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 ½ 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):

½ teaspoon salt
½ teaspoon garlic powder
½ teaspoon paprika
¼ teaspoon ground black pepper
¼ teaspoon onion powder
¼ teaspoon cayenne pepper
¼ teaspoons dried oregano
¼ 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

4.75 from 32 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. Thank you for this quick, delicious and pretty darn healthy recipe. I have made this a lot, exactly as written and with variations such as adding half and half, cream cheese, etc. Very easy recipe to make your own depending on what you have on hand.

  2. Hi! I made this last night- and overall it was good…….but SUPER salty. Luckily my husband loves extra salty things, but for me it was way too much.
    Reading the reviews it doesn’t seem like anyone else had this problem so I’m trying to figure out what I did wrong LOL. 3 TBL of cajun seasoning and 1/2 tsp salt – maybe I’ll try omitting the salt and cutting back the cajun seasoning to 2 TBL?
    I did also make a couple of modifications (although not sure that any of them would have impacted the salt): Omitted chicken and used turkey kielbasa and shrimp. Subbed 1 can diced tomatoes and omitted the chicken stock and fresh tomato. I did add half & half to help with the saltiness (and up the creaminess factor!).
    Open to any ideas on how to cut the salt

    1. Kielbasa is inherently salty. The cajun seasoning you chose could be very salty too, so I would probably skip the remaining 1/2 teaspoon salt. Canned tomatoes can also have sodium in them, so I would check that. It could’ve just been a few things working together to make it saltier.

  3. This dish was so easy to make and absolutely delicious! As my husband said while enjoying it “this one’s a keeper!” Will be saving this and using again for sure!

  4. Love this recipe, once prepping is done the process moves fast. I may have added a little more broth, so I added some whipping cream and it thickened up the sauce! Will be making again

  5. Sabrina, thanks so much for the recipe. A huge hit with my wife and kids for sure! I made it pretty close to as written, but used half and half cream instead of the heavy cream.

    This is definitely a keeper!!

  6. The spice mix is awesome, and made from pantry items I have on hand! I used only shrimp, and we all loved it! Thank you?

  7. I have done all the chopping and am ready to make this recipe today but my son will not eat tomatoes so I want to omit them. What can I use to substitute. Will a bit of tomatoe sauce do the trick?

    1. I am just seeing this tonight. I am sure the recipe has long been cooked/or not but I still want to try to help.

      Tomato sauce would do it, but I’d probably just go with additional red bell peppers for texture.

  8. This recipe was so good! I did modify some things; added corn starch, heavy cream, and reduced Cajun spice to 2 Tbs. my husband LOVED it which was great, because he loves Cajun food. I liked a lot, as well.
    Thanks for an awesome recipe!

  9. I just made this last night, it was very delicious. I modified a couple things out of necessity – used a yellow onion instead of red, used a while yellow pepper and half a red because I didn’t have a green one, and I omitted the chicken since I didnt have any.
    The sauce coated the pasta nicely and it was decently spicy without being overwhelming. I would highly recommend!

  10. These were pretty vague instructions. Completely ruined my kitchen. If you could be more clear with the step to step process that would be great cause this looks very yummy.

  11. My family loved this! We like our pasta with a lot of sauce, so I only used 1/2 pound of pasta, and I added 1 TBSP of corn starch to thicken the sauce. It was delicious! Thanks for a great recipe!!

  12. Super easy! Prepping the protein and veggies is the most time consuming part. My family loved it. It also makes a huge portion!