If you love pasta with attitude, the Cheesecake Factory Cajun Jambalaya Pasta probably already owns a piece of your heart. It’s spicy, smoky, creamy, and loaded with protein. It doesn’t whisper flavour. It shouts it through a megaphone.
This dish blends Louisiana-inspired Cajun seasoning with Italian-style pasta. That mashup may sound wild, but it works. The Cheesecake Factory is famous for doing this, mixing global flavours and turning them into comfort food.
In this guide, you’ll learn:
- What makes this dish special
- Why Cajun flavours work so well with pasta
- Its nutrition logic
- How to make an authentic copycat version at home
- A printable recipe card
No myths. No fake facts. Just solid food knowledge and a plate of spicy goodness.
What Is Cheesecake Factory Cajun Jambalaya Pasta?
Cheesecake Factory Cajun Jambalaya Pasta is a creamy, tomato-based pasta dish made with:
- Chicken
- Shrimp
- Andouille sausage
- Bell peppers
- Onions
- Cajun spices
- Penne pasta
It’s inspired by traditional jambalaya, a Louisiana rice dish, but swaps rice for pasta and adds a rich cream sauce.
According to the Cheesecake Factory menu description, the dish features “spicy Cajun chicken, shrimp, and sausage with peppers and onions in a tomato-cream sauce.”
(Source: Cheesecake Factory official menu)
So no, this isn’t traditional jambalaya. It’s jambalaya’s louder, creamier cousin.
Why Cajun Flavors Work So Well With Pasta
Cajun seasoning usually includes:
- Paprika
- Garlic powder
- Onion powder
- Cayenne
- Black pepper
- Oregano
- Thyme
These spices hit multiple taste receptors:
- Paprika = smoky warmth
- Cayenne = heat
- Garlic/onion = umami
- Herbs = depth
Cream and tomatoes balance spice. Pasta absorbs sauce. Meat adds texture. Together, they create contrast without chaos.
Think of it as flavor teamwork.
Food science backs this up: fat (cream) reduces capsaicin burn while preserving aroma compounds.
(Source: McGee, On Food and Cooking)
Is Cheesecake Factory Cajun Jambalaya Pasta Healthy?
Short answer: It’s indulgent.
Long answer: It’s balanced if you treat it like a meal, not a challenge.
A typical restaurant portion contains:
- High protein (chicken + shrimp + sausage)
- High sodium (Cajun seasoning + sausage)
- Moderate carbs (pasta)
- High calories (cream + oil)
From a nutrition standpoint:
- Shrimp provides lean protein and selenium.
- Chicken adds B vitamins.
- Tomatoes supply lycopene
(Source: USDA FoodData Central)
You can improve it at home by:
- Using whole-grain pasta
- Reducing cream
- Using low-sodium Cajun seasoning
- Increasing vegetables
Your arteries will thank you politely.
Key Ingredients That Make the Dish Authentic
To recreate Cheesecake Factory Cajun Jambalaya Pasta, don’t skip these:
Andouille Sausage
This smoked pork sausage defines Cajun food. It adds spice and smoke. Substitutes work, but they lack soul.
Cajun Seasoning
Use a real Cajun blend, not generic “spicy salt.”
Bell Peppers and Onion
These mirror the Louisiana trinity flavours (onion, bell pepper, celery).
Tomato-Cream Sauce
This isn’t Alfredo. It’s tomato-forward with cream added for richness.
Penne Pasta
Its hollow shape traps sauce. Long noodles lose impact.
Copycat Cheesecake Factory Cajun Jambalaya Pasta (Home Version)
This recipe mirrors flavour, not calorie overload. It stays bold but practical.
Cheesecake Factory Cajun Jambalaya Pasta
Ingredients
Equipment
Method
- Cook pasta in salted water until al dente. Drain and set aside.
- Heat olive oil in a large skillet over medium heat.
- Season chicken and shrimp with Cajun seasoning.
- Sauté chicken until golden. Remove and set aside.
- In the same pan, cook sausage slices until browned. Remove and set aside.
