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This quick and easy jambalaya pasta is a one pot cajun dinner that your family is going to love!
And it the more traditional jambalaya is more your jam, you might want to check out my chicken and sausage jambalaya recipe.
How to make jambalaya pasta
First, gather your ingredients.
Ingredients
For tastiest results, always use the best quality ingredients you have access to.
To make this jambalaya pasta recipe, you will need the following:
- olive oil
- red bell pepper
- green bell pepper
- yellow onion
- andouille sausage
- garlic
- boneless chicken breast
- cajun seasoning
- oregano
- kosher salt
- black pepper
- canned diced tomatoes
- chicken stock/ broth
- tomato paste
- cooked penne pasta
- Fresh parsley
Cooking jambalaya pasta
First, cook and drain your penne pasta, according to package directions. Cook it al dente, with a bit of bite still in it. It will cook a minute or 2 more once you add it to the pan with all the other meats and veggies.
Heat a large skillet over medium heat and add in the oil. Once the oil is hot, add in peppers and onion and toss and cook until they are soft. About 3-4 minutes.
Add in the sausage, toss it with the peppers and onions and cook it until it is golden brown. Add the garlic to the pan and toss it with the onion, peppers and sausage and cook it for 1-2 minutes.
Then add in the chicken, cajun seasoning and oregano and toss and cook it until the chicken is golden brown.
Pour in the diced tomatoes, chicken broth and tomato paste. Season everything with more salt and pepper to taste and let it all cook for 4-5 minutes, then add in the pasta and toss it in the sauce and let it simmer for 1-2 minutes.
Taste and season the jambalaya pasta with more salt and pepper if needed. Remove if from the heat and serve it hot topped with fresh chopped parsley.
I hope y’all enjoy this jambalaya pasta recipe, and be sure and let me know if you try it.
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Jambalaya Pasta
This quick and easy jambalaya pasta is a one pot cajun dinner that your family is going to love!
Course Main Course
Cuisine American, Cajun
Keyword jambalaya pasta, jambalaya pasta recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4
Calories 476 kcal
Author Marjorie @APinchOfHealthy
Ingredients
- 1 Tablespoon olive oil
- 1 red bell pepper – cut into strips
- 1 green bell pepper – cut into strips
- 1 small yellow onion – peeled and cut into thin slices
- 2 links andouille sausage – sliced into 1 inch pieces
- 2 cloves garlic – peeled and minced
- 2 boneless chicken breast – cut into 1-inch pieces
- 1 Tablespoon cajun seasoning
- 1 teaspoon oregano
- 1 teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 1 15 ounce can diced tomatoes
- 1 cup chicken stock
- 2 Tablespoons tomato paste
- 2 cups cooked penne pasta – about 8 ounces dry pasta
- Fresh parsley – optional for topping
Instructions
-
Heat a large skillet over medium heat and add in the olive oil. Once the oil is hot, add in peppers and onion and toss and cook until they are soft. About 3-4 minutes.
-
Add in the sausage, toss it with the peppers and onions and cook it until it is golden brown. Add the garlic to the pan and toss it with the onion, peppers and sausage and cook it for 1-2 minutes. Then add in the chicken, cajun seasoning and oregano and toss and cook it until the chicken is golden brown.
-
Pour in the diced tomatoes, chicken broth and tomato paste. Season everything with more salt and pepper to taste and let it all cook for 4-5 minutes, then add in the pasta and toss it in the sauce and let it simmer for 1-2 minutes. Taste and season with more salt and pepper if needed.
-
Remove the jambalaya from the heat and serve it hot topped with fresh chopped parsley.
Nutrition Facts
Jambalaya Pasta
Amount Per Serving
Calories 476 Calories from Fat 198
% Daily Value*
Fat 22g34%
Saturated Fat 6g38%
Trans Fat 1g
Polyunsaturated Fat 3g
Monounsaturated Fat 10g
Cholesterol 116mg39%
Sodium 1458mg63%
Potassium 1129mg32%
Carbohydrates 28g9%
Fiber 5g21%
Sugar 8g9%
Protein 40g80%
Vitamin A 2212IU44%
Vitamin C 78mg95%
Calcium 79mg8%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.
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