Spicy Jambalaya Pasta Chicken Shrimp (Print Version)
Louisiana-style pasta with chicken, shrimp, peppers, and creamy spices in a bold sauce.
# What You'll Need:
→ Proteins
01 - 2 boneless, skinless chicken breasts, cut into 1-inch pieces
02 - 8 oz large shrimp, peeled and deveined
03 - 3.5 oz andouille sausage, sliced
→ Pasta
04 - 12 oz penne or fettuccine pasta
→ Vegetables
05 - 1 red bell pepper, thinly sliced
06 - 1 green bell pepper, thinly sliced
07 - 1 small onion, diced
08 - 2 cloves garlic, minced
09 - 2 tomatoes, diced
10 - 2 green onions, sliced
→ Sauce
11 - 1 cup heavy cream
12 - 1/2 cup chicken broth
13 - 2 tbsp tomato paste
14 - 2 tbsp olive oil
15 - 1 tbsp unsalted butter
→ Spices
16 - 2 tsp Cajun seasoning
17 - 1/2 tsp smoked paprika
18 - 1/4 tsp cayenne pepper
19 - 1/2 tsp dried thyme
20 - Salt and black pepper, to taste
# Step-by-Step Guide:
01 - Cook pasta according to package directions until al dente. Drain thoroughly, reserving 1/2 cup pasta water, and set aside.
02 - Toss shrimp with 1 teaspoon Cajun seasoning. Season chicken pieces generously with salt, pepper, and remaining 1 teaspoon Cajun seasoning.
03 - Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add seasoned chicken and sliced sausage; cook 4 to 5 minutes until well-browned and cooked through. Transfer to a plate.
04 - Add remaining olive oil and butter to the skillet. Place shrimp in pan and cook 1 to 2 minutes per side until just opaque and pink. Remove and set aside with chicken.
05 - In the same skillet, cook diced onion and sliced peppers for 3 to 4 minutes until softened. Add minced garlic and cook 1 minute until fragrant.
06 - Stir in diced tomatoes, tomato paste, Cajun seasoning, smoked paprika, cayenne, and thyme. Cook mixture for 2 minutes to develop flavors.
07 - Pour in chicken broth and heavy cream, scraping up browned bits from bottom of pan. Simmer for 3 to 4 minutes until slightly thickened.
08 - Return cooked chicken, sausage, and shrimp to the pan. Add cooked pasta and toss thoroughly to coat. Add reserved pasta water as needed to achieve desired sauce consistency. Adjust seasoning to taste and serve hot, garnished with green onions, fresh parsley, and grated Parmesan.
# Expert Suggestions:
01 -
- The way the creamy sauce clings to every pasta bite while the Cajun spices dance on your tongue
- One pot does almost all the work, leaving you with minimal cleanup and maximum flavor payoff
02 -
- Reserving pasta water is not optional here as it helps bind the sauce and keeps everything silky smooth
- Shrimp cook incredibly fast, so remove them the moment they turn opaque to avoid rubbery texture
03 -
- Let the sauce rest off heat for two minutes before serving to allow it to thicken naturally
- Buy your shrimp the same day you plan to cook them for the best texture and flavor