Jambalaya Penne Pasta with Chicken and Smoked Sausage
Jambalaya meets Italian pasta in this one-skillet fusion dish that captures the bold, smoky flavors of Louisiana comfort food. Tender chicken and spicy smoked sausage combine with a deeply seasoned tomato-based sauce built from sauteed aromatics, fresh thyme, and Cajun spices. The penne absorbs every drop of the rich, slightly thickened sauce while maintaining a tender bite. This is ideal for weeknight dinners when you want restaurant-quality flavor without complexity, or for casual gatherings where one dramatic skillet impresses without fuss. What sets this version apart is its speed and accessibility: no roux, no rice, no lengthy simmering. The pasta cooks separately, then finishes in the sauce for seamless integration. It delivers authentic jambalaya warmth and depth in under 30 minutes, making bold Louisiana cuisine approachable for home cooks seeking satisfying, crowd-pleasing meals.
Ingredients
- 1 pkg Catelli Classic Penne Rigate, 500 g
- 2 tbsp olive oil, 30 mL
- 12 oz boneless skinless chicken breasts, thinly sliced
- 8 oz spicy smoked sausage, slicedandouille sausage1:1authentic
traditional jambalaya choice
- 1 onion, diced
- 1 stalk celery, diced
- 1 red pepper, diced
- 2 cloves garlic, minced
- 2 tbsp fresh thyme, finely chopped
- 1 tbsp Cajun seasoninghomemade blend1 tbspspice
requires paprika, cayenne, garlic powder, onion powder, oregano, thyme
Full guide → - ¼ cup tomato paste, 60 mL
- 1 can diced tomatoes, 796 mLcrushed tomatoes1 can 796 mLtomato
slightly smoother sauce texture
- 2 tbsp fresh parsley, finely chopped
Instructions
- 1
Cook pasta according to package directions and drain well.
- 2
Heat oil in a large high-sided skillet over medium heat. Cook chicken until slightly browned, 3 to 5 minutes.
- 3
Stir in sausage, onion, celery, red pepper, garlic, thyme, and Cajun seasoning. Cook until vegetables are slightly softened, 3 to 5 minutes.
- 4
Stir in tomato paste and cook for 1 minute.
- 5
Stir in diced tomatoes and bring to a boil. Reduce heat to medium and cook until chicken is cooked through and sauce is slightly thickened, 10 to 15 minutes.
- 6
Add cooked pasta and parsley to the skillet. Toss until well coated.
Tips
For authentic jambalaya depth, use andouille sausage instead of generic smoked varieties. Its peppery heat and smoke profile closely mirrors traditional Louisiana preparations and elevates the dish noticeably.
A splash of dry white wine stirred in with the tomato paste adds brightness and subtle acidity that balances the richness of sausage and cuts through the Cajun spice layer.
Cook chicken and sausage until only slightly browned rather than deeply caramelized. This preserves juiciness and prevents toughness during the 10-15 minute simmer in tomato sauce.
Good to Know
Refrigerate covered for up to 3 days. Flavors meld and improve on day two. Not recommended for freezing due to pasta texture degradation.
Prepare the sauce completely through the simmering step up to 24 hours ahead. Reheat gently, cook fresh pasta, and finish by tossing together.
Serve hot directly from the skillet or transfer to a platter. Pairs with cornbread, crusty bread, or a crisp green salad with vinaigrette to cut richness.
Common Mistakes
Skip browning the chicken properly to avoid a pale, underseasoned sauce lacking depth.
Cook vegetables until fully soft to avoid mushy final texture after the extended tomato simmer.
Add pasta while still hot to the sauce to allow proper absorption and coating rather than serving separately.
Substitutions
adds warmth and slight sweetness
milder profile reduces heat
requires paprika, cayenne, garlic powder, onion powder, oregano, thyme
Full guide →FAQ
Can I use boneless chicken thighs instead of breasts?
Yes. Thighs stay moister during cooking and develop deeper, richer flavor. Use equal weight and check doneness around 12-18 minutes since thighs have higher fat content.
What if I don't have Cajun seasoning on hand?
Combine paprika, cayenne pepper, garlic powder, onion powder, dried oregano, and dried thyme in roughly equal parts. Adjust cayenne to control heat level and add black pepper to taste.
How long does jambalaya penne keep in the refrigerator?
Covered, it keeps up to 3 days and flavors deepen overnight. Do not freeze due to pasta becoming mushy upon thawing. Reheat gently on stovetop with a splash of water if needed.