Easy Cajun Jambalaya Pasta

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Easy Cajun Jambalaya Pasta with chicken, sausage and shrimp and all the delicious deep Louisiana flavor in just 30 minutes!

30 Minute Cajun Jambalaya Pasta just like the Cheesecake Factory!

Easy Cajun Jambalaya Pasta sounds like I’m trying to trick you guys, I know. You think Louisiana flavors have to take a lot of effort and I promise this dish will knock your socks off in less than 30 minutes!

This Easy Cajun Jambalaya Pasta is made with a pre-made cajun spice but I used my own homemade version which I’ve detailed below. Want something with a bit of a kick? Add double the cayenne pepper.

Some tips about this Cajun Jambalaya Pasta:

  • Want to make this into a creamy jambalaya pasta? Add a 1/2 a cup of heavy cream in after your chicken stock.
  • You don’t need to use Zatarain’s to make a quick jambalaya and those boxes of dinner kits are not going to have half the flavor of making it yourself. Want a shortcut, buy some cajun seasoning and you’re 75% of the way there already.
  • This recipe is based on a recipe from The Cheesecake Factory Cajun Jambalaya Pasta with some alterations made to make it easier and quicker.

Quick and EASY Jambalaya Pasta in just 30 Minutes!!So if you’re craving easy jambalaya pasta (also known as pastalaya) you won’t regret this dish, its a breeze to make and if you’re looking to make your own cajun seasoning I’ve listed my blend below:

Homemade cajun seasoning (triple this for the recipe):

1/2 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon paprika
1/4 teaspoon ground black pepper
1/4 teaspoon onion powder
1/4 teaspoon cayenne pepper
1/4 teaspoons dried oregano
1/4 teaspoons dried thyme

We LOVE this Cajun Jambalaya Pasta!

Looking for more delicious Pasta recipes?

Tools Used in the making of this Cajun Jambalaya Pasta:
Cast Iron Skillet:
This is my most used pan in my kitchen, heavy, keeps heat well and gives the BEST sear ever.
Cajun Seasoning: If you want to grab a jar and skip the homemade blend.
Chef’s Knife: This knife is one of the three most used tools in my kitchen.
Tongs: are great for tossing all the spices with the ingredients and getting them in and out of the pan.



Easy Cajun Jambalaya Pasta

4.66 from 20 votes
  • Yield: 6 Servings
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Course: Main Course
  • Cuisine: American
  • Author: Sabrina Snyder
Easy Cajun Jambalaya Pasta with chicken, sausage and shrimp and all the delicious deep Louisiana flavor in just 30 minutes!


  • 1 pound chicken breast cut into 1? pieces
  • 1/2 pound shrimp deveined
  • 1/2 pound andouille sausage sliced into 1/2? thick pieces
  • 3 tablespoons Cajun spice blend
  • 1/2 red bell pepper diced
  • 1/2 green bell pepper diced
  • 1/2 red onion thinly diced
  • 3 cloves garlic minced
  • 1/2 tsp. Kosher Salt
  • 1/4 teaspoon ground black pepper
  • 3 tablespoons canola oil
  • 1 medium tomato diced
  • 1 cup chicken broth
  • 1 pound fettucine pasta cooked but not rinsed
  • parsley and leftover minced bell peppers for garnish


Note: click on times in the instructions to start a kitchen timer while cooking.

  1. In a large bowl add the chicken, shrimp, sausage, cajun spices, red bell pepper, green bell pepper, red onion, garlic, Kosher salt and black pepper in a bowl and toss.
  2. In a large skillet or a cast iron skillet add the canola oil on high heat.
  3. In two batches sear off the ingredients until they're cooked through, about 4-5 minutes.

  4. Add the tomatoes and chicken stock to the pan with all the cooked ingredients.
  5. Cook for a minute or two then add in the cooked pasta and using tongs coat the pasta with the sauce.
  6. Garnish with parsley and leftover minced bell peppers if desired.

Recipe Notes

If you are nervous about overcooking your shrimp, after adding the spices pull them out to a separate bowl. Then once the other ingredients are done cooking add it to the pan to cook through.

Nutrition Information

Yield: 6 Servings, Amount per serving: 327 calories, Calories: 327g, Carbohydrates: 2g, Protein: 31g, Fat: 20g, Saturated Fat: 4g, Cholesterol: 175mg, Sodium: 1023mg, Potassium: 510mg, Sugar: 1g, Vitamin A: 385g, Vitamin C: 27.2g, Calcium: 71g, Iron: 1.7g

All images and text © for Dinner, then Dessert.

Keyword: Easy Cajun Jambalaya Pasta
Easy Cajun Jambalaya Pasta with chicken, sausage and shrimp and all the delicious deep Louisiana flavor in just 30 minutes!
Quick and EASY Jambalaya Pasta in just 30 Minutes!!
30 Minute Cajun Jambalaya Pasta just like the Cheesecake Factory!

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  1. I’ve made this twice and loved it both times. I like spicy seasonings so I added extra cayenne. Came out great!

  2. Oh my! This was delicious! I worked at the Cheesecake factory 20 years ago and this was my all-time fav of theirs. I never dreamed of making it myself. I followed the directions to the letter, and added the half cup cream. My only suggestion, as others have noted, the sauce was a little thin, so I added a tablespoon of cornstarch while cooking and it thickened up perfectly. MANY thanks for sharing such an amazing dish!

