Description
This One-Pot Chicken and Sausage Pastalaya is a hearty, flavorful dish combining tender chicken, spicy andouille sausage, and tender pasta simmered in a rich, Cajun-spiced tomato broth. Perfect for a satisfying weeknight meal, it’s made entirely in one pot, minimizing cleanup and maximizing taste.
Ingredients
Scale
Protein
- 1/2 pound boneless skinless chicken breasts, cubed
- 1 pound andouille sausage, sliced lengthwise and chopped
Vegetables
- 1 small onion, chopped
- 1/2 green pepper, chopped
- 3 cloves garlic, minced
Pantry Items
- 2 tablespoons vegetable oil (divided)
- 1 can diced tomatoes, undrained (28 oz.)
- 1 cup chicken broth
- 1 cup shell macaroni
- 1 teaspoon dried basil
- 1 teaspoon dried thyme
- 1/4 teaspoon Cajun seasoning (plus 1/2 to 1 teaspoon Cajun seasoning, divided)
- Salt and pepper to taste
Dairy (Optional)
- 1/2 cup heavy cream (optional)
Instructions
- Heat oil and brown chicken: Heat 1 tablespoon of vegetable oil in a Dutch oven over medium-high heat. Sprinkle cubed chicken with 1/4 teaspoon Cajun seasoning, then add to the pan. Brown the chicken pieces on all sides until golden. Remove the chicken and place on a paper towel-lined plate, setting it aside.
- Cook the sausage: In the same pot, add the remaining 1 tablespoon of oil. Add the sliced andouille sausage and cook until browned on all sides. Remove the sausage to a paper towel-lined plate and set aside with the chicken.
- Sauté vegetables: Add the chopped onion and green pepper to the pot and cook until tender, about 3 to 5 minutes. Stir in the minced garlic and cook another minute until fragrant.
- Add liquids and bring to boil: Pour in the undrained diced tomatoes and chicken broth. Bring the mixture to a boil.
- Add pasta and seasonings: Stir in the shell macaroni, browned chicken, sausage, dried basil, dried thyme, and 1/2 to 1 teaspoon Cajun seasoning. Return the mixture to a boil.
- Simmer until pasta is tender: Reduce heat to medium-low, cover the pot, and cook for 20 to 25 minutes until the pasta is tender and most of the liquid is absorbed.
- Finish with cream and seasoning: Stir in the optional heavy cream and cook an additional 5 minutes until the sauce thickens slightly. Season with salt and pepper to taste. Serve warm.
Notes
- You can adjust the amount of Cajun seasoning based on your preferred spice level.
- For a lighter version, omit the heavy cream or substitute with half-and-half.
- Using a Dutch oven or heavy-bottomed pot helps prevent sticking and ensures even cooking.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated on the stovetop or microwave.
