Fettuccini Chicken Jambalaya
Take your taste buds on a flavorful journey with this Fettuccini Chicken Jambalaya—a bold fusion of Cajun spice and creamy pasta decadence! This recipe combines tender fettuccini with juicy chicken thighs, smoky andouille sausage, and succulent shrimp, all tossed in a rich, velvety sauce infused with Cajun seasoning, paprika, crushed tomatoes, and heavy cream. Perfectly balanced with sautéed bell peppers, onion, celery, and garlic, this dish marries the comforting heartiness of jambalaya with the indulgent smoothness of a pasta favorite. Ready in under an hour and topped with fresh parsley and optional Parmesan cheese, this one-pan wonder is a show-stopping choice for family dinners or entertaining guests. A must-try for lovers of Creole flavors and creamy pasta dishes alike!
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Recipe Information
Ingredients
- 12 oz Fettuccini pasta
- 1 lb Boneless, skinless chicken thighs
- 8 oz Andouille sausage
- 8 oz Shrimp, peeled and deveined
- 2 tbsp Olive oil
- 1 Green bell pepper, diced
- 1 Red bell pepper, diced
- 1 Yellow onion, diced
- 2 Celery stalks, diced
- 4 Garlic cloves, minced
- 2 tbsp Cajun seasoning
- 1 tsp Paprika
- 1 cup Crushed tomatoes
- 2 cups Chicken broth
- 1 cup Heavy cream
- 1 tsp Salt
- 0.5 tsp Black pepper
- 2 tbsp Fresh parsley, chopped
- 0.5 cup Parmesan cheese, grated (optional)
Instructions
Bring a large pot of salted water to a boil. Cook the fettuccini according to package instructions until al dente, then drain and set aside.
While the pasta cooks, heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
Season the chicken thighs with 1 tablespoon of Cajun seasoning. Add the chicken to the skillet and cook for 6-7 minutes on each side until golden brown and cooked through. Remove the chicken from the skillet and set aside. Once cooled slightly, slice into bite-sized pieces.
In the same skillet, heat the remaining 1 tablespoon of olive oil. Add the andouille sausage slices and cook for 3-4 minutes until browned. Remove and set aside.
Add the shrimp to the skillet and cook for 2-3 minutes until pink and fully cooked. Remove and set aside with the chicken and sausage.
In the same skillet, add the diced green and red bell peppers, onion, celery, and garlic. Cook for 5-6 minutes until softened.
Stir in the remaining 1 tablespoon of Cajun seasoning, paprika, crushed tomatoes, chicken broth, salt, and black pepper. Bring to a simmer and cook for 5 minutes, allowing the flavors to meld.
Reduce the heat to low and stir in the heavy cream. Cook for 2 minutes, then return the chicken, sausage, and shrimp to the skillet. Stir to combine.
Add the cooked fettuccini to the skillet and toss to coat the pasta evenly in the sauce.
Serve immediately, garnished with chopped parsley and grated Parmesan cheese if desired.
Nutrition Facts
Calories |
654 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.1 g | 51% | |
| Saturated Fat | 16.7 g | 84% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 225 mg | 75% | |
| Sodium | 1293 mg | 56% | |
| Total Carbohydrate | 25.3 g | 9% | |
| Dietary Fiber | 3.3 g | 12% | |
| Total Sugars | 5.3 g | ||
| Protein | 45.4 g | 91% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 231 mg | 18% | |
| Iron | 2.9 mg | 16% | |
| Potassium | 817 mg | 17% | |
*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.
