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Plate of pastalaya with penne in lightly cheesy sauce with sausage, chicken, peppers, onion, and celery, ready to eat.

One Pot Pastalaya

This one pot pastalaya recipe is a lot like jambalaya but with pasta instead of rice. This all in one meal is hard to beat.
Prep Time10 minutes
Cook Time35 minutes
Total Time45 minutes
Servings: 10 Servings
Author: Carlee

Ingredients

  • 2 pounds kielbasa sliced
  • 2 pounds boneless skinless chicken thighs cut into bite sized pieces
  • 2 bell peppers diced
  • 1 large onion diced
  • 4 stalks celery diced
  • 2 Tablespoons minced garlic
  • 1½ pounds penne pasta
  • 32 ounces reduced sodium chicken stock
  • 2 10 oz cans Rotel
  • 1 Tablespoon onion powder
  • 1 Tablespoon garlic powder
  • 1½ Tablespoons Cajun seasoning
  • 1 teaspoon dried thyme
  • 2 Tablespoons parsley flakes
  • 1 Tablespoon Worcestershire sauce
  • ½ pound Velveeta cubed

Instructions

  • Heat a 6-quart or larger pot over medium-high heat. Add the 2 pounds kielbasa and cook until it has browned and rendered some of its grease. Remove the sausage, leaving grease in the pan.
  • Add the 2 pounds boneless skinless chicken thighs to the pot. Cook until browned on all sides. Remove the chicken from the pan.
  • If needed, add a little bit of oil to the pan. Otherwise, just use the remaining grease from the chicken and sausage. Add the 2 bell peppers, 1 large onion, and 4 stalks celery. Cook, stirring frequently until the onions are translucent and everything has softened.
  • Add the 2 Tablespoons minced garlic and cook for another minute or two, stirring frequently.
  • Put the sausage and chicken back in the pan. Then, add the 1½ pounds penne pasta, 32 ounces reduced sodium chicken stock, 2 10 oz cans Rotel, 1 Tablespoon onion powder, 1 Tablespoon garlic powder, 1½ Tablespoons Cajun seasoning, 1 teaspoon dried thyme, 2 Tablespoons parsley flakes, and 1 Tablespoon Worcestershire sauce. Bring everything to a boil.
  • Reduce the heat to medium. Cover and simmer for 10-15 minutes. The pasta should be getting close to al dente.
  • Stir in the ½ pound Velveeta and continue to cook until the cheese is melted, the noodles are tender, and the sauce has thickened (about 5 minutes.)
  • Garnish with parsley or hot sauce if desired.

Nutrition

Serving: 1serving | Calories: 491kcal | Carbohydrates: 10g | Protein: 37g | Fat: 33g | Saturated Fat: 12g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 14g | Trans Fat: 0.02g | Cholesterol: 159mg | Sodium: 1291mg | Potassium: 733mg | Fiber: 1g | Sugar: 4g | Vitamin A: 1527IU | Vitamin C: 33mg | Calcium: 170mg | Iron: 3mg
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