Jambalaya Pasta


  • 1 tablespoon extra-virgin olive oil
  • 1 medium onion diced (white or yellow is fine)
  • 2 bell peppers chopped (1 red, 1 orange)
  • 2 pieces andouille sausages with casing removed cut crosswise into 1" thick
  • 2 cloves garlic minced
  • 1 ½ teaspoons Cajun seasoning
  • 2 pieces skinless boneless chicken breasts, chopped into 1"
  • kosher salt
  • black pepper
  • 10 oz . penne pasta
  • 4 cups chicken broth
  • 1 15- oz can diced tomatoes do not drain
  • 1 cup shredded sharp cheddar
  • ½ cup heavy cream
  • 1/8 cup grated parmesan cheese
  • fresh parsley chopped (for garnish)


  1. Heat olive oil in a large skillet over medium heat. Add the onions and bell peppers and sauté until beginning to soften. Add the sausages and cook until browned all over. Stir in the garlic and cook until fragrant, about 30 seconds. Add the chicken and Cajun seasoning. Season everything with salt and pepper to taste. Cook, stirring often, until the chicken is cooked through.

    Add the penne and stir until coated in the sausage and peppers, then pour over the diced tomatoes and chicken broth. Simmer until the pasta is al dente and almost all of the liquid is absorbed, about 20 minutes.

    Stir in the heavy cream, cheddar and parmesan. Garnish with parsley and serve.