Packed with tender shrimp and andouille sausage, this New Orleans-style Cajun Jambalaya Pasta is a creamy, spicy take on a classic dish. Cooked until just al dente, every bite is perfectly peppery and garlicky.
Table of Contents
- Why You’ll Love This Jambalaya Pasta Recipe
- Is This a Cheesecake Factory Copycat?
- What Goes In Cajun Pasta?
- How To Make Cajun Jambalaya Pasta
- What Goes With Cajun Jambalaya Pasta?
- Can This Recipe Be Prepared in Advance?
- How to Store & Reheat Leftovers
- Can I Freeze Jambalaya Pasta?
- More Easy Pasta Recipes
- Get the Recipe
Why You’ll Love This Jambalaya Pasta Recipe
- Freezer-friendly. Double the recipe or place the leftovers in the freezer for a later date when you need a last-minute dinner.
- Healthy. Made with lots of veggies, chicken, and shrimp, this weeknight pasta is packed with all the vitamins and protein you need.
- Quick. Ready in 35 minutes, this is the perfect recipe for hectic days when you still want to put something yummy on the table.
Is This a Cheesecake Factory Copycat?
Yes this recipe is based upon the famous Cajun Jambalaya Pasta recipe at the Cheesecake Factory! If you don’t live near a Cheesecake Factory location and are craving this delicious recipe, now you can make it right in your own kitchen.
What Goes In Cajun Pasta?
This dish is loaded with Cajun ingredients like andouille sausage, shrimp, and cajun seasoning. Check the recipe card at the bottom of the post for full ingredient amounts.
- Linguine pasta – Spaghetti and fettuccine work too.
- Olive oil
- Chicken breast – Chicken thighs are a good substitute.
- Cajun seasoning – Don’t skip it.
- Andouille sausage
- Red onion – Feel free to use yellow onion.
- Bell pepper – Any color of bell pepper works.
- Tomato sauce – Use plain tomato sauce for the best results.
- Heavy cream – You can also use half-and-half.
- Shrimp – Large shrimp are much better because they don’t dry out as much.
How To Make Cajun Jambalaya Pasta
Full recipe ingredients and directions are in the recipe card at the bottom of this post!
- Pasta. Boil pasta according to package directions and drain. Save 1 cup of the pasta water for later in the recipe.
- 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, red onion, bell pepper and garlic and cook until the vegetables have softened.
- Make Your Sauce. Add the the tomato sauce, heavy cream and seared chicken into the pan. Simmer over medium low heat for 5 minutes.
- Shrimp. Add the shrimp and continue simmering until the shrimp have turned pink.
- Add The Pasta. Stir in the pasta. If you need a little extra sauce, add a little of the reserved pasta water, if desired.
- Serve. Serve immediately with fresh parsley on top, if desired. You can also garnish this dish with some freshly grated Parmesan cheese.
What Goes With Cajun Jambalaya Pasta?
This cajun jambalaya pasta has so many veggies and is loaded with shrimp, so it’s pretty much a meal on its own. If you want to serve it with some sides, I recommend a simple salad like my favorite light and refreshing Greek Salad and a slice of crusty Goat Cheese Garlic Bread.
Can This Recipe 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. You can also pre-measure the sauce ingredients and keep those in a separate container as well. This will save you a lot of time!
How to Store & Reheat Leftovers
- Fridge: Once fully cooled, refrigerate the leftovers in an airtight container for up to 5 days.
- To 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 5-6 minutes, stirring occasionally.
Can I Freeze Jambalaya Pasta?
Yes! 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.
More Easy Pasta Recipes
- Cajun Shrimp Pasta
- Gnocchi in Brown Butter Sage Sauce
- Chicken Fettuccine Alfredo
- Creamy Pasta with Roasted Cherry Tomatoes
- Shrimp Alfredo
- Million Dollar Spaghetti
- Cajun Chicken Alfredo
Cajun Jambalaya Pasta
- 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
- 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!
This post may contain affiliate links. Read my disclosure policy.