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Home » Recipes » Main Course

Creamy One-Pot Jambalaya Pasta

Stacey – March 11, 2019 – 50 Comments

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Creamy One Pot Jambalaya Pasta being served with spoon

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I am so excited to bring you another delicious recipe in partnership with my friends at Tony Chachere’s.  You might remember the Creole Cornbread Dressing I created back last fall.  It is such a fun and delicious twist on the classic Thanksgiving favorite.

This time I’m sharing a stellar weeknight meal that is slam packed with flavor.  It is super easy, too.  So easy, in fact, that it all cooks in one pan – including the pasta.  With just a little prep, you’ll have this meal on the table in about 30 minutes.  But it’s so flavorful and delicious, your family will think you’ve been cooking all day.

Creamy One Pot Jambalaya Pasta in pan with seasoning and bread in back groundY’all, I’m seriously in love with this dish.  It has all the flavor of jambalaya – smoky sausage, peppers, onions, garlic, tomatoes, and just a touch of heat – in a delicious creamy pasta dish.  I seriously can’t get enough of this stuff.  It’s the kind of dish that I have to take a bite of every time I walk by it as it sits on the stove top.

But it’s not too spicy.  I wouldn’t hesitate serving this to Jack.  That said, if spice is your thing, you can simply add in some more of that Tony Chachere’s Original Creole Seasoning to kick it up even more.

Creamy One Pot Jambalaya in pot being served with fork

In this version is used a regular smoked sausage, but if you’re looking for even more flavor and heat, an andouille or cajun smoked sausage would be a great substitution.

Y’all are gonna love this one!  Enjoy!

Creamy One Pot Jambalaya in pot being served with fork
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4.92 from 12 votes

Recipe Card

Creamy One-Pot Jambalaya Pasta

Course Main Course
Cuisine American, Cajun, Creole
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 4 to 6
Author Stacey Little | Southern Bite

Ingredients

  • 2 tablespoons vegetable oil
  • 1 pound boneless, skinless chicken breast, cut into 3/4-inch cubes
  • 2 teaspoons Tony Chachere's Original Creole Seasoning
  • 1 12-ounce package smoked sausage, sliced into 1/2 inch rounds
  • 1/2 white onion, diced
  • 1 red bell pepper, seeded and diced
  • 1 green bell pepper, seeded and diced
  • 3 cloves garlic, minced
  • 2 1/2 cups chicken broth
  • 1 (14.5-ounce) can petite diced tomatoes, undrained
  • 8-ounces spaghetti
  • 1/2 cup heavy whipping cream
  • 1 tablespoon corn starch

Instructions

  • Heat the oil in large skillet over medium heat.  Add the chicken and sprinkle with the Creole seasoning.  Add the sausage and cook, stirring occasionally, until the sausage has browned and the chicken is no longer pink on the outside.  Use a slotted spoon to remove the meat to a bowl - leaving the grease in the pan.  Set aside.  
  • Add the onions and peppers and cook until soft - 3 to 5 minutes.  Add the garlic and cook for 1 minute.  Add the chicken broth and canned tomatoes with the juice.  Stir to combine.  Break the pasta in half and add into the pan, pressing it into the liquid.  Add the chicken and sausage back to the pan on top of the pasta.  Cover and simmer for 5 minutes.  
  • Uncover, stir, and replace the lid. Cook for an additional 8 to 10 minutes, or until the pasta is tender.  In a small bowl, whisk the corn starch into the heavy cream.  Pour it into the pasta and stir to combine.  Simmer until the sauce thickens.  Add additional Creole seasoning to taste.  Allow to rest for about 5 minutes before serving.  
Creamy One Pot Jambalaya in pot being served with fork
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This post is sponsored by my friends at Tony Chachere’s, but the thoughts and opinions here are all my own – just as always.  Thanks for supporting the brands that support me.

Know some folks who would like this?

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Stacey Little of Southern Bite

Hey, y’all! I’m Stacey…

Feeding people makes me happy. Few things in this world delight me more than my family and friends gathered around my table enjoying a meal. Pull up a chair and join us! Read more…

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  1. Amos Jones

    November 12, 2022 at 8:42 am

    That creamed corn cornbread is on my bake to-do-list! Gonna make that creamy one pot jambalaya too! We’ll let you know how it came out! Will do both to compliment each other instead of plain dinner rolls. Thanks for these!

    Reply
    • Stacey

      November 14, 2022 at 9:31 am

      Thanks, Amos! Hope you’ll enjoy both!

      Reply
  2. Heidi

    May 23, 2022 at 7:09 am

    whole family loved. Delicious Definitely a keeper. Only change I’d make, is next time I’ll use ziti not spaghetti

    Reply
    • Stacey

      May 23, 2022 at 9:12 am

      Glad you liked it!

