Easy to make and loaded with bold Louisiana flavors, this Cajun Jambalaya Pasta is the perfect dish to spice up your weeknight dinner routine! This pasta is made with chicken and shrimp and is seasoned with homemade cajun seasoning for the perfect amount of kick.
Growing up just a few hours outside of New Orleans, I've had my share of delicious Cajun and Creole food and this pasta is right up there with the best of them. This Jambalaya pasta is loaded with flavor and is spicy without knocking you out with heat.
For more incredible Cajun recipes, check out our Cajun Crawfish Etouffee and Cajun Dirty Rice with Smoked Sausage recipes next!
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Ingredients You Need To Make This Recipe
- Linguini pasta. Be sure not to overcook your pasta. You want an al dente texture that still has a little bit of bite.
- Boneless, skinless chicken thighs. Wash the chicken and trim any excess fat. You can also use boneless, skinless chicken breasts. Chop the chicken into about 1-inch cubes.
- Large or medium peeled and deveined shrimp. Rinse your shrimp and set them aside.
- Homemade cajun seasoning. I use my homemade Cajun seasoning in so many recipes. It is spicy without being overpowering.
- Unsalted butter. To cook the protein and veggies.
- Extra-virgin olive oil. To cook the protein and veggies.
- Green bell pepper. For freshness and texture.
- Red bell pepper. Sweet red bell pepper complements the flavors of the other ingredients so well.
- Yellow onion. For a more delicious flavor. You can also use white onion if you prefer.
- Fresh garlic. Load on the fresh garlic! It makes everything taste better.
- Roma tomatoes. Tomatoes are a typical ingredient in traditional jambalaya. They cook down to help create the sauce for this pasta.
- Low-sodium chicken broth. The broth simmers with the other ingredients and reduces to create a tasty, light sauce.
- Salt and cracked black pepper. Add as much as you like for added flavor. I love lots of cracked pepper!
How To Make This Recipe
- Cook the pasta in salted water according to the package instructions until al dente. Reserve about ½ cup of the pasta water.
- Add the chicken to a medium mixing bowl and season with 2 teaspoons of Cajun seasoning. Toss the chicken to coat it in the seasoning and set the bowl aside.
- Add the shrimp to a small mixing bowl and season with 1 teaspoon of Cajun seasoning. Toss the shrimp to coat with the seasoning and set them aside.
- Heat the butter and olive oil in a deep heavy-bottomed skillet over medium-high heat. Cook the shrimp in the oil until just opaque and almost cooked through. Place the shrimp on a plate and set them aside.
- Add the chicken to the pan and cook it for 3 to 5 minutes until almost cooked through. Add the bell pepper and onion and cook the vegetables until they soften. Add the garlic and cook for an additional minute or until the garlic is fragrant.
- Add the tomatoes and chicken broth to the pan and give everything a good stir with a wooden spoon, scraping up any brown bits on the bottom of the pan. Add the remaining Cajun seasoning to the pan and season to taste with salt and pepper.
- Continue to cook the chicken and vegetables for 3 to 5 minutes until the chicken is cooked and the liquid reduces a bit. Toss the shrimp in with the rest of the ingredients and cook until the shrimp are cooked through.
- Add the pasta and 2 tablespoons of pasta water to the pan and toss it with the rest of the ingredients until everything is combined. Allow the pasta to sit for about 10 minutes. The sauce will thicken as it sits. Add more pasta water if you want to thicken the sauce a bit more.
What Is Jambalaya?
Jambalaya is a classic Cajun/Creole dish made typically with meat, seafood, vegetables, and rice. Jambalaya is influenced by African, Spanish, and French cultures and is an iconic dish in Louisiana.
In this jambalaya pasta, linguine takes the place of rice, creating a bold, flavorful variation that pairs exceptionally well with crusty French bread or cornbread!
