Cheesecake Factory Recipes

Jambalaya pasta​ – Easy Cheesecake Factory  Copycat

Jambalaya pasta​ – Easy Cheesecake Factory  Copycat

This Cheesecake Factory Jambalaya Pasta is a spicy, smoky, one-pan dinner with shrimp, chicken, and andouille sausage — all tossed in a tomato-based Cajun sauce over linguine. It’s a solid weeknight option: easy, filling, and makes amazing leftovers (if you don’t eat it all right away).

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Quick Summary

  • Prep time: 15 mins
  • Cook time: 30 mins
  • Flavor: bold, spicy, a little smoky
  • Great for: game nights, leftovers, cold evenings, random cravings

Why I Like This Recipe

So, I wasn’t trying to recreate Cheesecake Factory’s jambalaya pasta, I just… accidentally did. I was craving something warm and slightly spicy (and had sausage in the fridge I forgot about), and it all came together kinda by instinct. First bite? Immediate flashback to that booth in the corner, half a breadbasket left, iced tea sweating on the table. This version’s cheaper, less fussy, and hits hard.

Ingredients

  • ½ lb linguine
  • ½ lb andouille sausage, sliced
  • 2 small chicken breasts, diced
  • ½ lb shrimp, peeled & deveined
  • 1 cup diced celery
  • ½ cup diced onion
  • 1 green bell pepper, diced
  • 3 garlic cloves, minced
  • 1 tbsp tomato paste
  • 1 tsp Old Bay seasoning
  • ¼ tsp cayenne (add more if you like heat)
  • 1 (14 oz) can crushed tomatoes
  • Salt & pepper, to taste
  • Olive oil, for cooking
  • Chopped Italian parsley, for garnish

How To Make Jambalaya pasta​

  1. Boil your pasta: Just follow the package. Salt your water like you mean it. Drain, set aside.
  2. Cook the chicken: Season it up (salt, pepper). Brown it in a big skillet with a splash of oil. Don’t crowd the pan. Get that golden edge. Pull it out when done.
  3. Sear the shrimp and sausage: Same pan — no need to clean. Little more oil if needed. Shrimp should curl, sausage should crisp. Out they go.
  4. Sauté the veggies: Add celery, onion, bell pepper. Medium heat, give it time — like 8 mins. Garlic goes in last. Stir until it smells amazing.
  5. Build the sauce: Tomato paste, Old Bay, cayenne. Stir that into the veg. Then dump in the crushed tomatoes. Simmer 5 mins, lid on.
  6. Bring it all together: Chicken, shrimp, sausage, noodles — back in the pan. Toss gently. Taste, adjust seasoning, maybe cry (just a bit).
  7. Garnish + serve: A little parsley on top makes it feel fancy. Grab a fork and go.
Jambalaya pasta​ – Easy Cheesecake Factory  Copycat
Jambalaya pasta​ – Easy Cheesecake Factory  Copycat

Tips for Success

  • Don’t skip the browning — the sausage and chicken love that crust.
  • Simmering helps the flavors get cozy.
  • Cayenne is spicy! Start slow unless you’re wild.
  • Let everything rest in the pan for a few mins before serving — makes a difference.
  • Leftovers are even better the next day. Promise.

Storage and Reheating

  • Fridge: Keep leftovers in a sealed container for up to 3 days. Pasta absorbs sauce, so maybe add a splash of water when reheating.
  • Freezer: It can freeze, but texture changes a bit. If you do, thaw overnight and reheat in a skillet.
  • Microwave: 1–2 mins with a splash of water. Cover it or it’ll splatter like a crime scene.
  • Stovetop (best): Low heat + lid. Add a bit of water or broth to loosen the sauce.

Frequently Asked Questions

  • Can I use another kind of pasta?
    Yep! Penne or fettuccine works too. Use whatever’s hanging out in your pantry.
  • Can I skip the shrimp or chicken?
    Sure — just double up on whatever protein you like best. Or go veg and add mushrooms.
  • Too spicy. How do I tone it down?
    Cut back on the cayenne and maybe add a splash of cream at the end. Works every time.
  • What kind of sausage works best?
    Smoked andouille gives the right flavor, but any smoky sausage will do. Even kielbasa in a pinch.
  • Can I make it ahead of time?
    Yes — the sauce gets better with time. Just cook the pasta fresh if you can.

Common Mistakes and How to Dodge Them

  • Overcooking the shrimp: Shrimp cooks fast. Like, don’t even blink. As soon as they curl and go opaque, they’re done. Leave ’em too long and they get rubbery.
  • Skipping the simmer: The sauce needs time to mingle. Don’t rush this part. If you dump everything together too quick, it won’t taste layered.
  • Not salting the pasta water: This seems small, but it really matters. Salty pasta water = seasoned noodles = better final dish.
  • Too much cayenne too fast: Even if you love spice, it can overpower quick. Start small, you can always add more. Learned this the sweaty way.
  • Cooking everything at once: Crowded pan = steamed meat = sad texture. Do it in batches. Worth the extra couple of minutes.

Nutrition Facts (Per Serving)

  • Calories: 620 kcal
  • Total Fat: 28g
  • Saturated Fat: 9g
  • Cholesterol: 165mg
  • Sodium: 1150mg
  • Potassium: 720mg
  • Total Carbohydrate: 52g
  • Dietary Fiber: 4g
  • Sugars: 6g
  • Protein: 39g

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Jambalaya pasta​ – Easy Cheesecake Factory  Copycat

Recipe by LuluCourse: DinnerCuisine: Cajun-AmericanDifficulty: Easy
Servings

4

servings
Prep time

15

minutes
Cooking time

30

minutes
Calories

620

kcal

Spicy, tomato-based pasta packed with shrimp, chicken, and smoky sausage — bold flavors, big comfort.

Ingredients

  • ½ lb linguine

  • ½ lb andouille sausage

  • 2 chicken breasts, cubed

  • ½ lb shrimp

  • 1 cup diced celery

  • ½ cup onion

  • 1 green bell pepper

  • 3 garlic cloves

  • 1 tbsp tomato paste

  • 1 tsp Old Bay

  • ¼ tsp cayenne

  • 1 (14 oz) can crushed tomatoes

  • Olive oil, salt, pepper

  • Chopped parsley

Directions

  • Boil pasta, drain, set aside.
  • Brown chicken in oil, set aside.
  • Cook shrimp + sausage, remove.
  • Sauté veg, add garlic.
  • Stir in tomato paste, seasonings, and tomatoes. Simmer.
  • Add proteins and pasta back in. Toss everything together.
  • Garnish with parsley. Serve hot.

Notes

  • Do not overcook shrimp — seriously.
  • Sauce can be made ahead and refrigerated 2 days.
  • Cayenne can be cut in half for mild version.
  • Leftovers reheat well with a splash of broth or water.

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