Oh, hello there. Are you ready for a little adventure? Not the kind where you pack a bag and buy a plane ticket, but the kind that happens right on your stovetop. We’re taking a trip to the bayou today, no passport required.

Imagine the most incredible, soul-warming pasta dish you’ve ever had. Now, crank up the flavor dial to ten and add a serious kick of personality. That’s Creamy Cajun Pastalaya. It’s a hug in a bowl, but a hug from someone who’s wearing a Mardi Gras mask and dancing to a zydeco beat.

This isn’t just food; it’s a celebration. It’s the glorious love child of a classic jambalaya and your favorite creamy pasta. We’re talking succulent shrimp, tender chicken, and smoky andouille sausage, all swimming in a luxuriously spiced cream sauce that clings to every noodle. Get ready to make some magic.

Ingredients Needed for the Recipe

Gathering your crew is the first step to any great party. Here’s who’s invited to this flavor fiesta. Don’t stress if you need to make a swap or two—this dish is wonderfully flexible.

• Dry Pasta (12 ounces): Mafalda pasta is fantastic here—its little ruffled edges grab onto the sauce like nobody’s business. But penne, fusilli, or farfalle will work in a pinch.
• Shrimp (8 ounces, peeled & deveined): The star of the show, bringing sweet, briny notes of the sea. Pat them dry so they get a nice sear.
• Cajun Seasoning (2 tablespoons): This is the heart and soul of the dish. It’s a fiery blend of paprika, garlic, and pepper that defines Cajun cooking.
• Olive Oil (1 tablespoon): Our trusty medium for sautéing. It gets everything going in the pot with a nice base of flavor.
• Chicken Breast (6 ounces, cubed): Lean, protein-packed bites that soak up all the incredible spices from the pot.
• Andouille Sausage (1 link, sliced): Don’t skip this! It provides a deep, smoky flavor that is absolutely essential to the dish.
• The “Holy Trinity” – Onion, Celery, Bell Pepper: This classic Cajun/Creole base builds a foundation of sweet, earthy, and aromatic flavors.
• Garlic (3 cloves, minced): Because what’s a savory dish without the pungent, glorious kick of fresh garlic?
• Chicken Broth (1 ½ cups, low sodium): This forms the liquid base of our sauce. Using low-sodium lets you control the salt level yourself.
• Heavy Cream (½ cup): The key to that dreamy, luxurious, and indulgent sauce we’re after.
• Fontina Cheese (1 cup, shredded): This cheese is a meltability champion, making the sauce incredibly rich and cohesive.
• Salt, Pepper, Green Onions & Parsley: The finishing crew! They adjust the final flavor and add a crucial pop of fresh color and brightness.

How to make Creamy Cajun Pastalaya?

Alright, let’s get cooking. It looks like a long list, but it flows together beautifully. Just take it one step at a time and you’ll have a masterpiece in no time.

Step 1: Get Your Pasta Ready

First thing’s first: get a big pot of salted water boiling and cook your pasta according to the package directions. But here’s the secret—cook it just until it’s al dente, meaning it still has a slight bite to it.

It’s going to take a little bath in that creamy sauce later, and we don’t want it to turn into mush. Once it’s done, drain it and let it hang out for a bit.

Step 2: Cook the Shrimp Perfectly

Grab your largest, heaviest skillet or a Dutch oven. Heat that tablespoon of olive oil over medium-high heat. Toss your shrimp with about half a tablespoon of the Cajun seasoning.

When the oil is shimmering, add the shrimp in a single layer. Don’t crowd them! Cook for just about 1-2 minutes per side, until they turn pink and opaque. Scoop them out and onto a clean plate. They’ll finish cooking later.

Step 3: Brown the Meats

In that same now-flavor-packed pot, add your cubed chicken and sliced andouille sausage. Sprinkle another tablespoon of Cajun seasoning over them.

Let the chicken cook through and the sausage get those beautiful brown, crispy edges. The rendered fat from the sausage will make everything taste amazing.

Step 4: Sauté the Aromatics

Time for the holy trinity! Throw in your chopped onion, celery, and minced garlic. Sauté this for about 3 minutes, just until the onion turns soft and translucent.

