Spicy Jambalaya Pasta Chicken

The first time I attempted a jambalaya-style pasta, my tiny apartment kitchen smelled so incredible that my neighbor knocked on my door thinking I was running a restaurant. I had been craving something that combined the comfort of Italian pasta with the bold spices of Louisiana cooking. That experimental dinner turned into a regular request from friends, and I have been tweaking it ever since to get the perfect balance of creamy and spicy.

Last winter during a particularly brutal cold snap, my sister came over feeling completely drained from work. I made this for her, and I swear the combination of warm spices and that rich sauce actually perked her up before she even finished her first bowl. Sometimes food really is medicine.

Ingredients

• 200 g boneless skinless chicken breast: Cut into bite sized pieces before cooking ensures even seasoning and faster cooking time
• 200 g large shrimp: Peeled and deveined saves precious prep time and lets the spices penetrate directly
• 100 g smoked andouille sausage: This brings that essential smoky depth that makes the dish taste authentically Creole
• 300 g penne or fettuccine pasta: Penne catches sauce in its tubes while fettuccine offers luxurious coating
• 1 red bell pepper and 1 green bell pepper: Sliced thin they cook down beautifully and add sweetness to balance the heat
• 1 medium onion: Yellow onion works perfectly here becoming sweet and savory as it sautes
• 2 garlic cloves: Minced fresh releases more aromatic oils than pre minced jar versions
• 400 g canned diced tomatoes: The juices become the base of your sauce so choose a brand you actually like plain
• 120 ml heavy cream: This transforms the tomato base into something restaurant special and luxurious
• 2 tbsp tomato paste: Concentrates the tomato flavor and helps the sauce cling to the pasta
• 1 tsp Cajun seasoning: Start here then add more gradually until the heat level sings to you
• ½ tsp smoked paprika: Deepens the smoky notes from the andouille and adds beautiful color
• ¼ tsp cayenne pepper: This is your background heat adjust up only if you really love spice
• 1 tsp dried oregano: Adds an earthy herbal note that bridges Italian and Creole flavors
• Salt and black pepper: Season at every stage not just at the end for layers of flavor
• 2 tbsp olive oil: Divided use prevents the proteins from steaming instead of searing
• 2 tbsp chopped fresh parsley: Brings a bright fresh finish that cuts through the rich sauce
• Lemon wedges: Optional but a squeeze right before serving brightens everything

Instructions

Get your pasta going first:

Cook the pasta in salted boiling water until al dente then drain but do not rinse those starches help sauce cling later

Sear your proteins:

Heat half the olive oil in a large skillet over medium high heat then add chicken and sausage seasoned with half the Cajun seasoning salt and pepper cooking 4 to 5 minutes until browned

Cook the shrimp quickly:

Add remaining oil to the skillet then cook shrimp seasoned lightly with salt pepper and a pinch of Cajun seasoning for 1 to 2 minutes per side until just pink

Build your vegetable base:

In the same skillet saute onions and bell peppers for 3 to 4 minutes until softened then add garlic for 1 minute until fragrant

Create the spiced sauce foundation:

Stir in diced tomatoes tomato paste smoked paprika cayenne oregano and remaining Cajun seasoning then simmer 5 minutes stirring occasionally

Add the luxurious cream:

Pour in heavy cream mix well and bring to gentle simmer then return all proteins to the pan cooking together 2 to 3 minutes

Bring it all together:

Add cooked pasta to the sauce tossing to coat evenly then taste and adjust seasoning as needed

Finish with flair:

Serve immediately garnished with fresh parsley and lemon wedges if you want that extra bright pop

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This recipe has become my go to for dinner parties because it looks impressive but actually comes together faster than people expect. I love watching guests take that first bite and immediately reach for seconds.

Making It Your Own

The beauty of this dish is how adaptable it is to your preferences and what you have on hand. Sometimes I use chorizo instead of andouille for a different smoky profile or add extra vegetables if I need to use up my crisper drawer.

Pairing Perfection

A crisp cold beer or dry white wine cuts through the rich cream sauce while letting those spices shine. I have also served it with a simple arugula salad dressed with lemon vinaigrette to add something fresh and green to the plate.

Make Ahead Strategy

You can prep all your proteins and vegetables up to a day ahead making the actual cooking feel almost effortless. The sauce actually develops more flavor if made a few hours ahead and gently reheated.

• Cook pasta only at the last minute or it becomes gummy
• Leftovers reheat surprisingly well with a splash of cream to loosen the sauce
• The flavors intensify overnight making it excellent for meal prep lunches

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Whether you are feeding a crowd or just treating yourself to something special on a Tuesday night this pasta brings the heat and comfort in equal measure. Enjoy every spicy creamy bite.

Recipe FAQs

→ What proteins are used in this dish?

Chicken breast, large shrimp, and smoked andouille sausage provide a variety of tender and flavorful proteins.

→ How spicy is the dish?

The heat level can be adjusted by varying the cayenne pepper and Cajun seasoning; it offers a noticeable but balanced spicy kick.

→ What type of pasta works best?

Penne or fettuccine pasta are ideal as they hold the spicy tomato cream sauce well.

→ Can I substitute the smoked sausage?

Yes, chorizo can be used as a smoky alternative or omitted for a lighter flavor.

→ Is there a suggested garnish for serving?

Fresh parsley and optional lemon wedges brighten the dish and add contrast to the rich sauce.

→ How long does it take to prepare the dish?

Preparation takes about 20 minutes, with a cooking time around 30 minutes, totaling roughly 50 minutes.