Welcome to the vibrant flavors of the Big Easy! This New Orleans Style Pasta brings the essence of Creole cooking to your kitchen with a creamy, spicy, and utterly satisfying sauce that clings to every strand of pasta.
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Inspired by the classic dishes served in French Quarter restaurants, this recipe combines smoky andouille sausage, juicy chicken breast, and the holy trinity of onion, bell pepper, and celery, all simmered in a rich, tomato-cream sauce with a kick of Creole seasoning.
Perfect for busy weeknights or festive gatherings, this one-pan wonder delivers restaurant-quality taste without the fuss. Let's get started!
Why You'll Love This Recipe
About the Ingredients
12 oz (340g) fettuccine or penne pasta
Any pasta shape works; use whole wheat for extra fiber.
1 lb (450g) boneless, skinless chicken breast, cut into 1-inch pieces
You can substitute with shrimp or omit for a vegetarian version.
8 oz (225g) andouille sausage, sliced into rounds
Smoked sausage or kielbasa are good alternatives if andouille is unavailable.
2 tbsp olive oil, divided
Use extra-virgin for better flavor, but any cooking oil works.
1 cup diced onion (about 1 medium)
Yellow or sweet onion is best; shallots also work.
1 cup diced green bell pepper (about 1 medium)
Red or yellow bell pepper adds sweetness and color.
1/2 cup diced celery (about 2 stalks)
Celery adds classic Creole aroma; omit if not a fan.
3 cloves garlic, minced
Fresh garlic is essential; jarred minced garlic can be used in a pinch.
1 (14.5 oz / 410g) can diced tomatoes, undrained
Fire-roasted diced tomatoes add a smoky depth.
1 cup heavy cream
Half-and-half or coconut milk for a lighter option.
2 tsp Creole seasoning (like Tony Chachere's)
Adjust to taste; make your own with paprika, garlic powder, and cayenne.
1/2 tsp dried thyme
Fresh thyme (1 tsp) is a nice substitute.
Salt and black pepper to taste
Creole seasoning is salty, so taste before adding extra salt.
1/4 cup chopped fresh parsley, for garnish
Fresh basil or green onions also work.
Tips & Tricks
Cook pasta al dente
It will continue cooking in the sauce, so slightly undercook to avoid mushiness.
Season chicken well
Don't skip salting the chicken before searing; it builds flavor.
Deglaze the pan
After browning sausage and chicken, scrape up the browned bits—they add depth to the sauce.
Pro Tips
Step-by-Step Instructions
1. Cook the Pasta
Bring a large pot of salted water to a boil (212°F/100°C). Cook pasta according to package instructions until al dente, about 8-10 minutes. Reserve 1 cup of pasta water, then drain and set aside.
2. Brown the Sausage
In a large skillet, heat 1 tbsp olive oil over medium-high heat (350°F/175°C). Add sliced andouille and cook until browned and crispy on edges, about 3-4 minutes. Remove with a slotted spoon and set aside.
3. Sear the Chicken
In the same skillet, add remaining 1 tbsp oil. Season chicken with salt, pepper, and 1 tsp Creole seasoning. Sear until golden brown on all sides and cooked through (internal temp 165°F/74°C), about 5-6 minutes. Remove and set aside.
4. Sauté the Vegetables
Reduce heat to medium (300°F/150°C). Add onion, bell pepper, and celery to the skillet. Cook until softened, about 5 minutes, scraping up browned bits. Add garlic and cook until fragrant, 1 minute more.
5. Build the Sauce
Stir in diced tomatoes, heavy cream, remaining 1 tsp Creole seasoning, and thyme. Bring to a gentle simmer (around 200°F/93°C). Let cook until slightly thickened, about 5-7 minutes.
6. Combine and Simmer
Return sausage and chicken to the skillet, along with any accumulated juices. Stir in the cooked pasta. Toss everything to coat evenly. If sauce is too thick, add reserved pasta water a little at a time until desired consistency.
7. Finish and Serve
Cook for an additional 2-3 minutes until everything is heated through. Taste and adjust seasoning. Garnish with fresh parsley and serve hot.
Delicious Variations
Seafood New Orleans Pasta
Replace chicken with 1 lb shrimp and add 1/2 lb lump crabmeat at the end.