      Reply
  3. Judy Chastain

    February 1, 2022 at 3:35 pm

    My Louisiana “cajun” niece calls this “pastalaya”. In these time of low store inventory and/or bare shelves, I’ve noticed spices are not plentiful in number or variety. I do have LeMoine’s “Season-Um-Up” Cajun Seasoning, but I’m pretty sure it came from Louisiana… Maybe they could be found online.

    Reply
    • Stacey

      February 3, 2022 at 10:13 am

      Great tip! Thanks, Judy!

      Reply
  4. Sandy

    October 11, 2021 at 7:22 am

    Can I cook pasta seperately and if so do I need to adjust liquid?

    Reply
    • Stacey

      October 12, 2021 at 11:50 am

      You can. I’ve not done that so I can’t say for sure. I’d reduce the broth by a cup, I’d guess.

      Reply
  5. Kathie

    September 10, 2021 at 12:03 pm

    Made this dish for lunch today. Got a kiss and a “You did awesome!” from my husband! Sorry, Stacey, but I took all the credit! It was really delicious – didn’t need any additional seasoning and came together very easily.

    Only question I have is that the chicken was a little tough. I did cut it in small pieces and followed the recipe as closely as possible. Anyway to avoid that?

    Thanks!

    Reply
    • Stacey

      September 10, 2021 at 1:16 pm

      Ha! You deserve all the credit! So glad y’all enjoyed it! When it comes to the chicken, it might have been a touch overcooked. You could cut the pieces a little larger or cut back a little on the cook time to make sure it doesn’t get tough again.

      Reply
  6. LYNNE SPROULE

    September 7, 2021 at 3:44 pm

    Loved how easy it was to make. I used what I had on hand (hot sausage and egg noodles). Will keep this for repeats.

    Reply
    • Stacey

      September 8, 2021 at 10:31 am

      So glad you enjoyed it!!

      Reply
  7. WinnieMom

    September 6, 2021 at 1:34 pm

    This looks amazing. Can’t eat Bell Peppers so will substitute poblanos. Will incorporate some shrimp and mushrooms too. Can’t wait to try this. Leftovers should be even better.

    Reply
    • Stacey

      September 7, 2021 at 11:14 am

      That sounds amazing!!

      Reply
  8. Jodie

    July 30, 2021 at 10:18 pm

    I don’t cook at all but I followed your recipe to T!! Delicious!! And it wasn’t too spicy for me either. Actually, I did add a few more shakes of the creole seasoning so it was perfect! Thank you so much for sharing your recipe and making supper easy for someone like me! I really enjoyed this meal. I rarely whip up something in the kitchen but your creamy one pot creamy jambalaya pasta makes me think there’s hope for me at least. And to keep on trying my hand at cooking, Again, thank you! My roommates said the apartment smelled amazing.

    Reply
    • Stacey

      August 4, 2021 at 9:36 am

      You got this! So glad to hear you enjoyed it!!

      Reply
  9. Beth

    July 13, 2021 at 12:39 pm

    my neighbor made this last nite & brought us a bowl! Oh my ! delish.
    granted she added shroms’ & shrimp – slice of butter bread, all is well with the world!

    Reply
    • Stacey

      July 14, 2021 at 2:42 pm

      I wish I had neighbors like that! So glad to hear you enjoyed it!

      Reply
  10. Becky Massey

    June 30, 2021 at 4:29 pm

    I urge anybody that reads this review to stop what you are doing and make this recipe
    It is absolutely divine
    I didn’t change a thing and I used Conecuh brand sausage it’s the best
    Thanks for another great recipe Stacey
    I tell all my friends here in South Georgia about your website!!!! Love everything

    Reply
    • Stacey

      July 1, 2021 at 9:57 am

      Thank you, Becky! I’m so happy to hear that you enjoyed it! I certainly appreciate you sharing the site with others!

      Reply
  11. Janice Budge

    February 28, 2021 at 8:42 pm

    Absolutely delicious!
    I’v always made jambalaya with rice – first time with pasta. I used bucatini and it was wonderful. I will keep this recipe!

    Reply
    • Stacey

      March 1, 2021 at 8:24 am

      I’m so glad to hear you enjoyed it!

      Reply
  12. Alexis

    January 31, 2021 at 10:16 am

    I’ve been making this for months and it’s fantastic! A new family favorite and staple. I follow the recipe exactly except I use mini penne instead of a long tube pasta and half and half instead of heavy cream. Toward the end of step 3, I also add shrimp I had sautéed separately.

    Reply
    • Stacey

      February 1, 2021 at 9:50 am

      So glad to hear you’ve enjoyed this one, Alexis! Love the shrimp addition!

      Reply
  13. Lynne Blalock

    April 26, 2020 at 10:30 pm

    Delicious. I couldn’t find the creole seasoning you suggested but had all the ingredients to make my own. Love love love this dish!!!