- Add peppers and onion. Cook until soft, about 5 minutes.
- Stir in garlic. Cook for 30 seconds.
- Add crushed tomatoes and broth. Simmer for 5 minutes.
- Pour in cream. Stir gently.
- Return chicken, shrimp, and sausage to the pan.
- Simmer until the shrimp turns pink.
- Add pasta and toss until coated.
- Garnish with parsley and serve hot.
Notes
- This dish is a fusion recipe, not traditional jambalaya.
- Best served fresh due to shrimp texture.
- Heat level is adjustable using Cajun seasoning.
- Whole wheat or gluten-free pasta works well.
- Cream balances spice naturally (no sugar needed).
- Flavor improves slightly after resting 5 minutes.
Flavour Tips from a Real Kitchen
- Toast your Cajun spices in oil for 20 seconds before adding meat. It wakes them up.
- Don’t overcook shrimp. Rubber shrimp ruins romance.
- Balance heat with cream, not sugar.
- Use smoked paprika for restaurant-style depth.
How This Dish Differs from Traditional Jambalaya
Traditional jambalaya:
- Uses rice
- Has no cream
- Relies on broth
- Follows Creole or Cajun rules
Cheesecake Factory version:
- Uses pasta
- Adds cream
- Adds tomato base
- Blends styles
That’s not wrong. It’s fusion.
According to Louisiana culinary history, jambalaya evolved from Spanish paella and French stews.
(Source: Smithsonian Magazine)
This dish is a modern spin on that evolution.
Best Pairings for Cajun Jambalaya Pasta
- Garlic bread
- Simple green salad
- Iced tea or lemonade
- Dry white wine (optional, not mandatory)
Avoid heavy sides. This pasta already lifts weights.
Calorie Information (Per Serving – Approximate)
Based on 4 servings:
- Calories: ~610 kcal
- Protein: ~36 g
- Carbohydrates: ~52 g
- Fat: ~28 g
- Sodium: ~820 mg
Calorie Breakdown
- Pasta: ~210 kcal
- Chicken: ~120 kcal
- Shrimp: ~60 kcal
- Andouille sausage: ~110 kcal
- Cream & oil: ~110 kcal
Source logic:
USDA FoodData Central (pasta, shrimp, chicken, tomatoes, cream).
Frequently Asked Questions
Is Cheesecake Factory’s Cajun Jambalaya Pasta very spicy?
It’s medium-hot. You control heat at home by adjusting Cajun seasoning.
Can I make it without sausage?
Yes. Use extra chicken or shrimp, but the flavour depth drops slightly.
Is this dish gluten-free?
Not with regular pasta. Use gluten-free penne if needed.
Can I store leftovers?
Yes. Refrigerate up to 3 days. Reheat gently with milk or broth.
Why This Dish Works for American Taste Buds
Americans love:
- Creamy sauces
- Bold seasoning
- Protein-heavy meals
- Comfort food
This recipe checks every box. It’s spicy without fear. Rich without apology. Familiar but adventurous.
It’s Southern food wearing an Italian jacket.
Final Thoughts
Cheesecake factory cajun jambalaya pasta proves one thing: food doesn’t need a passport to travel. Cajun spice and Italian pasta meet in one pan and get along just fine.
Make it for family dinner. Serve it at parties. Or eat it straight from the skill like a food rebel.
It’s spicy. It’s creamy. It’s loud.
Just like good cooking should be.
Bicky is the founder and recipe creator of FoodViebs, a food blog dedicated to sharing simple, delicious, and home-style recipes. With a strong passion for cooking and experimenting in the kitchen, Bicky creates easy-to-follow recipes using everyday ingredients that anyone can cook with confidence.
Every recipe on FoodViebs is personally tested and written with clear, step-by-step instructions to help home cooks achieve perfect results. Bicky believes that homemade food is healthier, tastier, and brings families closer together.
Through FoodViebs, Bicky aims to inspire people to enjoy cooking, explore new flavours, and prepare restaurant-style dishes at home with ease.
