Chicken and Shrimp Pasta Jambalaya

Denise's Test Kitchen
by Denise's Test Kitchen
4 Servings
30 min

I've only been to New Orleans once but I have it on my list to go back. The town is filled with Music, Food, and History. I just love the whole vibe of the town.


The next time I go, I will definitely take a cooking class. Every class I looked into while I was there, was already booked up. Taking a cooking class wasn't on my mind until I actually got to New Orleans. The main reason I was in New Orleans was because my daughter went to Grad School there. And my husband, older daughter and I helped move her from the state of Iowa to the state of Louisiana. If you have never been there, you should put it on your bucket list.

Let's get cooking! is my original inspiration for my recipe. The best thing about cooking in your own kitchen is that any recipe that you are following, you can make big or small adjustments to make it your own. I know that I say that a lot but, it is so true.

Mixing it all together

I love the aroma in my kitchen when I am fixing dinner or baking up some treats. Cooking for me is so rewarding and such a creative outlet. I just love it. And every time I make this dish, I always remember the feelings and sounds that I heard while in New Orleans. Food can take me back to those memories that my family and I have shared. And that always brings a smile to my face.

Chicken and Shrimp Pasta Jambalaya
Recipe details
  • 4  Servings
  • Prep time: 10 Minutes Cook time: 20 Minutes Total time: 30 min
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  • 6 ounce chicken breast (1 breast) skinless boneless, cut small pieces
  • 6-10 shrimp, deveined
  • 1/2 teaspoon Cajun Garlic Seasoning
  • 1/2 teaspoon salt or to taste
  • 1/2 teaspoon pepper or to taste
  • 1 tablespoon olive oil
  • 1 small onion chopped
  • 1/2 red bell pepper chopped
  • 1/2 green bell pepper
  • 1 small onion choppe
  • 3 cloves garlic minced
  • 1 can diced tomatoes (1 can) juice included
  • 1 cup chicken broth low sodium
  • 8 ounce penne uncooked
  • 1 tablespoon hot sauce
  • 2 green onions chopped
  • 4 sprigs cilantro chopped

Season the chicken and shrimp with the Cajun Garlic Seasoning and salt and pepper.
Heat the olive oil in a large skillet. Add the chicken and shrimp to the skillet and cook for 6 minutes just until the chicken starts to brown and the shrimp turn that lovely color of pinkish.
Add the onion and bell peppers to the skillet and cook for 2 minutes until the onion is translucent. Stir in the garlic and cook for another minute until fragrant.
Add the diced tomatoes, chicken broth, penne and hot sauce to the skillet; stir well.
Cook for 15 minutes until the penne is al dente.
Garnish with green onions and cilantro
Denise's Test Kitchen
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