What To Serve With Cajun Jambalaya Pasta
Jambalaya pasta can be served all on its own for a filling and hearty meal. But if you really want to kick things up a notch, serve it with some of these suggested pairings:
- Southern Buttermilk Cornbread
- Southern Hushpuppies
- Southern Green Beans
- Smashed Potatoes with Creole Sauce
- Jalapeno Cheddar Biscuits
- Southern Fried Green Tomatoes
More FAQs
Feel free to try different proteins such as sausage, scallops, crawfish, or lobster in this jambalaya pasta. Add different vegetables such as broccoli, celery, jalapenos, or carrots.
Make this jambalaya pasta creamy by substituting a ½ cup of chicken broth with heavy cream. You can also add some freshly grated parmesan for even more creaminess.
Absolutely! Make jambalaya pasta with linguini, penne, fettuccine, or spaghetti.
Storing Instructions
Leftover cajun jambalaya pasta can be stored in an airtight container for up to 5 days. Reheat pasta in the microwave or on the stovetop.
Recommended Tools for This Recipe
More Cajun-Inspired Recipes You Will Love!
- Cajun Smothered Chicken Breasts
- Easy Cajun Salmon
- Creamy Cajun Dipping Sauce
- New Orleans Remoulade Sauce
- Blackened Salmon Pasta with Tomato Cream Sauce
- Homemade Blackened Seasoning
- New Orleans Beignets
📖 Recipe
Cajun Jambalaya Pasta
Equipment
Ingredients
- 1 pound linguine pasta
- 1 pound boneless skinless chicken thighs, cut into about 1-inch cubes
- ½ pound peeled and deveined shrimp
- 2 tablespoons homemade cajun seasoning or store-bought Cajun seasoning
- 1 medium yellow onion
- ½ green bell pepper seeded and cut into thin strips
- ½ red bell pepper seeded and cut into thin strips
- 3 cloves garlic minced
- 3 roma tomatoes diced
- 1 ½ cups low-sodium chicken broth
- Salt to taste
- Cracked black pepper to taste
Instructions
- Cook the pasta in salted water according to the package instructions until al dente. Reserve about ½ cup of the pasta water.
- Add the chicken to a medium mixing bowl and season with 2 teaspoons of Cajun seasoning. Toss the chicken to coat it in the seasoning and set the bowl aside.
- Add the shrimp to a small mixing bowl and season with 1 teaspoon of Cajun seasoning. Toss the shrimp to coat with the seasoning and set them aside.
- Heat the butter and olive oil in a deep heavy-bottomed skillet over medium-high heat. Cook the shrimp in the oil until just opaque and almost cooked through. Place the shrimp on a plate and set them aside.
- Add the chicken to the pan and cook it for 3 to 5 minutes until almost cooked through. Add the bell pepper and onion and cook the vegetables until they soften. Add the garlic and cook for an additional minute or until the garlic is fragrant.
- Add the tomatoes and chicken broth to the pan and give everything a good stir with a wooden spoon, scraping up any brown bits on the bottom of the pan. Add the remaining Cajun seasoning to the pan and season to taste with salt and pepper.
- Continue to cook the chicken and vegetables for 3 to 5 minutes until the chicken is cooked and the liquid reduces a bit. Toss the shrimp in with the rest of the ingredients and cook until the shrimp are cooked through.
- Add about half of the pasta and 2 tablespoons of pasta water to the pan and toss it with the rest of the ingredients until everything is combined. Add more pasta until until you are pleased with the pasta to sauce ratio. I had about ¼ of my pasta leftover. Allow the pasta to sit for about 10 minutes. The sauce will thicken as it sits. Add more pasta water if you want to thicken the sauce a bit more.
Notes
- You may use boneless, skinless chicken breasts instead of chicken thighs.
- Make this pasta creamy by substituting ½ cup of chicken broth for heavy cream.
- Leftover cajun jambalaya pasta can be stored in an airtight container for up to 5 days.
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