Copycat Cheesecake Factory Cajun Jambalaya Pasta
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.
- Prep Time: 20 minutes
- Cook Time: 25 MINUTES
- Total Time: 45 minutes
- Yield: 6 SERVINGS 1x
- Category: Dinner
- Method: STOVETOP
- Cuisine: CAJUN INSPIRED
Ingredients
Scale
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.