I reworked the Cheesecake Factory favorite into a 30 minute Jambalaya Pasta Recipe that packs smoky Andouille and bold Cajun spice into a surprisingly quick weeknight meal.
I’ve been messing with flavors lately and somehow turned penne pasta into a full blown Louisiana mood. It’s loud, a little messy, and refuses to be boring, with smoky andouille or smoked sausage riding shotgun.
People online tag versions of this as Chicken And Andouille Pasta or just call it a Jambalaya Pasta Recipe, which cracks me up because it’s both familiar and slightly wrong in the best way. If you like bold, saucy meals that make you curious what happened in the pan, this one will make you wanna dig in before anyone finishes saying grace.
Ingredients
- Penne pasta: mostly carbs for quick energy, some fiber, very filling comfort food.
- Chicken breasts: lean protein, builds muscle, low fat if trimmed, cooks quick.
- Andouille sausage: smoky fat adds flavor, higher in sodium and saturated fat.
- Shrimp: lean seafood protein, low calories, gives a slightly sweet, briny bite.
- Bell peppers: crunchy vitamins A and C, bright color, mild sweet vegetal flavor.
- Diced tomatoes: add acidity and moisture, vitamin C, a tangy tomato backbone.
- Cajun seasoning: bold spice mix, brings heat smoky herbal notes, lots of flavor.
- Heavy cream: makes dish rich and silky, adds calories, mellows the spice.
Ingredient Quantities
- 12 oz penne pasta (about 3/4 box)
- 1 lb boneless skinless chicken breasts, cut into bite sized pieces
- 8 oz andouille or smoked sausage, sliced
- 8 oz raw shrimp, peeled and deveined
- 1 medium yellow onion, chopped
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 3 cloves garlic, minced
- 1 (14.5 oz) can diced tomatoes, undrained
- 1 (8 oz) can tomato sauce
- 1 cup low sodium chicken broth
- 1/2 cup heavy cream or half n half if you want it lighter
- 2 tbsp Cajun seasoning
- 1 tsp smoked paprika
- 1/4 tsp cayenne pepper, optional for extra heat
- 1 tsp dried thyme
- 1 tsp dried oregano
- 1 bay leaf (optional)
- 1 tbsp Worcestershire sauce
- 1 tbsp hot sauce (eg Tabasco), optional
- 2 tbsp olive oil
- 2 tbsp unsalted butter
- 1/2 cup grated Parmesan cheese plus extra for serving
- 2 tbsp chopped fresh parsley for garnish
- Salt and black pepper to taste
- Lemon wedges for serving, optional
How to Make this
1. Bring a large pot of salted water to a boil and cook 12 oz penne until just al dente (check package), reserve about 1/2 to 1 cup pasta water, drain and set aside.
2. While pasta cooks, pat 1 lb chicken pieces dry, season with salt, black pepper and about 1 tbsp Cajun seasoning plus 1/2 tsp smoked paprika; heat 1 tbsp olive oil in a large deep skillet or Dutch oven over medium high and sear chicken until golden and mostly cooked through, 4 to 5 minutes, remove and set aside.
3. Add the other 1 tbsp olive oil and the sliced 8 oz andouille or smoked sausage to the pan, brown a couple minutes, then push to the side and add 2 tbsp unsalted butter; when melted toss in 1 chopped yellow onion, 1 chopped red bell pepper, 1 chopped green bell pepper and cook until softened, about 4 minutes.
4. Stir in 3 cloves minced garlic for 30 seconds, then add the remaining 1 tbsp Cajun seasoning, 1 tsp smoked paprika (if you used some on the chicken already that is fine), 1/4 tsp cayenne if you want heat, 1 tsp dried thyme, 1 tsp dried oregano and the optional bay leaf; stir to coat veggies and spice everything up for 30 seconds.
5. Pour in the 1
4.5 oz can diced tomatoes (undrained), the 8 oz can tomato sauce and 1 cup low sodium chicken broth to deglaze the pan, scraping up browned bits; add 1 tbsp Worcestershire sauce and 1 tbsp hot sauce if using, bring to a simmer and let it bubble for 5 minutes to meld flavors.
