Cheesecake Factory Cajun Jambalaya Pasta Copycat

The only thing that beats Cheesecake Factory’s Cajun Jambalaya Pasta is making the same delicious dish at home! Tender chicken, savory sausage, crisp vegetables, the perfect blend of spices…this recipe has it all. Bursting with flavor and texture, this classic dish has a delicious twist that will keep your family requesting this recipe over and over again!

Cajun Jambalaya Pasta

I am THRILLED to be sharing this healthier fare 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 always has my family coming back for seconds.

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.

We’ll walk through the basics and I’ll give you the scoop on why this recipe works so well. Read on to become an expert in making this tastebud-tantalizing Cajun-inspired recipe!

Why You’ll Love This Recipe

• Skip the loud restaurant–this recipe is so easy to make at home!
• Healthier and dare I say it…more delicious than the original.
• Juicy chicken, tender shrimp, crisp vegetables, the tiniest bit of heat…need I say more?

Jambalaya Pasta Recipe Ingredients:

Full ingredient amounts found in the recipe card below.

• Chicken Tenders: look for the leanest cut.
• Shrimp: you’ll want peeled and deveined shrimp for this recipe.
• Cajun seasoning: cajun spice blends are available in most grocery stores, but feel free to make your own!
• Olive oil
• Garlic
• Red and green bell pepper: the pepper skin should be smooth, firm, glossy, and free from blemishes and spots.
• Onion: sweet or red onions work well with this dish.
• Roma tomatoes: organic is always best in my book, but especially when it comes to a food with such delicate skin. Look for tomatoes that give way slightly if you touch it but are not mushy.
• Parsley: fresh is great, but dried is just fine too.
• Whole wheat linguini: this dish is great because you can use any type of pasta! We prefer a whole-wheat pastas because they are rich in essential nutrients, fiber, and iron!  
• Cooking spray: opt for olive oil cooking spray if you can find it!

How to Make Cajun Jambalaya Pasta

Full recipe instructions in recipe card below!

1. Place chicken tenders on a lightly greased baking sheet. Spray each chicken tender with cooking spray and sprinkle 1 TB Cajun seasoning evenly over chicken. Bake at 375F for 20-25 minutes or until chicken is no longer pink.
2. Prepare pasta according to package directions. Drain and rinse well. Return pasta back to the pot.
3. In a medium sized bowl, combine the shrimp and 1 TB Cajun seasoning. Stir until each piece is coated with the spices. Set aside.
4. Heat olive oil in a large pan and saute the garlic until fragrant. Add the peppers and onions and saute until slightly tender.
5. Add the shrimp and tomatoes to the pan and cook until the shrimp turns pink. Remove from heat
6. Cut cooked chicken tenders into 1 inch pieces and combine with the shrimp mixture.
7. Mix pasta with olive oil, cajun seasoning, and parsley, Stir well, then combine the chicken/shrimp mixture with the pasta. Garnish with additional parsley.

Variations/Substitutions

• If you’re like me and can never get enough veggies, try adding more! Zucchini, summer squash, green beans, snap peas, and/or more tomatoes would be great in this dish.
• Chicken breast can be subbed for the tenders; just be sure to adjust cooking time. You can also slice the chicken breast into “tenders” prior to cooking.
• Shrimp isn’t your thing? No worries. You can replace it with more chicken, veggies, or with a grass-fed sausage

Recipe Tips

• Be sure to cook your shrimp ONLY until it barely turns pink. Please don’t overcook it! It will make your shrimp chewy and tough and we definitely don’t want that.
• If making your own Cajun seasoning, be sure to make more than this recipe calls for…you’re going to need it (It is especially delightful in my Breakfast Quiches (warning: you’ll become totally addicted to them like many before you.)
• When purchasing produce, organic is best. Tomatoes and peppers have such thin skin that they absorb pesticides and chemicals easily. Definitely purchase organic is possible.
• Always wash your produce 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.

How To Serve

This dish is a pretty balanced and complete meal if and of itself, but if you’re looking to add a side, here are some ideas!

• Simple sides: try pairing with a simple fruit or green salad to add more color to your plate. Collard Greens Salad would be an excellent choice! Love the complementary bread at Cheesecake Factory? Bake up a loaf of Whole Wheat Bread and serve as an appetizer or side.
• Something sweet: What’s dinner without a sweet ending? For the full Cheesecake Factory experience, serve a slice of Red Velvet Cheesecake Cake or a Caramel Apple Cheesecake Bar for dessert.

How To Store Jambalaya Pasta

Allow pasta to cool to room temperature, then store in an airtight container in the refrigerator for up to three days.

How to Reheat Cajun Jambalaya Pasta Cheesecake Factory

Heat leftovers in a skillet over medium heat or in a microwave until heated through. If the sauce consistency seems too thick, you can add a bit of chicken stock or water to make it more saucy.

FAQs about Ingredients

FAQs about Jambalaya Cheesecake Factory Recipe:

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

Cajun Jambalaya Pasta

Experience a taste of Louisiana with our Cajun jambalaya pasta recipe! This flavorful dish combines Cajun seasoning with pasta for a delicious fusion meal that's sure to impress.

Print Recipe Pin Recipe

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