Cajun Chicken and Shrimp Alfredo Pasta Recipe | A Creamy, Spicy Comfort Food Classic

There’s something deeply satisfying about a dish that feels like a warm embrace but has just enough kick to wake up your senses. This Cajun Chicken and Shrimp Alfredo Pasta is exactly that—a luxurious, creamy Alfredo meets the bold, smoky whispers of Cajun seasoning. I first made it on a blustery fall evening when the craving for comfort food collided with a desire for something spirited. The moment that creamy, pepper-flecked sauce coated the fettuccine, clinging to golden pieces of chicken and plump shrimp, I knew it was more than just dinner; it was an experience. It’s the recipe you make when ordinary pasta night needs a confident, flavorful upgrade.

Why You’ll Love This Cajun Alfredo Pasta

• It’s a complete, restaurant-quality meal in one skillet. Impressive enough for company, yet straightforward enough for a weeknight.

• The perfect balance of rich and vibrant. The luxurious cream sauce is expertly cut through by the smoky, slightly spicy Cajun seasoning, creating a complex flavor profile in every bite.

• Endlessly adaptable. You can easily adjust the heat level, swap proteins, or lighten it up based on what you have on hand or who you’re feeding.

• Satisfies every kind of craving. It delivers on creamy, savory, hearty, and a little spicy all at once.

The Ultimate Compliment

I’ll never forget serving this to my friend’s husband, a steadfast “red sauce only” pasta purist. He eyed the creamy dish with polite skepticism before taking a bite. There was a pause, then a slow nod. “Okay,” he said, already reaching for another forkful. “This is different. This is good.” By the end of the meal, he was asking for the recipe. It’s the kind of dish that wins over doubters and becomes an instant favorite.

What Makes It Special

• The Cajun Seasoning: This isn’t just a sprinkle on top. We season the proteins and the sauce itself, building layers of flavor that permeate the entire dish.

• Double Creaminess: Using both heavy cream and cream cheese creates a sauce with incredible body and a subtle tang that’s far more interesting than a standard Alfredo.

• Freshly Grated Parmesan: It melts seamlessly into the warm sauce, adding a essential nutty, salty depth that pre-grated cheese can’t match.

• The Sear: Cooking the chicken and shrimp separately ensures each gets a perfect, flavorful sear without overcooking, guaranteeing tender, juicy bites throughout.

Making It Happen: Your Step-by-Step Guide

First, let your cream cheese soften on the counter. This little step is the secret to a smooth, lump-free sauce. While that happens, get your salted pasta water boiling and cook your fettuccine until it’s just al dente—it will finish cooking in the sauce later.

Now, pat your shrimp and cubed chicken breasts very dry. This is crucial for getting a beautiful sear. Toss them with a little garlic powder and half of your Cajun seasoning. In a deep skillet, heat the olive oil until it shimmers. Add the shrimp and let them cook just until they turn pink and opaque, about three minutes total. Scoop them onto a waiting plate.

Into that same flavorful pan goes the chicken. Don’t crowd it; let the pieces sit undisturbed for a minute to develop a golden crust. Cook them through, then join the shrimp on the plate.

Here’s where the magic happens. Take the skillet off the heat and add the butter, cream, softened cream cheese, the remaining Cajun seasoning, and minced garlic. Return it to a medium heat. As you stir, the cream cheese will melt lovingly into the cream, creating a lush, speckled base. Let it bubble gently for a few minutes to thicken slightly.

Turn the heat to low and stir in the freshly grated parmesan until it’s melted and silky. Welcome the chicken and shrimp back to the party, letting everything warm through together. Finally, toss in your drained pasta, adding a splash of the starchy pasta water if needed to loosen the sauce to a perfect, clinging consistency.

You Must Know: Tips for Success

• Pat Your Proteins Dry: This simple act ensures a proper sear instead of steam.

• Mind Your Cajun Seasoning: Brands vary wildly in salt content. Using a low-sodium or salt-free blend lets you control the seasoning perfectly.

• Fresh Garlic & Parmesan: For the brightest flavor, mince fresh garlic and grate your parmesan off the block.

• Reserve Pasta Water: That starchy liquid is liquid gold for adjusting your sauce texture at the end.

Serving It Right

Serve this pasta immediately, garnished with an extra sprinkle of parmesan and some chopped fresh parsley. A simple, crisp side salad with a lemon vinaigrette cuts through the richness beautifully. For drinks, a chilled Pinot Grigio or a light lager complements the spice and creaminess perfectly.

