Description
A spicy, creamy, and satisfying one-pot pasta dish that combines the bold flavors of Cajun Jambalaya with Italian comfort food. Ready in under 30 minutes, this meal features andouille sausage, chicken, and a rich tomato-cream sauce.
Ingredients
Scale
- 12 ounces (340g) dry penne or rigatoni pasta
- 1 pound (450g) andouille sausage, sliced into half-moons
- 1 pound (450g) boneless, skinless chicken breast, diced
- 1 large yellow onion, diced
- 1 stalk celery, diced
- 1 red bell pepper, diced
- 4 cloves fresh garlic, minced
- 2 tablespoons Cajun seasoning
- 1 can (14.5 ounces / 411g) diced tomatoes, undrained
- 1 cup (240ml) heavy cream
- 1 cup (240ml) low-sodium chicken broth
- 1 cup (100g) shredded cheese (Mexican blend or sharp cheddar)
- 3–4 green onions, sliced for garnish
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
Instructions
- Dice the onion, celery, and bell pepper. Mince the garlic. Slice the sausage and dice the chicken. Have spices and liquids measured and ready.
- Heat 1 tablespoon olive oil and 1 tablespoon butter in a large pot over medium-high heat. Add sausage and chicken; cook until browned and cooked through (5-7 minutes). Remove meat and set aside.
- In the same pot, add remaining 1 tablespoon butter. Add onions, celery, and bell peppers; sauté for 3-4 minutes until translucent. Add garlic and cook for 30 seconds until fragrant.
- Sprinkle Cajun seasoning over vegetables and stir to coat. Cook for 1 minute to toast the spices.
- Pour in diced tomatoes (with juices) and chicken broth. Scrape the bottom of the pot to release browned bits. Bring to a boil.
- Add dry pasta to the boiling liquid. Stir well to prevent sticking. Reduce heat to a simmer and cook pasta according to package directions until al dente (8-10 minutes), stirring occasionally.
- Once pasta is cooked and most liquid is absorbed, stir in heavy cream. Simmer for 1 minute to thicken slightly.
- Stir in shredded cheese until melted and smooth.
- Add the cooked sausage and chicken back into the pot. Stir everything together. Taste and adjust seasoning if needed.
- Remove from heat. Top with sliced green onions and serve immediately.
Notes
To prevent the sauce from breaking, avoid boiling vigorously after adding cream. Keep heat at a gentle simmer. If the sauce gets too thick, add a splash of broth or milk. For a lighter version, use half-and-half and reduce cheese. For gluten-free, use GF pasta and ensure seasoning/sausage are GF certified. Do not freeze the pasta; freeze sauce and meat separately if needed.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Cuisine: Cajun
Nutrition
- Serving Size: 1 serving (approx. 1
- Calories: 700
- Sugar: 6
- Sodium: 1200
- Fat: 27.5
- Saturated Fat: 12
- Carbohydrates: 65
- Fiber: 3.5
- Protein: 37.5
Keywords: Cajun Jambalaya Pasta, One-Pot Meal, Easy Dinner, Spicy Pasta, Creamy Sausage Pasta, Weeknight Dinner, Comfort Food