This simple One-Pot Jambalaya Pasta comes together in under an hour and is filled with bold Cajun flavor. It delivers just the right touch of heat for a chilly night and makes a satisfying, family-friendly dinner everyone will enjoy.
Recipe inspired by Fred Meyer Recipes
Easy and Fast Jambalaya Pasta Recipe
On busy weeknights you need a meal that’s quick, flavorful, and low fuss. This One-Pot Jambalaya Pasta takes classic jambalaya flavors and swaps rice for pasta for a hearty, comforting twist. Everything cooks in a single skillet, so prep and cleanup are minimal.
If you prefer less heat you can easily dial back the spice; if you like it fiery, increase the Cajun seasoning. The recipe is versatile and forgiving, so you can adapt the proteins and vegetables to your taste.
With straightforward ingredients and simple steps, it’s a reliable go-to for weeknight dinners or a crowd-pleasing meal that stretches to leftovers.
Ingredients You Need
- Meat – chicken breast and smoked turkey sausage; shrimp can be added if you like.
- Diced tomatoes with green chiles
- Tomato sauce
- Onions
- Bell peppers
- Seasonings – Creole or Cajun seasoning, paprika, onion powder, and garlic powder.
- Chicken broth
- Pasta – any medium-shaped pasta works (bowtie pictured).
- Fresh cilantro to finish.
How To Make One-Pot Jambalaya Pasta
This one-pan recipe comes together quickly with minimal prep. Use a large skillet with high sides to give everything room to cook and thicken.
- Heat a large skillet over medium-high heat and add olive oil. Brown the sliced sausage until nicely seared, about 4–5 minutes, then transfer it to a plate.
- Add the chicken pieces to the same skillet and cook until lightly golden; they do not need to be fully cooked through. Add diced onions and bell peppers and cook until softened.
- Return the sausage to the pan and stir in the diced tomatoes with green chiles, tomato sauce, Creole/Cajun seasoning, paprika, garlic powder, onion powder, and chicken broth. Bring the mixture to a boil.
- Stir in the pasta, reduce heat to a medium simmer, and cook, stirring occasionally, until the pasta is al dente, about 20–25 minutes. The sauce should reduce and thicken so there is little to no loose broth. If the pasta needs more liquid to finish cooking, add ½–1 cup more broth as needed.
- Once the pasta is tender and the sauce is creamy, remove from heat and garnish with fresh cilantro. Serve immediately.
Ang’s Tips
Don’t overcook the pasta
Pasta in a one-pot dish cooks differently than in a large pot of boiling water. Start checking for doneness around 20 minutes.
Add shrimp at the end (optional)
If you add shrimp, stir it in during the last 4–5 minutes so it cooks through but stays tender.
Want it extra creamy?
Stir in 2 ounces of cream cheese or ¼ cup heavy cream at the end for a richer texture.
Add veggies
Fresh spinach or diced zucchini are easy, tasty additions that blend well into the dish.
Storage and Reheating
- Fridge: Keep leftovers in an airtight container for 3–4 days.
- Reheat: Warm gently on the stove or in the microwave with a splash of water or broth to loosen the sauce.
- Freezer: Freeze up to 2 months. If the recipe includes cream, the texture may change slightly—stir well after reheating.
This recipe yields a generous portion, ideal for a medium family or for making lunches and dinners that stretch across a few days. Leftovers often taste even better after the flavors have blended overnight.
One-Pot Jambalaya Pasta
Equipment
-
large skillet
Ingredients
- 1 tablespoon olive oil
- 1 smoked turkey sausage rope cut in slices
- 1 ½ pounds chicken breast cut in bite size pieces or use chicken thighs
- ½ cup yellow onion, diced
- ½ red bell pepper, diced
- ½ green bell pepper, diced
- 1 tablespoon creole cajun seasoning or more if you want it spicier
- ½ teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon 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 and add olive oil. Brown sausage on both sides about 5 minutes, then transfer to a plate.
-
In the same skillet add chicken pieces and cook until lightly golden. They do not need to be cooked through. Add onions and bell peppers and cook until softened.
-
Stir in the diced tomatoes with chiles, tomato sauce, seasonings, and chicken broth, then bring to a boil. Add the pasta, reduce to a medium simmer, and cook, stirring occasionally, until pasta is al dente, about 20–25 minutes. Check for doneness at 20 minutes. The mixture should be thick and creamy with very little broth remaining. If needed, add ½–1 cup more broth to finish cooking.
-
Garnish with fresh cilantro and serve.
Notes
If adding shrimp, stir it in during the last 4–5 minutes so it cooks through but remains tender.
See the post for additional tips and storage suggestions.
Nutritional information is an estimate and provided as a courtesy.
Nutrition
Love One-Pot Meals? Try These Easy and Tasty Recipes Next!
If you enjoy one-pan dinners, try other easy favorites like One-Skillet Taco Pasta, One-Pan Egg Roll Bowls, Sheet Pan Hawaiian Chicken, One-Skillet Chicken And Rice, or One-Skillet Creamy Chicken and Mushrooms for more simple, flavorful meals.
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