Spicy Jambalaya Pasta Chicken Shrimp

The first time I attempted jambalaya pasta, my tiny apartment kitchen filled with such incredible aromas that my neighbor actually knocked on my door to ask what I was cooking. That moment taught me that Cajun spices and cream create something almost magnetic. Now this recipe lives in my regular rotation because it turns an ordinary Tuesday into something that feels like a celebration at a Louisiana roadhouse.

I made this for my brother's birthday last winter, and he literally stopped talking mid-sentence after his first bite. That silence was the highest compliment Ive ever received in the kitchen. He asked for the recipe before he even finished his plate.

Ingredients

• Boneless chicken breasts: Cut into uniform pieces so everything cooks evenly and stays tender
• Large shrimp: Peel and devein them yourself for the freshest taste, or buy them prepped to save time
• Andouille sausage: This smoky addition is entirely optional but adds incredible depth if you can find it
• Penne or fettuccine pasta: Choose penne for sauce-catching pockets or fettuccine for elegant twirling
• Bell peppers: Red and green together create that classic Cajun color palette and sweet crunch
• Onion and garlic: The aromatic foundation that builds layers of flavor from the very first step
• Tomatoes: Fresh diced tomatoes balance the rich cream with bright acidity
• Heavy cream: This creates the luscious sauce that transforms everything into comfort food
• Chicken broth: Use this to thin the cream and add savory depth without overpowering the spices
• Cajun seasoning: The star of the show, so adjust the amount based on your heat tolerance
• Smoked paprika and cayenne: These work together to create that signature warmth and smoky finish

Instructions

Cook the pasta to perfect al dente:

Boil your pasta according to package directions, then drain it while remembering to reserve that precious half cup of starchy pasta water before you forget.

Season all your proteins:

Toss shrimp with one teaspoon Cajun seasoning, then give your chicken pieces a generous coating of salt, pepper, and another teaspoon of the seasoning blend.

Sear the chicken and sausage:

Heat one tablespoon olive oil in your large skillet over medium-high heat, then add chicken and sausage slices for four to five minutes until they develop beautiful golden color and cook through completely.

Cook the shrimp quickly:

Add the remaining oil and butter to your skillet, then cook shrimp just one to two minutes per side until they turn pink and opaque, being careful not to overcook them.

Build your vegetable base:

In the same skillet, sauté onions and peppers for three to four minutes until they soften, then add garlic for one minute until it becomes fragrant and fills your kitchen with wonderful aroma.

Add the spices and tomatoes:

Stir in diced tomatoes, tomato paste, and all remaining spices, letting everything cook together for two minutes to bloom the flavors.

Create the creamy sauce:

Pour in chicken broth and heavy cream while scraping up any browned bits from the bottom, then simmer for three to four minutes until slightly thickened.

Combine everything:

Return all your cooked proteins to the pan, add the pasta, and toss everything together while adding pasta water as needed until the sauce perfectly coats each piece.

Season and serve:

Taste your creation and adjust any seasonings, then serve immediately while hot, topped with green onions, parsley, and Parmesan if you like.

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This dish has become my go-to for dinner parties because it looks impressive but comes together so easily. Last time I served it, my friend who claims to hate spicy food went back for thirds.

Making It Your Own

Ive discovered that swapping andouille for chorizo works beautifully if you cannot find the traditional sausage. The pasta choice also matters more than you might expect, with fettuccine creating an almost restaurant-style presentation while penne makes it feel more rustic and casual.

Heat Management

Start with less cayenne than you think you need, because the flavors intensify as the sauce simmers and reduces. You can always add heat at the end, but once that cayenne is in the pot, there is no going back.

Perfect Timing

The key to restaurant-quality results is having everything prepped before you start cooking, because once that skillet gets hot, the recipe moves fast. Mise en place is not just fancy French terminology, it is what keeps this dinner from becoming stressful.

• Keep your pasta water warm in a separate bowl so it is ready when needed
• Have all your proteins cut and seasoned before you turn on any heat
• Warm your serving bowls in the oven for five minutes before plating

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There is something magical about a recipe that brings this much joy to the table. I hope this becomes one of those dishes your family requests again and again.

Recipe Questions & Answers

→ Can I use a different pasta type?

Yes, penne or fettuccine work well, but you can substitute with any pasta that holds sauce nicely.

→ How can I adjust the heat level?

Modify the amount of cayenne pepper or add hot sauce according to your preferred spice tolerance.

→ Is andouille sausage necessary?

Andouille adds smoky depth but can be omitted or replaced with smoked sausage for a milder flavor.

→ What garnishes complement this dish?

Fresh parsley, green onions, and grated Parmesan cheese enhance flavor and presentation.

→ Can this be prepared gluten-free?

Yes, simply use gluten-free pasta to accommodate dietary restrictions.