Spicy Jambalaya Pasta Chicken (Print Version)
Hearty Cajun-style pasta with chicken, shrimp, sausage, peppers, and a rich, spicy tomato cream sauce.
# What You'll Need:
→ Proteins
01 - 7 oz boneless, skinless chicken breast, cut into bite-sized pieces
02 - 7 oz large shrimp, peeled and deveined
03 - 3.5 oz smoked andouille sausage, sliced
→ Pasta
04 - 10.5 oz penne or fettuccine pasta
→ Vegetables
05 - 1 red bell pepper, sliced
06 - 1 green bell pepper, sliced
07 - 1 medium onion, sliced
08 - 2 garlic cloves, minced
→ Sauce
09 - 14 oz canned diced tomatoes
10 - ½ cup heavy cream
11 - 2 tbsp tomato paste
12 - 1 tsp Cajun seasoning (plus more to taste)
13 - ½ tsp smoked paprika
14 - ¼ tsp cayenne pepper (adjust for heat)
15 - 1 tsp dried oregano
16 - Salt and black pepper, to taste
→ Oil & Garnish
17 - 2 tbsp olive oil
18 - 2 tbsp chopped fresh parsley
19 - Lemon wedges, for serving (optional)
# How-To Steps:
01 - Cook the pasta in a large pot of salted boiling water according to package instructions until al dente. Drain and set aside.
02 - While the pasta cooks, heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add chicken pieces and sausage; season with half the Cajun seasoning, salt, and pepper. Sauté for 4–5 minutes until browned and cooked through. Remove and set aside.
03 - Add remaining olive oil to the skillet. Add shrimp, season lightly with salt, pepper, and a pinch of Cajun seasoning. Cook for 1–2 minutes per side until just pink and cooked through. Remove and set aside.
04 - In the same skillet, add onions and bell peppers. Sauté for 3–4 minutes until softened. Add garlic and cook for 1 minute until fragrant.
05 - Stir in diced tomatoes, tomato paste, smoked paprika, cayenne pepper, oregano, and remaining Cajun seasoning. Simmer for 5 minutes, stirring occasionally.
06 - Pour in heavy cream, mix well, and bring to a gentle simmer. Return chicken, sausage, and shrimp to the pan. Simmer together for 2–3 minutes.
07 - Add cooked pasta to the sauce, tossing to coat evenly. Taste and adjust seasoning as needed. Serve immediately, garnished with parsley and lemon wedges if desired.
# Expert Tips:
01 -
- The tomato cream sauce carries just enough heat to make things interesting without overwhelming the shrimp
- Everything cooks in one pan so you get complex flavors without spending hours at the stove
02 -
- Dont overcook the shrimp, they turn rubbery fast and theres nothing sadder than tough shrimp in a creamy sauce
- The sauce will thicken as it sits off the heat, so dont panic if it looks thin right after adding the cream
03 -
- Pat shrimp extremely dry with paper towels before searing for that golden crust
- Taste your Cajun seasoning first, some brands are much saltier than others