Cheesecake Factory Jambalaya Pasta (Healthier Copycat)

The only thing that beats Cheesecake Factory’s Cajun Jambalaya Pasta is making the same delicious dish at home! Juicy chicken. Tender shrimp. Crisp vegetables. Slight spice from the seasoning. Is your mouth watering yet?

This healthier copycat bakes Cajun spiced chicken tenders, sautés shrimp with peppers, onion and tomatoes, and tosses it all with seasoned whole wheat linguini. It is simple, wholesome and satisfying.

The Best Cheesecake Factory Jambalaya Pasta (Healthier Copycat)

I am THRILLED to be sharing this healthier copycat recipe for Cajun Jambalaya Pasta. Dare I say it, but this recipe might just be better than the original. It’s one of those dishes that has something for everyone, and it always has my family coming back for seconds. It’s really to die for.

This tried and true jambalaya inspired dish will quickly become a part of your regular meal rotation because it is simple, wholesome and satisfying. All in all, it’s really just the perfect Cajun style dinner. Skip the loud restaurant, because this one is so easy to make at home!

If you’re like me and can never get enough veggies, you can pile on more. I love bell peppers, but if you don’t, zucchini, squash, green beans, snap peas or even more tomatoes all work. And love the complimentary bread at Cheesecake Factory? Bake up a loaf of my Whole Wheat Bread to serve alongside.

When I’m buying produce, organic is always best in my book, especially tomatoes and peppers with such thin skin. Whatever you buy, wash it well. Check out my post where I SHOW you the importance and value of washing your fruits and veggies. It doesn’t take much time, but it is so worth every second.

Without further ado, my friends, prepare to fall in love with this Cheesecake Factory Cajun Jambalaya Pasta.

Why You’ll Love This Cajun Jambalaya Pasta

• Restaurant flavor at home. All the Cajun spice of the Cheesecake Factory favorite without leaving your kitchen.
• Chicken and shrimp. Juicy baked chicken tenders and tender shrimp in every forkful.
• Lighter than the original. Whole wheat linguini, lean chicken and a light coating of olive oil instead of a heavy sauce.
• Full of vegetables. Red and green bell peppers, onion and Roma tomatoes add color and crunch.

Ingredients You’ll Need

Here is what goes into this Cajun jambalaya pasta and why. Exact amounts are in the recipe card below.

• Chicken tenders: Look for the leanest cut. Tenders bake quickly and evenly, so they stay juicy. Chicken breast works too; slice it into tender sized strips so the cooking time stays about the same.
• Shrimp: Use raw shrimp that is already peeled and deveined to save time. Medium or large shrimp hold up best in the pan. If they are frozen, thaw them in the fridge and pat them dry so the seasoning sticks.
• Cajun seasoning: This is where all the flavor comes from. It seasons the chicken, the shrimp and the pasta. Cajun spice blends are in most grocery stores, or make your own with paprika, garlic powder, onion powder, cayenne and thyme. Blends vary in salt and heat, so taste yours first.
• Oil: Half goes into the pan for the vegetables and half coats the pasta so it stays glossy and does not clump.
• Garlic: Minced garlic goes in first and perfumes the oil before the vegetables hit the pan.
• Red and green bell peppers: The skin should be smooth, firm, glossy and free from blemishes and spots. Thin strips cook quickly and stay a little crisp.
• Onion: A small sweet or red onion, cut into thin strips, adds sweetness to balance the spice.
• Roma tomatoes: Look for tomatoes that give slightly when you touch them but are not mushy. Romas are meaty with fewer seeds, so they do not water down the pan.
• Parsley: Fresh is great, but dried is just fine too. It brightens the pasta and makes a pretty garnish.
• Whole wheat linguini: Whole wheat pastas are rich in fiber and iron. Fresh pasta is even better. You can use any shape you like.
• Olive oil cooking spray: Keeps the chicken from sticking and helps the seasoning cling.

How to Make Cajun Jambalaya Pasta

1. Bake the chicken. Preheat the oven to 375°F and lightly spray a baking sheet. Lay the chicken tenders about 1 inch apart, spray them and sprinkle with 1 tablespoon of Cajun seasoning. Bake 20 to 25 minutes, until the juices run clear and the thickest piece reads 165°F on a thermometer.
2. Cook the pasta. Meanwhile, cook the linguini according to the package directions until it is tender with a slight bite.
3. Season the shrimp. Toss the shrimp with 1 tablespoon of Cajun seasoning until every piece is coated in red spice. Set aside.
4. Sauté the vegetables. Heat 2 tablespoons of oil in a large pan over medium heat. Add the garlic and cook 1 to 2 minutes, until fragrant. Add the peppers and onion and cook 2 to 3 minutes, until slightly tender but still bright.
5. Add the shrimp and tomatoes. Cook about 2 minutes, just until the shrimp turn pink and opaque and curl into a loose C. Remove from the heat right away.
6. Combine. Once the chicken has rested a few minutes, cut it into 1 inch pieces and stir it into the shrimp mixture.
7. Season the pasta. Drain and rinse the pasta, return it to the pot and toss with the remaining oil, the last tablespoon of Cajun seasoning and the parsley.
8. Serve. Fold in the chicken and shrimp mixture, garnish with more parsley and serve immediately.

