Description
This creamy Cajun shrimp and chicken pasta combines succulent pieces of seasoned chicken and tender shrimp in a rich, spicy cream sauce, tossed with your choice of pasta. It’s a perfect weeknight meal that is flavorful, comforting, and ready in just 35 minutes.
Ingredients
Scale
Protein
- 1 lb Boneless, Skinless Chicken Breasts (cut into strips or bite-sized pieces)
- 1/2 lb Shrimp (peeled and deveined)
Seasonings and Oils
- 2 tbsp Cajun Seasoning (divided)
- 1 tbsp Olive Oil (for cooking)
- Salt and Pepper (to taste)
- 1 tsp Paprika
- 1/2 tsp Crushed Red Pepper Flakes (optional, for extra heat)
Pasta and Dairy
- 8 oz Pasta (fettuccine, penne, or your choice)
- 3 tbsp Butter
- 3 cloves Garlic (minced)
- 1 small Onion (chopped)
- 1 cup Heavy Cream
- 1 cup Grated Parmesan Cheese
Liquids and Garnish
- 1/2 cup Chicken Broth
- Fresh Parsley (for garnish)
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil and cook the pasta according to package instructions until al dente. Drain and reserve some pasta water before draining completely.
- Season the Chicken and Shrimp: In a bowl, toss the chicken pieces with 1 tablespoon of Cajun seasoning, salt, and pepper. In a separate bowl, toss the shrimp with the remaining 1 tablespoon Cajun seasoning and a pinch of salt and pepper.
- Cook the Chicken: Heat olive oil in a large skillet over medium-high heat. Add chicken pieces and cook for 5-7 minutes until browned and cooked through. Remove chicken from skillet and set aside.
- Cook the Shrimp: In the same skillet, add shrimp and cook 2-3 minutes per side until pink and opaque. Remove shrimp from the skillet and set aside with the chicken.
- Make the Creamy Cajun Sauce: In the same skillet, add butter. Once melted, sauté the chopped onion until translucent, about 3-4 minutes. Add minced garlic and cook for another 30 seconds until fragrant.
- Deglaze and Simmer: Pour in chicken broth, scraping up any browned bits from the bottom of the skillet. Stir in heavy cream, paprika, the remaining Cajun seasoning (if any), and crushed red pepper flakes if using. Bring the mixture to a gentle simmer.
- Finish the Sauce and Combine: Stir in the grated Parmesan cheese until melted and the sauce thickens slightly. Then, return the cooked chicken and shrimp to the skillet along with the drained pasta. Toss everything together to coat in the creamy sauce. If the sauce is too thick, add reserved pasta water a little at a time to reach desired consistency.
- Serve: Garnish with fresh parsley and serve immediately while warm.
Notes
- For extra heat, increase the crushed red pepper flakes or add a dash of hot sauce to the sauce.
- You can substitute heavy cream with half-and-half for a lighter version, though the sauce will be less rich.
- Use any pasta shape you prefer; fettuccine, penne, or linguine work well.
- Make sure not to overcook shrimp to keep them tender and juicy.
- Reserve pasta water to adjust sauce consistency as needed.
