Cut the boneless chicken thighs into bite-sized pieces.

Slice the hardwood-smoked sausage into rounds.

Dice the fire-roasted bell peppers.

Mince the yellow and red onions and garlic.

Thinly slice the celery.

Have all seasonings and garnishes readily available.

Boil a large pot of salted water and cook the penne pasta according to package instructions. Drain and set aside.

In a large, deep skillet or Dutch oven over medium-high heat, brown the chicken thighs until cooked through. Remove and set aside.

In the same skillet, brown the smoked sausage rounds until lightly caramelized. Remove and set aside.

In the same skillet, using the rendered fat or adding a touch of oil if needed, sauté the minced onions until translucent.

Add the minced garlic, diced fire-roasted bell peppers, and sliced celery. Sauté until fragrant and slightly softened.

Stir in the diced San Marzano tomatoes, dried thyme, Cajun seasoning, dried oregano, smoked paprika, salt, and cayenne pepper.

Pour in the homemade chicken broth and bring the mixture to a simmer.

Add the cooked chicken thighs and smoked sausage back into the skillet with the simmering vegetable mixture.

Gently fold in the cooked penne pasta, ensuring it's evenly coated with the flavorful mixture. Allow it to simmer together for a few minutes, letting the flavors meld.

Taste the Pastalaya and adjust the seasoning according to your preference. Add more salt, Cajun seasoning, or cayenne pepper for extra heat if desired.

Once everything is heated through and well combined, serve the Stalekracker Pastalaya hot.

Sprinkle the finely chopped fresh green onions on top before serving to add a vibrant finishing touch to the dish.