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Cajun jambalaya pasta on a gray plate with a silver fork.
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5 from 4 votes

Cajun Jambalaya Pasta

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.
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Course: Main Course
Cuisine: American
Servings: 6 servings
Calories: 362kcal
Author: Ashley Boyd


  • 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


  • 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.


  • 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.


Calories: 362kcal