I’m sharing my Jambalaya Pasta Recipe, a Cheesecake Factory-style Cajun shortcut that comes together in 30 minutes using pantry-friendly ingredients.

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When I first tried to cram bold Louisiana flavor into penne pasta I wasn’t sure it’d work, but this spin on a Pastalaya Recipe Easy surprised me. Think big spice, smoky sausage and creamy twang, it somehow hits like the Jambalaya Pasta Recipe you keep bookmarking but never make.

The star for me is the andouille or smoked sausage, its messy and proud, and you get little bites of smoke in every forkful. I still cant believe it comes together so fast, and every time I eat it I notice a new little detail that keeps me coming back.

Ingredients

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Penne pasta, starchy carbs for energy, moderate fiber, more refined than whole grain
Chicken, lean protein to build muscle, low fat when trimmed, very versatile in flavor
Andouille sausage, smoky fatty protein adds spice and richness, higher in sodium and fat
Shrimp, lean low calorie seafood, excellent protein and iodine, cooks super fast, mild taste
Green bell pepper, crunchy fiber and vitamin C, adds fresh vegetal brightness and slight bitterness
Cajun seasoning, bold spices boost flavor without calories, can be salty, adds heat and smoke
Heavy cream, makes sauce silky and rich, adds fat and calories, use moderate amounts

Ingredient Quantities

12 oz penne pasta (or other short pasta)

2 tbsp olive oil

2 tbsp unsalted butter

1 lb boneless skinless chicken breast, cut into bite sized pieces (thighs work too)

8 oz andouille or smoked sausage, sliced

12 oz raw shrimp, peeled and deveined

1 medium yellow onion, diced

1 green bell pepper, diced

2 celery stalks, diced

3 garlic cloves, minced

1 (14.5 oz) can diced tomatoes with juices

2 tbsp tomato paste

1 cup chicken broth

1/2 cup heavy cream or half and half

2 tbsp Cajun seasoning (store bought or homemade)

1 tsp smoked paprika

1/2 tsp cayenne pepper, optional or to taste

1 bay leaf

1 tbsp Worcestershire sauce

1 tsp hot sauce like Tabasco, optional

Salt and freshly ground black pepper to taste

1/2 cup grated Parmesan cheese, optional for finishing

2 tbsp chopped fresh parsley for garnish

How to Make this

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1. Bring a large pot of salted water to a boil, cook 12 oz penne until just al dente according to package, reserve about 1 cup of the pasta water, then drain and set aside.

2. Meanwhile heat 2 tbsp olive oil and 1 tbsp of the butter in a large deep skillet or Dutch oven over medium high heat. Season 1 lb bite sized chicken with salt, pepper and 1 tbsp of the Cajun seasoning, then sear until golden and cooked through, about 4 to 5 minutes. Transfer chicken to a plate.

3. Add the sliced 8 oz andouille to the same pan and brown for 2 to 3 minutes, let it get some color, then remove and set with the chicken. Add the remaining 1 tbsp butter if the pan looks dry.

4. Turn heat to medium, add the diced onion, green pepper and celery, cook until softened about 4 minutes, stir in 3 minced garlic cloves and cook 30 seconds more so it gets fragrant.

5. Push veggies a bit to the side, stir in 2 tbsp tomato paste and cook 1 minute to take the raw edge off, then add the 1
4.5 oz can diced tomatoes with juices, 1 cup chicken broth, 2 tbsp Cajun seasoning (if you used 1 tbsp earlier use 1 tbsp now), 1 tsp smoked paprika, 1/2 tsp cayenne if using, 1 bay leaf, 1 tbsp Worcestershire and 1 tsp hot sauce if you want heat. Season with a little salt and lots of pepper. Bring to a simmer.

6. Return the cooked chicken and sausage to the sauce, simmer gently for 4 to 5 minutes so the flavors marry and the sauce thickens a bit. Taste and adjust seasoning, add more Cajun or hot sauce if needed.

7. Add the 12 oz raw shrimp to the simmering sauce and cook until pink and curled, about 2 to 3 minutes only, do not overcook the shrimp or they’ll get rubbery.

8. Stir in 1/2 cup heavy cream or half and half and the remaining tablespoon of butter if you like extra richness. Add the cooked penne to the pan and toss to coat, using reserved pasta water a splash at a time to loosen the sauce and get it silky.

