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Jambalaya Pasta


  • 2 tablespoons olive oil
  • 1/2 pound andouille or smoked kielbasa, sliced
  • 1/2 pound boneless, skinless chicken breasts, cut into bite-size pieces
  • 2 cups diced onion
  • 1 red bell pepper, diced
  • 1 yellow bell pepper, diced
  • 1 green bell pepper, diced
  • 2 1/2 teaspoons Cajun seasoning, divided
  • 3 cloves garlic, minced
  • 2 cups low-sodium chicken broth
  • 1/2 cup heavy cream
  • 8 ounces linguine
  • 1 cup Monterey Jack cheese, shredded
  • 1/3 cup thinly sliced green onions

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  1. Add olive oil to an oven-safe skillet over medium high heat until it just starts to smoke. Add sausage, chicken, onions, and bell peppers. Season with Cajun seasoning (about 1-2 teaspoons). Cook until lightly browned.
  2. Add garlic stir to combine until fragrant, about 30 seconds.
  3. Add the broth, cream, pasta, and more Cajun seasoning to taste, about 1/2 teaspoon. Stir to combine and bring to a boil, then cover skillet and reduce heat to medium-low. Simmer until pasta is tender.
  4. Remove skillet from heat and stir in 1/2 cup cheese. Top with remaining cheese and sprinkle with scallions.
  5. Broil until cheese is melted, golden brown and bubbly.