Quick and Easy Pastalaya (One-Pot Jambalaya Pasta)

Name: Quick and Easy Pastalaya (One-Pot Jambalaya Pasta)
Total time: 25 min
Yield: 4 servings
Ingredients: 12 ounces rotini or penne; 2 Tbl Garlic Extra Virgin Olive Oil; 2 boneless, skinless chicken thighs, cut into small cubes; 1 link smoked sausage, sliced; 1 onion, thinly sliced; 1 green bell pepper, thinly sliced; 1 yellow bell pepper, thinly sliced; 4 cloves garlic, thinly sliced; 2 Tbl Jambalaya Seasoning; 1 tsp salt; 4 cups water; Fresh parsley and sliced scallions, for serving

Jump to ingredients

Quick and Easy Pastalaya is a 15-minute one-pot pasta combining rotini, chicken thighs, smoked sausage, and bold jambalaya seasoning for a complete dinner without the cleanup. The key to success is using tongs to lift and turn the pasta rather than stirring, keeping it tender and separate as the water absorbs.

Total

25 min

Servings

4

Recipe Source

View original recipe

From Blog Redstickspice · by Anne Milneck

12 Ingredients

CookOS may earn a commission from Instacart orders.

Powered by Instacart

Prices vary by store

^*Service fees apply. Instacart^® and the Instacart logo are registered trademarks of Maplebear Inc. d/b/a Instacart.

Instructions

1
Note that most pasta is packaged in 16 oz boxes or bags. You'll need only 12 oz for this recipe.
2
Heat a large stockpot or dutch oven over medium-high heat. Add the Garlic Extra Virgin Olive Oil and brown the chicken thigh pieces, smoked sausage, onion and bell pepper.
3
Add the pasta, garlic, Jambalaya Seasoning and water.
4
Bring to a boil over high heat. Boil mixture, stirring and turning pasta frequently with tongs, until pasta is al dente and water has nearly evaporated, about 9 minutes. Use tongs to lift and turn rather than a round-and-round stirring motion. This will keep the pasta from turning mushy.
5
When the pasta is al dente and the water is absorbed, taste. Season with salt and black pepper, if needed. Serve with chopped fresh parsley and scallions.

Was this recipe helpful?

Tips & Notes

Pro tips

Brown the chicken and sausage well before adding pasta and water—this builds flavor and ensures meat is cooked through before the water absorbs.
Use tongs to lift and turn pasta frequently during the 9-minute boil; this keeps it from clumping and turning to mush while the water reduces.
Watch the pot in the final minutes; once water is nearly gone and pasta is al dente, remove from heat immediately to prevent sticking.

Substitutions

Smoked sausage → andouille sausage (more intense spice)
Chicken thighs → diced chicken breast (cooks slightly faster, drier texture)
Rotini or penne → bow-tie or ziti (any short pasta works)
Green and yellow bell pepper → red bell pepper or diced zucchini (same quantity)

Storage & make-ahead

Refrigerate leftovers in an airtight container for up to 3 days; reheat gently on the stovetop with a splash of water to restore moisture.

Common Questions

Can I use frozen chicken thighs?

Yes, but thaw them first. The recipe requires cubing the chicken before cooking, and browning in step 2 ensures they cook through in the remaining 9 minutes.

Why use tongs instead of stirring?

Tongs lift and turn the pasta gently, preventing it from breaking and turning mushy. Round-and-round stirring damages the pasta and releases too much starch.