    Reply
    • Stacey

      April 27, 2020 at 9:12 am

      So glad you enjoyed it!!

      Reply
  14. Rebecca

    April 19, 2020 at 3:00 pm

    Delicious did not use the cream, but still delicious!!

    Reply
    • Stacey

      April 20, 2020 at 11:57 am

      So glad you enjoyed it!

      Reply
  15. Bruce Woodson

    March 24, 2020 at 8:08 pm

    What brand of sausage do you use???

    Reply
    • Stacey

      March 25, 2020 at 10:41 am

      Hey Bruce! Being a good Alabama boy, I tend to lean towards Conecuh but really love the Kiolbassa brand as well!

      Reply
  16. Anonymous

    March 21, 2020 at 11:09 am

    I’m not usually a fan of pasta, but this recipe looked so good I did bookmark it. After months and months I finally decided to actually make it. I’m so glad I did! I kept everything the same except I used angel hair pasta and a little extra chicken. It was soooo good. I’ve recommended it to everyone and I’ll be making it again and again.

    Thanks for such a delicious recipe!

    Reply
    • Stacey

      March 23, 2020 at 10:09 am

      So glad that you tried it and enjoyed it! Thanks for letting me know!

      Reply
  17. Leigh

    January 23, 2020 at 10:29 am

    I’m making this for dinner tonight and was hoping to use up some chicken I have from a rotisserie. Any suggestions on how to incorporate that since it’s already cooked? Looking forward to dinner. Thank you!

    Reply
    • Stacey

      January 23, 2020 at 2:16 pm

      Great! If you’re going to do the sausage, brown it as usual then proceed with the recipe. When you add the sausage back, simply add the shredded rotisserie chicken to the pan then. Hope it turns out great for you!

      Reply
  18. Denise

    December 15, 2019 at 8:04 pm

    This recipe is a WINNER! It is perfectly delectable. The recipe’s proportions were perfect. I did, however, substitute shrimp for the sausage. I am not morally opposed to sausage, I just prefer shrimp. ???? Also, I used a soft very fresh pasta which decreased the cook time. Delicious and light. Thank you!

    Reply
    • Stacey

      December 16, 2019 at 10:52 am

      So glad it turned out great for you, Denise!!

      Reply
  19. nana

    July 11, 2019 at 1:37 pm

    I was alittle hesitant about the cajun part thinking it would be too spicy, but found it was DELICIOUS. Smelled wonderful cooking which made everyone come look to see what was on the stove. On the second helping, ahem, I did add a few more shakes of the cajun seasoning for more punch. This one is a keeper! Thanks.

    Reply
    • Stacey

      July 15, 2019 at 7:38 pm

      So glad that y’all enjoyed it, Nana!!

      Reply
  20. Courtney

    March 28, 2019 at 7:06 am

    Is this spicy?

    Reply
    • Stacey

      April 1, 2019 at 2:21 pm

      It just depends on how much Creole seasoning you use.

      Reply
  21. Maria C Poroy

    March 12, 2019 at 12:03 pm

    Now I know why I impulsively bought a package of andouille last week

    Reply
    • Stacey

      March 12, 2019 at 1:36 pm

      Yes! It was divine intervention! 🙂

      Reply
  22. Phyllis

    March 11, 2019 at 2:12 pm

    Hey Stacey, can you advise what’s in the creole seasoning? We can’t get your specific brand here. Thanks much. The dish looks and sounds wonderful.

    Reply
    • Dee Ann Trosclair

      March 11, 2019 at 2:33 pm

      Looks delicious a dish my Cajun husband would love. Would this dish freeze well?

      Reply
      • Stacey

        March 11, 2019 at 2:51 pm

        I’ve not tried it. I’m afraid of how the sauce would reheat.

        Reply
        • Barbara Gardiner

          August 7, 2021 at 1:58 pm

          I would freeze it in those aluminum pans, with cardboard cover and just slowly heat in the oven like you do chicken spaghetti. I use Slap Ya Mama Cajun Seasoning that I get in the spices at Walmart. ( this is Wonderful to sprinkle on French fries too)

          Reply
          • Stacey

            August 9, 2021 at 12:38 pm

            Thanks, Barbara!

    • Stacey

      March 11, 2019 at 2:51 pm

      This brand is my favorite, but another might work. Are you able to find another brand locally? This is showing up as a copy cat recipe for this brand, but I’ve not tried it: https://www.geniuskitchen.com/recipe/tony-chacheres-creole-seasoning-copycat-500434

      Reply

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Stacey Little of Southern Bite

Hey, y’all! I’m Stacey…

Feeding people makes me happy. Few things in this world delight me more than my family and friends gathered around my table enjoying a meal. Pull up a chair and join us! Read more…

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