Spicy Jambalaya Pasta Chicken

The first time I attempted jambalaya, I lived in a tiny apartment with a kitchen that could barely fit two people. My roommate walked in midway through, took one whiff of the Cajun spices hitting the hot oil, and immediately asked what I was making. That night we ended up feeding three unexpected guests who smelled their way over from down the hall.

Ive made this dish on snowy Tuesdays and humid July evenings, and somehow it always hits the spot. Last summer my friend Sarah claimed she didnt like spicy food until she tried a bite, then proceeded to eat two bowls. Something about the combination of smoked sausage and cream tempers the heat just enough to keep you coming back for more.

Ingredients

• Chicken breast: Cut into bite sized pieces so they cook quickly and absorb all that seasoning
• Large shrimp: Peeled and deveined saves precious time when the stove is already crowded
• Andouille sausage: The smoked depth here is non negotiable for authentic flavor
• Penne or fettuccine: Choose something with ridges or texture to grab that gorgeous sauce
• Bell peppers: Red and green together add sweetness and balance out the spice
• Onion: Sliced into thin strips so they melt into the sauce
• Garlic: Minced fresh releases more aroma than pre chopped
• Diced tomatoes: The canned variety works beautifully here, no need to blanch fresh ones
• Heavy cream: This transforms the sharp tomatoes into something luxurious
• Tomato paste: Concentrates the sauce body without thinning it out
• Cajun seasoning: The backbone of the entire dish, dont be shy with it
• Smoked paprika: Adds another layer of depth without overwhelming heat
• Cayenne pepper: Start with a quarter teaspoon and taste before adding more
• Dried oregano: Earthy notes that bridge the gap between tomatoes and cream
• Olive oil: For sauteing and keeping everything from sticking
• Fresh parsley: Brightens up the whole bowl right before serving
• Lemon wedges: A squeeze at the end cuts through the richness

Instructions

Boil the pasta:

Cook your pasta in salted water until al dente, drain, and set aside while you make everything happen in the skillet

Sear the proteins:

Heat one tablespoon olive oil in a large skillet and cook the seasoned chicken and sausage until browned on all sides

Cook the shrimp:

Add another splash of oil to the pan and sauté the shrimp quickly, just until they turn pink and curl slightly

Build the veggie base:

In that same flavorful skillet, cook the onions and peppers until soft, then add garlic for just one minute

Create the sauce:

Stir in the tomatoes, tomato paste, and all the spices, letting everything simmer together for about five minutes

Add the cream:

Pour in the heavy cream and bring it back to a gentle bubble before returning all the proteins to the pan

Combine everything:

Toss in the cooked pasta and stir until every piece is coated in that spicy creamy sauce

Serve it up:

Plate immediately with fresh parsley and those lemon wedges for squeezing over the top

Pin it

This recipe became my go to for housewarmings and bad days alike. Theres something about watching people take that first tentative bite, then immediately reach for seconds without saying a word. Food that makes people stop talking and just eat is always the best kind.

Making It Your Own

Ive chorizo when I couldnt find andouille, and honestly the smoky paprika notes still worked beautifully. The beauty of this dish is how forgiving it is once you understand the flavor balance.

Timing Everything Right

Start your pasta water first, then prep all your ingredients before turning on any burners. The actual cooking moves fast once proteins hit the pan, so having everything chopped and measured keeps the stress level down.

Leftovers That Somehow Taste Better

This reheats beautifully for lunch the next day, and the flavors seem to marry even more overnight. Just add a splash of cream or water when warming it up to loosen the sauce.

• Store in an airtight container for up to three days
• The pasta will absorb more sauce as it sits, which some people actually prefer
• Freeze individual portions if you wont eat it within a few days

Pin it

Grab some crusty bread for the sauce and call it a meal worth remembering.

Recipe FAQs

→ What type of pasta works best?

Penne or fettuccine both hold the sauce well, complementing the bold flavors and providing a satisfying texture.

→ Can I adjust the heat level?

Yes, modify the cayenne pepper or add hot sauce to achieve the preferred spice level without overpowering the dish.

→ Is smoked sausage necessary?

Smoked sausage adds depth and smokiness, but can be substituted with chorizo or omitted for a lighter profile.

→ How can I make it gluten-free?

Use gluten-free pasta varieties to accommodate dietary restrictions without compromising flavor or texture.

→ What sides pair well with this dish?

Crusty bread is ideal for soaking up the creamy sauce, and a fresh green salad can balance the richness.

→ Can this be prepared ahead of time?

Prepare components in advance, but combine just before serving to preserve the sauce’s creaminess and fresh texture.