Jambalaya pasta takes all the smoky, spicy flavor of the Louisiana classic and cooks it with penne in one big skillet, so dinner is ready in about 55 minutes.
You get juicy chicken, sliced andouille, and plump shrimp tossed with peppers, onion, and tomatoes in a bold Cajun sauce. It is a full meal in a pan with only a handful of dishes to wash.
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Why This Jambalaya Pasta Recipe Works
Cooking the pasta a minute or two short of done lets it finish in the sauce, where it soaks up the tomato and broth and turns tender and well seasoned.
Each protein gets cooked on its own and then returned to the pan, so the chicken browns, the sausage renders, and the shrimp stay tender instead of turning rubbery.
The sauce is simple: tomatoes, broth, thyme, and oregano. That lets the Cajun seasoning and the smoky sausage stay front and center.
Ingredients for Jambalaya Pasta
- 8 ounces penne pasta
- 4 teaspoons Cajun seasoning, divided
- 12 to 14 large shrimp (about 6 ounces), peeled
- 2 medium chicken breasts (about 12 ounces), diced into 3/4 inch pieces
- 6 ounces andouille sausage (about 2 links), sliced
- 1 large yellow onion, diced
- 1/2 red bell pepper, thinly sliced
- 1/2 green bell pepper, thinly sliced
- 3 cloves garlic, minced
- 1 can (14.5 oz) diced tomatoes, no salt added
- 2/3 cup low sodium chicken broth
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- 3 tablespoons olive oil, divided
- Chopped parsley, for garnish
Andouille: This smoked pork sausage brings most of the heat and salt, so no extra salt is needed.
Cajun seasoning: Brands vary in salt and heat, so taste before adding more at the end.
Shrimp: Choose large shrimp so they stay juicy. Pat them dry for a good sear.
How to Make Jambalaya Pasta
1. Boil the pasta. Cook the penne in salted water until 1 to 2 minutes short of al dente. Drain without rinsing and set aside.
2. Season the proteins. Toss the shrimp with 1 teaspoon of Cajun seasoning. Toss the chicken with 1 teaspoon in a separate bowl.
3. Sear the shrimp. Heat 1 tablespoon of oil in a large, deep skillet over medium high heat. Cook the shrimp for 1 to 2 minutes per side until opaque, then move them to a plate.
4. Brown the chicken. Add another tablespoon of oil and cook the chicken for 5 to 6 minutes until golden and nearly cooked through. Move it to the plate.
5. Brown the sausage and vegetables. Add the last tablespoon of oil and brown the sausage for 2 minutes. Add the onion and both peppers and cook for 4 to 5 minutes until soft. Stir in the garlic for 30 seconds.
6. Build the sauce. Add the tomatoes, broth, remaining 2 teaspoons of Cajun seasoning, thyme, and oregano. Return the chicken and add the pasta, then bring to a gentle bubble.
7. Simmer. Reduce the heat to low, cover, and simmer for 8 to 10 minutes, until the pasta is tender and the chicken reaches 165 degrees F.
8. Finish with shrimp. Return the shrimp to the pan and cook for 2 to 3 minutes until heated through and opaque. Garnish with parsley and serve hot.
How to Serve Jambalaya Pasta
Spoon the pasta into wide bowls and top with parsley and extra hot sauce for those who like more heat. A green side keeps the meal balanced, so try Italian house salad or air fryer asparagus. For something to mop up the sauce, add air fryer garlic bread slices or fluffy homemade dinner rolls.
How to Store and Reheat Jambalaya Pasta
Cool the pasta within 2 hours, then refrigerate in an airtight container for 3 to 4 days. Reheat in a skillet over medium low heat with a splash of broth or water until it reaches 165 degrees F. Freezing is not ideal because the shrimp and pasta turn soft.
Tips and Variations for Jambalaya Pasta
Cook in stages. Searing the proteins separately builds flavor in the pan and keeps the shrimp tender.
Do not overcook the pasta. It keeps cooking in the sauce, so pull it early.
Dice evenly. Cut the chicken into pieces of the same size so they cook at the same pace.
Adjust the heat. Use mild sausage and less Cajun seasoning for a gentler dish, or add a pinch of cayenne for more kick.
Swap the pasta. Fusilli, cavatappi, or rigatoni all hold the sauce well.
Add celery. A diced stalk of celery adds the classic aromatic trio of onion, pepper, and celery.
Keep the shrimp for last. They need only a few minutes, so add them at the end.
Cook to temperature. Chicken is safe at 165 degrees F. For general poultry and seafood safety guidance, see this FDA food safety guide.
Frequently Asked Questions About Jambalaya Pasta
What is jambalaya pasta?
It is a pasta take on jambalaya, using penne in place of rice, with chicken, sausage, shrimp, peppers, and tomatoes in a Cajun sauce.
Can I make jambalaya pasta without shrimp?
Yes. Leave the shrimp out and add another 4 ounces of sausage or chicken.
How spicy is jambalaya pasta?
It has a medium heat. Reduce the Cajun seasoning to 3 teaspoons for a milder dish or add cayenne to turn it up.
What pasta works well?
Penne is traditional here, but rigatoni, cavatappi, or fusilli work as well.
Can I prep it ahead?
Slice the vegetables and sausage and season the proteins up to a day ahead, then cook everything just before serving.
Jambalaya Pasta
Equipment
- Large deep skillet or Dutch oven
- Large pot
- Cutting board
Ingredients
Main Ingredients
- 8 oz penne pasta
- 4 tsp Cajun seasoning divided
- 6 oz large shrimp peeled, about 12 to 14
- 12 oz chicken breast diced into 3/4 inch pieces
- 6 oz andouille sausage sliced
- 1 large yellow onion diced
- ½ red bell pepper thinly sliced
- ½ green bell pepper thinly sliced
- 3 cloves garlic minced
- 1 can (14.5 oz) diced tomatoes no salt added
- ⅔ cup low sodium chicken broth
- ½ tsp dried thyme
- ½ tsp dried oregano
- 3 tbsp olive oil divided
Instructions
Cooking
- Par cook the pasta. Boil penne until 1 to 2 minutes shy of al dente and drain. Season. Coat the shrimp and chicken each with 1 teaspoon Cajun seasoning.
- Sear the shrimp. Cook in 1 tablespoon hot oil for 1 to 2 minutes per side, then set aside.
- Brown the chicken. Cook in 1 tablespoon oil for 5 to 6 minutes, then set aside.
- Cook the sausage and vegetables. Brown the sausage in the last tablespoon of oil, add the onion and peppers for 4 to 5 minutes, then the garlic for 30 seconds.
- Simmer the pasta. Add tomatoes, broth, remaining seasoning, herbs, pasta, and chicken. Cover and simmer on low for 8 to 10 minutes until the chicken hits 165 degrees F.
- Add the shrimp. Stir the shrimp back in and cook 2 to 3 minutes until opaque.
