Creamy Jambalaya Pasta

Creamy Jambalaya Pasta is a dish that brings together the bold flavors of Cajun cooking with the comforting texture of a cheesy pasta bake. Imagine tender chicken, smoky sausage, and juicy shrimp all tossed in a rich, creamy sauce with just the right amount of spice. This recipe has quickly become a favorite for families looking for a hearty meal that’s both exciting and easy to prepare.

Whether you’re cooking for a busy weeknight or a special gathering, this one-pan wonder delivers big on flavor without demanding hours in the kitchen. The combination of Cajun spices, fresh seafood, and melted cheese creates a dish that’s satisfying and full of character. Let’s dive into how you can make this delicious fusion at home.

Creamy Jambalaya Pasta with shrimp and sausage

Ingredients You’ll Need

To make this creamy jambalaya pasta, gather the following ingredients:

• 1 large chicken breast, diced

• 1 lb jumbo shrimp, peeled and deveined, tails off

• 1 lb smoked beef sausage, sliced

• 2 bell peppers, diced (use a mix of colors for visual appeal)

• ½ onion, diced

• 5 garlic cloves, minced

• 4 tbsp unsalted butter

• 1 tbsp flour

• 1 box penne pasta

• 2 cups chicken broth

• 1 cup heavy cream

• 6 oz Parmesan cheese, grated

• 6 oz Monterey Jack cheese, shredded

• Smoked paprika

• Cajun seasoning

• Chicken bouillon (optional, for extra depth)

  
  

These ingredients combine to create layers of flavor and texture. The smoked sausage adds a rich, savory note, while the shrimp brings a fresh seafood touch. The cheeses melt into a creamy sauce that coats every bite of pasta perfectly.

Preparing the Proteins with Bold Cajun Flavors

Start by seasoning the chicken, shrimp, and sausage. Toss them with Cajun seasoning, smoked paprika, garlic powder, and onion powder. This step ensures every protein is infused with the signature spices that make jambalaya so beloved.

Seasoning the proteins well is key to building flavor. Don’t be shy with the Cajun seasoning; it’s what gives the dish its kick. The smoked paprika adds a subtle smokiness that complements the sausage beautifully.

Cooking the Sausage, Chicken, and Shrimp

Heat a large skillet over medium heat and cook the sausage slices until they develop a nice brown crust. Remove them from the pan and set aside.

Next, cook the diced chicken in the same pan until browned and cooked through. This helps the chicken absorb any leftover sausage flavors. Remove and set aside.

Finally, add the shrimp to the pan and cook until they are mostly opaque. They will finish cooking later when combined with the sauce. Remove and set aside.

Cooking the proteins separately allows each to develop its own texture and flavor without overcrowding the pan. This step also prevents overcooking the shrimp, which can become rubbery if cooked too long.

Sautéing the Vegetables for a Flavor Base

In the same skillet, add diced bell peppers, onions, and minced garlic. Sauté them until they soften, about 3 to 5 minutes. This vegetable base adds sweetness and aroma to the dish.

Using the same pan for vegetables means you keep all the flavorful bits left from cooking the proteins. The peppers and onions balance the spices with their natural sweetness, while garlic adds depth.

Making the Creamy Sauce

Add butter to the softened vegetables and let it melt. Stir in the flour to create a roux, cooking it for about a minute to remove the raw flour taste.

Slowly whisk in the chicken broth and heavy cream, bringing the mixture to a gentle simmer. This will thicken into a rich sauce that clings to the pasta and proteins.

The roux is essential for thickening the sauce and giving it a silky texture. Adding broth and cream gradually prevents lumps and ensures a smooth finish.

Adding Cheese and Seasonings

Stir in the grated Parmesan cheese until it melts completely. Then add shredded Monterey Jack cheese for extra creaminess.

Season the sauce with additional Cajun seasoning and a pinch of chicken bouillon to enhance the savory notes. Taste and adjust seasoning as needed.

Cheese not only thickens the sauce but also adds a comforting richness. The combination of Parmesan and Monterey Jack creates a balanced cheesy flavor that complements the spices.

Combining Proteins and Pasta

Cook the penne pasta according to package instructions until al dente. Drain well.

Return the cooked chicken and sausage to the pan with the sauce. Add the drained pasta and toss everything together until evenly coated. Remember to add the shrimp last to prevent overcooking it.

This step brings all the elements together, allowing the pasta to soak up the creamy, spicy sauce. The proteins and vegetables mix evenly, making every bite flavorful.

Tips for Serving and Storing

Serve the creamy jambalaya pasta hot, garnished with fresh parsley or green onions for a pop of color and freshness.

If you have leftovers, store them in an airtight container in the refrigerator for up to three days. Reheat gently on the stove or in the microwave, adding a splash of cream or broth if the sauce thickens too much.

This dish pairs well with a simple green salad or crusty bread to soak up any extra sauce.

Why This Recipe Works for Families

This creamy jambalaya pasta recipe is a crowd-pleaser because it combines familiar comfort food with exciting flavors. It’s easy to prepare in one pan, which means less cleanup and more time enjoying your meal.

The mix of chicken, sausage, and shrimp offers variety that satisfies different tastes. The creamy sauce softens the heat from the Cajun spices, making it approachable for kids and adults alike.

Families appreciate recipes that are both quick and delicious, and this dish fits the bill perfectly. It’s also versatile—you can swap proteins or adjust spice levels to suit your preferences.