Y’all the amount of times I have made this cajun jambalaya pasta recipe on busy weeknights is unreal. It’s such a great one-pot option that’s giving Cheesecake Factory jambalaya pasta vibes but on a chiller budget. I make mine flavorful with cajun spice, andouille sausage, shrimp, veggies and fettuccine. It’s a hit and necessary when I want something quick that’s a straight up hit.
This post may contain affiliate links. Read our disclosure policy.
How to Make Jambalaya Pasta
Step 1: Add salted butter with olive oil to large pot over medium high heat until melted.
Step 2: Toss in the chicken pieces, give them a quick season with salt and pepper, and cook until they’re just not pink anymore.
Step 3: Throw in the sausage, onion, and peppers, and let them cook until the veggies are just tender.
Step 4: Add the shrimp to the mix, and cook until they just start to turn pink. Stir in the minced garlic, let it do its thing for about 30 seconds, and then make sure it’s all mixed in with the other ingredients.
Step 5: Pour in your chicken stock and diced tomatoes and bring the heat down to medium. dd the Cajun spice and paprika, and let it cook until about ⅓ of the liquid is reduced. You’re building flavors here!
Step 6: Toss in the cooked fettuccine, ensuring it gets a nice coating of all those delicious juices and spices. Give it a taste, and adjust the salt and pepper if you think it needs a bit more zing. Serve sprinkled with fresh parsley and a bit more Cajun spice for good measure!
Cajun Jambalaya Pasta Recipe
Want to Save This Recipe, Boo?
I’ll email this recipe to you, so you can come back to it later!
Equipment
- 1 cooking knife for dicing
Ingredients
- ¼ cup salted butter w/ olive oil or half olive oil and half butter
- ½ lb chicken breast tenders or thighs, cut into bite sized pieces
- Salt and black pepper to taste
- 1 cup andouille sausage sliced
- ¾ cup diced onion
- ¾ cup diced green, red and yellow peppers
- ½ lb shrimp large peeled and deveined
- 1 tbsp minced garlic
- 1 ½ cups chicken stock
- 1 can diced tomatoes 14.5 oz
- 1 tbsp cajun spice
- 1 tsp ground paprika
- ½-1 lb fettucine pasta cooked al dente
- Parsley and Cajun Spice for garnish
Instructions
- Add salted butter with olive oil to large pot over medium high heat until melted.
- Add chicken pieces and lightly season with salt and pepper. Cook until no longer pink.
- Then add sausage, onion and peppers to pot and cook until vegetables are tender.
- Stir in shrimp and cook until barely pink then remove and set to the side.
- Next add garlic and cook for about 30 seconds then toss into the rest of the ingredients except the shrimp.
- Pour in chicken stock and diced tomatoes and lower heat to medium.
- Stir in Cajun spice and paprika and cook over medium heat reducing ⅓ of the liquid. Toss in cooked pasta making sure to coat with sauce and add in the shrimp. Taste and add additional salt and pepper if necessary.
- Garnish with parsley and a sprinkle of Cajun spice and serve it up.
Video
Notes
Nutrition
Recipe Tips
- Don’t overcook the pasta. Cook it just until al dente, with a little bite, since it will continue to cook in the sauce.
- Choosing sausage for your dish. Andouille sausage is the best for flavor and authenticity but smoked sausage will work in a pinch too.
- Save time during the week with a little meal prep. Do all your chopping ahead of time to make things quicker to throw together. You can do this up to two days in advance. Don’t forget to choose convenience items such as shrimp that are already peeled and deveined as well as chicken tenders which require less chopping.
Want to Save This Recipe, Boo?
I'll email this recipe to you, so you can come back to it later!
Recipe Help
Cooking this dish in a Dutch oven makes it so easy to mix everything together without making a mess. You can also use a large, deep skillet or another large soup pot as well.
Yep. If you prefer thighs over chicken breasts they will work perfectly fine.
pinterest 
facebook 
twitter 
email
I am loving this flavor packed jambalaya pasta. It’s hearty, comforting and satisfying.
I love jambalaya and this pasta was just as good as the real thing! So flavorful and filling!
This is such a delicious recipe. I love food that combines different styles of cooking, so this one really appealed to me. The family loved it!
I love mixing cuisines into one amazing bowl. Thanks!
The flavours in this were insanely good. Such a good way to use shrimp.
Thus pasta is incredible! I thought it was going to be dry, but was pleasantly surprised.
Thank you for sharing this delicious recipe. Easy to prepare and love the flavor and heat will make this one of my favorites. This is the best jambalaya I’ve ever had!
Best ever and so simple to make
Has anyone tried substituting rice for the pasta? Any changes I need to make to the recipe if I do?