before the pasta is tender, add a splash of warm broth.
- For deeper Cajun flavor, swap Italian sausage for andouille or smoked sausage.
- Add celery with the onion and bell pepper if you want to lean closer to traditional jambalaya flavor.
- Taste before serving and adjust salt or hot sauce as needed.
- Store leftovers in the fridge for up to 4 days. Reheat with a small splash of broth to loosen the sauce.
Nutrition Information
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
