Stalekracker Pastalaya Recipe

Stalekracker Pastalaya is like if jambalaya and creamy Cajun pasta had a bold, spicy baby—and y’all, it slaps. It’s smoky, rich, and full of deep Louisiana flavor thanks to juicy chicken thighs, andouille sausage, bold seasonings, and pasta that soaks it all up in one pot.

This Cajun Two Step pastalaya dish blew up online for good reason—it’s easy, feeds a crowd, and tastes like a Southern hug. I grew up on jambalaya, so when I saw this pasta twist from Stalekracker? You better believe I had to try it.

You’ll love how it comes together fast with everyday ingredients and leaves zero leftovers. If you liked the copycat version of jambalaya, this is your next move.

What is Stalekracker Pastalaya?

Stalekracker Pastalaya is a twist on the classic jambalaya, but instead of using rice, we swap it out for pasta.

It’s got all the bold Cajun flavor you’d expect, but with a creamy, cheesy sauce that sticks to every bite.

In this version, we use chunks of chicken, slices of smoked sausage, pasta, cream, and just the right seasonings to bring it all together.

If you’re familiar with the Louisiana guy Stalekracker, you know he throws it all in one pot and makes cooking look easy—and it really is. His version is spicy, rich, and loaded with that down-south comfort we all love.

How Does This Stalekracker Pastalaya Taste?

Oh my goodness, y’all—it’s creamy, smoky, savory, and just the right touch of spicy. The sausage gives it that deep, meaty flavor while the chicken stays juicy and tender.

The pasta soaks up all that goodness from the sauce, and the little bit of hot sauce gives it that signature Cajun kick.

I love how everything blends together so well. Each bite has a bit of everything. If you’re into bold flavors and one-pot comfort food, this pastalaya is gonna hit the spot, for sure.

What is in Stalekracker Pastalaya

• Chicken: 1 lb chicken thighs (or tenders), trimmed and cut into bite‐sized chunks
• Sausage: ½ lb Manda sausage (or your favorite smoked sausage), sliced lengthwise and then into rounds
• Pasta: 12 oz of your favorite short pasta (like penne or elbow macaroni)
• Cream Cheese (Optional): 4 oz, cut into small cubes
• Heavy Cream: 1 cup
• Chicken Fat/Olive Oil: Use the rendered fat from the chicken; if needed, add 1 tbsp olive oil
• Seasoning Pack: 1 packet of your favorite all‐purpose pasta seasoning mix (if you have a “pastaa pack” available)
• Hot Sauce: 2 tbsp (or to taste)
• Salt & Pepper: To taste
• Water or Chicken Broth: About 2 cups (to adjust the sauce consistency)

Ingredients Substitutions

• Chicken: You can use rotisserie chicken if you’re in a rush. Just shred it and toss it in at the end to warm up.
• Sausage: Any smoked sausage will work. Andouille is great, but kielbasa is just fine too.
• Pasta: Elbows, shells, rotini—it all works. Use whatever pasta you have.
• Cream Cheese: You can skip it if you don’t have any, or use a splash more cream to thicken.
• Seasoning Pack: If you don’t have a mix, use Cajun seasoning, garlic powder, onion powder, and a pinch of paprika.
• Hot Sauce: Any brand works. Just go easy and taste as you go.

How To Make Stalekracker Pastalaya

Step 1 – Prepare the Chicken

Start by cutting the chicken into small chunks. If you like, leave a bit of chicken fat on for extra flavor. 

Add the chicken to a pot over medium heat and start cooking it, allowing the fat to render down and the chicken to brown slightly.

Step 2 – Cook the Sausage

Slice the andouille sausage down the middle and then cut it into small pieces. You want a piece of sausage in every bite. 

Add the sausage to the pot with the chicken and cook them together, mixing them so they both get nice and browned.

Step 3 – Add the Pasta

Once the meat is cooked, add the pasta pack. If you want to go with a cheaper option, just use regular pasta and season it as you like. Mix everything together well.

Step 4 – Make it Creamy

Pour in the heavy cream and chicken stock. Let the mixture simmer until everything comes together and gets nice and creamy. If you’re using cream cheese, add it at this stage. Let it melt down into the sauce for extra creaminess.

Step 5 – Season to Taste

Add salt, pepper, or any other seasonings to taste. If you like a little extra kick, add hot sauce (I recommend Stalekracker special hot sauce for this pastalaya).

Step 6 – Simmer Until Done

Let everything cook for a few more minutes, stirring occasionally until the pasta is perfectly cooked and the sauce is nice and thick.

Step 7 – Serve and Enjoy

Once the pasta is cooked and the sauce is thickened, serve it hot. You can top it with more hot sauce if you want. This recipe makes enough to feed 6-8 people and will definitely satisfy everyone at the table.

Recipe Notes

• Use a non-stick or heavy-bottom pot to avoid burning the bottom.
• Stir often, especially once the pasta goes in.
• Don’t overcook the pasta—keep it a little firm.
• Add broth little by little to keep sauce from getting too thin.
• Leftovers taste even better the next day.