9. Remove the bay leaf, stir in up to 1/2 cup grated Parmesan if using, check final seasoning for salt and pepper and a squeeze more hot sauce if you want, heat just until cheese melts and everything is hot.

10. Serve immediately garnished with 2 tbsp chopped fresh parsley and extra Parmesan or hot sauce on the side. Tip: brown meats well for depth, reserve pasta water to fix sauce texture, and don’t walk away from the shrimp they’re fast.

Equipment Needed

1. Large pot (6 to 8 quart) for boiling the penne and reserving pasta water
2. Large deep skillet or Dutch oven (12 inch or 5 to 6 quart) for searing meats and simmering the sauce
3. Colander to drain the pasta
4. Cutting board and chef’s knife for chopping chicken, veggies and sausage
5. Tongs (or a slotted spoon) to turn/seize meats and lift pasta or shrimp
6. Wooden spoon or heatproof spatula for stirring tomato paste and sauce
7. Measuring cups and spoons plus a 1-cup liquid measuring cup for broth/cream and seasonings
8. Small heatproof bowl or cup to hold the reserved pasta water and briefly rest cooked chicken/sausage
9. Box grater or microplane for Parmesan and a ladle for serving

FAQ

Q: Can I use gluten free pasta or a different shape? A: Yes, use any short gluten free pasta or other short shape, just follow the package cooking time and drain slightly al dente because GF pasta can get mushy if overcooked.

Q: How do I make it less spicy? A: Cut the Cajun seasoning to 1 tbsp, skip the cayenne and hot sauce, and add a little extra cream or Parmesan at the end to mellow the heat.

Q: Can I swap the proteins or make it vegetarian? A: Totally, swap chicken and sausage for hearty mushrooms, beans or smoked tofu, or use just shrimp; if using pre cooked shrimp add it at the end so it doesnt overcook.

Q: How do I avoid overcooking the shrimp or chicken? A: Cook chicken until just done (internal temp 165F), remove and finish the sauce, then add raw shrimp in the last 2 to 3 minutes until pink and curled into a C shape.

Q: How long does leftovers keep and whats the best way to reheat? A: Store in an airtight container in the fridge 3 to 4 days. Reheat gently on the stove over low heat with a splash of chicken broth or cream to loosen the sauce, microwave works too but stir halfway through.

Q: Can I make this ahead or freeze it? A: You can make the sauce and proteins ahead and keep pasta separate, then combine when reheating. Freezing with cream can change the texture, so either freeze without the cream or reheat then stir in fresh cream before serving.

Easy Cajun Jambalaya Pasta Recipe Substitutions and Variations

Penne pasta: swap with rotini, ziti, or rigatoni — they all grab sauce well; whole wheat or chickpea pasta works for more fiber or gluten free
Chicken breast: use boneless thighs, turkey breast, pork tenderloin, or firm tofu for a vegetarian option, just cut to similar bite size so it cooks evenly
Andouille/smoked sausage: try kielbasa, smoked chorizo, or thick-cut bacon; for a veg swap use smoked tempeh or meaty mushrooms
Heavy cream/half and half: use evaporated milk, canned coconut milk for dairy free, or 1 cup milk plus 1 tbsp butter as a quick richer swap — it’ll still be creamy

Pro Tips

1) Brown in batches and deglaze: Dont crowd the pan when searing the chicken and sausage, or theyll steam instead of getting color. Browned bits are gold for flavor, so after you pull the meats off, pour a splash of chicken broth or wine into the hot pan and scrape those bits up before you add the veggies.

2) Shrimp timing is everything: Add the shrimp last and cook only 2 to 3 minutes until just pink, then pull off the heat so they dont get rubbery. If you need to hold the dish a few minutes, undercook shrimp by 30 seconds so they finish gently in the hot sauce.

3) Sauce texture hacks: Reserve about a cup of pasta water and add it a little at a time to loosen the sauce, the starch helps make it silky without watering it down. If the sauce is too thin, simmer it uncovered to reduce; if it tightens too much after cheese or cream, a splash more pasta water fixes it.

4) Layer seasoning and finish smart: Season in stages, taste as you go, and keep extra Cajun, hot sauce and lemon on the side so people can adjust their bowls. Finish with the last bit of butter and a sprinkle of Parmesan or parsley right before serving for extra richness and shine.

