Jambalaya Rigatoni Pasta
Jambalaya Rigatoni Pasta
Ingredients
For the Pasta
- 1 pound rigatoni pasta
For the Protein
- 1 1/2 pounds boneless, skinless chicken breast, cut into 1-inch cubes
- 12 ounces smoked sausage, sliced into 1/2-inch rounds
- 1 pound large shrimp, peeled and deveined
For the Vegetables and Aromatics
- 1 yellow onion, chopped
- 1 green bell pepper, chopped
- 1 red bell pepper, chopped
- 2 celery stalks, chopped
- 4 cloves garlic, minced
For the Sauce
- 1 can diced tomatoes, 14.5 ounce, undrained
- 2 cups chicken broth
- 1/2 cup heavy cream
- 1 1/2 cups shredded Monterey Jack cheese
For the Seasoning
- 2 teaspoons Cajun seasoning, plus more to taste
- 1 teaspoon Italian seasoning
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1/2 teaspoon paprika
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
- 2 tablespoons vegetable oil
For Garnish
- 2 tablespoons fresh parsley, chopped
Instructions
- 1
Bring a large pot of salted water to a rolling boil. Add the rigatoni pasta and cook according to package directions until al dente. Drain the pasta and set aside.
⏱️ 10 min
- 2
In a medium bowl, season the cubed chicken breast with 1 teaspoon of Cajun seasoning, 1/2 teaspoon of Italian seasoning, 1/2 teaspoon of onion powder, 1/2 teaspoon of garlic powder, 1/4 teaspoon of paprika, 1/4 teaspoon of salt, and 1/8 teaspoon of black pepper. Toss to coat evenly.
⏱️ 5 min
- 3
Heat 1 tablespoon of vegetable oil in a large skillet or Dutch oven over medium-high heat. Add the seasoned chicken and cook until golden brown on all sides and cooked through, about 5-7 minutes. Remove the cooked chicken from the pan and set aside.
⏱️ 7 min
- 4
Add the sliced smoked sausage to the same pan (add a little more oil if needed). Cook until crispy and browned, about 5-8 minutes. Remove the cooked sausage from the pan and set aside with the chicken.
⏱️ 8 min
- 5
Reduce the heat to medium. Add the chopped onion, green bell pepper, red bell pepper, and celery to the pan. Sauté the vegetables, stirring occasionally, until softened, about 5-7 minutes.
⏱️ 7 min
- 6
Add the minced garlic to the pan with the softened vegetables and cook for 1 minute until fragrant.
⏱️ 1 min
- 7
Pour in the undrained canned diced tomatoes, chicken broth, and heavy cream. Stir in the remaining 1 teaspoon of Cajun seasoning, 1/2 teaspoon of Italian seasoning, 1/2 teaspoon of onion powder, 1/2 teaspoon of garlic powder, 1/4 teaspoon of paprika, 1/4 teaspoon of salt, and 1/8 teaspoon of black pepper. Stir well to combine.
⏱️ 3 min
- 8
Bring the sauce mixture to a gentle simmer, then reduce heat to low and let it simmer for 5 minutes to allow the flavors to meld.
⏱️ 5 min
- 9
Return the cooked chicken and sausage to the pan with the simmering sauce. Add the cooked rigatoni pasta and the peeled shrimp. Stir gently to combine all ingredients.
⏱️ 2 min
- 10
Continue to cook, stirring occasionally, until the shrimp turn pink and are cooked through, about 3-5 minutes.
⏱️ 5 min
- 11
Remove the pan from the heat. Stir in the shredded Monterey Jack cheese until it is fully melted and incorporated into the sauce, creating a creamy texture.
⏱️ 2 min
- 12
Taste and adjust seasoning if necessary. Garnish with fresh chopped parsley before serving hot.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Jambalaya Rigatoni Pasta
For the Pasta
- 1 pound rigatoni pasta
For the Protein
- 1 1/2 pounds boneless, skinless chicken breast, cut into 1-inch cubes
- 12 ounces smoked sausage, sliced into 1/2-inch rounds
- 1 pound large shrimp, peeled and deveined
For the Vegetables and Aromatics
- 1 yellow onion, chopped
- 1 green bell pepper, chopped
- 1 red bell pepper, chopped
- 2 celery stalks, chopped
- 4 cloves garlic, minced
For the Sauce
- 1 can diced tomatoes, 14.5 ounce, undrained
- 2 cups chicken broth
- 1/2 cup heavy cream
- 1 1/2 cups shredded Monterey Jack cheese
For the Seasoning
- 2 teaspoons Cajun seasoning, plus more to taste
- 1 teaspoon Italian seasoning
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1/2 teaspoon paprika
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
- 2 tablespoons vegetable oil
For Garnish
- 2 tablespoons fresh parsley, chopped
Instructions
- 1
Bring a large pot of salted water to a rolling boil. Add the rigatoni pasta and cook according to package directions until al dente. Drain the pasta and set aside.
⏱️ 10 min - 2
In a medium bowl, season the cubed chicken breast with 1 teaspoon of Cajun seasoning, 1/2 teaspoon of Italian seasoning, 1/2 teaspoon of onion powder, 1/2 teaspoon of garlic powder, 1/4 teaspoon of paprika, 1/4 teaspoon of salt, and 1/8 teaspoon of black pepper. Toss to coat evenly.
⏱️ 5 min - 3
Heat 1 tablespoon of vegetable oil in a large skillet or Dutch oven over medium-high heat. Add the seasoned chicken and cook until golden brown on all sides and cooked through, about 5-7 minutes. Remove the cooked chicken from the pan and set aside.
⏱️ 7 min - 4
Add the sliced smoked sausage to the same pan (add a little more oil if needed). Cook until crispy and browned, about 5-8 minutes. Remove the cooked sausage from the pan and set aside with the chicken.
⏱️ 8 min - 5
Reduce the heat to medium. Add the chopped onion, green bell pepper, red bell pepper, and celery to the pan. Sauté the vegetables, stirring occasionally, until softened, about 5-7 minutes.
⏱️ 7 min - 6
Add the minced garlic to the pan with the softened vegetables and cook for 1 minute until fragrant.
⏱️ 1 min - 7
Pour in the undrained canned diced tomatoes, chicken broth, and heavy cream. Stir in the remaining 1 teaspoon of Cajun seasoning, 1/2 teaspoon of Italian seasoning, 1/2 teaspoon of onion powder, 1/2 teaspoon of garlic powder, 1/4 teaspoon of paprika, 1/4 teaspoon of salt, and 1/8 teaspoon of black pepper. Stir well to combine.
⏱️ 3 min - 8
Bring the sauce mixture to a gentle simmer, then reduce heat to low and let it simmer for 5 minutes to allow the flavors to meld.
⏱️ 5 min - 9
Return the cooked chicken and sausage to the pan with the simmering sauce. Add the cooked rigatoni pasta and the peeled shrimp. Stir gently to combine all ingredients.
⏱️ 2 min - 10
Continue to cook, stirring occasionally, until the shrimp turn pink and are cooked through, about 3-5 minutes.
⏱️ 5 min - 11
Remove the pan from the heat. Stir in the shredded Monterey Jack cheese until it is fully melted and incorporated into the sauce, creating a creamy texture.
⏱️ 2 min - 12
Taste and adjust seasoning if necessary. Garnish with fresh chopped parsley before serving hot.
⏱️ 1 min