Mistakes To Avoid While Making This Pastalaya

• Using Dry Chicken Breast – Stick with chicken thighs. They’re juicier and soak up all the flavor. Chicken breast tends to dry out too fast in this recipe.
• Skipping the Browning Step – Take your time browning the chicken and sausage. That crispy, golden color adds a deep, smoky flavor you don’t wanna miss.
• Overcooking the Pasta – Add the pasta once your liquids are hot and simmering. Don’t walk away—check early and stir often so it stays firm, not mushy.
• Not Stirring Enough – This dish can stick to the bottom if left alone too long. Stir every few minutes to keep it smooth and creamy.
• Pouring All the Liquid Too Fast – Start with a little broth, then add more if it gets too thick. Too much too soon, and you’ll end up with a watery sauce.
• Going Heavy on the Spice Without Tasting – Everyone’s spice level is different. Start light with the hot sauce or Cajun seasoning and taste before adding more.
• Using a Thin Pot or Pan – A good heavy pot (like a Dutch oven or deep skillet) helps everything cook evenly and keeps the bottom from burning.
• Leaving Out the Seasoning Pack Without a Backup Plan – If you don’t have a seasoning pack, make your own mix with Cajun seasoning, garlic powder, onion powder, and paprika so the dish doesn’t fall flat.

What I Like To Serve With Stalekracker Pastalaya

When serving Stalekracker Pastalaya, the best sides highlight or balance its bold, smoky Cajun flavors and creamy texture. Here are some excellent side dishes and accompaniments to consider:

Classic Favorites

• Simple green salad or Sensation salad – That tangy vinaigrette cuts right through the richness of the pasta. It’s fresh, crisp, and gives your plate some green.
• Garlic bread or thick-sliced French bread – You know we’re not letting that creamy sauce go to waste. Perfect for soppin’ it up.
• Cornbread – Sweet, buttery, or with a lil’ kick from jalapeños. Always a win with Cajun anything.

Southern & Cajun Staples

• Hush puppies – Crispy little golden bites that go real nice with spicy dishes like this.
• Sautéed or stewed greens – I like collards or turnip greens with a little vinegar. They balance out all that creamy, cheesy goodness.
• Southern-style green beans – Cook ‘em down with a little onion and seasoning. They bring a touch of sweetness and earthiness to the plate.

Lighter & Fresh Picks

• Creamy coleslaw – Cool and crunchy, and it helps mellow out the heat if your hand slipped with the hot sauce (been there).
• Tomato & cucumber salad – Quick, juicy, and refreshing. Adds color and bite without filling you up too much.
• Roasted or sautéed veggies – I go for zucchini, asparagus, or Brussels sprouts when I want to keep things simple.

Crowd Favorites

• Cheddar biscuits – Fluffy, cheesy, and oh-so-good next to this creamy pasta dish.
• Corn on the cob or maque choux – That sweet corn flavor just sings with the smoky sausage and Cajun spices.

How To Store Leftover & Reheat

Store the pastalaya in an airtight container in the fridge. It stays good for about 3-4 days. When you’re ready to eat again, just pop it in the microwave for a minute or two, stirring halfway.

If it looks too thick, add a splash of water or broth to loosen it up before reheating. You can also warm it gently on the stove over low heat, stirring often.

FAQs

1. Can I use a different kind of meat?

Yes, you can use shrimp, beef, or even ground turkey. Just cook it all the way through before adding pasta.

2. Can I make this without cream?

Yes! If you don’t want to use cream, just use more broth or even a can of evaporated milk. It won’t be as rich, but still tasty.

3. Is this recipe spicy?

It can be! If you don’t like too much heat, go light on the hot sauce or skip it completely.

4. Can I freeze Stalekracker Pastalaya?

You sure can. Let it cool first, then store in a freezer-safe container. It keeps up to 2 months. Thaw overnight in the fridge before reheating.

5. What kind of pasta works best?

Short pasta like penne, elbow, or rotini work great. They hold the sauce well and cook evenly.

6. What if I don’t have a seasoning pack?

No worries. Just use a mix of Cajun seasoning, garlic powder, onion powder, salt, pepper, and paprika.

7. Is cream cheese necessary?

No, but it makes the sauce richer. If you like extra creamy pasta, I’d say don’t skip it.

8. Can I make this in a slow cooker?

It’s better on the stovetop, but you can do it in a slow cooker. Cook meats first, then add everything in and cook on low 3–4 hours, stirring a few times.

9. How do I know when the pasta is done?

Just taste it! It should be tender but not mushy. Keep the heat low so it doesn’t overcook.

I hope y’all give this Stalekracker Pastalaya Copycat Recipe a try soon. It’s one of those meals that brings comfort with every bite—easy to make, full of flavor, and perfect for feeding your people. I know you’ll enjoy cooking it as much as I do, and if you make it your own way, even better.