If you’ve ever ordered the famous Cajun Jambalaya Pasta at The Cheesecake Factory, you already know why it’s one of the restaurant’s most popular dishes. This bold and spicy pasta combines tender chicken, juicy shrimp, colorful peppers, onions, tomatoes, and linguine tossed in a flavorful Cajun sauce that delivers restaurant-quality flavor right at home. The Cheesecake Factory describes the dish as shrimp and chicken sautéed with tomatoes, onions, and peppers in a very spicy Cajun sauce served over fresh linguine.
This easy copycat recipe captures all those incredible flavors while using simple ingredients you can find at any grocery store. It’s the perfect weeknight dinner when you’re craving something hearty, spicy, and packed with Louisiana-inspired flavor.
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Why You’ll Love This Copycat Cajun Jambalaya Pasta
- Tastes just like the Cheesecake Factory version
- Loaded with chicken and shrimp
- Packed with bold Cajun flavor
- Ready in about 40 minutes
- Perfect for special occasions or weeknight dinners
- Easily adjustable for spice levels
- Makes restaurant-sized portions
What Is Cajun Jambalaya Pasta?
Traditional jambalaya is a Louisiana rice dish filled with meat, seafood, peppers, onions, and spices. The Cheesecake Factory created a unique twist by replacing rice with linguine pasta while keeping all the classic Cajun-inspired flavors. The result is a spicy, savory pasta dish that combines the best parts of jambalaya and pasta in one delicious meal.
Ingredients
For the Pasta
- 12 ounces linguine
- 1 tablespoon olive oil
Chicken, Sausage and Shrimp
- 1 pound boneless skinless chicken breast, cut into bite-sized pieces
- 1 pound large shrimp, peeled and deveined
- 12 ounces andouille sausage, sliced into rounds
- 2 tablespoons Cajun seasoning, divided
- 1 teaspoon smoked paprika
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
For the Vegetables
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 medium red onion, sliced
- 4 cloves garlic, minced
- 2 Roma tomatoes, diced
For the Sauce
- 2 cups chicken broth
- 1 tablespoon tomato paste
- 1 tablespoon Worcestershire sauce
- 1 teaspoon hot sauce
- 2 tablespoons butter
- Salt and black pepper to taste
Garnish
- Fresh parsley
- Green onions
- Extra Cajun seasoning
How to Make Copycat Cheesecake Factory Cajun Jambalaya Pasta
Step 1: Cook the Pasta
Cook the linguine according to package directions until al dente. Drain and set aside.
Step 2: Season the Protein
Toss the chicken with 1 tablespoon Cajun seasoning, paprika, garlic powder, and onion powder.
Season the shrimp with the remaining Cajun seasoning.
Step 3: Cook the Sausage
Heat 1 tablespoon olive oil in a large skillet over medium-high heat.
Add sliced andouille sausage and cook for 4-5 minutes until browned.
Remove and set aside.
Step 4: Cook the Chicken
Add the seasoned chicken to the same skillet and cook for 5-6 minutes until fully cooked.
Remove and set aside with the sausage.
Step 5: Cook the Shrimp
Add shrimp and cook for 1-2 minutes per side until pink.
Remove and set aside.
Step 6: Make the Sauce
Add chicken broth, tomato paste, Worcestershire sauce, and hot sauce.
Bring to a simmer and cook for 5-7 minutes until slightly reduced.
Whisk in butter.
Step 7: Combine Everything
Return chicken and shrimp to the skillet.
Add cooked linguine and toss until coated in the sauce.
Cook for 2-3 minutes to allow the flavors to combine.
Step 8: Garnish and Serve
Return the sausage, chicken, and shrimp to the skillet with the sauce.
Add the cooked linguine and toss until everything is coated in the spicy Cajun sauce.
Cook for 2-3 minutes before serving.
More Cajun Inspired Recipes To Try
Copycat Cheesecake Factory Cajun Jambalaya Pasta
- Total Time: 45 minutes
- Yield: 6 SERVINGS 1x
Description
This Copycat Cheesecake Factory Cajun Jambalaya Pasta is loaded with tender chicken, juicy shrimp, smoky andouille sausage, colorful peppers, and linguine tossed in a bold Cajun garlic butter sauce. It’s a restaurant-quality dinner that’s packed with flavor and easy enough to make at home.
