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cheesecake factory cajun jambalaya pasta recipe- No Diets Allowed

Cajun Jambalaya Pasta


  • 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


  1. Preheat oven to 375.
  2. 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.
  3. Meanwhile, prepare pasta according to package directions.
  4. In a medium size bowl, combine shrimp and 1 Tbs Cajun seasoning. Stir well until each piece is coated with spice. Set aside.
  5. 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).
  6. 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.
  7. Once chicken tenders are baked, cut into 1 inch pieces and combine them with your shrimp mixture.
  8. 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.
  9. Combine chicken/shrimp mixture with pasta. Garnish with additional parsley.
  10. Serve immediately and enjoy!