Easy Cajun Jambalaya Pasta Recipe

Recipe by Bob Jones

0.0 from 0 votes

I’m sharing my Jambalaya Pasta Recipe, a Cheesecake Factory-style Cajun shortcut that comes together in 30 minutes using pantry-friendly ingredients.

Servings

servings

Calories

718

kcal

Equipment: 1. Large pot (6 to 8 quart) for boiling the penne and reserving pasta water
2. Large deep skillet or Dutch oven (12 inch or 5 to 6 quart) for searing meats and simmering the sauce
3. Colander to drain the pasta
4. Cutting board and chef’s knife for chopping chicken, veggies and sausage
5. Tongs (or a slotted spoon) to turn/seize meats and lift pasta or shrimp
6. Wooden spoon or heatproof spatula for stirring tomato paste and sauce
7. Measuring cups and spoons plus a 1-cup liquid measuring cup for broth/cream and seasonings
8. Small heatproof bowl or cup to hold the reserved pasta water and briefly rest cooked chicken/sausage
9. Box grater or microplane for Parmesan and a ladle for serving

Ingredients

12 oz penne pasta (or other short pasta)
2 tbsp olive oil
2 tbsp unsalted butter
1 lb boneless skinless chicken breast, cut into bite sized pieces (thighs work too)
8 oz andouille or smoked sausage, sliced
12 oz raw shrimp, peeled and deveined
1 medium yellow onion, diced
1 green bell pepper, diced
2 celery stalks, diced
3 garlic cloves, minced
1 (14.5 oz) can diced tomatoes with juices
2 tbsp tomato paste
1 cup chicken broth
1/2 cup heavy cream or half and half
2 tbsp Cajun seasoning (store bought or homemade)
1 tsp smoked paprika
1/2 tsp cayenne pepper, optional or to taste
1 bay leaf
1 tbsp Worcestershire sauce
1 tsp hot sauce like Tabasco, optional
Salt and freshly ground black pepper to taste
1/2 cup grated Parmesan cheese, optional for finishing
2 tbsp chopped fresh parsley for garnish

Directions

Bring a large pot of salted water to a boil, cook 12 oz penne until just al dente according to package, reserve about 1 cup of the pasta water, then drain and set aside.
Meanwhile heat 2 tbsp olive oil and 1 tbsp of the butter in a large deep skillet or Dutch oven over medium high heat. Season 1 lb bite sized chicken with salt, pepper and 1 tbsp of the Cajun seasoning, then sear until golden and cooked through, about 4 to 5 minutes. Transfer chicken to a plate.
Add the sliced 8 oz andouille to the same pan and brown for 2 to 3 minutes, let it get some color, then remove and set with the chicken. Add the remaining 1 tbsp butter if the pan looks dry.
Turn heat to medium, add the diced onion, green pepper and celery, cook until softened about 4 minutes, stir in 3 minced garlic cloves and cook 30 seconds more so it gets fragrant.
Push veggies a bit to the side, stir in 2 tbsp tomato paste and cook 1 minute to take the raw edge off, then add the 1
5 oz can diced tomatoes with juices, 1 cup chicken broth, 2 tbsp Cajun seasoning (if you used 1 tbsp earlier use 1 tbsp now), 1 tsp smoked paprika, 1/2 tsp cayenne if using, 1 bay leaf, 1 tbsp Worcestershire and 1 tsp hot sauce if you want heat. Season with a little salt and lots of pepper. Bring to a simmer.
Return the cooked chicken and sausage to the sauce, simmer gently for 4 to 5 minutes so the flavors marry and the sauce thickens a bit. Taste and adjust seasoning, add more Cajun or hot sauce if needed.
Add the 12 oz raw shrimp to the simmering sauce and cook until pink and curled, about 2 to 3 minutes only, do not overcook the shrimp or they'll get rubbery.
Stir in 1/2 cup heavy cream or half and half and the remaining tablespoon of butter if you like extra richness. Add the cooked penne to the pan and toss to coat, using reserved pasta water a splash at a time to loosen the sauce and get it silky.
Remove the bay leaf, stir in up to 1/2 cup grated Parmesan if using, check final seasoning for salt and pepper and a squeeze more hot sauce if you want, heat just until cheese melts and everything is hot.
Serve immediately garnished with 2 tbsp chopped fresh parsley and extra Parmesan or hot sauce on the side. Tip: brown meats well for depth, reserve pasta water to fix sauce texture, and don't walk away from the shrimp they're fast.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.