Cheesecake Factory Cajun Jambalaya Pasta by Todd Wilbur
Transport your taste buds straight to New Orleans with this Cheesecake Factory Cajun Jambalaya Pasta recipe by Todd Wilbur! This vibrant, flavor-packed dish combines tender bites of cajun-spiced chicken and juicy shrimp with sautéed bell peppers, onions, and diced Roma tomatoes in a creamy, mildly spiced sauce. Tossed with perfectly cooked linguine, this recipe offers the perfect balance of heat, heartiness, and freshness. Ready in under 40 minutes, this restaurant-inspired favorite is ideal for weeknight dinners or special occasions. Finish with a sprinkle of fresh parsley, and you’ve got a mouthwatering meal that’s as visually stunning as it is delicious. Perfect for fans of Cajun cuisine, pasta lovers, or anyone looking to recreate Cheesecake Factory’s signature dish at home!
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Recipe Information
Ingredients
- 1 pound Chicken breast
- 0.5 pound Medium shrimp (peeled and deveined)
- 2 tablespoons Olive oil
- 2 tablespoons Cajun seasoning
- 2 cloves Garlic cloves (minced)
- 1 Red bell pepper (sliced)
- 1 Green bell pepper (sliced)
- 0.5 Yellow onion (sliced)
- 2 Roma tomatoes (diced)
- 1 cup Heavy cream
- 0.5 cup Chicken broth
- 8 ounces Linguine pasta
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Parsley (chopped, for garnish)
Instructions
Cook the linguine according to the package instructions. Drain, toss with 1 tablespoon of olive oil to prevent sticking, and set aside.
Cut the chicken breast into bite-sized pieces and season both the chicken and shrimp with Cajun seasoning.
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the seasoned chicken, cooking for 5-6 minutes until it is browned and cooked through. Remove the chicken from the skillet and set aside.
In the same skillet, add the shrimp and cook for 2-3 minutes until pink and opaque. Remove the shrimp and set aside with the chicken.
Add another tablespoon of olive oil to the skillet, then stir in the minced garlic, red bell pepper, green bell pepper, and onions. Cook for 4-5 minutes until the vegetables are softened.
Add the diced Roma tomatoes to the skillet and cook for another 2 minutes.
Pour in the heavy cream and chicken broth, stirring to combine. Reduce the heat to medium and let the sauce simmer for 3-4 minutes to thicken slightly.
Return the cooked chicken and shrimp to the skillet, stirring to coat them in the sauce. Season with salt and black pepper to taste.
Add the cooked linguine to the skillet, tossing gently to combine all the ingredients.
Serve the Cajun Jambalaya Pasta hot, garnished with chopped parsley.
Nutrition Facts
Calories |
2755 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 131.3 g | 168% | |
| Saturated Fat | 56.6 g | 283% | |
| Polyunsaturated Fat | 4.9 g | ||
| Cholesterol | 1193 mg | 398% | |
| Sodium | 9478 mg | 412% | |
| Total Carbohydrate | 156.0 g | 57% | |
| Dietary Fiber | 16.2 g | 58% | |
| Total Sugars | 19.5 g | ||
| Protein | 211.6 g | 423% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 268 mg | 21% | |
| Iron | 13.4 mg | 74% | |
| Potassium | 3295 mg | 70% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
