Cajun Chicken and Shrimp Pasta Recipe

This creamy, spicy Cajun Chicken and Shrimp Pasta is made with tender breast meat, large shrimp, and rich parmesan sauce in just 35 minutes. The spicy, caramelized fond left in the pan emulsifies with heavy cream to create a rich, velvety sauce that clings to every noodle. I make this whenever I crave restaurant comfort food without the wait.

Restaurant-Quality At Home

I used to think this level of richness required a commercial kitchen, but the secret is actually in the fond. Searing the seasoned chicken and shrimp first leaves a caramelized, spicy layer on the pan that deepens the cream sauce flavor instantly.

My biggest mistake early on was simmering the shrimp in the sauce too long, turning them rubbery and tough. Now I sear them quickly, set them aside, and only fold them back in at the very end to keep them plump.

Cajun Chicken and Shrimp Pasta Ingredients

• 1 lb chicken breast, cut into 1-inch pieces
• 1/2 lb large shrimp, peeled and deveined
• 10 oz penne pasta (or fettuccine)
• 2 tbsp Cajun seasoning (divided)
• 2 tbsp olive oil
• 1 red bell pepper, sliced
• 1/2 yellow onion, diced
• 3 cloves garlic, minced
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 1/4 cup pasta water (reserved)
• 2 green onions, chopped

How To Make Cajun Chicken and Shrimp Pasta

1. Boil The Pasta: Cook penne in salted water until al dente, reserving a mug of starchy water before draining.
2. Sear The Protein: Toss chicken and shrimp with half the Cajun spice, then sear in oil until golden and cooked through, removing to a plate.
3. Sauté Aromatics: In the same pan, cook bell peppers and onions until soft, scraping up any browned bits from the bottom.
4. Build The Sauce: Stir in garlic and remaining spices for 30 seconds, then pour in heavy cream and simmer until slightly thickened.
5. Combine And Serve: Whisk in Parmesan, toss in the pasta and proteins, and splash in pasta water if needed to loosen the sauce.

Recipe Tips

• Control The Heat: Cajun blends vary widely in salt and spice levels, so taste your seasoning before dumping it all in.
• Room Temperature Shrimp: Let your shrimp sit out for ten minutes before cooking to ensure they sear evenly instead of steaming.
• Fresh Cheese Matters: Pre-grated parmesan contains anti-caking agents that can make your creamy sauce grainy instead of smooth.

What To Serve With Cajun Chicken and Shrimp Pasta

Serve this rich pasta with a crisp green salad tossed in vinaigrette to cut through the heavy cream sauce. A slice of crusty garlic bread is also essential for mopping up any leftover spicy alfredo at the bottom of the bowl.

How To Store

Store leftovers in an airtight container in the refrigerator for up to three days. Reheat gently on the stove with a splash of water or milk to bring the sauce back together. Freezing is not recommended as the cream sauce will separate and become grainy upon thawing.

FAQs

• Can I use milk instead of heavy cream? You can use half-and-half or whole milk, but the sauce will be thinner and less rich. If using milk, you might need a little flour or cornstarch to help it thicken properly.
• Is this recipe very spicy? The heat level depends entirely on the brand of Cajun seasoning you choose. For a milder dish, use less seasoning or choose a brand labeled “mild” to control the kick.
• Can I make this gluten-free? Yes, simply swap the wheat pasta for your favorite gluten-free penne or rotini. The sauce ingredients are naturally gluten-free, but double-check your spice blend labels to be safe.

Nutrition

• Calories: 650
• Total Fat: 35g
• Saturated Fat: 18g
• Cholesterol: 185mg
• Sodium: 850mg
• Total Carbohydrate: 50g
• Protein: 40g

Try More Recipes:

• Chicken Alfredo Pasta Recipe
• Chicken Mushroom Alfredo Pasta Recipe
• Chicken Spinach Alfredo Pasta Recipe

Cajun Chicken and Shrimp Pasta

Recipe by Emily Mitchell

Servings

4

servings

Prep time

15

minutes

Cooking time

20

minutes

Total time

35

minutes

Cajun Chicken and Shrimp Pasta features creamy, spicy sauce clinging to tender penne, bell peppers, and lean protein in just 35 minutes. Fresh garlic and heavy cream create a rich coating for this easy weeknight dinner.

Ingredients

• 1 lb chicken breast, cut into 1-inch pieces

• 1/2 lb large shrimp, peeled and deveined

• 10 oz penne pasta (or fettuccine)

• 2 tbsp Cajun seasoning (divided)

• 2 tbsp olive oil

• 1 red bell pepper, sliced

• 1/2 yellow onion, diced

• 3 cloves garlic, minced

• 1 cup heavy cream

• 1/2 cup grated Parmesan cheese

• 1/4 cup pasta water (reserved)

• 2 green onions, chopped

Directions

• Boil The Pasta: Cook penne in salted water until al dente, reserving a mug of starchy water before draining.
• Sear The Protein: Toss chicken and shrimp with half the Cajun spice, then sear in oil until golden and cooked through, removing to a plate.
• Sauté Aromatics: In the same pan, cook bell peppers and onions until soft, scraping up any browned bits from the bottom.
• Build The Sauce: Stir in garlic and remaining spices for 30 seconds, then pour in heavy cream and simmer until slightly thickened.
• Combine And Serve: Whisk in Parmesan, toss in the pasta and proteins, and splash in pasta water if needed to loosen the sauce.