  3. This is my favorite “go to” recipe. My family and I ate at a restaurant called Yard House in Atlantic Station, that had a similar recipe. The waitress suggested to order pasta instead of rice and it was wonderful. This recipe is perfect Sabrina ! Thank you for sharing. God bless!

  4. This was good but spicy even with a mild Cajun spice. I removed the sausage then the shrimp and made sure the chicken was done for each batch. I think I will try a little half and half cream next time.

  5. This recipe was absolutely delicious! I made it for my family and the spice was just perfect and I especially love how the pasta was combined with the sauce! Thank you Sabrina for your fantastic recipe! ?
    Please reply, thanks :))

  6. This recipe was absolutely delicious! I made it for my family and the spice was just perfect and I especially love how the pasta was combined with the sauce! Thank you Sabrina for your fantastic recipe! ?
    Please reply, thanks :))

    1. Aw Gen, I’m so glad you liked the recipe! I agree, the spice and sauce are a perfect blend! Thanks for being a fan and hope to make more recipes to add your favorite list.


        1. I would suggest adding in the cooked rice as you did with the cooked pasta or you could even just spoon this over a plate of rice. Enjoy!

  7. Great flavors and easy to make. The sauce seemed to be too thin and didn’t look like it did in your picture. Is there a way to thicken it? Maybe I didn’t let it simmer long enough before adding the pasta. Great recipe…. definitely will be making it again.

  8. We all Loved this recipe, don’t have a cheese cake factory, so nothing to compare it to. But can’t imagine theirs could be better than this was. Already can’t wait to make again.

  9. Made this over the weekend. Absolutely delicious. Better than the cheesecake factory because I made it myself. Unbelievable how good it was. Thank you.

  10. This was fantastic. I made it for my whole family and my four year old couldn’t get enough of it. My two year old kept saying “it’s spicy” but wouldn’t stop eating it. It has the perfect amount of spice. We will definitely be making this again!

    1. I’ve never tested it using a pressure cooker. You might be able to find a recipe online with similar ingredients and follow that as a guideline.

  11. This tasted really good but i used tony cacheres seasoning for my cajun seasoning and omitted the additional salt called for. I should have known better bc it’s happened before… but with Tony’s at 3tbsp it was too salty for me and even my husband commented on it being a little too spicy! But other than that if i adjust my seasonings the flavor was great and right on par with regular jambalaya.

  12. I made it and it’s probably my best dish to date.
    Because I’m lactose intolerant – I added flour to thicken the sauce – I like my pasta dishes saucey.
    I put it in lunch bowls and take it to work – every time I take a bite, its like tasting the dish for the 1st time.
    So flavorful!

  13. OMG!! Never had it @Cheesecake Factory… I love this from the Acadiana Cajun Café (San Antonio, TX).
    It came out Amazing!!
    I made my own Ready-Made Cajun spice shaker for my next cooking sessions!! Thank You!
    No leftovers at all! It was a hit And I’ll be making it again on Thursday for company.

  14. This was easy and fabulously spicy. All of the ingredients came together quickly and blended nicely. Thanks for the recipe- will definitely make it again soon.

  15. Ummm Ummm Good! Easy to prepare and cook, with great depth of flavor! I prepared half with brown rice(no cream) and half with pasta(cream added). Leftovers were 10 times as good!

    My son and I decided it’s a keeper for family recipes.

  16. I Would Love To Try This But I’m A Pescatarian And I Only Want The Shrimp So How Much Shrimp Would I Use And Would Everything Else Stay The Same

  17. I thoroughly enjoyed this. My kids found it too spicy, but I think that’s bc the recipe for spice only made one TBS of seasoning so I used 2 TBS of Cajun seasoning from the best stop in Louisiana, and it’s a little spicier than the recipe for Cajun seasoning here. I also added a little flour mixed with water to thicken it up a little as well. Delicious.

  18. So yeah, this was amazing! I’m not a seasoned cook, so I’m always nervous when trying something new. This one rocked!! 

  19. Thank you so much! My mom who hates pasta asked for seconds! Great Cajun Seasoning recipe. I have never been able to create my own cajun pasta, thank you so much!!!

  20. sooooo good–we added some FF cream cheese at end to make a bit creamier and cut the spice. Even better second day, makes a HUGE pot!

    1. What is FF cream cheese? I’m wondering if anyone has tried it with her suggestion of using the heavy cream? If cream cheese would work the same, will you let me know? Thanks, Bev

  21. There is a typo in the recipe. The seasonings only add up to 3 teaspoons but the recipe calls for 3 tablespoons of cajun seasoning. which one is it?

    1. Thank you so much for catching that! You should use 3 tablespoons for the recipe so triple the seasoning mix. I’ve edited to read correctly now. I hope you enjoy it!

  22. I made this tonight… while the flavour was quite good, I found my meat steamed in the tomato/chicken broth sauce. As well the tomato broth was just watery. I think I would keep the meat separate from the juice until the very end or add chopped tomatoes.

  23. I just made this tonight and everyone loved it and I Absolutely loved it. I love anything that has anything to do with pasta. Minus the sausage which I didn’t put in. Next time I will. but this was a great recipe. ???????

  24. Made this for dinner tonight and it was a huge hit with my family! The flavors are absolutely amazing! Adding this delicious meal into my regular rotation.

  25. I’m allergic to shellfish / seafood now but used to eat it before. Do you know a safe substitute for shrimp to get that great flavor without the risk.