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).
Jump to RecipeQuick 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
- Boil your pasta: Just follow the package. Salt your water like you mean it. Drain, set aside.
- 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.
- 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.
- 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.
- Build the sauce: Tomato paste, Old Bay, cayenne. Stir that into the veg. Then dump in the crushed tomatoes. Simmer 5 mins, lid on.
- Bring it all together: Chicken, shrimp, sausage, noodles — back in the pan. Toss gently. Taste, adjust seasoning, maybe cry (just a bit).
- Garnish + serve: A little parsley on top makes it feel fancy. Grab a fork and go.

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
Course: DinnerCuisine: Cajun-AmericanDifficulty: Easy4
servings15
minutes30
minutes620
kcalSpicy, 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.