Creamy Cajun Shrimp and Chicken Pasta
Spicy, creamy, and packed with flavor! This Cajun Shrimp & Chicken Pasta is your new go-to for weeknight dinners
Ingredients
Protein:
- 2 chicken breasts thinly sliced
- 1 lb large shrimp peeled and deveined
- Pasta & Sauce Base:
- 8 oz fettuccine or linguine
- 1 cup heavy cream
- 1/2 cup freshly grated Parmesan cheese
- 2 tbsp butter
- 1 tbsp olive oil
Veggies & Aromatics:
- 1 red bell pepper thinly sliced
- 3 garlic cloves minced
- 1 small yellow onion sliced
Seasonings:
- 1 –1.5 tbsp Cajun seasoning adjust to taste
- Salt and black pepper to taste
- 1/2 tsp smoked or sweet paprika optional
- Pinch of crushed red pepper flakes optional
Garnish:
- Fresh parsley chopped
- Lemon wedges
Instructions
Season & Cook Protein:
- Toss chicken and shrimp in Cajun seasoning, salt, and pepper.
- Heat olive oil in a large skillet. Cook chicken until golden and done, remove.
- Cook shrimp until pink and opaque, remove.
Sauté Veggies:
- Add butter to the same skillet.
- Sauté onion, red bell pepper, and garlic for 4–5 minutes until fragrant and soft.
Make Sauce:
- Pour in heavy cream, stir and simmer.
- Add Parmesan, a bit more Cajun seasoning, and paprika if using. Stir until creamy and slightly thickened.
Cook Pasta:
- Boil pasta according to package directions.
- Reserve 1/2 cup of pasta water before draining.
Combine:
- Add cooked chicken and shrimp to the sauce.
- Toss in drained pasta, stir to coat.
- If needed, loosen with reserved pasta water.
Garnish & Serve:
- Sprinkle fresh parsley and serve with lemon wedges. Enjoy!
Notes
- Adjust spice level by reducing Cajun seasoning or omitting red pepper flakes.
- Use half-and-half instead of heavy cream for a lighter version.
- Substitute proteins: sausage, tofu, or just shrimp/chicken.
- Great for leftovers—store in fridge for up to 3 days. Reheat gently with a splash of cream or broth.
Nutrition
Serving: 1gCalories: 630kcalCarbohydrates: 45gProtein: 38gFat: 33gSodium: 960mgFiber: 3g
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