A Pot Full of Stories
My grandson calls this my magic pot dinner. Everything cooks in one big pan. I love that. It means more time for stories and less time for washing up.
This jambalaya pasta reminds me of big family parties. The kitchen would get so loud and warm. I still smile thinking about it. What is a meal that makes you think of a happy memory?
Let’s Get Cooking
First, we brown the chicken and sausage with that special spice. Doesn’t that smell amazing? It makes the whole house feel welcoming. Taking the meat out for a little rest is our secret.
We leave the tasty bits in the pan. That is where the flavor lives. Then in go the onions and peppers. They sizzle and become soft and sweet. This matters because it builds the soul of the dish, layer by layer.
The Simmer and Wait
Now for the fun part. We break the spaghetti right in half. My neighbor saw me do that once. She gasped and said it was a crime! I still laugh at that.
We add the broth and tomatoes. Then everything goes back in the pot. The lid goes on, and we let it bubble. This is a good time to set the table. Do you break your spaghetti for recipes like this, or keep it long?
A Little Kitchen Magic
The final touch is the creamy sauce. We mix cream with a bit of cornstarch. It looks like plain milk at first. But when it hits the warm pot, magic happens.
It thickens into a silky sauce that coats every bite. Fun fact: The cornstarch stops the cream from separating. This makes your sauce perfectly smooth every time. Letting it rest for five minutes is important. It lets the flavors get to know each other.
Why This Meal Matters
This is more than just food. It is a hug in a bowl. It is hearty and fills you up. Sharing a meal like this brings people together.
It shows you care without having to say a word. That is a powerful thing. What is your favorite hug in a bowl meal to eat or make?
Ingredients:
| Ingredient | Amount | Notes |
|---|---|---|
| Vegetable oil | 2 tablespoons | |
| Boneless, skinless chicken breast | 1 pound | cut into 3/4-inch cubes |
| Tony Chachere’s Original Creole Seasoning | 2 teaspoons | plus more to taste |
| Smoked sausage | 12 ounces | sliced into 1/2 inch rounds |
| White onion | 1/2 | diced |
| Red bell pepper | 1 | seeded and diced |
| Green bell pepper | 1 | seeded and diced |
| Garlic | 3 cloves | minced |
| Chicken broth | 2 1/2 cups | |
| Petite diced tomatoes | 1 (14.5-ounce) can | undrained |
| Spaghetti | 8 ounces | broken in half |
| Heavy whipping cream | 1/2 cup | |
| Cornstarch | 1 tablespoon |
My Cozy Jambalaya Pasta Story
This dish always reminds me of my grandson, Leo. He loves a good story almost as much as a good meal. I told him this pasta is like a party in a pot. Everyone gets invited to the dance.
First, we get the party started. Step 1: Warm your oil in a big, deep pan. Toss in your chicken pieces and sprinkle that Creole seasoning all over. It sizzles and sings. Then add your sliced sausage. Let them all get to know each other until the chicken isn’t pink. Scoop the meat out into a bowl. We will see them again soon.
Now for the colorful guests. Step 2: Those lovely onions and peppers go into the pan. They sizzle and become soft and sweet. Oh, that smell is just wonderful. Then stir in the garlic for just one minute. It makes the whole kitchen feel like home.
Time for the saucy part. Step 3: Pour in your chicken broth and the whole can of tomatoes. Give it a good stir. Now, break your spaghetti in half right over the pot. (This is my hard-learned tip. It makes stirring so much easier later!) Nestle the pasta down into the liquid. Gently place the chicken and sausage on top. Put the lid on and let it simmer.
We are almost there. Step 4: After five minutes, take off the lid and give everything a big stir. Put the lid back on for another eight to ten minutes. The pasta will become tender and happy. What’s your favorite pasta shape to break into a pot? Share below!
Let’s make it creamy. Step 5: In a small bowl, mix your heavy cream and cornstarch. Pour this right into the pot and stir. Watch the sauce get thick and cozy. Let it sit for five minutes before you serve. It is worth the wait, I promise.