Ingredients
Pasta
- 12 ounces linguine
Protein
- 1 pound boneless skinless chicken breasts, cut into bite-sized pieces
- 1 pound large shrimp, peeled and deveined
- 12 ounces andouille sausage, sliced
Seasonings
- 2 tablespoons Cajun seasoning, divided
- 1 teaspoon smoked paprika
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon black pepper
Vegetables
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 medium red onion, sliced
- 4 cloves garlic, minced
- 2 Roma tomatoes, diced
Sauce
- 2 cups chicken broth
- 1 tablespoon tomato paste
- 1 tablespoon Worcestershire sauce
- 1 teaspoon hot sauce
- 2 tablespoons butter
- 1 tablespoon olive oil
Garnish
- Chopped parsley
- Sliced green onions
Instructions
- Cook linguine according to package directions until al dente. Drain and set aside.
- Toss chicken with 1 tablespoon Cajun seasoning, smoked paprika, garlic powder, onion powder, and black pepper.
- Season shrimp with remaining Cajun seasoning.
- Heat olive oil in a large skillet over medium-high heat. Add sausage and cook until browned, about 4-5 minutes. Remove and set aside.
- Add chicken to the skillet and cook until fully cooked, about 5-6 minutes. Remove and set aside.
- Add shrimp and cook 1-2 minutes per side until pink. Remove and set aside.
- Add peppers and onions to the skillet and sauté for 4-5 minutes until softened.
- Stir in garlic and tomatoes and cook for 1 minute.
- Add chicken broth, tomato paste, Worcestershire sauce, and hot sauce. Simmer for 5-7 minutes until slightly reduced.
- Stir in butter.
- Return sausage, chicken, and shrimp to the skillet.
- Add cooked linguine and toss until evenly coated.
- Cook for 2-3 minutes until heated through.
- Garnish with parsley and green onions before serving.
Notes
- Use authentic andouille sausage for the best Cajun flavor.
- Add additional hot sauce for extra heat.
- Fresh shrimp delivers the best texture.
- Do not overcook the shrimp or they may become rubbery.
- Leftovers can be refrigerated for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 25 MINUTES
- Category: Dinner
- Method: STOVETOP
- Cuisine: CAJUN INSPIRED
Tips for the Best Cajun Jambalaya Pasta
- Use fresh shrimp whenever possible.
- Don’t overcook the shrimp.
- Add extra hot sauce if you like more heat.
- Freshly cooked linguine works best.
- Use a quality Cajun seasoning blend.
- Cook over high heat to develop authentic Cajun flavor.
Variations
Add Andouille Sausage
Many homemade versions include sliced andouille sausage for even more jambalaya flavor.
Make It Creamy
Add ½ cup heavy cream for a richer sauce.
Extra Spicy
Increase Cajun seasoning and hot sauce to taste.
Low Carb Option
Serve over zucchini noodles instead of pasta.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat gently in a skillet with a splash of chicken broth.
Frequently Asked Questions
Is Cheesecake Factory Cajun Jambalaya Pasta really spicy?
Yes. The restaurant describes it as a “very spicy Cajun sauce,” though you can easily adjust the spice level at home.
Can I use chicken only?
Absolutely. Simply omit the shrimp and increase the chicken.
What pasta does Cheesecake Factory use?
The restaurant serves their Cajun Jambalaya Pasta over fresh linguine.
Can I freeze leftovers?
Seafood pasta dishes are best enjoyed fresh, but leftovers can be frozen for up to 2 months.
Final Thoughts
This Copycat Cheesecake Factory Cajun Jambalaya Pasta delivers all the bold flavors of the restaurant favorite without the restaurant price tag. Tender chicken, juicy shrimp, colorful vegetables, and spicy Cajun sauce tossed with linguine create an unforgettable meal that’s perfect for family dinners, date nights, or whenever you’re craving a little Louisiana-inspired comfort food.
