Bring the Cheesecake Factory Home: Cajun Jambalaya Pasta Recipe
The Cheesecake Factory is a dining icon, and not just because of its decadent cheesecakes. Let’s be honest—their mind-blowingly huge menu deserves an award of its own. With over 250 menu items (yes, you read that right), there’s literally something for everyone, whether you’re craving tacos, burgers, miso salmon, or… Thai lettuce wraps? But among this endless parade of options, one dish reigns supreme: the Cajun Jambalaya Pasta.
This spicy, flavor-packed dish is hands down one of their most popular entrees, and for good reason. It’s a perfect blend of bold Cajun flavors, tender chicken, juicy shrimp, and al dente spinach linguine—all swimming in a luscious, spicy sauce that hits every taste bud just right. If you’ve ever had it at the restaurant, you already know it’s basically comfort food royalty. And if you haven’t? Well, you’re in for a treat because I’m about to show you how to make it at home.
The Magic of Cheesecake Factory’s Menu
Let’s take a minute to talk about that massive menu. It’s like a food adventure waiting to happen. The first time you open it, you almost need a map and a good five minutes just to narrow down your choices. Burgers? Pizza? Salads? Pasta? How about a factory burrito the size of your face? Their portions are just as over-the-top as their menu, and somehow, everything always tastes great.
But the Cajun Jambalaya Pasta is special. It stands out because it has everything you’d want in a comfort food dish—spice, richness, and enough protein to make you feel like you’re really treating yourself. And don’t even get me started on that sauce. The balance of spicy is pure magic. No wonder it’s one of the dishes people can’t stop talking about.
Why Make It at Home?
Sure, the Cheesecake Factory experience is fun, but let’s be real—it’s not the most budget-friendly option, and the wait for a table can feel like a lifetime on weekends. That’s where this recipe comes in. Making Cajun Jambalaya Pasta at home means you get to skip the wait, save a little cash, and (here’s the kicker) customize it exactly how you like. Want extra shrimp? Done. Less spice? No problem. More sauce? Always a yes.
Plus, there’s something deeply satisfying about recreating a restaurant-quality dish in your own kitchen. You’ll be the hero of your household when you serve this up, trust me.
What Makes This Dish So Irresistible?
This recipe works because it’s the ultimate combination of flavors. The Cajun spices bring the heat, the chicken and shrimp add that savory vibe, and the spicy tomato sauce ties it all together with just a hint of richness. Pair that with perfectly cooked linguine, and it’s game over.
And the best part? It’s surprisingly easy to make. Don’t let the long ingredient list scare you—most of it is pantry-friendly spices, and the steps are straightforward. In under an hour, you’ll have a plate of restaurant-quality Cajun Jambalaya Pasta that’ll rival the Cheesecake Factory’s.
Cheesecake Factory, We Love You, But…
Let’s be clear—we’re not trying to replace the Cheesecake Factory here. There’s a reason people love it so much. But this recipe lets you enjoy one of their most iconic dishes anytime you want, no reservations required.
So, grab your apron and your appetite, and let’s bring the flavors of the Cheesecake Factory to your kitchen. Whether it’s for a cozy weeknight dinner or a special weekend treat, this Cajun Jambalaya Pasta is guaranteed to impress.
Once you’ve made it, don’t forget to pair it with your their Strawberry Cheesecake ( but store-bought works just fine!). After all, no Cheesecake Factory-inspired night would be complete without dessert. Enjoy!
Ingredients
- 2 lbs. (or 2 large) chicken breasts, sliced into bite-sized pieces
- 9 oz. large shrimp, peeled and deveined
- 2½ tablespoons olive oil (divided)
- 1 medium red, yellow, and green bell peppers, thinly sliced
- 1 medium red onion, thinly sliced
- 1 cup diced canned tomatoes
- ½ cup tomato juice (reserved from canned tomatoes)
- 3 tsp. Tony Chachere’s Creole Seasoning (more for added spiciness)
- ¾ cup chicken broth
- ¾ cup dry white wine
- 6 oz. white linguine noodles (cooked al dente according to box instructions)
- 6 oz. green, Spinach linguine (cooked al dente according to box instructions)
- Salt and black pepper to taste
- 3 tablespoons Fresh chopped parsley
- Grated Parmesan cheese for serving (optional)
Instructions
Toss the shrimp and chicken in the Creole Seasoning and set aside.
Cook the linguine according to the package instructions until al dente. Drain and toss with a touch of olive oil to keep it from sticking. Set aside.
Heat 1½ tablespoons of olive oil in a large skillet over medium heat. Once the oil shimmers, add the seasoned diced chicken and shrimp and cook until shrimp gets slightly pink and there is a slight color on the chicken, about 2 minutes. Remove and set aside.
In the same skillet, add the remaining 1 tablespoon of olive oil to the skillet. Once the oil shimmers, add the peppers and onions. Sauté until the peppers become a vibrant color. Do not overcook, because you want the vegetables to remain crisp. If you would like the Jambalaya to be a little spicier, now would be the time to add more Creole Seasoning, according to your tastes.
Add the white wine and allow the alcohol to cook off. Add the reserved tomato juice, chicken stock and canned tomatoes and reduce for 5 minutes.
Once the sauce has reduced, add back in the shrimp, chicken, and any reserved juices. Simmer an additional 5 minutes.
Add the cooked al dente pasta and toss to incorporate all the ingredients. Allow the pasta starches to additionally thicken the Jambalaya sauce, about 2 minutes.
Toss with the freshly chopped Italian parsley and serve.
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