6. Return the seared chicken to the sauce, stir in 1/2 cup heavy cream or half and half for a lighter finish, reduce heat to medium low and simmer gently 3 to 4 minutes so sauce thickens slightly; taste and adjust salt and pepper, add more Cajun or hot sauce if needed.
7. Add the drained penne to the skillet and stir to combine, then add the 8 oz raw shrimp (peeled and deveined) on top and cover or cook uncovered while stirring gently until shrimp turn pink and are just cooked through, about 2 to 3 minutes—don’t overcook them.
8. Stir in 1/2 cup grated Parmesan and a little reserved pasta water as needed to loosen the sauce until it’s creamy and coats the pasta nicely; finish with the remaining tablespoon of butter for extra richness if desired.
9. Remove and discard the bay leaf, sprinkle 2 tbsp chopped fresh parsley and extra Parmesan on top, squeeze lemon wedges over servings if you like brightness, serve hot.
Equipment Needed
1. Large pot with lid, for boiling the pasta
2. Colander, to drain and reserve pasta water
3. Large deep skillet or Dutch oven, for searing and simmering the sauce
4. Chef’s knife, for chopping chicken, peppers and onion
5. Cutting board
6. Measuring cups and spoons
7. Tongs, for turning chicken and handling pasta
8. Wooden spoon or heatproof spatula, for stirring and scraping up browned bits
9. Box grater or microplane, for the Parmesan
10. Small bowl or cup, to hold reserved pasta water and prepped ingredients
FAQ
Easy Cajun Jambalaya Pasta Recipe Substitutions and Variations
- Penne pasta: swap with rigatoni, ziti, or rotini. They hold the sauce better and cook in about the same time, maybe a minute more.
- Chicken breasts: use boneless skinless thighs or cubed turkey breast. Thighs stay juicier if you overcook them, turkey is leaner so watch the time.
- Andouille or smoked sausage: try kielbasa or spicy chorizo for a different smoky kick, or a vegan smoked sausage to make it meatless.
- Heavy cream: use half and half for a lighter finish, or 3/4 cup whole milk plus 1 tbsp butter if you dont have cream. For a little tang stir in 2 tbsp Greek yogurt off the heat.
Pro Tips
1. Pat the chicken dry and sear in a very hot pan in batches, don’t crowd it or you’ll steam instead of brown; those browned bits are flavor gold so scrape them up later.
2. Reserve at least 1 cup pasta water, not just a splash, and add it tablespoon by tablespoon to get the sauce to cling to the pasta; the starch is what makes it silky, not more cream.
3. Add the shrimp last and watch them like a hawk, they go from perfect to rubbery in 30 seconds; once they turn pink take the pan off the heat and finish with residual heat.
4. Taste as you go, especially for Cajun seasoning and salt; the tomatoes, sausage and broth all add salt so start low and bump it up at the end, then finish with a squeeze of lemon to brighten everything.
5. When adding the cream keep the heat low so it doesn’t break, and stir in the butter and Parmesan at the end for richness and shine — let it sit a few minutes before serving so flavors mellow and bind.
Easy Cajun Jambalaya Pasta Recipe
I reworked the Cheesecake Factory favorite into a 30 minute Jambalaya Pasta Recipe that packs smoky Andouille and bold Cajun spice into a surprisingly quick weeknight meal.