Now add your julienned bell peppers and the remaining half tablespoon of Cajun seasoning. Give it all a good stir and cook for another minute until the peppers just start to soften.

Step 5: Create the Luxurious Sauce

Here comes the good stuff. Pour in your chicken broth and heavy cream. Scrape the bottom of the pot with your spoon—all those browned bits are pure flavor gold.

Let the sauce come to a gentle simmer. Now is the time to taste it and season with a pinch of salt and pepper if it needs it. Carefully add the shrimp back into the pot.

Step 6: Bring It All Together

Once the sauce is simmering, add your drained, al dente pasta and about half a cup of the shredded Fontina cheese. Stir everything together until the cheese melts and the pasta is perfectly coated.

Take the pot off the heat immediately. Sprinkle the rest of the cheese over the top, then shower it with the chopped green onions and parsley. The residual heat will wilt the herbs and melt the cheese into gooey perfection.

Best Time to Serve This Dish

This dish is a social butterfly. It thrives in a crowd. It’s the undisputed champion of casual weekend dinners with friends, the star of potlucks, and the ultimate comfort food on a chilly Sunday evening.

It’s substantial enough to be the main event, but it also has a certain “wow” factor that makes any meal feel a bit more special. It’s the answer to “What should we make for game night?”

Tips

A few little secrets from my kitchen to yours. These aren’t rules, just friendly advice to make sure your Pastalaya is absolutely perfect.

• Taste Your Seasoning: Cajun blends can vary wildly in saltiness and heat. Taste a tiny pinch before you add it all. You can always add more, but you can’t take it out!
• Don’t Overcook the Shrimp: They cook lightning-fast. Taking them out early ensures they stay plump and juicy instead of turning rubbery when they go back in.
• Embrace the Fond: Those dark, stuck-on bits at the bottom of the pan after browning the meat? That’s fond. Deglazing the pan with the broth and cream loosens it all up and adds incredible depth of flavor.

Ingredient Substitutions

No andouille? No Fontina? Don’t you dare give up. This recipe is incredibly adaptable. Cooking is about making it work for you.

Proteins: Not a shrimp fan? Use all chicken and sausage. For a vegetarian twist, use hearty mushrooms and plant-based sausage.

Dairy: Lactose intolerant? Swap the heavy cream for full-fat coconut milk and use a dairy-free cheese that melts well. The result will be different, but still delicious.

Cheese: Can’t find Fontina? Monterey Jack, a mild white cheddar, or even a low-moisture mozzarella will give you that fantastic melt.

How to Store and Reheat

If, by some miracle, you have leftovers, let the dish cool completely before transferring it to an airtight container. It’ll keep in the fridge for up to 3 days.

Reheating is key! Don’t just nuke it on high. Warm it gently in a skillet on the stove over medium-low heat, adding a small splash of chicken broth or cream to loosen the sauce back up.

You can microwave it, but do it in short bursts, stirring in between, to avoid the sauce separating and the shrimp getting tough.

Pairing Ideas

This is a bold, rich dish, so you need sides that can stand up to it without competing. Think fresh, crisp, and simple.

A simple green salad with a tangy vinaigrette is the perfect palate cleanser between bites. A classic French baguette is non-negotiable for sopping up every last drop of that incredible sauce.

For drinks, a cold, crisp lager or a pale ale cuts through the richness beautifully. If you prefer wine, a slightly sweet Riesling can handle the spice, or a fruity Zinfandel would be a great match.

Print Recipe

Creamy Cajun Pastalaya Recipe

Author: katie Smith Cooking Method: Sautéing, Simmering Cuisine: American Courses: Main Course

Difficulty: easy Prep Time 10 mins Cook Time 20 mins Total Time 30 mins

Servings: 4 Estimated Cost: $ 22 Calories: 620

Best Season: Fall, Winter, Spring

Description

Indulge in the rich and hearty symphony of flavors in my Creamy Cajun Pastalaya. This exquisite blend of shrimp, chicken, and andouille sausage is simmered in a decadent, creamy Cajun sauce, creating an unforgettable one-pot meal. It’s bold, comforting, and ready in under 30 minutes—perfect for weeknights or impressing guests!

