Spicy Jambalaya Pasta Chicken (Printable)

A vibrant blend of Cajun spices, creamy pasta, chicken, sausage, and sautéed veggies in a flavorful sauce.

# What You'll Need:

→ Proteins

01 - 2 boneless, skinless chicken breasts, cut into bite-sized pieces
02 - 7 oz smoked Andouille sausage, sliced

→ Pasta

03 - 12 oz penne or fettuccine pasta

→ Vegetables

04 - 1 red bell pepper, sliced
05 - 1 green bell pepper, sliced
06 - 1 small red onion, sliced
07 - 2 cloves garlic, minced
08 - 1 celery stalk, sliced

→ Sauce & Seasonings

09 - 1 tbsp olive oil
10 - 1 tbsp unsalted butter
11 - 1 can (14 oz) diced tomatoes, drained
12 - 1 cup heavy cream
13 - ½ cup chicken broth
14 - 1 tbsp Cajun seasoning
15 - ½ tsp smoked paprika
16 - ¼–½ tsp cayenne pepper (to taste)
17 - Salt and black pepper, to taste

→ Garnish

18 - 2 tbsp chopped fresh parsley
19 - ¼ cup grated Parmesan cheese (optional)

# How to Make It:

01 - Cook pasta according to package directions until al dente. Drain thoroughly and set aside.
02 - Heat olive oil in a large skillet or Dutch oven over medium-high heat. Season chicken pieces with salt, pepper, and half the Cajun seasoning. Sauté for 5–6 minutes until golden brown and cooked through. Remove from skillet and set aside.
03 - Add sliced sausage to the same skillet. Cook for 2–3 minutes until edges are lightly browned. Remove and combine with the cooked chicken.
04 - Reduce heat to medium. Add butter to the skillet, then sauté bell peppers, onion, celery, and garlic for 4–5 minutes until vegetables are softened and fragrant.
05 - Stir in diced tomatoes, remaining Cajun seasoning, smoked paprika, and cayenne pepper. Cook for 2 minutes to allow spices to bloom and flavors to meld.
06 - Pour in chicken broth and heavy cream. Bring to a gentle simmer while stirring occasionally. Let sauce thicken slightly for 4–5 minutes.
07 - Return cooked chicken and sausage to the skillet. Simmer for 2 minutes to heat through and incorporate flavors.
08 - Add cooked pasta to the skillet and toss thoroughly to coat evenly in sauce. Adjust seasoning with salt and pepper as needed. Serve hot, garnished with fresh parsley and Parmesan cheese if desired.

# Expert Advice:

01 -
  • The spicy cream sauce clings to every curve of pasta, creating those perfect bite after bite moments where you cannot stop eating
  • You get all the soul warming comfort of jambalaya without the hour long rice monitoring that sometimes goes wrong
  • Leftovers somehow taste even better the next day when the spices have had time to really settle in and make friends
02 -
  • The sauce will continue thickening as it sits off the heat, so do not reduce it too much while cooking or you will end up with something closer to a glue than a sauce
  • Draining those diced tomatoes thoroughly is crucial, otherwise you will end up fighting to get the right consistency for way longer than necessary
03 -
  • Take the time to properly drain your diced tomatoes, because excess liquid will prevent your sauce from reaching that perfect velvety consistency
  • Let the sauce simmer gently rather than boil, which prevents the cream from separating and keeps everything silky smooth

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