Cajun Jambalaya Pasta is bold, creamy, and packed with smoky sausage, tender shrimp, and juicy chicken in every bite. The rich and flavorful sauce tastes like it’s simmered all day, but it actually all comes together in about 40 minutes.
Inspired by the popular Cajun Jambalaya Pasta from the Cheesecake Factory, this recipe feels restaurant-worthy but is surprisingly simple to make. You get smoky sausage, perfectly seasoned chicken, and plump shrimp all tossed together with tender pasta in a lusciously creamy Cajun sauce. It’s rich, flavorful, and perfect for impressing guests or feeding a hungry family. Trust me, there won’t be leftovers for long!
Key Ingredient Notes
Scroll down to the printable recipe card for exact amounts.
- Linguine Pasta: Spaghetti and fettuccine also work!
- Chicken: Boneless chicken thighs or chicken breasts both work great.
- Cajun Seasoning: A cajun spice blend that gives your pasta great flavor and a little spice. Slap Ya Mama is my favorite store-bought version!
- Andouille Sausage: Or any Cajun or smoked sausage you prefer.
- Red Onion: Feel free to use yellow onion if you prefer, but a red onion is milder and a little sweeter and pairs really well in this pasta dish.
- Bell Pepper: I used a red bell pepper and a green bell pepper. You can use any color you prefer.
- Garlic: Fresh minced garlic will give you the most flavor.
- Tomato Sauce: Use plain tomato sauce for the best results.
- Heavy Cream: You can also use half-and-half, but your sauce will be less creamy.
- Shrimp: Large shrimp are much better because they don’t dry out as much.
How To Make Cajun Jambalaya Pasta
Scroll to the recipe card at bottom for full detailed instructions.
Cook the proteins in stages. Cook the chicken fully first, remove it, then sauté the sausage with the veggies to give them flavor. Add the shrimp last, cooking them in the sauce. This prevents the shrimp from becoming rubbery and keeps the chicken juicy.
Cook pasta just to al dente. Slightly undercook the pasta since it will finish cooking when tossed with the hot Cajun cream sauce. This keeps it from getting too soft and becoming mushy.
Reserve a little pasta water. Save about ½ cup of pasta water before draining. If your sauce thickens too much after combining everything, a splash of that starchy water will loosen it beautifully.
Adjust the spice level as needed. Cajun seasoning blends can vary. Taste as you go and add more seasonings as needed. Remember, only add more Cajun seasoning if it also needs more salt. If you only want more heat, use cayenne pepper or crushed red pepper flakes instead.
Serve hot and fresh. Don’t let the dish sit for too long, or the noodles will soak up the sauce and the texture will change. Don’t forget the garlic bread or breadsticks for the side!
Want to save this recipe?
Email this recipe to yourself for easy access later!
Variations To Try
- Seafood Fiesta: Replace some of the meats with a variety of seafood like crab, squid, mussels, oysters and scallops to create a seafood jambalaya pasta.
- Veggie Additions: Incorporate asparagus, yellow squash, diced tomatoes or other vegetables for added nutrition and even more color.
- Cheesy Finish: Stir in freshly grated Parmesan cheese at the end for even more richness. If it thickens too much, you can always add a little more cream or pasta water.
- Add Cream Cheese: Stir in a few tablespoons of cream cheese for a tangier and creamier sauce.
Can This Pasta Be Prepared in Advance?
Yes and no. I don’t recommend fully preparing this dish and trying to serve it later. The shrimp will become rubbery and the pasta will absorb too much of the sauce.
However, you can prep and chop all vegetables and proteins a day ahead and store them in airtight containers in the fridge. This will save you a lot of time!
Storing and Reheating
Because this Cajun Jambalaya Pasta recipe contains cream and seafood, it’s best enjoyed fresh but reheats fairly well if done properly.
Once fully cooked, store the leftover Cajun Jambalaya Pasta in an airtight container in the refrigerator for up to 3 to 4 days. Freezing is not recommended, the texture will not be the same after thawing.
To reheat, add a splash of milk or cream before warming on the stovetop over medium-low heat. Stir gently and heat just until warmed through to avoid overcooking the shrimp. You can also microwave it in 30-second intervals, stirring in between.
Cajun Jambalaya Pasta
Ingredients
- 10 oz linguine pasta
- 2 tablespoons olive oil
- 1 lb boneless, skinless chicken breast or thighs, cut into 1 inch pieces
- 1 tablespoon Cajun seasoning
- 12 oz Andouille sausage, cut into 1 inch pieces
- 1 cup thinly sliced red onion
- 1 bell pepper, seeds removed and thinly sliced (green, red or yellow)
- 3 cloves garlic, minced
- 1 cup tomato sauce
- 1 cup heavy cream
- 1 lb large shrimp, peeled and deveined
- 1 tablespoon chopped parsley, optional topping
Want to save this recipe?
Email this recipe to yourself for easy access later!
Instructions
- Cook the pasta according to the package directions. Drain pasta and reserve 1 cup of the pasta water.
- While the pasta is cooking, heat the olive oil over medium-high heat in a large skillet. Season the chicken with the Cajun seasoning and add the chicken to the pan and cook for 5 minutes, turning halfway to cook both sides. Remove the chicken from the pan and set aside.
- Add the sausage, red onion, bell pepper and garlic and cook for 5 minutes until the vegetables have softened.
- Add the chicken back into the pan and pour the tomato sauce and heavy cream into the pan. Simmer over medium low heat for 5 minutes.
- Add the shrimp and continue simmering until the shrimp have turned pink. Stir in the pasta. If you need a little extra sauce, add a little of the reserved pasta water.
- Garnish with parsley, if desired. Enjoy!
⭐️ Tried this recipe? Leave a comment and rating! It only takes a minute and helps support our family-run blog. ❤️
Notes
Nutrition
Categories:
More of the Best Cajun Recipes To Try
- Cajun Chicken Pasta – One of my most popular recipes!
- Red Beans and Rice – A classic hearty cajun dinner.
- Cajun Chicken Alfredo – Rich, creamy, and perfectly spiced.
- Cajun Gumbo – An authentic family recipe.
- Dirty Rice – Made in 30 minutes with just one-pot.
- Cajun Shrimp Pasta – So quick and simple to make.
- Baked Oysters – With a crispy panko topping.
Post may contain affiliate links. Read my disclosure policy.
In Cajun Land; all of southern Louisiana; this is called “Pastalaya” !!!