Description
This Creamy Cajun Shrimp and Chicken Pasta is a delightful dish featuring tender chicken breast and succulent shrimp seasoned with bold Cajun spices. Cooked in a rich, creamy sauce infused with garlic, onions, and Parmesan cheese, it brings a perfect balance of spicy and savory flavors. Ideal for a comforting weeknight dinner, this pasta recipe combines ease of preparation with restaurant-quality taste.
Ingredients
Scale
Protein
- 1 lb Boneless, Skinless Chicken Breasts (cut into strips or bite-sized pieces)
- 1/2 lb Shrimp (peeled and deveined)
Seasoning and Oil
- 2 tbsp Cajun Seasoning (divided)
- 1 tbsp Olive Oil (for cooking)
- Salt and Pepper (to taste)
Pasta
- 8 oz Pasta (fettuccine, penne, or your choice)
Sauce Ingredients
- 3 tbsp Butter
- 1 small Onion (chopped)
- 3 cloves Garlic (minced)
- 1 cup Heavy Cream
- 1/2 cup Chicken Broth
- 1 cup Grated Parmesan Cheese
- 1 tsp Paprika
- 1/2 tsp Crushed Red Pepper Flakes (optional, for extra heat)
Garnish
- Fresh Parsley (for garnish)
Instructions
- Prepare the Protein: Season the chicken strips and shrimp with 1 tablespoon of Cajun seasoning, salt, and pepper. Set aside to allow the flavors to infuse.
- Cook the Pasta: Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Reserve about 1/2 cup of pasta water before draining.
- Sauté the Chicken: Heat olive oil in a large skillet over medium-high heat. Add the chicken and cook until browned and fully cooked, about 5-7 minutes. Remove chicken from the skillet and set aside.
- Sauté the Shrimp: In the same skillet, add shrimp and cook for 2-3 minutes per side until pink and cooked through. Remove and set aside with the chicken.
- Start the Sauce: Reduce heat to medium, add butter to the skillet. Once melted, sauté the chopped onion until translucent, about 3-4 minutes.
- Add Garlic: Add the minced garlic to the skillet and cook for 30 seconds until fragrant, stirring constantly to prevent burning.
- Deglaze: Pour in the chicken broth, scraping the bottom of the skillet to lift any browned bits for extra flavor.
- Simmer the Sauce: Stir in the heavy cream, paprika, remaining 1 tablespoon of Cajun seasoning, and crushed red pepper flakes if using. Bring the mixture to a gentle simmer, allowing it to thicken slightly.
- Add Cheese: Stir in the grated Parmesan cheese until melted and the sauce is creamy and smooth.
- Combine Everything: Return the cooked chicken, shrimp, and drained pasta to the skillet. Toss everything together to coat in the creamy Cajun sauce. If the sauce is too thick, gradually add reserved pasta water until desired consistency is reached. Garnish with fresh parsley before serving.
Notes
- You can adjust the level of spiciness by varying the amount of Cajun seasoning and red pepper flakes.
- Use any favorite pasta shape, though fettuccine or penne work best with creamy sauces.
- For a lighter version, substitute heavy cream with half-and-half or a reduced-fat alternative.
- Make sure not to overcook the shrimp to keep them tender and juicy.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently to prevent the cream sauce from separating.