Ingredients

Servings

• 12 ounce dry pasta (mafalda, penne, or fusilli)
• 8 ounces shrimp, peeled and deveined (medium to large)
• 6 ounce chicken breast, boneless and skinless (cut into bite-sized pieces (~1 large breast))
• 1 link andouille sausage (or smoked sausage, sliced)

Seasonings & Aromatics

• 2 tablespoons Cajun seasoning (divided; make your own or store-bought)
• 1 tablespoon olive oil (or avocado oil)
• 1 medium onion, chopped
• 1 stalk celery, chopped
• 2 medium bell peppers, julienned (any color)
• 3 cloves garlic, minced

Sauce & Cheese

• 1½ cups chicken broth (low sodium preferred)
• ½ cup heavy cream (or half-and-half for a lighter option)
• 1 cup Fontina cheese, shredded (substitute with mozzarella or Monterey Jack)
• salt and pepper (to taste)

Garnish

• 3 green onions, chopped (for garnish)
• 2 tablespoons fresh parsley, chopped (for garnish)

Instructions

1. Cook the Pasta

   Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente. Drain and set aside.
   Reserve ½ cup pasta water in case you need to loosen the sauce later.
   Mark as complete

2. Season and Cook Shrimp

   Toss shrimp with ½ tablespoon of Cajun seasoning. Heat olive oil in a large skillet or Dutch oven over medium-high heat. Add shrimp and cook for 1–2 minutes per side until pink and opaque. Remove and set aside.
   Do not overcook; shrimp will finish heating later.
   Mark as complete

3. Cook Chicken and Sausage

   Add chicken and sausage to the same skillet. Sprinkle with 1 tablespoon Cajun seasoning. Cook until chicken is no longer pink and sausage is browned, about 5–6 minutes. Remove sausage if it browns too quickly.
   Mark as complete

4. Sauté Vegetables

   Add onion, celery, and garlic to the skillet. Cook for 3 minutes until onion is translucent. Stir in bell peppers and remaining ½ tablespoon Cajun seasoning. Cook for another 3 minutes until peppers soften.
   Mark as complete

5. Build the Creamy Sauce

   Pour in chicken broth and heavy cream. Stir well, season with salt and pepper, and bring to a gentle boil. Return the cooked shrimp to the skillet.
   Simmer for 2–3 minutes to slightly reduce the sauce.
   Mark as complete

6. Combine Everything

   Add the cooked pasta and ½ cup of shredded Fontina cheese. Stir until the cheese melts and the sauce coats the pasta evenly.
   If the sauce is too thick, add reserved pasta water 1 tablespoon at a time.
   Mark as complete

7. Finish and Serve

   Remove from heat. Garnish with remaining Fontina cheese, green onions, and parsley. Let sit for 2 minutes to allow flavors to meld before serving.
   The residual heat will melt the top layer of cheese.
   Mark as complete

Nutrition Facts

Servings 4

Serving Size 1 serving (about 1.5 cups)

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Amount Per Serving

Calories 620kcal

% Daily Value *

Total Fat 31gg48%

Saturated Fat 14gg70%

Trans Fat 0.5gg

Cholesterol 185mgmg62%

Sodium 950mgmg40%

Potassium 780mgmg23%

Total Carbohydrate 48gg16%

Dietary Fiber 4gg16%

Sugars 6gg

Protein 38gg76%

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Calcium 320mg mg

Iron 3.6mg mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

• Pasta Choice: Mafalda, penne, or rigatoni work best for holding the creamy sauce. Avoid thin pastas like angel hair.
• Adjusting Heat: Control spiciness by using less Cajun seasoning or choosing a mild blend. Add cayenne for extra kick.
• Cheese Substitutes: Fontina melts beautifully, but mozzarella, Monterey Jack, or even Gouda work well.
• Protein Variations: Swap shrimp for scallops, use all chicken, or go vegetarian with mushrooms and tofu.
• Dairy-Free Option: Use coconut milk instead of cream and omit or substitute cheese with a vegan alternative.
• Make Ahead: Cook all components separately and combine when reheating. Flavors deepen overnight!
• Storage: Keep in an airtight container in the fridge for up to 3 days. Reheat gently on the stove with a splash of broth.

Keywords: creamy cajun pastalaya, cajun pasta, shrimp and chicken pasta, one pot cajun pasta, creamy cajun chicken recipe, easy cajun dinner