Creamy Jambalaya Pasta Skillet

My Jambalaya Pasta Story

I first made this dish for my grandson, Leo. He loves both jambalaya and spaghetti. I thought, why not put them together?

He took one bite and his eyes got so wide. He said, Grandma, this is my new favorite. I still laugh at that. It makes me so happy to see people enjoy good food.

Why One-Pot Meals Matter

This recipe all happens in one big skillet. That is my favorite kind of cooking. You have fewer dishes to wash after dinner.

I think that matters a lot. It gives you more time to sit and talk with your family. Good food should bring people together, not leave you with a big mess.

Let’s Get Cooking

Start by cooking your chicken and sausage. The smell will fill your whole kitchen. Doesn’t that smell amazing?

Then you add the onions and peppers. They sizzle and get soft. Next, you break the spaghetti right in half. This is the fun part.

Do you like to break spaghetti for recipes, or do you keep it long? I’d love to know your way.

A Little Secret for the Sauce

The creamy sauce is my favorite bit. You mix cornstarch with cream before adding it. This stops it from getting lumpy.

It makes the sauce so smooth and rich. Fun fact: Cornstarch is a magic thickener. It helps make gravy and pie filling thick, too!

The Flavor of a Big Party

Jambalaya has roots in Louisiana. It is a mix of French, Spanish, and West African cooking. It’s like a big, happy party in a pot.

That is why the flavors work so well together. Each culture added something special. This matters because food has a history. It tells a story about people.

What is a food that tells a story about your family? Please share it with me.

Time to Eat and Share

Let your pasta rest for five minutes before serving. This helps the sauce settle. It makes every bite just right.

This dish is perfect for sharing with friends. It makes a big, happy skillet full. Who would you love to share this meal with?

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	14.5 ounce can	undrained
Spaghetti	8 ounces	broken in half
Heavy whipping cream	1/2 cup
Cornstarch	1 tablespoon

My Cozy Jambalaya Pasta Skillet

This recipe always reminds me of my grandpa. He loved a good, hearty meal after a long day. This dish is like a big, warm hug in a skillet. It mixes the best parts of jambalaya with creamy, comforting pasta. Let’s get cooking together.

Step 1: Grab your big skillet and warm up the oil. Toss in your chicken cubes and sprinkle that Creole seasoning right on. The smell will make your kitchen feel like a party. Now add your sliced sausage. Let it all get a little brown and happy. (A hard-learned tip: Don’t crowd the pan, or the meat will steam instead of browning!). Scoop the meat out into a bowl for a little rest.

Step 2: See those tasty bits left in the pan? That’s flavor gold! Toss your onions and bell peppers right in there. I love the sizzle they make. Stir them around until they get soft. Then add the garlic. Doesn’t that smell amazing? Cook it for just one minute so it doesn’t get bitter.

Step 3: Now, pour in your chicken broth and the whole can of tomatoes. Give it a good stir. This is where the magic starts. Break your spaghetti in half and add it to the pan. Push it down so the liquid covers it. Then gently place the chicken and sausage back on top.

Step 4: Put the lid on your skillet and let it bubble away. After 5 minutes, take the lid off and give everything a good stir. This helps the pasta cook evenly. Put the lid back on for another 8 to 10 minutes. How do you know when pasta is perfectly cooked? Share below!

Step 5: In a small bowl, mix your cream and cornstarch until it’s smooth. Pour this creamy mixture into your skillet and stir. You will watch the sauce get thick and wonderful right before your eyes. Let it sit for five minutes off the heat before you serve. I still laugh at how impatient I used to be. Waiting makes it even better.

Cook Time: 30-35 minutes
Total Time: 45 minutes
Yield: 4-6 servings
Category: Dinner, Pasta

Three Fun Twists to Try

This recipe is like a good story. You can tell it a little differently each time. Here are some of my favorite ways to change it up. It’s fun to play with your food sometimes.

Shrimp Scramble: Swap the chicken for peeled shrimp. Add them in during the last five minutes of cooking. They cook so fast and taste so sweet.

Veggie Delight: Leave out the meat. Add a can of drained red beans and some chopped zucchini instead. It’s so colorful and filling.

Extra Spicy Kick: Add a big spoonful of Cajun hot sauce with the broth. My grandson loves it this way. It really wakes up your taste buds!

Which one would you try first? Comment below!

How to Serve Your Masterpiece

This skillet meal is a star all on its own. But I love making a whole little feast. A simple green salad with a tangy dressing is perfect on the side. It cuts through the richness. Some warm, crusty bread is great for sopping up the last bits of sauce.

For drinks, a cold glass of sweet iced tea is my go-to. It’s so refreshing. For the grown-ups, a cold beer pairs wonderfully with the spicy, smoky flavors. It just feels right.

Which would you choose tonight?

Keeping Your Jambalaya Pasta Perfect

This dish stores wonderfully. Let it cool completely first. Then pop it in the fridge for up to four days.

You can also freeze it for a busy night. I use freezer-safe containers. It will keep for about three months.

Reheating is simple. Add a splash of broth to a pan. Warm it slowly over medium heat, stirring often.

I once reheated it too fast. The cream sauce separated a little. Now I always warm it gently.

Batch cooking saves you on a tiring day. It means a good meal is always close by. That matters for a happy home.

Have you ever tried storing it this way? Share below!

Easy Fixes for Common Jambalaya Pasta Problems

Is your pasta too sticky? You might not have had enough liquid. Next time, check that the pasta is fully covered.

Is the sauce too thin? Let it simmer a bit longer without the lid. The extra liquid will cook off.

I remember when my veggies were still crunchy. I did not cook them long enough first. Soft onions make the flavor sweeter.

Getting the veggies right builds your confidence. It shows you control the recipe’s flavor. A thicker sauce makes the dish feel richer and more special.

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 ingredients are naturally safe.

Q: Can I make it ahead?

A: You can cook the meats and chop the veggies a day early. Store them separately in the fridge.

Q: What if I don’t have heavy cream?

A: Half-and-half will work in a pinch. The sauce will just be a little lighter.

Q: Can I double the recipe?

A: You sure can. Just use your biggest pot or skillet so everything fits.

Q: Any optional add-ins?

A: A handful of shrimp at the end is lovely. They cook fast in the hot sauce.

Fun fact: The word “jambalaya” comes from a mix of languages, just like the dish mixes flavors!

Which tip will you try first?

Thank You for Cooking With Me

I hope you love this cozy meal. It always makes my kitchen smell amazing. Sharing these recipes brings me so much joy.

I would be thrilled to see your creation. Your family’s dinner table is a special place. I love seeing your cooking adventures.

Have you tried this recipe? Tag us on Pinterest!

Happy cooking!

—Olivia Hartwell.