Vegetarian Version
Omit meat and add 1 cup sliced mushrooms and 1 can drained chickpeas for protein.
Spicy Kick
Add 1/2 tsp cayenne pepper or a dash of hot sauce to the sauce for extra heat.
How to Store New Orleans Style Pasta
Refrigerator
Store in an airtight container in the refrigerator for up to 3 days.
Freezer
Freeze in a freezer-safe container for up to 2 months. Thaw overnight in the fridge before reheating.
Reheating
Reheat gently on the stovetop over medium-low heat, adding a splash of milk or broth to restore creaminess.
Frequently Asked Questions
Q: What is New Orleans style pasta?
New Orleans style pasta is a creamy, spicy pasta dish featuring Creole seasoning, andouille sausage, chicken or shrimp, and a rich tomato-cream sauce. It's inspired by the bold flavors of Creole cuisine.
Q: Can I make this dish ahead of time?
Yes, you can prepare the sauce and cook the pasta ahead, then combine and reheat when ready to serve. Store components separately for best results.
Q: Is this dish very spicy?
It has a moderate heat level from the Creole seasoning and andouille. Adjust the amount of Creole seasoning to control the spice to your liking.
Q: What can I substitute for andouille sausage?
Smoked sausage, kielbasa, or chorizo are great substitutes. For a milder flavor, use Italian sausage.
Q: Can I use milk instead of heavy cream?
You can use half-and-half or whole milk, but the sauce will be less rich and may curdle if heated too high. Add a little flour slurry to thicken if needed.
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New Orleans Style Pasta
Indulge in creamy New Orleans Style Pasta with spicy andouille, tender chicken, and rich Creole sauce—a comforting one-pan meal ready in 30 minutes.
🧂 Ingredients
- 12 oz (340g) fettuccine or penne pasta
- 1 lb (450g) boneless, skinless chicken breast, cut into 1-inch pieces
- 8 oz (225g) andouille sausage, sliced into rounds
- 2 tbsp olive oil, divided
- 1 cup diced onion (about 1 medium)
- 1 cup diced green bell pepper (about 1 medium)
- 1/2 cup diced celery (about 2 stalks)
- 3 cloves garlic, minced
- 1 (14.5 oz / 410g) can diced tomatoes, undrained
- 1 cup heavy cream
- 2 tsp Creole seasoning (like Tony Chachere's)
- 1/2 tsp dried thyme
- Salt and black pepper to taste
- 1/4 cup chopped fresh parsley, for garnish
📋 Instructions
- 1Cook the Pasta — Bring a large pot of salted water to a boil (212°F/100°C). Cook pasta according to package instructions until al dente, about 8-10 minutes. Reserve 1 cup of pasta water, then drain and set aside.
- 2Brown the Sausage — In a large skillet, heat 1 tbsp olive oil over medium-high heat (350°F/175°C). Add sliced andouille and cook until browned and crispy on edges, about 3-4 minutes. Remove with a slotted spoon and set aside.
- 3Sear the Chicken — In the same skillet, add remaining 1 tbsp oil. Season chicken with salt, pepper, and 1 tsp Creole seasoning. Sear until golden brown on all sides and cooked through (internal temp 165°F/74°C), about 5-6 minutes. Remove and set aside.
- 4Sauté the Vegetables — Reduce heat to medium (300°F/150°C). Add onion, bell pepper, and celery to the skillet. Cook until softened, about 5 minutes, scraping up browned bits. Add garlic and cook until fragrant, 1 minute more.
- 5Build the Sauce — Stir in diced tomatoes, heavy cream, remaining 1 tsp Creole seasoning, and thyme. Bring to a gentle simmer (around 200°F/93°C). Let cook until slightly thickened, about 5-7 minutes.
- 6Combine and Simmer — Return sausage and chicken to the skillet, along with any accumulated juices. Stir in the cooked pasta. Toss everything to coat evenly. If sauce is too thick, add reserved pasta water a little at a time until desired consistency.
- 7Finish and Serve — Cook for an additional 2-3 minutes until everything is heated through. Taste and adjust seasoning. Garnish with fresh parsley and serve hot.
