Y’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.
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!
Recipe Card
Creamy One-Pot Jambalaya Pasta
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.
Please note:
If nutritional values are provided, they are an estimate and will vary depending on the brands used. If calorie count and other nutritional values are important to you, I recommend grabbing your favorite brands and plugging those ingredients into an online nutritional calculator.
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.
My picky eater husband even liked this! Easy to make and very tasty! Thank you!
I’m glad to hear he enjoyed it!
This was absolutely out of this world! ***** 5 stars – And, so easy to make too! Know that I am a seasoned cook of 45 years so I’ve made a lot of jambalaya – This one is a keeper. Thank you Stacey!
Wonderful! I’m so glad that you enjoyed this!
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!
Thanks, Amos! Hope you’ll enjoy both!
whole family loved. Delicious Definitely a keeper. Only change I’d make, is next time I’ll use ziti not spaghetti
Glad you liked it!
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.
Great tip! Thanks, Judy!
Can I cook pasta seperately and if so do I need to adjust liquid?
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.
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!
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.
Loved how easy it was to make. I used what I had on hand (hot sausage and egg noodles). Will keep this for repeats.
So glad you enjoyed it!!
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.
That sounds amazing!!
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.
You got this! So glad to hear you enjoyed it!!
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!
I wish I had neighbors like that! So glad to hear you enjoyed it!
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
Thank you, Becky! I’m so happy to hear that you enjoyed it! I certainly appreciate you sharing the site with others!
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!
I’m so glad to hear you enjoyed it!
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.
So glad to hear you’ve enjoyed this one, Alexis! Love the shrimp addition!
Delicious. I couldn’t find the creole seasoning you suggested but had all the ingredients to make my own. Love love love this dish!!!
So glad you enjoyed it!!
Delicious did not use the cream, but still delicious!!
So glad you enjoyed it!
What brand of sausage do you use???
Hey Bruce! Being a good Alabama boy, I tend to lean towards Conecuh but really love the Kiolbassa brand as well!
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!
So glad that you tried it and enjoyed it! Thanks for letting me know!
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!
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!
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!
So glad it turned out great for you, Denise!!
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.
So glad that y’all enjoyed it, Nana!!
Is this spicy?
It just depends on how much Creole seasoning you use.
Now I know why I impulsively bought a package of andouille last week
Yes! It was divine intervention! 🙂
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.
Looks delicious a dish my Cajun husband would love. Would this dish freeze well?
I’ve not tried it. I’m afraid of how the sauce would reheat.
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)
Thanks, Barbara!
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