Cajun Jambalaya Chicken and Kielbasa Pasta Recipe

Name: Cajun Jambalaya Chicken and Kielbasa Pasta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 package (16 Ounce Package) Polska Kielbasa, Sliced Into Half Moons; 4 Tablespoons Butter, Divided; 2 whole Chicken Breasts (6-8 Ounces Each) Pounded 1/2 Inch Thick; 2 teaspoons Cajun Seasoning, Divided, I Used Tony Chachere's Creole Seasoning; 1 pound Pasta (I Used Penne); 1/2 cups Onions, Chopped; 1/2 cups Carrots, Chopped; 1/2 cups Celery, Sliced; 1/2 cups Red Bell Pepper, chopped; 1/4 cups Sun-Dried Tomatoes, Chopped; 2 cloves Garlic, Minced (2 Cloves Should Yield About 1 Teaspoon); 1/4 cups Flour; 1- 1/2 cup Chicken Broth; 2 cups Whole Milk; 1 cup Frozen Peas, Thawed; 1 cup Parmesan Cheese, Grated

Servings: persons

1 package (16 Ounce Package) Polska Kielbasa, Sliced Into Half Moons
4 Tablespoons Butter, Divided
2 whole Chicken Breasts (6-8 Ounces Each) Pounded 1/2 Inch Thick
2 teaspoons Cajun Seasoning, Divided, I Used Tony Chachere's Creole Seasoning
1 pound Pasta (I Used Penne)
1/2 cups Onions, Chopped
1/2 cups Carrots, Chopped
1/2 cups Celery, Sliced
1/2 cups Red Bell Pepper, chopped
1/4 cups Sun-Dried Tomatoes, Chopped
2 cloves Garlic, Minced (2 Cloves Should Yield About 1 Teaspoon)
1/4 cups Flour
1- 1/2 cup Chicken Broth
2 cups Whole Milk
1 cup Frozen Peas, Thawed
1 cup Parmesan Cheese, Grated

1
Heat a Dutch oven or large pot over medium high heat.
2
Add the Polska Kielbasa and cook until browned, stirring often.
3
Remove them from the pot with a slotted spoon and set aside.
4
Remove all but 1 tablespoon of grease from the pot and add 1 tablespoon butter.
5
Sprinkle chicken breasts generously with Cajun seasoning (about 1 teaspoon), put them into the pot and cook about 4 minutes per side over medium high heat or until cooked through.
6
Remove from Dutch oven and set aside with the kielbasa.
7
Cook the pasta in a large pot of salted boiling water, according to package instructions for al dente.
8
When done, drain it.
9
Meanwhile, while the pasta is cooking, turn the heat to medium and melt the remaining 3 tablespoons butter in the Dutch oven.
10
Add the onions, carrots, celery, red pepper and sun-dried tomatoes.
11
Saute about 3-5 minutes until soft.
12
Add the garlic and cook another minute until fragrant.
13
Add the flour and whisk for about 2 minutes.
14
Slowly add the chicken broth and the milk.
15
Bring the mixture to a boil and reduce heat and simmer for a couple of minutes until beginning to thicken.
16
Add the peas and simmer another couple of minutes.
17
Remove from heat and stir in the Parmesan cheese and an additional teaspoon of Cajun seasoning.
18
Dice the chicken and add it back into the Dutch oven with the kielbasa and cooked pasta.
19
Mix well.
20
Garnish with additional Parmesan cheese if desired.
21
Enjoy!

947

kcal

Calories

Fat

115

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 package (16 Ounce Package) Polska Kielbasa, Sliced Into Half Moons, 4 Tablespoons Butter, Divided, 2 whole Chicken Breasts (6-8 Ounces Each) Pounded 1/2 Inch Thick, 2 teaspoons Cajun Seasoning, Divided, I Used Tony Chachere's Creole Seasoning, and more.

Yes, Cajun Jambalaya Chicken and Kielbasa Pasta falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Cajun Jambalaya Chicken and Kielbasa Pasta

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions