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Louisiana Lightning Jambalaya Pasta

Louisiana Lightning Jambalaya Pasta is a hearty Cajun-inspired dish packed with smoky sausage, juicy shrimp, tender chicken, and creamy pasta in a bold, flavorful sauce.
Calories:
Author: Sandra Myers

Ingredients

  • 12 oz penne pasta
  • 1 lb andouille sausage sliced
  • 1 lb shrimp peeled and deveined
  • 1 chicken breast diced
  • 1 tbsp Cajun seasoning
  • 1 red bell pepper diced
  • 1 green bell pepper diced
  • 1 small onion chopped
  • 3 cloves garlic minced
  • 1 can 14 oz diced tomatoes
  • 2 cups chicken broth
  • 1 cup heavy cream
  • 2 tbsp olive oil
  • Salt and pepper to taste
  • Chopped parsley for garnish

Instructions

  • Cook the pasta in a large pot of salted boiling water until al dente. Drain, drizzle lightly with olive oil to prevent sticking, and set aside.
  • In a large skillet, heat olive oil over medium heat. Brown the sliced andouille sausage until crisp around the edges, about 5–6 minutes, then remove.
  • Add the diced chicken, season with Cajun seasoning, and cook until golden and cooked through. Remove and set aside with the sausage.
  • Using the same skillet, sauté the bell peppers, onion, and garlic for 4–5 minutes until softened and fragrant. Stir in the diced tomatoes, chicken broth, and heavy cream, bringing it to a gentle simmer. Let the sauce cook for about 5 minutes until slightly thickened and creamy.
  • Return the sausage and chicken to the skillet, along with the shrimp. Cook for 3–4 minutes until the shrimp turn pink. Add the pasta, tossing until coated in the sauce. Season with salt and pepper.
  • Finish with a sprinkle of chopped parsley and serve warm. The pasta should be creamy, the shrimp tender, and the sausage smoky with a Cajun kick.