30-Minute Chicken & Sausage Jambalaya Pasta

Jambalaya has a reputation for being a weekend project — brown the meat, build the trinity, simmer the rice, watch the pot. This version keeps every flavor that makes jambalaya jambalaya and skips the babysitting: smoky andouille browns first, chicken sears in the rendered fat, the trinity softens, and penne cooks directly in the Cajun-spiced tomato broth. One pot, 30 minutes, dinner on the table.

Why you’ll love it

• All the jambalaya flavor, none of the fuss. Smoky sausage, the holy trinity, and Cajun spice in every bite.
• One pot. The penne cooks right in the tomato broth, soaking up all the Cajun flavor — no draining.
• About 35g protein per serving (estimated), thanks to chicken breast plus andouille sausage.
• Weeknight-fast. 30 minutes from cutting board to table.

Ingredients

• 1 lb boneless, skinless chicken breast, cut into 1-inch pieces
• 12 oz smoked andouille sausage, sliced into 1/4-inch half-moons
• 1 tablespoon olive oil
• 1 medium yellow onion, diced
• 1 green bell pepper, diced
• 1 red bell pepper, diced
• 2 ribs celery, diced
• 4 cloves garlic, minced
• 2 tablespoons homemade Cajun seasoning, see note
• 1 (14.5 oz) can diced tomatoes, undrained
• 3 1/2 cups low-sodium chicken broth
• 12 oz penne pasta, uncooked
• 1 teaspoon kosher salt, divided (1/2 + 1/2 teaspoon)
• 1/2 teaspoon black pepper
• 1/2 cup sliced green onions, plus more for serving
• Hot sauce, for serving (optional)

For the homemade Cajun seasoning

• 1 tablespoon smoked paprika
• 2 teaspoons garlic powder
• 2 teaspoons onion powder
• 1 1/2 teaspoons dried oregano
• 1 teaspoon dried thyme
• 1 teaspoon black pepper
• 1 teaspoon cayenne pepper
• 1/2 teaspoon kosher salt

Equipment

A large deep skillet with lid (12-inch) or a Dutch oven, plus a wooden spoon or spatula.

Instructions

1. Brown the sausage (4 minutes).. Heat the olive oil in a large deep skillet over medium-high heat. Add the sliced andouille and cook, stirring occasionally, until browned at the edges and the fat renders, about 4 minutes. This browning step is the flavor enabler — those caramelized bits become the backbone of the whole dish. Transfer the sausage to a plate, leaving the rendered fat in the skillet.
2. Sear the chicken (3 minutes).. Season the chicken pieces with 1/2 teaspoon salt and the black pepper. Add to the hot skillet and sear, stirring once, until golden on the outside but not yet cooked through, about 3 minutes. Transfer to the plate with the sausage.
3. Soften the trinity (4 minutes).. Add the onion, bell peppers, and celery to the skillet. Cook, stirring, until softened, about 3 minutes. Stir in the garlic and Cajun seasoning; cook 1 minute more, until fragrant.
4. Add tomatoes, broth, and penne.. Pour in the diced tomatoes with their juices and the chicken broth, scraping up any browned bits. Stir in the uncooked penne. The penne cooks directly in the pot — that’s the one-pot enabler, and it means every piece of pasta absorbs Cajun-spiced tomato broth instead of plain water.
5. Simmer covered (10 minutes).. Bring to a lively simmer, then reduce the heat to medium-low, cover, and cook until the penne is just al dente, about 10 minutes. Stir once halfway through to keep the pasta from sticking. Uncover and stir the chicken and sausage back in; simmer 1–2 minutes more, until the chicken is cooked through and the sauce is thick but still saucy. Stir in the green onions and the remaining 1/2 teaspoon salt; taste and add hot sauce if you like it spicier.
6. Serve.. Spoon into bowls and finish with more sliced green onions and a few dashes of hot sauce, if desired. Serve right away — the penne keeps absorbing sauce as it stands.

Doneness cues: Chicken must reach 165°F internally (check the largest piece — the final simmer brings it there easily). The andouille is pre-cooked, so the browning is purely for flavor. The penne is done when just al dente; it will soften slightly as it stands, so pull it off the heat while it’s still got a little bite.

Nutrition note

Protein is estimated at about 35g per serving, calculated from USDA FoodData Central values — not lab-tested. Full nutrition panels aren’t provided; these are estimates only.

Substitutions and tips

• Sausage swap: Kielbasa or another smoked sausage works 1:1 — andouille is spicier, so adjust the cayenne in the seasoning to taste.
• Heat level: This lands at a medium heat. Cut the cayenne in half for mild, or add a diced jalapeño with the trinity for extra kick.
• Dairy-free as written — nothing creamy here, so no swaps needed.
• Gluten-free: Use your favorite gluten-free penne; check the sausage label too, since some contain fillers. Start checking the pasta a minute or two early.
• Don’t skip the trinity. Onion, bell pepper, and celery are the soul of jambalaya — they build the flavor the broth can’t do alone.
• Pasta shape: Penne, rigatoni, or ziti all work. Avoid long noodles — they don’t simmer evenly in one pot.

Storage and reheating

Refrigerate leftovers within 2 hours in an airtight container for up to 4 days. Reheat in a skillet over medium heat with a splash of chicken broth to loosen the sauce, or microwave in 60-second bursts, stirring between, until steaming (165°F). Freezes well for up to 3 months — thaw overnight in the fridge. The penne softens slightly after freezing but the flavor holds.

Frequently asked questions

Can I use a different pasta shape? Yes — rigatoni or ziti work well. Avoid long noodles like fettuccine; they don’t simmer evenly in one pot and can clump. Keep the amount at 12 oz and check a minute early.

Is andouille too spicy? It has a warm kick but isn’t overpowering, and much of the heat mellows into the sauce. For a milder version, use kielbasa and halve the cayenne in the Cajun seasoning.

Can I add shrimp? Yes — stir in 1/2 lb peeled, deveined shrimp during the last 3 minutes of the simmer in step 5. They’re done when opaque and pink (145°F); don’t overcook.

Is this good for meal prep? Very — portion into containers and it reheats well for 4 days. Pack hot sauce separately if not everyone likes heat.

Can I make it with rice instead of pasta? That turns it into a more traditional jambalaya, but it changes the timing: use 1 cup long-grain rice and 3 cups broth, simmer covered 18–20 minutes, and total time becomes about 40 minutes.

More one-pot Cajun-style dinners

For another one-pot Cajun-style dinner, our 30-Minute One-Pot Chicken Tortilla Pasta is a reader favorite. If you like sausage in your skillet, try 30-Minute One-Pot Sausage & Peppers Pasta. For a quicker weeknight ragu, 25-Minute Turkey Bolognese is all one pot.