Cajun jambalaya pasta – Easy Cheesecake Factory  Copycat

This Cajun Jambalaya Pasta is a bold, spicy copycat of the Cheesecake Factory favorite — loaded with chicken, shrimp, colorful peppers, and tossed with pasta in a rich, seasoned sauce. It’s got that restaurant-level flavor, but it’s surprisingly doable in under an hour. Great for weeknight dinners that don’t feel boring (and yes, budget-friendly too).

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Quick Summary

• Prep time: 10 mins
• Cook time: 30 mins
• Flavor: bold, spicy, smoky
• Great for: weeknight dinners, leftovers, impressing yourself or someone else

Why I Like This Recipe

It’s a whole meal in one pan. Chicken, shrimp, veggies, carbs — everything. I made it after a long day and didn’t even mean to try that hard… but it kind of slapped. Spicy but not too much, creamy-ish without cream, and somehow still cozy even with all that heat. No sides needed. Just eat.

Ingredients

• 1 lb boneless skinless chicken tenders, cubed
• 2½ tbsp Cajun spice, divided
• 1½ cups bell peppers (red, yellow, orange), sliced thin
• ½ cup red onion, sliced
• 1 tbsp garlic, minced
• ½ tsp kosher salt
• ¼ tsp black pepper
• ¼ cup olive oil
• ½ lb large raw shrimp, peeled & deveined
• ¾ cup chicken stock
• 3 Roma tomatoes, diced
• Fresh chopped parsley (for garnish)
• Extra Cajun seasoning (for garnish)
• 8 oz linguine (cooked & drained)

How To Make Cajun jambalaya pasta

1. Boil the pasta: Bring water to a boil, salt it if you want. Cook the linguine per the package, drain it, and set aside.
2. Season the chicken: In a bowl, toss the cubed chicken with 2 tbsp Cajun seasoning, half the peppers, onion, garlic, salt, and pepper. It should all look pretty coated.
3. Sauté it all: Heat oil in a big skillet on medium-high. Add the chicken-veggie mix. Cook until chicken is no longer pink.
4. Add shrimp: Toss the shrimp with the rest of the Cajun seasoning. Add it to the skillet. Cook 3–4 minutes, until pink.
5. Simmer everything: Pour in chicken stock, toss in the rest of the peppers and the tomatoes. Let it bubble a bit, then reduce the heat and simmer until everything’s soft and cozy.
6. Plate it up: Serve the jambalaya mix over linguine. Top with parsley and a sprinkle of Cajun seasoning if you like more heat.

Tips for Success

• Cook pasta first — the rest comes together fast
• Slice peppers and onions thin so they cook evenly
• Don’t overcook the shrimp — they go rubbery fast
• Simmer long enough to soften the veggies, but not until mush
• Add extra Cajun seasoning only after tasting — some blends are salty

Storage and Reheating

• Fridge: Store leftovers in an airtight container for up to 3 days.
• Reheat: Microwave works, but stovetop is better — medium heat with a splash of water or broth to loosen the sauce.
• Freezer: Wouldn’t freeze this — shrimp + pasta texture gets weird after thawing.

Frequently Asked Questions

• Can I use a different pasta?
  Yep. Penne or fettuccine work fine — anything that holds sauce.
• How spicy is this?
  Depends on your Cajun blend. Some are mild, some aren’t playing around. Taste before adding extra.
• Can I use pre-cooked shrimp?
  You can. Just add them at the very end so they don’t overcook.
• Can I make it dairy-free?
  This version already is — no cream or cheese needed.
• Can I swap the chicken for sausage?
  Totally. Andouille sausage is 🔥 in this. Just cook it the same way.

Common Mistakes and How to Dodge Them

• Overcooking shrimp: Seriously, they only need a few minutes. Once they’re pink and curled, take ‘em off the heat.
• Adding all the Cajun spice at once: Some blends are really salty or spicy. Start small, taste, then add more if needed.
• Not slicing veggies thin: Thicker slices take longer and mess with the cook time. Keep ’em uniform.
• Forgetting to simmer long enough: You want the sauce to reduce a bit and the veggies to soften. Don’t rush that last step.
• Serving cold pasta: Toss the linguine in a splash of oil or keep it warm so it doesn’t clump when plating.

Nutrition Facts (Per Serving)

• Calories: 703 kcal
• Total Fat: 37g
• Saturated Fat: 6g
• Cholesterol: 291mg
• Sodium: 1633mg
• Potassium: 700mg
• Total Carbohydrate: 25g
• Dietary Fiber: 7g
• Sugars: 11g
• Protein: 70g

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