The Cheesecake Factory's Cajun Jambalaya Pasta (Copycat Recipe)

This Cajun Jambalaya Pasta is a delightful blend of flavors, featuring tender chicken, shrimp, and spicy sausage tossed with fettuccine in a creamy Cajun sauce. The dish is rich and satisfying, with a perfect balance of heat and creaminess, making it a comforting meal that captures the essence of Southern cuisine. It's a great option for a hearty dinner that brings the taste of New Orleans to your table.

Ingredients:

• 8 oz fettuccine pasta
• 1 tablespoon olive oil
• 1/2 pound andouille sausage, sliced
• 1/2 pound boneless, skinless chicken breast, diced
• 1/2 pound shrimp, peeled and deveined
• 1 bell pepper, diced
• 1 onion, diced
• 2 cloves garlic, minced
• 1 cup heavy cream
• 1 cup chicken broth
• 2 tablespoons Cajun seasoning
• Salt and pepper to taste
• 2 green onions, sliced (for garnish)
• Fresh parsley, chopped (for garnish)

Instructions:

1. Cook the fettuccine according to package instructions until al dente. Drain and set aside.
2. In a large skillet, heat the olive oil over medium heat. Add the andouille sausage and cook until browned, about 3-4 minutes.
3. Add the diced chicken to the skillet and cook until no longer pink, about 5-7 minutes.
4. Stir in the shrimp, bell pepper, onion, and garlic. Cook until the shrimp are pink and the vegetables are tender, about 3-4 minutes.
5. Pour in the heavy cream and chicken broth, then stir in the Cajun seasoning. Bring to a simmer and let cook for 5 minutes, allowing the sauce to thicken slightly.
6. Add the cooked fettuccine to the skillet, tossing to coat the pasta in the sauce. Season with salt and pepper to taste.
7. Serve hot, garnished with sliced green onions and chopped parsley.