Spicy Jambalaya Pasta Chicken (Printable)
Creamy pasta tossed with chicken, smoked sausage, peppers, and a spicy Cajun-inspired sauce.
# What You'll Need:
→ Proteins
01 - 2 boneless, skinless chicken breasts, cut into bite-sized pieces
02 - 7 oz smoked Andouille sausage, sliced
→ Pasta
03 - 12 oz penne or fettuccine pasta
→ Vegetables
04 - 1 red bell pepper, sliced
05 - 1 green bell pepper, sliced
06 - 1 small red onion, sliced
07 - 2 cloves garlic, minced
08 - 1 celery stalk, sliced
→ Sauce & Seasonings
09 - 1 tbsp olive oil
10 - 1 tbsp unsalted butter
11 - 1 can (14 oz) diced tomatoes, drained
12 - 1 cup heavy cream
13 - ½ cup chicken broth
14 - 1 tbsp Cajun seasoning
15 - ½ tsp smoked paprika
16 - ¼–½ tsp cayenne pepper (to taste)
17 - Salt and black pepper, to taste
→ Garnish
18 - 2 tbsp chopped fresh parsley
19 - ¼ cup grated Parmesan cheese (optional)
# How-To Steps:
01 - Cook pasta according to package directions until al dente. Drain thoroughly and set aside.
02 - Heat olive oil in a large skillet or Dutch oven over medium-high heat. Season chicken pieces with salt, pepper, and half the Cajun seasoning. Sauté for 5–6 minutes until golden brown and cooked through. Remove from pan and set aside.
03 - In the same skillet, add sausage slices. Cook for 2–3 minutes until browned. Remove and set aside with the chicken.
04 - Reduce heat to medium. Add butter to the skillet, then sauté bell peppers, onion, celery, and garlic for 4–5 minutes until softened and fragrant.
05 - Stir in diced tomatoes, remaining Cajun seasoning, smoked paprika, and cayenne pepper. Cook for 2 minutes to meld flavors.
06 - Pour in chicken broth and heavy cream. Bring to a gentle simmer, stirring occasionally. Let sauce thicken slightly for 4–5 minutes.
07 - Return chicken and sausage to the skillet. Simmer for 2 minutes to heat through.
08 - Add cooked pasta to the skillet and toss to coat evenly in the sauce. Adjust seasoning with salt and pepper as needed. Serve hot, garnished with parsley and Parmesan cheese if desired.
# Expert Advice:
01 -
- The heavy cream transforms traditional Cajun flavors into something velvety and indulgent that still packs serious heat
- Everything happens in one skillet, meaning less cleanup and more time enjoying dinner
02 -
- Drain those diced tomatoes thoroughly or your sauce will never thicken properly, I learned this the hard way with a soupy mess
- Let the cream come to room temperature before adding it to prevent it from breaking when it hits the hot pan
03 -
- Taste your sauce before adding the pasta, that is your last chance to adjust the heat and seasoning
- Reserve some pasta water before draining, it is liquid gold if your sauce gets too thick