Cook Time: 25–30 minutes
Total Time: 40 minutes
Yield: 4–6 servings
Category: Dinner, Pasta
Three Tasty Twists to Try
This recipe is like a good friend. It is happy to change things up. Here are some fun ways to make it your own. I love trying new versions.
Shrimp Surprise. Swap the chicken for peeled shrimp. Add them in the last five minutes of cooking. They cook so fast and taste so good.
Garden Party. Skip the meat and add a can of red beans instead. Use vegetable broth, too. It is just as filling and so colorful.
Extra Spicy Kick. Add a big pinch of cayenne pepper with the Creole seasoning. My Leo does this. It makes his nose sweat a little. Which one would you try first? Comment below!
Serving Your Masterpiece
Now, how to enjoy your creation. I like to serve it in wide, shallow bowls. It shows off all the colors. A sprinkle of chopped green onion on top makes it look so pretty.
For a side, a simple green salad is perfect. Some crusty bread for dipping is even better. You will want to get every last bit of that creamy sauce.
To drink, a cold glass of sweet iced tea is my go-to. For a grown-up treat, a crisp lager beer pairs nicely. It cuts through the richness. Which would you choose tonight?
Keeping Your Jambalaya Cozy for Later
Let’s talk about keeping this tasty pasta. It stores beautifully in the fridge. Just pop it in a sealed container for up to four days.
You can also freeze it for a busy night. I use freezer bags and lay them flat. This saves so much space in your icebox.
I remember my first time making a big batch. My grandson showed up with three friends. Having extra food saved the day.
Reheat it gently in a pan with a splash of broth. This keeps the pasta from drying out. Stir it often over medium heat.
Batch cooking matters because life gets busy. A warm, home-cooked meal is always waiting for you. It is a hug in a bowl.
Have you ever tried storing it this way? Share below!
Simple Fixes for a Perfect Pot
Is your pasta too watery? Just let it simmer a bit longer without the lid. The extra liquid will cook right off.
I once added the cream without the cornstarch. The sauce was too thin. Now I always whisk them together first.
Getting the seasoning right is key. Start with the amount in the recipe. You can always add more at the end.
Why does this matter? Fixing small problems builds your cooking confidence. You learn to trust your own two hands.
It also makes the food taste just how you like it. Good flavor makes everyone feel happy and cared for.
Which of these problems have you run into before?
Your Jambalaya Pasta Questions Answered
Q: Can I make this gluten-free?
A: Yes! Just use your favorite gluten-free spaghetti. The rest of the recipe stays the same.
Q: Can I make it ahead?
A: You can chop the veggies and meat a day early. Keep them in separate bowls in the fridge.
Q: What if I don’t have heavy cream?
A: Half-and-half will work in a pinch. The sauce might be a little less thick, but still delicious.
Q: Can I double the recipe?
A: You sure can. Just use a very large pot so everything has room to cook.
Q: Any optional add-ins?
A: A handful of shrimp at the end is lovely. They cook fast in the hot pasta.
Fun fact: The word “jambalaya” comes from the French word for ham, “jambon.”
Which tip will you try first?
Sharing the Table With You
I hope this recipe brings joy to your kitchen. It is a dish made for sharing with loved ones.
I would love to see your creation. Your photos inspire me and all our other cooking friends.
Please share your beautiful dishes with our community. It feels like we are all cooking together.
Have you tried this recipe? Tag us on Pinterest!
Happy cooking!
—Elowen Thorn.
Creamy One Pot Jambalaya Pasta Recipe
Description
A rich and flavorful one-pot meal combining classic jambalaya flavors with a creamy pasta sauce for a comforting dinner.
Ingredients
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 cornstarch 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.
Notes
- For a spicier dish, use Andouille sausage and add a pinch of cayenne pepper with the Creole seasoning.