Ways to Customize Jambalaya Pasta

• More vegetables. Add zucchini, summer squash, green beans, snap peas or extra tomatoes.
• Skip the peppers. Not a bell pepper fan? Use any of the vegetables above instead.
• No shrimp. Replace it with more chicken, more veggies or a grass fed sausage.
• Different pasta. Penne or rotini work well in place of linguini.

Cajun Jambalaya Pasta FAQs

• Is this the same as the Cheesecake Factory recipe? It is a healthier copycat inspired by the restaurant dish, with baked chicken, sautéed shrimp, peppers, onion, tomatoes and plenty of Cajun spice.
• Is it spicy? It has a slight kick. Heat depends on your Cajun seasoning, so use a mild blend or a little less if you prefer.
• Can I make my own Cajun seasoning? Yes. Make extra, because it is especially delightful in my Breakfast Egg Muffins.
• Why rinse the pasta? Rinsing stops the cooking and washes off surface starch, so the noodles stay separate and soak up the oil and spice instead of clumping.
• Can I make it ahead? Yes. Cook the pasta, chicken and shrimp mixture, store them separately in the fridge and combine when ready to serve.
• How do I store leftovers? Cool the pasta, then refrigerate in an airtight container within 2 hours of cooking. Eat it within 3 to 4 days.
• How do I reheat it? Warm it in a skillet over medium heat or in the microwave until steaming hot, 165°F. Add a splash of water or chicken stock if the pasta seems dry.
• What should I serve with it? Try a green salad or my Corn and Collard Greens Salsa. For dessert, finish with Red Velvet Cheesecake Cake or a Caramel Apple Cheesecake Bar.

Cajun Jambalaya Pasta

This Cajun jambalaya pasta tosses baked Cajun chicken tenders, sauteed shrimp, bell peppers, onion and Roma tomatoes with seasoned whole wheat linguini. It is a lighter, homemade take on the Cheesecake Factory favorite.

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Course Main Course

Cuisine American

Ingredients

  

• 10 lean chicken tenders
• 1 lb raw uncooked shrimp peeled and de-veined
• 3 Tbs Cajun seasoning divided
• 4 Tbs Oil split into 2 Tbs
• 1 Tbs minced garlic
• 1 red bell pepper cut into thin strips
• 1 green bell pepper cut into thin strips
• 1 small sweet or red onion cut into thin strips
• 3 Roma tomatoes diced
• 2 Tbs dried or fresh chopped parsley
• 1 lb whole wheat linguini pasta even better if it’s fresh pasta
• Olive oil cooking spray

Instructions

 

• Preheat oven to 375.
• Lightly spray baking sheet with olive oil cooking spray. Place chicken tenders about 1 inch apart and lightly spray each with cooking spray. Sprinkle 1 Tbs Cajun seasoning evenly over chicken tenders. Bake for 20 to 25 minutes until chicken no longer pink.
• Meanwhile, prepare pasta according to package directions.
• In a medium size bowl, combine shrimp and 1 Tbs Cajun seasoning. Stir well until each piece is coated with spice. Set aside.
• In a large saute pan, heat 2 Tbs oil over medium heat. Add garlic and saute for 1 to 2 minutes. Add bell peppers and onions. Saute vegetables until slight tender (about 2 to 3 minutes).
• Add shrimp and tomatoes. Cook for additional 2 minutes just until shrimp turns pink. Be sure to only cook shrimp until it turns pink. Overcooking your shrimp leaves them chewy and tough. Remove from heat.
• Once chicken tenders are baked, cut into 1 inch pieces and combine them with your shrimp mixture.
• Drain pasta and rinse well. Return pasta back to pot. Mix pasta with remaining 2 Tbs olive oil, 1 Tbs Cajun seasoning, and parsley. Stir well.
• Combine chicken/shrimp mixture with pasta. Garnish with additional parsley.
• Serve immediately and enjoy!

Keyword jambalaya pasta

Made this jambalaya pasta? Leave a star rating in the recipe card and tell me how it turned out in the comments below. You can also share a photo with me on Facebook or save it to Pinterest for your next dinner night.

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