Cajun Jambalaya Pasta Recipe (Cheesecake Factory Copycat)

This Cajun Jambalaya Pasta recipe is a copycat of the Cheesecake Factory favorite, packed with tender chicken, juicy shrimp, and spicy sausage in a creamy, flavorful sauce. It’s a quick, indulgent dinner that brings bold Cajun flavors straight to your kitchen.

Craving the bold, comforting flavors of the Cheesecake Factory without leaving home?

This Cajun Jambalaya Pasta recipe delivers tender chicken, succulent shrimp, and smoky sausage tossed in a creamy, spicy sauce over pasta.

It’s everything you love about the restaurant version—rich, flavorful, and indulgent—but made easy enough for a weeknight dinner or a special weekend treat.

Why You Will Love This Recipe!

• Restaurant-quality flavor at home: Enjoy the bold, spicy taste of Cheesecake Factory’s Cajun Jambalaya Pasta without leaving your kitchen.
• Creamy and indulgent sauce: Every bite is coated in a rich, perfectly seasoned Cajun cream sauce.
• Loaded with protein: Chicken, shrimp, and sausage make this pasta hearty and satisfying.
• Quick and easy to make: Ready in under 30 minutes, perfect for weeknight dinners.
• Customizable to your taste: Adjust spice levels, swap proteins, or add veggies to make it your own.

Cheesecake Factory Cajun Jambalaya Pasta Ingredients

• Olive oil: Adds rich flavor and prevents ingredients from sticking.
• White onion: Provides a sweet and savory aromatic base.
• Sweet bell peppers: Adds color, sweetness, and tender texture.
• Carrots: Contribute natural sweetness and subtle earthy flavor.
• Jalapeno pepper: Brings mild heat and bright flavor notes.
• Garlic cloves: Adds pungent, savory, and aromatic flavor boost.
• Tomatoes with juice: Provides acidity, richness, and fresh tomato flavor.
• Pasta, uncooked: Serves as hearty, filling base for the dish.
• Chicken broth: Enhances flavor and creates a rich sauce.
• Cajun spice: Adds smoky, spicy, and bold Cajun seasoning.
• Paprika: Gives color, mild sweetness, and subtle warmth.
• Shrimp, uncooked: Adds tender, juicy seafood protein to pasta.
• Tomato paste: Intensifies tomato flavor and thickens the sauce.

How To Make Cajun Jambalaya Pasta Recipe

Step One: Pour the olive oil into the crock pot and add the onion, peppers, carrots, and garlic. Set the crock pot to high and let these ingredients cook for about 10 minutes or until the onion becomes translucent.

Step Two: Next, incorporate the canned tomatoes, pasta, Cajun spices, and broth, and continue cooking on high for 30-45 minutes until the pasta is tender and has expanded in size.

Step Three: Finally, add the shrimp and tomato paste, cooking for 10-15 minutes until the shrimp is thoroughly cooked and turns pink.

Cheesecake Factory Cajun Jambalaya Pasta Recipe Tips

• The “Double Sear” Method: Sauté your chicken and shrimp separately and remove them from the pan before starting the sauce. Add them back in at the very end just to warm through—this keeps the shrimp “snappy” and the chicken juicy.
• Embrace the Fond: After browning the meat, you’ll see brown bits stuck to the bottom of the pan. Don’t scrub them! De-glaze the pan with a splash of broth or wine to lift those bits—that’s where the deep, smoky restaurant flavor lives.
• Balance the Heat: If the sauce is too spicy, stir in a tablespoon of heavy cream or butter at the end. The fat coats the tongue and mellows out the cayenne pepper without dulling the spices.
• Use Fresh “Trinity”: The base of all good Cajun cooking is the “Holy Trinity”—onions, bell peppers, and celery. Finely dice them so they soften quickly and blend into the sauce for a consistent texture in every bite.
• Garnish for Contrast: The Cheesecake Factory version is rich and heavy. Always finish with a handful of fresh scallions and parsley to add a bright, crisp finish that cuts through the spice.

Storing Instructions

• Refrigerating: Allow the pasta to cool to room temperature (but don’t leave it out for more than two hours). Place it in an airtight container and store it in the fridge for up to 3 days.
• Reheating: To keep the shrimp from getting rubbery, reheat the pasta on the stovetop over low heat. Add a splash of chicken broth or a teaspoon of butter to loosen the sauce and bring back that restaurant-glossy finish.

Cajun Jambalaya Pasta (Cheesecake Factory Copycat) Recipe Faqs

Can I make this dish less spicy? Yes! The heat in this recipe primarily comes from the Cajun seasoning and cayenne pepper. To mellow it out, use a “Mild” Cajun blend or reduce the amount of spice by half.

What is the best type of pasta to use? While The Cheesecake Factory uses linguine, you can easily swap it for fettuccine or penne. If you use a tubular pasta like penne, the spicy sauce will get trapped inside the noodles, making every bite extra flavorful.

Can I use pre-cooked shrimp? It is highly recommended to use raw, peeled, and deveined shrimp. Raw shrimp will absorb the Cajun spices as they sear, whereas pre-cooked shrimp tend to become rubbery and lose flavor when reheated in the sauce.

Can I add andouille sausage? Yes, you can! If you can’t find andouille, smoked kielbasa or Spanish chorizo are excellent substitutes. They provide a similar smoky depth, though kielbasa is much milder, so you may want to add an extra pinch of red pepper flakes.

How do I keep the sauce from breaking or curdling? The key is to keep your heat on medium-low once you add the cream. High heat can cause the dairy to separate. Also, avoid adding cold cream directly to a boiling pan; let the cream sit on the counter for a few minutes to take the chill off first.

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