Easy Jambalaya Pasta

This easy jambalaya pasta is one of our favorite creamy pasta recipes. It’s dairy free, super filling and loaded with flavor. Garnish with green onions and serve with your favorite dairy free cheese for a simple weeknight meal.


  • 2 tablespoons olive oil, divided
  • 1 pound boneless, skinless chicken thighs
  • Creole seasoning, to taste
  • 1/2 large red onion, chopped
  • 1 green pepper, chopped
  • 56 garlic cloves, minced
  • 1/2 cup dry white wine
  • 1 14-ounce package andouille or other smoked sausage, sliced
  • 1 pound farfalle pasta
  • 2 cups water
  • 1 1/2 cups unsweetened, dairy free milk (we used almond)
  • 1 15-ounce can petite diced tomatoes with juice
  • 1 tablespoon nutritional yeast
  • 1 teaspoon coarse salt
  • Green onions, sliced (optional, for garnish)


  1. Season the chicken thighs with creole seasoning. Heat 1 tablespoon olive oil in a large stockpot or Dutch oven to medium-high and sear the chicken, 2 – 3 minutes per side. Remove from pan and set aside.
  2. Add the remaining olive oil to the pot and add the onion, peppers and garlic. Sauté the vegetables until they have softened and the onions are translucent.
  3. Deglaze the pot with wine, making sure the scrape up any of the brown bits from the chicken.
  4. Add the remaining ingredients to the pot and allow it to come to a boil. Reduce heat to medium-low and let it simmer until the pasta is al dente and the liquid has been mostly absorbed.
  5. Pull the chicken out and chop or shred it. Then, return it to the pot. Allow any extra liquid to absorb.
  6. Remove from heat and adjust seasoning with salt and pepper.
  7. Garnish with green onions before serving.


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