Spicy Jambalaya Chicken Pasta

My tiny apartment kitchen smelled incredible that first time I attempted this fusion. I had a craving for jambalaya but only had pasta in the pantry, so I decided to throw caution to the wind. The result was so unexpectedly delicious that my roommate wandered in from her room, demanding to know what I was making. Now this spicy, creamy hybrid lives in my regular dinner rotation.

Last summer, I made this for a dinner party when my friend Sarah announced she was moving across the country. We sat around my small table, passing the serving bowl, telling stories, and sweating just a little from the heat. Someone accidentally grabbed my glass of milk instead of their wine, which became the running joke of the entire night.

Ingredients

• Chicken breasts: Cut them into uniform pieces so they cook evenly and stay tender
• Andouille sausage: The smoked paprika already in the sausage adds incredible depth to the final dish
• Penne or fettuccine: Choose pasta with ridges or twists to capture all that spicy cream sauce
• Bell peppers: Red and green together add beautiful color and slight sweetness to balance the heat
• Heavy cream: This is what transforms the dish from spicy tomato sauce into something velvety and rich
• Cajun seasoning: Homemade or store-bought, this blend is the backbone of the entire flavor profile

Instructions

Get your pasta ready first:

Cook the pasta according to package directions until al dente, then drain it and set it aside. I always reserve a tiny cup of pasta water just in case I need to loosen the sauce later.

Sear your chicken perfectly:

Heat olive oil in a large skillet over medium-high heat, then add the chicken pieces seasoned with salt, pepper, and half the Cajun seasoning. Cook for 5-6 minutes until golden brown and cooked through, then remove to a plate.

Brown the sausage slices:

In the same hot skillet, add your sliced Andouille and let it brown for 2-3 minutes. The sausage releases some of its smoky fat into the pan, which you absolutely want to keep for flavor.

Build your flavor foundation:

Reduce the heat to medium, add the butter, then sauté the bell peppers, onion, celery, and garlic for 4-5 minutes. Your kitchen will start smelling amazing at this point.

Add the spices and tomatoes:

Stir in the drained diced tomatoes, remaining Cajun seasoning, smoked paprika, and cayenne pepper. Let everything cook together for 2 minutes so the spices bloom and release their oils.

Create the creamy sauce:

Pour in the chicken broth and heavy cream, then bring it to a gentle simmer. Let the sauce thicken slightly for 4-5 minutes, stirring occasionally so nothing sticks to the bottom.

Bring everyone together:

Add the cooked chicken and sausage back into the skillet and let them warm through for 2 minutes. Then toss in your cooked pasta and stir until every strand is coated in that gorgeous spicy sauce.

Finish and serve:

Taste and adjust the seasoning if needed, then serve immediately topped with fresh parsley and grated Parmesan.

Pin It

My dad called me the week after I first made this, admitting he had tried to recreate it from my description. He forgot the cream and used way too much cayenne, but he still insisted it was amazing. Now we compare notes every time either of us makes it, trading small adjustments we have discovered along the way.

Getting The Heat Right

The trick with this dish is building heat that makes you sit up and take notice without making the food painful to eat. I have found that starting with one-quarter teaspoon of cayenne and tasting at the end works perfectly. Everyone has different spice tolerance, and it is easier to add heat than to take it away.

Making It Your Own

Shrimp works beautifully in place of chicken and cooks even faster. Sometimes I add sliced okra in the summer when my garden produces more than I know what to do with. The vegetable soaks up all that spicy sauce and becomes tender without losing its shape.

Perfect Pairings

A cold glass of crisp white wine cuts through the richness while cooling your palate between bites. I also love a simple green salad with a bright vinaigrette to balance the heavy, creamy main. Sometimes roasted asparagus or broccoli on the side makes me feel slightly better about all that cream.

• Crusty bread is absolutely essential for mopping up any sauce left in your bowl
• The flavors actually deepen overnight, so this makes excellent leftovers
• Double the recipe if you are feeding a crowd because people always want seconds

Pin It

There is something deeply satisfying about a dish that feels indulgent but comes together in under an hour. I hope this spicy, creamy pasta becomes the kind of recipe you find yourself making on Tuesday nights and special occasions alike.

Recipe Questions & Answers

→ What type of pasta works best for this dish?

Penne or fettuccine are ideal choices as they hold the creamy sauce well and complement the hearty ingredients.

→ Can I adjust the spice level of this dish?

Yes, increase or decrease the cayenne pepper or add a splash of hot sauce to tailor the heat to your preference.

→ Is it possible to substitute the chicken?

Shrimp can be used instead of chicken, or both can be combined for a richer variation.

→ How do I prevent the pasta from becoming soggy?

Cook pasta until just al dente, drain well, and toss immediately with the sauce to maintain texture.

→ What sides pair well with this dish?

A crisp Sauvignon Blanc or a cold lager complements the spicy and creamy flavors perfectly.