Chicken and Sausage Penne Jambalaya
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A quick one pan Chicken and Sausage Penne Jambalaya loaded with smoky sausage, juicy chicken, and Cajun style flavor in every bite. Easy, comforting, and ready in 30 minutes.
Chicken Sausage Penne Jambalaya for Busy Weeknights
One of my favorite dishes to order whenever I go out to a restaurant is jambalaya. I used to only ever order it out because I thought it would be complicated to make, but I couldn’t have been more wrong! This recipe is so simple and tasty to whip up and the best part is it’ll be on your table in only 30 minutes.
This is a recipe recipe from my book, a favorite of mine, a penne jambalaya with chicken and sausage. This is a perfect dish to make at home after a busy day at work, because it’s a no fuss recipe, all done in one skillet.
Why You’ll Love This Chicken Sausage Penne Jambalaya
- Big flavor, minimal effort. Everything cooks together in one pan with bold Cajun seasoning that gives you that classic jambalaya taste without the fuss.
- Ready in 30 minutes. Weeknight dinner approved. You’ll go from chopping to eating in half an hour.
- Customizable heat level. Add more hot sauce if you love spice or tone it down for the family.
- Perfect balance of comfort and freshness. Smoky sausage, tender chicken, and a light tomato base keep it hearty but not heavy.
- Leftovers that actually taste better. The flavors deepen overnight, so lunch the next day is even more delicious.
Ingredients and Tips
- Use good sausage. The sausage makes the dish, so go for something smoky or spicy. Italian sausage works perfectly, but if you can find andouille, it gives that real jambalaya flavor.
- Cut the chicken small. Small pieces cook fast and stay tender. I use chicken breast, but thighs work just as well if that’s what you have.
- Don’t skip the seasoning. Chili powder, salt, and pepper are simple, but they wake up the chicken and sausage before everything simmers together.
- Stir often once the pasta goes in. The starch can make it stick to the bottom, so give it a few good stirs while it cooks.
- Control the heat. The hot sauce gives the dish its kick. Start light, taste near the end, and add more if you like it spicy.
- Add shrimp if you want. Traditional jambalaya often includes shrimp, and it’s an easy way to make this even more special.
To start, you need to season your chicken with chili powder, salt and pepper. Once your chicken is properly seasoned, add it to the skillet along with the sausage and cook it for about 6 minutes until the chicken and sausage start to brown.
Next, you’ll need to add the onion and bell pepper to the skillet and cook for about 2 minutes until the onion gets a bit translucent. Now, stir in the garlic and cook for just another 30 seconds or so until fragrant.
Now, we can basically add the rest of the ingredients to the dish and finish cooking. To do so, add the diced tomatoes, chicken broth, penne, hot sauce and stir really well. Bring to a boil, then you’ll need to lower the heat to a simmer and cook for about 15 minutes or until the pasta is al dente. You’ll need to stir occasionally to avoid the pasta from sticking to the skillet.
To complete this dish I like to garnish it with some fresh green onions and cilantro or parsley and it’s all ready to serve and enjoy.
How To Serve It
This jambalaya is the kind of meal that can stand on its own, but it’s even better with the right sides. Here are some of my favorites!
Greek Salad
Tomato Basil Salad
Garlic Knots
The Best Tiramisu
Frequently Asked Questions
Can I make this ahead of time?
Yes! The flavors actually get better as they sit. Make it a day ahead, refrigerate, and reheat gently on the stove with a splash of broth to loosen it up.
What kind of sausage works best?
Italian sausage is great, but andouille or smoked sausage gives it that authentic jambalaya kick. Use what you love or what’s already in your fridge.
Can I use a different pasta?
Absolutely. Penne holds the sauce nicely, but rigatoni, rotini, or even shells all work. Use something sturdy that can handle a thicker sauce.
How spicy is it?
It’s got a mild kick. If you like more heat, use spicy sausage or add extra hot sauce. If not, go with mild sausage and skip the sauce altogether.
Can I add shrimp or other proteins?
Yes! Shrimp turns this into a full on seafood jambalaya. Just stir them in during the last few minutes so they don’t overcook.
30-Minute One-Pot Meals
For more quick and easy delicious recipes, you can order my “30-Minute One-Pot Meals” book at:
Other Delicious Pasta Recipes To Try
- Roasted Red Pepper And Pecan Pesto Penne
- Baked Penne With Italian Sausage
- Crack Chicken Penne
- Tomato Basil And Spinach Penne
- Penne With Prosciutto Tomatoes and Zucchini
- Italian Pasta Salad
- Cajun Chicken Pasta
- One Pot Creamy Parmesan Pasta
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Chicken and Sausage Penne Jambalaya
Video
Ingredients
- 6 ounce chicken breast ((1 breast) skinless boneless, cut small pieces)
- ½ teaspoon chili powder (mild)
- ½ teaspoon salt (or to taste)
- ½ teaspoon pepper (or to taste)
- 1 tablespoon olive oil
- 2 links Italian sausage (cut in 1 inch pieces)
- 1 small onion (chopped)
- ½ medium bell pepper (chopped)
- 3 cloves garlic (minced)
- 28 ounces diced tomatoes ((1 can) juice included)
- 1 cup chicken broth (low sodium)
- 8 ounces penne (uncooked)
- 1 tablespoon hot sauce
- 2 green onions (chopped)
- 4 sprigs cilantro (or parsley, chopped)
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- Season the chicken with chili powder, salt and pepper.
- Heat the olive oil in a large skillet. Add the chicken and sausage to the skillet and cook for 6 minutes just until the chicken and sausage start to brown.
- Add the onion and bell pepper to the skillet and cook for 2 minutes until the onion is translucent. Stir in the garlic and cook for another minute until fragrant.
- Add the diced tomatoes, chicken broth, penne and hot sauce to the skillet; stir well.
- Cook for 15 minutes until the penne is al dente, stirring occasionally.
- Garnish with green onions and cilantro.
Equipment
Notes
- Use a heavy skillet to get that nice browning on the chicken and sausage. It builds all the flavor for the sauce.
- Any short pasta will work if you don’t have penne. Just pick one that holds sauce well.
- Feel free to substitute the Italian sausage with kielbasa, chorizo or smoked sausage.
- If you don’t like cilantro then you can substitute with parsley for garnish.
- This recipe will last well in an airtight container in the fridge for up to 3 – 4 days. If you’d like to freeze this recipe you may want to only make the sauce and store for up to 3 months, thaw in the fridge over night and make the pasta fresh as needed.
Nutrition Information
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
