Add some Cajun flare to your pasta night with this hearty, one-pan Cajun Jambalaya Pasta Recipe! We're talking a super creamy, Cajun spiced sauce, juicy shrimp, tender chicken, flavorful andouille sausage, and vibrant veggies, all combined with a pasta of your choice!
The fact that it all comes together in one pot makes it a super easy dish to whip up for all the Cajun food lovers in your life! And speaking of which, if this is your kind of recipe be sure to bookmark our Cajun Chicken Alfredo Pasta and Cajun Shrimp Pasta in your internet browser for next time.
HOW TO MAKE JAMBALAYA PASTA
The first thing you want to do for your jambalaya pasta is prep the meat. We will begin with the chicken. To help that chicken fully cook through on the stove top, we need to pound it out to a thickness no more than half an inch.
Place the chicken in a gallon-size zip-top bag and use either a kitchen mallet or a rolling pin to thin out the thick side of the chicken breast.
Next, you'll want to remove the excess moisture from the exterior of the chicken breast using a paper towel. Lay the chicken on a work surface, drizzle it with oil, and sprinkle it with either Cajun or blackened seasoning. Rub the oil and the seasoning all over both sides of the chicken and set aside to adhere.
Now it's time to start prepping some shrimp for your Jambalaya Pasta! Pat dry peeled and deveined jumbo shrimp with a paper towel. Transfer the shrimp to a small mixing bowl and drizzle them with a tablespoon of oil and a sprinkle of Cajun spice or blackened seasoning. Toss until the shrimp are evenly coated in both the oil and the seasoning. Set this aside and move on to the andouille sausage.
Slice the andouille sausage at a ¼" bias and add it to a hot skillet or Dutch oven over medium-high heat. Cook the sausage for three minutes on one side, then flip it and cook for another two minutes more.
Remove the sausage from the pan and transfer it to a plate off to the side. Time to start on the second protein of your Jambalaya Pasta! And if you're interested in more hearty pasta dishes, our taco pasta and sausage and rice should definitely be added to your list!
You should have a bit of oil left behind from the sausage, but you'll probably need just a bit more in order to cook your chicken. Add about a tablespoon of oil to the pan and let it come to temperature. Then, add your chicken and cook the chicken for about 3 to 4 minutes on each side, or until the chicken is fully cooked through.
The internal temperature of the chicken should register at 165°F. Another way to determine the doneness of your chicken is whether or not it is completely white on the inside; there should be zero pink showing.
When your chicken is cool enough to handle, cut it into ½ inch thick slices and set aside.
The last protein you're going to cook will be the shrimp! Drizzle the pan with an additional tablespoon of oil if needed, and add the shrimp in a single layer.
Psst! For more Cajun goodness, try our Shrimp Po Boys!
Cook them for about two minutes, then turn them over and cook for about one minute more. Your shrimp are ready when they are completely opaque and no longer translucent looking.
Remove the shrimp from the pan and it's time to cook some veggies! Add the onion and bell peppers and cook for about 4-5 minutes stirring often. After your vegetables have softened, add the garlic and cook for about one minute more.
If this is your kind of recipe you'll definitely love our Shrimp Mac and Cheese!
Now it's time to turn all of these flavors into an amazing Jambalaya Pasta sauce!
Sprinkle the vegetables with all-purpose flour and stir for about one minute until evenly coated. Then, you'll begin adding in unsalted chicken broth one big splash at a time, stirring after each addition until smooth.
Once all of the chicken broth has been incorporated, you'll add in the cream, tomato paste, hot sauce, Cajun seasoning, paprika, black pepper, and kosher salt.
Stir this mixture together until smooth and reduce the heat as necessary to maintain a gentle simmer. Continue to cook for about five minutes more until slightly thickened, stirring every once in a while. Your Cajun Jambalaya Pasta is about to come together!
Then you'll add in your andouille sausage, sliced chicken, and shrimp to the sauce and stir to combine.
Lastly, add in your cooked pasta and enjoy!
6 MORE CAJUN RECIPES YOU’LL LOVE
- Blackened Shrimp
- Cajun Blackened Chicken
- Shrimp Etouffee
- Crawfish Pie
- Crawfish Etouffee
- Roast Beef Po Boy
Crawfish Etouffee
Blackened Chicken Recipe
Blackened Shrimp
Easy Shrimp Etouffée Recipe
Crawfish Pie Recipe | A New Orleans Classic
Hot Roast Beef Sandwich | Roast Beef Po' Boy
Jambalaya Pasta
Ingredients
- 1 pound boneless, skinless chicken breasts
- 6 tablespoons avocado or canola oil, separated
- 3 ½ teaspoons Cajun seasoning, separated
- ¾ pound jumbo shrimp peeled and deveined
- 6 ounces andouille sausage
- 1 green bell pepper seeded and diced
- 1 red bell pepper seeded and diced
- ½ yellow onion diced
- 2 cloves garlic minced
- 2 tablespoons all-purpose flour
- 1 cup unsalted chicken broth
- 1 ⅓ cup cream
- 1 tablespoon tomato paste
- 1 teaspoon hot sauce
- ½ teaspoon smoked paprika
- ¼ teaspoon black pepper
- Generous pinch of Kosher salt
- ¾ package (about 9 ounces) Fettuccini, Penne, or Rigatoni pasta cooked according to package directions
Instructions
- Using a kitchen mallet or rolling pin, pound out the chicken breast to an even thickness, no more than ½" thick.
- Pat the excess moisture away from the chicken using a paper towel and transfer to a work surface. Drizzle with 1 tablespoon of oil and sprinkle with 1 ½ teaspoon of Cajun seasoning. Rub all over both sides to adhere. Set aside until ready to use.
- Pat the shrimp dry with paper towel and transfer to a small mixing bowl. Drizzle with 1 tablespoon of oil and sprinkle with 1 teaspoon of Cajun or Blackened seasoning. Toss to combine. Set aside until ready to use.
- Place a large skillet or fry pan over medium-high heat and allow to come to temperature.
- Slice the sausage at a ¼" bias. Add the sausage to the pan in a single layer and cook for about 3 minutes. Flip and cook for 2 minutes more. Remove the sausage from the pan and transfer to a plate off to the side.
- Drizzle the pan with about 1 tablespoon of oil and add the chicken. Cook for 3-4 minutes on each side, or until cooked through. Remove from the pan and set aside.
- Add another tablespoon of oil to the pan, and add the shrimp in a single layer. Cook for about 2 minutes. Then, turn and cook for about 1 minute more, or until completely opaque. Remove the shrimp and set aside on a plate until ready to use.
- Reduce the heat to medium and add the remaining 2 tablespoons of oil to the pan. Add the diced peppers and onions and cook for about 4-5 minutes, stirring often. Add the garlic and cook for about 1 minute more.
- While you are waiting for your veggies to soften, slice the chicken into ½" thick strips.
- Sprinkle the flour over the softened vegetables and stir to coat. Add the chicken broth one big splash at a time, stirring until smooth after each addition. Add the cream, tomato paste, hot sauce, 1 teaspoon Cajun seasoning, paprika, pepper, and Kosher salt and stir.
- Reduce the heat as necessary to maintain a simmer, and simmer for about 5 minutes, until slightly thickened.
- Add the sausage, shrimp, and sliced chicken into the sauce and stir to combine. Toss with cooked pasta and enjoy!
Nutrition
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