6
servings
667
kcal
Equipment: 1. Large pot with lid, for boiling the pasta
2. Colander, to drain and reserve pasta water
3. Large deep skillet or Dutch oven, for searing and simmering the sauce
4. Chef’s knife, for chopping chicken, peppers and onion
5. Cutting board
6. Measuring cups and spoons
7. Tongs, for turning chicken and handling pasta
8. Wooden spoon or heatproof spatula, for stirring and scraping up browned bits
9. Box grater or microplane, for the Parmesan
10. Small bowl or cup, to hold reserved pasta water and prepped ingredients
Ingredients
12 oz penne pasta (about 3/4 box)
1 lb boneless skinless chicken breasts, cut into bite sized pieces
8 oz andouille or smoked sausage, sliced
8 oz raw shrimp, peeled and deveined
1 medium yellow onion, chopped
1 red bell pepper, chopped
1 green bell pepper, chopped
3 cloves garlic, minced
1 (14.5 oz) can diced tomatoes, undrained
1 (8 oz) can tomato sauce
1 cup low sodium chicken broth
1/2 cup heavy cream or half n half if you want it lighter
2 tbsp Cajun seasoning
1 tsp smoked paprika
1/4 tsp cayenne pepper, optional for extra heat
1 tsp dried thyme
1 tsp dried oregano
1 bay leaf (optional)
1 tbsp Worcestershire sauce
1 tbsp hot sauce (eg Tabasco), optional
2 tbsp olive oil
2 tbsp unsalted butter
1/2 cup grated Parmesan cheese plus extra for serving
2 tbsp chopped fresh parsley for garnish
Salt and black pepper to taste
Lemon wedges for serving, optional
Directions
- Bring a large pot of salted water to a boil and cook 12 oz penne until just al dente (check package), reserve about 1/2 to 1 cup pasta water, drain and set aside.
- While pasta cooks, pat 1 lb chicken pieces dry, season with salt, black pepper and about 1 tbsp Cajun seasoning plus 1/2 tsp smoked paprika; heat 1 tbsp olive oil in a large deep skillet or Dutch oven over medium high and sear chicken until golden and mostly cooked through, 4 to 5 minutes, remove and set aside.
- Add the other 1 tbsp olive oil and the sliced 8 oz andouille or smoked sausage to the pan, brown a couple minutes, then push to the side and add 2 tbsp unsalted butter; when melted toss in 1 chopped yellow onion, 1 chopped red bell pepper, 1 chopped green bell pepper and cook until softened, about 4 minutes.
- Stir in 3 cloves minced garlic for 30 seconds, then add the remaining 1 tbsp Cajun seasoning, 1 tsp smoked paprika (if you used some on the chicken already that is fine), 1/4 tsp cayenne if you want heat, 1 tsp dried thyme, 1 tsp dried oregano and the optional bay leaf; stir to coat veggies and spice everything up for 30 seconds.
- Pour in the 1
- 5 oz can diced tomatoes (undrained), the 8 oz can tomato sauce and 1 cup low sodium chicken broth to deglaze the pan, scraping up browned bits; add 1 tbsp Worcestershire sauce and 1 tbsp hot sauce if using, bring to a simmer and let it bubble for 5 minutes to meld flavors.
- Return the seared chicken to the sauce, stir in 1/2 cup heavy cream or half and half for a lighter finish, reduce heat to medium low and simmer gently 3 to 4 minutes so sauce thickens slightly; taste and adjust salt and pepper, add more Cajun or hot sauce if needed.
- Add the drained penne to the skillet and stir to combine, then add the 8 oz raw shrimp (peeled and deveined) on top and cover or cook uncovered while stirring gently until shrimp turn pink and are just cooked through, about 2 to 3 minutes—don't overcook them.
- Stir in 1/2 cup grated Parmesan and a little reserved pasta water as needed to loosen the sauce until it’s creamy and coats the pasta nicely; finish with the remaining tablespoon of butter for extra richness if desired.
- Remove and discard the bay leaf, sprinkle 2 tbsp chopped fresh parsley and extra Parmesan on top, squeeze lemon wedges over servings if you like brightness, serve hot.
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.
Nutrition Facts
- Serving Size: 400g
- Total number of serves: 6
- Calories: 667kcal
- Fat: 28.5g
- Saturated Fat: 11.5g
- Trans Fat: 0.5g
- Polyunsaturated: 2g
- Monounsaturated: 8g
- Cholesterol: 170mg
- Sodium: 1000mg
- Potassium: 550mg
- Carbohydrates: 46g
- Fiber: 2.5g
- Sugar: 6g
- Protein: 48g
- Vitamin A: 2000IU
- Vitamin C: 35mg
- Calcium: 130mg
- Iron: 1.3mg
