This spicy chicken and shrimp pasta has been on The Cheesecake Factory’s menu for years! This version of the recipe simplifies it for the home cook by replacing the chain’s house-made spiced butter with olive oil for a healthier take on the uber-popular dish. If you can’t get your hands on fresh linguini, feel free to replace it with dry pasta.
This recipe is courtesy of The Cheesecake Factory.
- 2 Ounces olive oil
- 1 Pound boneless, skinless chicken breast, cut into 1-inch pieces
- 2 Tablespoons plus 2 teaspoons Cajun spice blend
- 4 Ounces red, yellow and green peppers, cut into thin strips
- 4 Ounces red onions, cut into thin strips
- 6 Ounces shrimp (shells, tails and veins removed)
- 1 Tablespoon blanched garlic, minced
- 2 Teaspoons cajun spice blend
- 1/2 Teaspoon kosher salt
- 1/4 Teaspoon ground black pepper
- 4 Ounces Roma tomatoes, diced into 1-inch pieces
- 1 1/2 Cup spicy chicken-seafood broth
- 1 Tablespoon chopped parsley
- 1 Pound linguini pasta, preferably fresh
Heat the olive oil in a large saute pan. Place the chicken into a clean mixing bowl. Sprinkle 2 tablespoons of Cajun spice over the chicken and into the bowl. Gently toss the chicken until each piece is evenly coated with the spice.
Add the chicken into the saute pan and cook until it is about half done. Add the peppers, onions and shrimp into the pan. Cook until the shrimp are about half done. Add the garlic into the pan. Season all of the ingredients with kosher salt, ground black pepper and the remaining 2 teaspoons of Cajun spice.
Add the diced tomatoes and chicken-seafood broth into the sauté pan. Gently stir the ingredients together. Continue to cook until the chicken and shrimp are done and the vegetables are tender.
Drop the pasta into boiling salted water and cook until al dente. Place the pasta into serving bowls. Spoon the jambalaya over the pasta. Garnish with a sprinkle of freshly chopped parsley.