Packed with tender shrimp, chicken, and andouille sausage, this New Orleans-style Cajun Jambalaya Pasta is a creamy, spicy seafood take on a classic pasta dish. Cooked until just al dente, every bite is perfectly peppery and garlicky.
Why You’ll Love This Cajun Jambalaya Pasta Recipe
Creamy, spicy and oh-so comforting, this jambalaya pasta will disappear as soon as it hits the table! Here’s why you are going to love it:
- Quick: The jambalaya pasta recipe can be prepared in just 35 minutes, making it perfect for busy weeknights!
- Cheesecake Factory Copycat: It’s inspired by the popular dish from the Cheesecake Factory, allowing you to recreate a restaurant favorite at home.
- Rich and Creamy: With flavorful and hearty ingredients like Cajun seasoning, andouille sausage, chicken, shrimp, bell peppers and heavy cream, this dish is bursting with flavor.
- Complete Meal: Loaded with three different kinds of protein and different veggies, it’s satisfying without needing any sides! Just don’t forget the garlic bread or breadsticks!
- Ideal for Entertaining: With impressive flavors and presentation, it is perfect dinner to serve your guests. Prep the veggies and meat ahead to save time!
If you love creamy Cajun pastas, check out this Cajun shrimp pasta, easy Cajun chicken alfredo or this extra creamy cajun chicken pasta!
Ingredients Needed
This Cheesecake Factory cajun jambalaya pasta recipe is loaded with Cajun ingredients like andouille sausage, shrimp, and cajun seasoning. Scroll down to the recipe card for exact amounts.
- Linguine Pasta: Spaghetti and fettuccine also work!
- Olive Oil
- 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.
- 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.
- Parsley: Optional garnish.
How To Make Cajun Jambalaya Pasta | Cheesecake Factory Copycat
Just a few simple steps and you will be diving into a bowl of creamy and spicy pasta goodness! Scroll to the recipe card at bottom of the post for full detailed instructions.
- Pasta: Boil the pasta according to the package directions, then drain and rinse with water to prevent sticking. Save 1 cup of the pasta water, set aside.
- Chicken: While the pasta is cooking, season chicken with cajun seasoning and sear it on both sides. Remove from the skillet.
- Sausage & Veggies: Add the sausage, bell pepper, onion and garlic and cook until the vegetables have softened.
- Sauce: Add the the tomato sauce, heavy cream and seared chicken into the pan. Simmer for 5 minutes.
- Shrimp: Add the shrimp and continue simmering until the shrimp have turned pink.
- Add Pasta: Stir in the cooked pasta. If you need a little extra sauce, add a little of the reserved pasta water, if desired.
- Serve. Serve immediately with fresh parsley and a little parmesan cheese on top, if desired.
Chefs' Tips
- Uniform Sizing: Ensure meats and veggies are cut into uniform sizes for even cooking.
- Spice Level: For those who enjoy an extra spicy kick, consider adding diced serrano peppers or jalapeño peppers. Cayenne and pepper flakes are also good additions!
- 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.
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 all the vegetables and proteins ahead of time. This will save you a lot of time!
How to Store & Reheat Leftover Cajun Jambalaya Pasta
Since the sauce is made with heavy cream, but without cheese, leftovers store fairly well for lunch the next day! Here are your options:
- Fridge: Once fully cooled, refrigerate the leftovers in an airtight container for up to 5 days.
- Reheat: Microwave single servings for up to a minute or until warm. You can also heat your pasta in a pan over medium-low heat for 5 to 6 minutes, stirring occasionally. Add a little broth if needed.
- Freeze: Transfer the jambalaya pasta to a freezer-friendly container and freeze it for up to 3 months. Thaw it overnight in the fridge and then reheat it as usual.
Yield: 6 servings
Cajun Jambalaya Pasta
This 35-minute jambalaya pasta is spicy, creamy, and loaded with tender shrimp and andouille sausage. It's the perfect weeknight dinner!
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
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!
Notes
Storage: Once fully cooled, refrigerate the leftovers in an airtight container for up to 5 days.
Nutrition
Serving: 1, Calories: 721kcal, Carbohydrates: 26g, Protein: 58g, Fat: 43g, Saturated Fat: 17g, Polyunsaturated Fat: 21g, Trans Fat: 1g, Cholesterol: 331mg, Sodium: 2027mg, Fiber: 2g, Sugar: 6g
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In Cajun Land; all of southern Louisiana; this is called “Pastalaya” !!!