Jambalaya Fettuccini Recipe

1. Cook fettuccine

Bring 4 L water to a rolling boil in a large pot. Add 1 tbsp salt. Add 12 oz fettuccine and cook according to package instructions until al dente (usually 8–10 minutes). Reserve 1 cup pasta cooking water, then drain pasta and set aside.

2. Season and grill chicken

Pat 1 lb chicken breast dry and season lightly with 1/2 tsp Cajun seasoning and 1/4 tsp salt and pepper. Heat 1 tbsp olive oil in a grill pan over medium-high heat. Grill chicken 4–6 minutes per side until internal temperature reaches 165°F (74°C). Transfer to a cutting board, let rest 5 minutes, then slice into bite-size strips.

3. Cook sausage

While chicken rests, heat a large wide skillet over medium heat. Add the removed sausage meat (8 oz) and cook, breaking up with a spoon, until browned and cooked through, about 6–8 minutes. Transfer to a plate lined with paper towel and set aside, leaving rendered fat in the pan.

4. Sear shrimp

Pat 8 oz shrimp dry and toss with 1/2 tsp Cajun seasoning and a pinch of salt. In the same skillet over medium-high heat add 1 tsp olive oil if needed. Add shrimp in a single layer and sear 1–2 minutes per side until pink and opaque. Remove shrimp to a bowl; they will finish cooking in the sauce.

5. In the skillet with sausage fat, add 1 tbsp olive oil if pan is dry. Add 1 diced yellow onion and cook over medium heat until softened, about 4 minutes. Add 1 chopped green bell pepper and continue to cook 3–4 minutes until tender. Stir in 3 minced garlic cloves and cook 30 seconds until fragrant.

6. Pour in 14.5 oz crushed tomatoes, 1 cup marinara sauce, 8 oz drained diced tomatoes, and 1 cup low-sodium chicken broth. Stir to combine. Add 1 tsp smoked paprika, 1 tsp dried oregano, 1 tsp red pepper flakes, remaining 1 tsp Cajun seasoning (adjust to taste), 1 tsp salt, and 1 tsp black pepper. Bring sauce to a gentle simmer and cook 8–10 minutes to blend flavors and reduce slightly.

7. Stir browned sausage back into the sauce and simmer 2 minutes to reheat. Add grilled chicken slices and seared shrimp to the sauce; cook 2–3 more minutes until shrimp are fully opaque and chicken is heated through.

8. Taste and adjust seasoning — add more Cajun seasoning or salt if needed. Stir in 1 tbsp unsalted butter and squeeze juice of 1/2 lemon to brighten the sauce.

9. Add the drained fettuccine to the skillet with the jambalaya-style sauce (or return sauce to the pasta pot). Toss gently to coat, adding up to 1/2 cup reserved pasta cooking water as needed to loosen and create a silky sauce. Cook together 1–2 minutes so pasta absorbs flavors.

10. Stir in 2 tbsp sliced green onion (white parts warmed in sauce) and 2 tbsp chopped fresh parsley. Remove from heat and sprinkle with 1 cup freshly grated Parmesan cheese, tossing to combine. Garnish with remaining green onion greens and additional parsley if desired.

11. Divide into 4 servings and serve immediately with extra Parmesan at the table.