There’s something about a meal that bubbles away in one pot that feels like a warm, little victory after a busy day. This One Pot Pasta Jambalaya is exactly that — a cozy, hearty dish that fills the kitchen with a spicy, smoky aroma while you’re multitasking or just trying to unwind. I remember the first time I made it, I was juggling a few things at once and might have let the sausage sizzle a second too long, but honestly, that extra crisp added a little character no one complained about.

The mix of tender chicken pieces, spicy sausage, and vibrant vegetables melded with those Cajun spices creates a rich, comforting flavor that’s just the right amount of bold. It’s one of those meals where you don’t have to overthink anything; everything comes together in one pot, making the whole process feel a bit like magic, or maybe just good timing and patience.

Why You’ll Love It

Full-flavored and filling without needing a million pots — cleanup is a breeze.
The balance of spices isn’t overwhelming, but it’s definitely got a kick; you can always dial it back if you’re not in a fiery mood.
It’s flexible — you don’t have to stress about perfect measurements or fancy ingredients.
Cooking pasta directly in the sauce and broth means you soak up all those flavors instead of draining them away.
It’s simple — and that’s kind of the point. No need for complicated steps when you want comfort on the table fast.

Sometimes, when you’re tired or distracted, it’s easy to forget things — like stirring enough or waiting for the pasta to fully soften — but that’s okay. This dish is forgiving. Plus, the peas add a fresh pop of green that’s just enough to make you feel like you’re eating something balanced, even if you were halfway through your phone scrolling while it cooked.

One Pot Pasta Jambalaya

Print Recipe

A flavorful and hearty one pot pasta jambalaya combining classic Cajun spices, tender chicken, spicy sausage, and vegetables for an easy and delicious meal.

Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: 6

Ingredients

Scale

2 tablespoons olive oil
1 pound boneless skinless chicken thighs, cut into 1-inch pieces
8 ounces smoked Andouille sausage, sliced
1 medium green bell pepper, diced
1 medium red bell pepper, diced
1 medium yellow onion, diced
3 cloves garlic, minced
1 (14.5 ounces) can diced tomatoes with juice
2 teaspoons Cajun seasoning
1 teaspoon smoked paprika
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1/4 teaspoon cayenne pepper
4 cups low sodium chicken broth
12 ounces uncooked penne pasta
1 cup frozen peas
Salt, to taste
Freshly ground black pepper, to taste
2 tablespoons chopped fresh parsley, for garnish

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Instructions

Heat olive oil in a large deep skillet or Dutch oven over medium-high heat.
Add chicken pieces and cook until browned on all sides, about 5 minutes. Remove chicken and set aside.
Add sliced Andouille sausage to the same pot and cook until browned, about 3 minutes. Remove sausage and set aside with the chicken.
Add diced green bell pepper, red bell pepper, and onion to the pot. Cook, stirring occasionally, until vegetables are softened, about 5 minutes.
Add minced garlic and cook for 1 minute until fragrant.
Stir in diced tomatoes with juice, Cajun seasoning, smoked paprika, dried thyme, dried oregano, and cayenne pepper. Cook for 2 minutes to combine flavors.
Pour in chicken broth and bring to a boil.
Add uncooked penne pasta to the boiling broth. Reduce heat to medium-low and simmer uncovered, stirring occasionally, until pasta is almost tender, about 12 minutes.
Return the cooked chicken and sausage to the pot. Stir in frozen peas and cook for an additional 3 minutes until peas are heated through and pasta is fully cooked.
Season with salt and freshly ground black pepper to taste.
Remove from heat and garnish with chopped fresh parsley before serving.

Kitchen Notes

Using a large deep skillet or a Dutch oven works best here because it gives you plenty of room to brown the chicken and sausage before everything simmers together. When serving, I usually pair it with a crisp green salad or some crusty bread to soak up the juices — but honestly, it’s delicious on its own.

Variations can be fun: swap penne for rotini or rigatoni if that’s what you have, or toss in some extra veggies like zucchini or mushrooms. I haven’t tested all combinations, but adding a splash of cream at the end can make it even richer if you’re in a decadent mood. If you want it milder, just ease up on the cayenne or Cajun seasoning.

FAQ

Can I make this ahead of time? Yes, leftovers store well in the fridge for up to 3 days and reheat nicely on the stove or in the microwave.

Is it spicy? It has a pleasant kick, but you can adjust the heat by reducing the cayenne or Cajun spices.

What if I don’t have Andouille sausage? Any smoked sausage or even chorizo can work as a substitute, though it will change the flavor slightly.

Give this one pot pasta jambalaya a try next time you want dinner that feels like a hug in a bowl, without extra fuss in the kitchen.