Easy Cajun Jambalaya Pasta

This post may contain affiliate links. Read my disclosure policy here.

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.


Save Recipe

Easy Cajun Jambalaya Pasta

  • Yield: 6 Servings
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Course: Main Course
  • Cuisine: American
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: 684 calories, Calories: 684g

All images and text © for Dinner, then Dessert, Inc.

Save Recipe
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!

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.


Chicken Main Course Main Dishes Meat & Seafood Pastas Pork Recipe Seafood

Leave a comment & rating

Your email address will not be published. Required fields are marked *


  1. 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.

  2. 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.

  3. 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. ???????

    Rating: 5
  4. 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.

    Rating: 3
  5. 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!

  6. 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!

    Rating: 5
  7. 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!!!

    Rating: 5
  8. So yeah, this was amazing! I’m not a seasoned cook, so I’m always nervous when trying something new. This one rocked!! 

    Rating: 5
  9. 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.

    Rating: 5
  10. 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

  11. 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.

    Rating: 5
  12. 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.

    Rating: 5
  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.

    Rating: 5
  14. 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!

  15. 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.

    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.