Make It Different: Customize Your Dish

• Spice Level: Start with less Cajun seasoning and add more to taste. Add a pinch of cayenne or red pepper flakes for more heat.

• Protein Swap: Use all shrimp, all chicken, or add sliced andouille sausage for extra Cajun authenticity.

• Lighter Version: Substitute half-and-half for heavy cream and use neufchâtel cheese. Add extra vegetables like bell peppers or spinach.

• Gluten-Free: Use your favorite gluten-free pasta. The sauce is naturally gluten-free.

Storage and Reheating Recipe Tips

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat, adding a small splash of cream, milk, or broth to loosen the sauce as it warms. The microwave can work, but heat in short intervals, stirring well each time.

Success Tips for the Best Pasta

• Don’t rush the sear on the chicken and shrimp. That caramelization equals flavor.

• Let the cream cheese truly soften. Cold cream cheese will not incorporate smoothly.

• If your sauce seems too thick after adding the cheese, a tablespoon or two of reserved pasta water is your best friend.

Frequently Asked Questions (FAQ)

Can I use pre-cooked shrimp?
Yes, but add them at the very end, just to warm through. If you sear them from the start, they will become tough and rubbery.

My sauce broke or looks grainy. What happened?
This can happen if the heat is too high when adding the dairy or cheese. Always use medium or low heat for the sauce step and add the parmesan off the direct heat. A splash of fresh cream and vigorous whisking can sometimes bring it back together.

What’s a good Cajun seasoning brand?
Slap Ya Mama (low-sodium version), Tony Chachere’s (Less Salt variety), or making your own blend are all excellent options.

Can I make this ahead of time?
The sauce can tighten up when stored. It’s best enjoyed fresh, but you can prep the chicken and shrimp in advance. For best results, combine everything just before serving.

Can I freeze this pasta?
Freezing is not recommended, as the dairy-based sauce may separate and become grainy upon thawing and reheating.

Recipe Card: Cajun Chicken and Shrimp Alfredo Pasta

Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 4
Category: Main Course
Difficulty: Easy
Cuisine: Cajun-Italian Fusion
Yield: 1 large skillet

Ingredients:

• 8 ounces uncooked fettuccine

• 2 chicken breasts, cut into 1″ pieces

• 1/2 pound shrimp (31/40 size), thawed & peeled

• 1/2 teaspoon garlic powder

• 1/2 tablespoon + 1/2 tablespoon Cajun seasoning (low or no salt variety), divided

• 2 tablespoons olive oil

• 2 tablespoons butter

• 1 cup heavy/whipping cream

• 4 ounces cream cheese, softened

• 2 cloves garlic, minced

• 1 cup freshly grated parmesan cheese

• Salt & pepper to taste

• Chopped parsley & lemon wedges, for serving (optional)

Preparation:

1. Begin by bringing a large pot of salted water to a boil for the pasta. Cook fettuccine al dente according to package directions. Before draining, reserve about 1/2 cup of the starchy pasta water.

2. While the water heats, pat the shrimp and chicken pieces very dry with paper towels. Place them in a bowl and toss with the garlic powder and 1/2 tablespoon of the Cajun seasoning.

3. In a large, deep skillet, heat the olive oil over medium-high heat. Add the shrimp in a single layer and cook for 2-3 minutes total, flipping once, until pink and cooked through. Transfer to a clean plate.

4. Add the seasoned chicken to the same skillet. Cook for 5-6 minutes, stirring occasionally, until golden brown and cooked through. Transfer to the plate with the shrimp.

5. Reduce the skillet heat to medium. Add the butter, heavy cream, softened cream cheese, remaining 1/2 tablespoon Cajun seasoning, and minced garlic. Stir continuously for 2-3 minutes until the cream cheese is fully melted and the sauce is smooth and bubbling gently.

6. Let the sauce simmer for 2-3 more minutes to thicken slightly. Reduce heat to low.

7. Stir in the grated parmesan cheese until melted and smooth.

8. Return the cooked chicken and shrimp (and any accumulated juices) to the skillet. Stir to coat and heat through for 1-2 minutes.

9. Add the drained pasta to the skillet, tossing until thoroughly coated in the sauce. If the sauce is too thick, add a splash of the reserved pasta water, one tablespoon at a time, until your desired consistency is reached.

10. Taste and season with additional salt and pepper if needed. Serve immediately, garnished with extra parmesan, chopped parsley, and a squeeze of fresh lemon if desired.