Cajun Jambalaya Pasta (Printable Version)
Bold Louisiana-inspired pasta with Cajun-seasoned chicken, shrimp, sausage, and creamy tomato sauce. Ready in 50 minutes.
# What You Need:
→ Proteins
01 - 7 oz boneless, skinless chicken breast, cut into strips
02 - 7 oz medium shrimp, peeled and deveined
03 - 5 oz andouille sausage or smoked sausage, sliced
→ Pasta
04 - 12 oz fettuccine or linguine
→ Vegetables
05 - 1 red bell pepper, sliced
06 - 1 green bell pepper, sliced
07 - 1 small yellow onion, sliced
08 - 2 cloves garlic, minced
09 - 2 medium tomatoes, diced
→ Sauce
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 extra heat
16 - Salt and black pepper to taste
→ Oils and Garnish
17 - 2 tablespoons olive oil
18 - 1 tablespoon chopped fresh parsley
19 - 2 tablespoons grated Parmesan cheese, optional
# How-To:
01 - Cook fettuccine according to package instructions. Drain and set aside, reserving 1/2 cup pasta water.
02 - Toss chicken, shrimp, and sausage in 1 tablespoon Cajun seasoning and a pinch of salt.
03 - Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Sauté chicken and sausage for 4 to 5 minutes until browned. Add shrimp and cook until just pink, approximately 2 minutes. Transfer proteins to a plate and set aside.
04 - Add remaining olive oil to the skillet. Sauté onions, bell peppers, and garlic for 3 to 4 minutes until softened.
05 - Stir in diced tomatoes, tomato paste, smoked paprika, cayenne pepper, and remaining Cajun seasoning. Cook for 2 minutes.
06 - Pour in chicken broth and heavy cream, stirring to combine. Bring to a gentle simmer and cook for 3 to 4 minutes until slightly thickened.
07 - Return proteins to the skillet. Add cooked pasta and toss everything together. Add reserved pasta water as needed for a creamy consistency.
08 - Season with salt and black pepper to taste.
09 - Serve immediately, garnished with parsley and Parmesan cheese if desired. Sprinkle extra Cajun seasoning for additional heat.
# Expert Hints:
01 -
- The three-protein combination creates layers of flavor that unfold with each twirl of your fork, something I discovered accidentally when cleaning out my freezer one night.
- That moment when the cream meets the spices creates this gorgeous sunset-colored sauce that somehow tastes even better than it looks.
02 -
- Never rush the vegetable sautéing stage, as I learned after serving slightly crunchy peppers that hadnt released their full sweetness to balance the spice.
- Keeping that pasta water is non-negotiable, I once dumped it and had to thin my too-thick sauce with plain water, which diluted all those carefully developed flavors.
03 -
- Prep all ingredients before heating any pans, as the cooking moves quickly once started, a lesson I learned while frantically dicing tomatoes with one hand and trying to prevent protein from overcooking with the other.
- When reheating leftovers, add a small splash of cream and warm gently to prevent the sauce from breaking, something I discovered after microwaving on high and ending up with separated oils.