Begin by gathering all the necessary ingredients and prepping them. Cube the chicken into bite-size pieces, slice the sausages into half-moons, chop the onions and bell pepper, mince the garlic cloves, and finely chop the parsley and green onions.

In a large pot or Dutch oven, heat up some olive oil over medium-high heat.

Add in the chicken and sausage, cooking until they are nicely browned. Once done, remove them from the pot and set aside for later use.

In the same pot, add the chopped onions, bell pepper, celery, and garlic. Let them cook for a few minutes until they begin to soften.

Next, stir in the Creole seasoning, oregano, red pepper flakes, and kosher salt. Add in the tomato paste and mix everything until well combined.

Pour in the chicken stock and bring it to a boil.

Break the thin spaghetti into smaller pieces and add them to the pot. Stir until all the pasta is evenly coated with the sauce.

Lower the heat and let it simmer for approximately 15 minutes, or until the pasta reaches al dente consistency. Remember to stir occasionally to prevent any sticking. Once the pasta is cooked, add back in the chicken and sausage, stirring until everything is well incorporated.

Finally, add in the freshly chopped parsley and green onions, cooking for an additional 2-3 minutes until they are heated through.

Your delicious Pastalaya is now ready to be served! For a finishing touch, you can garnish it with some extra green onions or parsley. Serve hot and enjoy this flavorful Cajun dish.