I just finished making a huge pot of Kevin Belton Pastalaya Recipe, and I am so excited about how it turned out.

The whole house smells like a New Orleans kitchen, filled with the rich aromas of sausage, chicken, and Cajun spices.

This dish is the ultimate comfort food, blending the heartiness of jambalaya with the satisfying texture of pasta.

It’s a flavor explosion in every bite, and it was surprisingly straightforward to put together. I know this is going to be a new regular in my dinner rotation.

Ingredients

This recipe combines classic Cajun ingredients to create a rich, savory, and slightly spicy sauce that coats every piece of pasta perfectly.

2 lbs boneless chicken – I suggest using boneless, skinless chicken thighs as they stay more tender and juicy during cooking, but breasts work well too.
1 lb Cajun-style smoked sausage – This adds a deep, smoky flavor that is essential to the dish.
1 lb andouille sausage – For that signature spicy kick. If you can’t find andouille, any spicy smoked sausage is a good substitute.
¼ cup olive oil – Used to brown the meats and sauté the vegetables, building the first layer of flavor.
2 cups diced onion – The foundation of any good Cajun dish, providing a sweet and savory base.
1 cup diced green bell pepper – Part of the “holy trinity” of Cajun cooking, it adds a slightly sweet, fresh flavor.
1 cup diced celery – The final piece of the trinity, contributing a mild, earthy note.
6 garlic cloves, minced – Use fresh garlic for the best aromatic and pungent flavor; it makes a huge difference.
10 cups chicken stock – A low-sodium stock is best so you can control the final saltiness of the dish.
½ cup tomato paste – This thickens the sauce and adds a concentrated, rich tomato flavor.
¼ cup Creole seasoning – The signature spice blend that gives Pastalaya its distinctive taste.
2 tbsp chopped fresh oregano – Adds a peppery, earthy flavor that complements the other spices.
2 tbsp red pepper flakes – Adjust this to your personal heat preference.
2 tsp kosher salt – For seasoning the entire dish.
2 lbs thin spaghetti, broken – Breaking the pasta helps it cook evenly in the sauce and makes it easier to serve.
1 cup sliced green onions – Added at the end for a fresh, mild oniony bite and a pop of color.
½ cup chopped parsley – Provides a fresh, clean flavor that balances the richness of the dish.

Note: This recipe yields several servings, perfect for a large family or for meal prepping.

Variations

While the classic recipe is fantastic, you can easily adapt it to your preferences or what you have on hand.

Seafood Pastalaya: Swap the chicken for an equal amount of peeled shrimp or crawfish tails. Add them in the last 5-7 minutes of cooking so they don’t get tough.
Vegetarian Version: Omit the meats and load up on vegetables like mushrooms, zucchini, and different colored bell peppers. Use a hearty vegetable broth instead of chicken stock for a flavorful base.
Different Pasta: While thin spaghetti is traditional, you can use other pasta shapes. Penne, ziti, or rigatoni are great choices as their hollow shapes catch the delicious sauce.
Low-Carb Option: For a lower-carb meal, substitute the pasta with cauliflower rice or zucchini noodles. Add them toward the end of the cooking process to avoid overcooking.

Cooking Time

This hearty one-pot meal comes together in under an hour.

Prep Time: 15 minutes
Cooking Time: 30 minutes
Total Time: 45 minutes

Equipment You Need

You’ll only need a few basic kitchen tools to create this delicious meal.

Large Pot or Dutch Oven: A heavy-bottomed pot is essential for browning the meat and simmering the sauce without scorching.
Cutting Board and Knife: For prepping all the vegetables and slicing the meats.
Stirring Spoon: A long-handled wooden spoon or spatula is perfect for stirring everything together and scraping up the flavorful bits from the bottom of the pot.

How to Make Kevin Belton Pastalaya Recipe?

This dish is a true one-pot wonder, which makes both cooking and cleanup a breeze. The process involves building layers of flavor, starting with browning the meats, then sautéing the aromatic vegetables, and finally simmering everything together with the pasta until it’s perfectly cooked. The magic happens as the pasta absorbs the rich, spicy sauce, infusing every single bite with incredible Cajun flavor.

