Cajun Jambalaya Pasta (Printable)
A vibrant pasta creation featuring Cajun-spiced chicken, shrimp, and sausage, with bell peppers and a creamy tomato sauce.
# Ingredient List:
→ Proteins
01 - 7 ounces boneless, skinless chicken breast, cut into 1-inch strips
02 - 7 ounces medium shrimp, peeled and deveined
03 - 5 ounces andouille or smoked sausage, thinly sliced
→ Pasta
04 - 12 ounces fettuccine or linguine
→ Produce
05 - 1 large red bell pepper, cored, seeded, and thinly sliced
06 - 1 large green bell pepper, cored, seeded, and thinly sliced
07 - 1 small yellow onion, thinly sliced
08 - 2 cloves garlic, minced
09 - 2 medium Roma tomatoes, diced
→ Sauce Base
10 - 1 cup heavy cream
11 - 1/2 cup chicken broth
12 - 2 tablespoons tomato paste
→ Seasonings
13 - 2 tablespoons Cajun seasoning, plus extra for garnish
14 - 1/2 teaspoon smoked paprika
15 - 1/4 teaspoon cayenne pepper (optional, for added heat)
16 - Kosher salt, to taste
17 - Freshly ground black pepper, to taste
→ Finishing & Garnish
18 - 2 tablespoons olive oil, divided
19 - 1 tablespoon fresh parsley, finely chopped
20 - 2 tablespoons grated Parmesan cheese (optional, for serving)
# Directions:
01 - Cook fettuccine according to package directions until al dente. Reserve 1/2 cup of the pasta cooking water before draining. Set pasta aside.
02 - In a medium bowl, combine chicken strips, shrimp, and sliced sausage with 1 tablespoon of Cajun seasoning and a pinch of salt. Toss to coat evenly.
03 - Heat 1 tablespoon of olive oil in a large skillet or sauté pan over medium-high heat. Add the seasoned chicken and sausage and sear for 4 to 5 minutes, until browned. Introduce the shrimp and cook for an additional 2 minutes, or until just pink and opaque. Transfer all cooked proteins to a clean plate and set aside.
04 - Add the remaining 1 tablespoon of olive oil to the same skillet. Reduce heat to medium. Sauté the sliced onions, bell peppers, and minced garlic for 3 to 4 minutes until softened and fragrant.
05 - Stir in the diced tomatoes, tomato paste, smoked paprika, cayenne pepper (if using), and the remaining Cajun seasoning. Cook, stirring constantly, for 2 minutes to deepen the flavors.
06 - Pour in the chicken broth and heavy cream, stirring well to combine all ingredients. Bring the sauce to a gentle simmer and cook for 3 to 4 minutes, allowing it to slightly thicken.
07 - Return the cooked chicken, shrimp, and sausage to the skillet with the sauce. Add the drained fettuccine and toss thoroughly to coat. If the sauce is too thick, gradually incorporate some of the reserved pasta water until the desired creamy consistency is achieved.
08 - Taste and adjust seasoning with kosher salt and freshly ground black pepper as needed.
09 - Plate immediately. Garnish each serving with chopped fresh parsley and an optional sprinkle of grated Parmesan cheese. For an extra kick, dust with additional Cajun seasoning.
# Expert Tips:
01 -
- It's like a warm hug from Louisiana, right in your own kitchen, without the fuss of a traditional jambalaya.
- You get all that incredible spicy, smoky flavor perfectly coating every strand of pasta – truly a game-changer for weeknight dinners.
02 -
- Don't overcrowd your pan when browning the proteins; give them space to sear nicely, or they'll steam instead of brown.
- The reserved pasta water is your secret weapon for a silky sauce; it helps emulsify everything and achieve the perfect texture.
03 -
- For an extra depth of flavor, deglaze the pan with a splash of dry white wine or a little extra chicken broth after browning the proteins, scraping up all those delicious brown bits.
- If you're making this ahead, undercook the pasta by a minute or two, and add an extra splash of broth when reheating to keep it perfectly moist and creamy.