Step 1: Prep Ingredients and Brown the Meats

Start by preparing all of your ingredients. Cube the chicken, slice the sausages, and chop all your vegetables. In a large Dutch oven, heat the olive oil over medium-high heat. Add the chicken and both types of sausage to the pot, cooking until they are nicely browned on all sides. This step is crucial for developing flavor. Once browned, remove the meats from the pot and set them aside.

Step 2: Sauté the Holy Trinity

In the same pot, add the diced onion, bell pepper, and celery (the Cajun “holy trinity”). Cook for a few minutes until the vegetables begin to soften, scraping up any browned bits left from the meat. Add the minced garlic and cook for another minute until fragrant. This creates the aromatic base for your Pastalaya sauce.

Step 3: Build the Sauce and Add Pasta

Stir in the Creole seasoning, oregano, red pepper flakes, and kosher salt, followed by the tomato paste. Cook for a minute to deepen the flavor of the paste. Pour in the chicken stock and bring the mixture to a rolling boil. Break the spaghetti into smaller, more manageable pieces and add it to the pot. Stir well to ensure all the pasta is submerged and coated in the sauce.

Step 4: Simmer and Finish the Dish

Reduce the heat to a simmer and let the pasta cook for about 15 minutes, or until it reaches al dente. Stir occasionally to prevent sticking. Once the pasta is cooked, return the browned chicken and sausage to the pot. Stir in the freshly chopped parsley and sliced green onions, and cook for another 2-3 minutes to heat everything through. Let it rest for a few minutes before serving.

Additional Tips for Making this Recipe Better

Having made this a few times, I’ve discovered a few small things that take this dish from great to absolutely unforgettable.

I always take the time to really brown the meats well. Don’t rush this step! Those crispy, browned bits at the bottom of the pot are pure flavor and form the foundation of the sauce.
Use homemade or a high-quality, low-sodium chicken stock. The liquid is what the pasta absorbs, so a richer stock results in a much more flavorful final dish.
Let the finished Pastalaya rest for about 10 minutes off the heat before you serve it. I find this gives the pasta a little extra time to soak up any remaining sauce, making the dish even more delicious.
Don’t be shy with the “holy trinity” (onions, bell peppers, celery). I sometimes add a little extra of each because they melt into the sauce and add so much depth.

How to Serve Kevin Belton Pastalaya Recipe?

This is a complete meal in one pot, so it doesn’t need much else. Serve it hot, straight from the pot, in large bowls. For a nice presentation, I like to garnish each serving with an extra sprinkle of fresh parsley and sliced green onions for a burst of color and freshness. A side of crusty French bread is perfect for soaking up every last bit of the incredible sauce.

Nutritional Information

Here is a general nutritional estimate for this recipe. The actual values may change depending on the specific ingredients you use.

Calories: Approximately 263 per serving
Protein: 18g
Carbohydrates: 25g
Fat: 10g

Make Ahead and Storage

This dish is great for leftovers and can be made ahead of time, making it perfect for busy weeknights or meal planning.

Storing: Once the Pastalaya has cooled completely, transfer it to an airtight container. It can be stored in the refrigerator for up to 3 days. The flavors will continue to meld, so it’s often even better the next day.

Freezing: You can freeze leftovers for up to 3 months. Portion it into freezer-safe containers. Note that the texture of the pasta may be slightly softer after thawing, but it will still be delicious.

Reheating: To reheat, thaw the dish in the refrigerator overnight if frozen. You can warm it up on the stovetop over medium-low heat, adding a splash of chicken stock or water to loosen the sauce. Alternatively, reheat it in the microwave until warmed through.

Why You’ll Love This Recipe?

This Pastalaya recipe is sure to become a favorite in your home for many reasons.

Ultimate One-Pot Meal: Everything cooks in a single Dutch oven, which means fewer dishes to wash and an easier cooking process. It’s a perfect, no-fuss meal for any night of the week.
Packed with Bold Flavor: The combination of smoked sausages, chicken, Creole spices, and the “holy trinity” of vegetables creates a complex, deeply savory, and satisfying flavor profile that is truly irresistible.
Perfect for Feeding a Crowd: This recipe makes a large batch, making it an ideal dish for family gatherings, potlucks, or game-day parties. It’s a hearty, crowd-pleasing meal that always gets rave reviews.
Customizable to Your Taste: You can easily adjust the spice level, swap out the proteins, or add different vegetables. This recipe is a fantastic template that you can tweak to make your own.