Cajun Chicken and Shrimp Alfredo
Creamy Cajun chicken and shrimp Alfredo tossed with fettuccine in a spicy, garlicky parmesan sauce, this restaurant-style pasta comes together in one skillet in under 40 minutes.
A Cajun Twist on Classic Alfredo
There is something magical about the moment a spicy Cajun crust meets a rich, garlicky Alfredo sauce. This Cajun chicken and shrimp Alfredo takes everything you love about a classic creamy chicken and shrimp Alfredo and turns the heat up, literally. It is the kind of dinner that tastes like it came from a cozy New Orleans bistro, but it comes together in one skillet in your own kitchen.
If you have ever searched for a Cajun shrimp pasta Alfredo recipe that actually delivers bold flavor without overcomplicating things, this is it. Juicy seared chicken, plump Cajun shrimp, and a silky parmesan cream sauce all cling to every twist of fettuccine.
Before we get cooking, the right tools and ingredients make a real difference here. A good heavy-bottomed skillet helps the chicken sear properly instead of steaming, and using fresh block parmesan instead of pre-shredded cheese makes the sauce noticeably smoother and creamier.
Why This Cajun Shrimp and Chicken Alfredo Works
This is not your average chicken with Alfredo sauce recipe. A few things set it apart:
- Double the protein. Chicken and shrimp cook in the same pan, layering their flavors into the sauce.
- Real Cajun seasoning, not just a sprinkle, coats both proteins before they hit the skillet.
- A from-scratch Alfredo sauce made with cream, broth, garlic, and fresh parmesan, no jarred sauce required.
Chef's Tip: Don't skip patting the chicken and shrimp dry before seasoning. Excess moisture is the number one reason proteins steam instead of developing that beautiful golden sear.
A Few Notes on Ingredients
Most of this recipe relies on pantry staples, but a couple of choices matter more than others. Using heavy cream rather than half and half keeps the sauce from breaking when it hits the heat, and freshly grated parmesan melts far more smoothly than the pre-shredded kind, which is often coated in anti-caking starch.
If you are wondering what to cook with chicken tenders on a weeknight, this is a fantastic answer since tenders cook quickly and stay tender inside that spicy crust.
Making It Kid Friendly
This is also one of those shrimp recipes for kids that can easily be adjusted. Simply cut the Cajun seasoning in half for a milder flavor, or season only the chicken with Cajun spice and leave the shrimp plain for pickier eaters.
Ready to make it? Here is the full step by step recipe:
Cajun Chicken and Shrimp Alfredo
Creamy Cajun chicken and shrimp Alfredo tossed with fettuccine in a spicy, garlicky parmesan sauce, this restaurant-style pasta comes together in one skillet in under 40 minutes.
Ingredients
- 12 oz fettuccine pasta, or linguine
- 1 lb chicken tenders, cut into bite-size pieces
- 3/4 lb large shrimp, peeled and deveined, tails off
- 2 1/2 tbsp Cajun seasoning, divided, store-bought or homemade
- 3 tbsp unsalted butter, divided
- 4 cloves garlic, minced
- 1 1/2 cups heavy cream
- 1/2 cup chicken broth, low sodium
- 1 cup parmesan cheese, freshly grated
- 1 tbsp olive oil, for searing
- 2 tbsp fresh parsley, chopped, for garnish
- 1 tsp salt and black pepper, to taste
Instruction
Bring a large pot of salted water to a boil and cook the fettuccine according to package directions until al dente. Reserve 1 cup of pasta water, then drain.
Pat the chicken and shrimp dry with paper towels. Toss the chicken with half the Cajun seasoning and toss the shrimp with the remaining half.
Heat olive oil and 1 tablespoon of butter in a large deep skillet over medium-high heat. Add the chicken in a single layer and sear for 5 to 6 minutes, turning occasionally, until golden and cooked through. Transfer to a plate.
In the same skillet, add the shrimp and cook for 1 to 2 minutes per side until pink and opaque. Transfer to the plate with the chicken.
Lower the heat to medium, add the remaining 2 tablespoons of butter, and saute the garlic for 30 seconds until fragrant.
Pour in the chicken broth to deglaze the pan, scraping up any browned bits from the bottom.
Stir in the heavy cream and bring to a gentle simmer. Let it cook for 3 to 4 minutes until slightly thickened.
Reduce the heat to low and whisk in the parmesan cheese until the sauce is smooth and creamy. Season with salt and pepper to taste.
Add the drained fettuccine to the skillet and toss to coat, adding splashes of reserved pasta water as needed to loosen the sauce.
Return the chicken and shrimp to the skillet, tossing gently to combine and warm through.
Garnish with chopped parsley and an extra pinch of Cajun seasoning, then serve immediately.
Equipment
- Large pot
- Large deep skillet
- Tongs
- Whisk
- Colander
Notes
Serving Suggestions
This creamy chicken and shrimp Alfredo is a complete meal on its own, but a few sides round it out beautifully:
- A simple green salad with a lemon vinaigrette to cut through the richness
- Garlic bread or a crusty baguette for scooping up extra sauce
- Steamed broccoli or roasted asparagus for a pop of color and freshness
Storage and Reheating
Store any leftovers in an airtight container in the fridge for up to 3 days. When you are ready to reheat, do it low and slow on the stovetop with a splash of cream or milk stirred in. This keeps the sauce silky instead of separating, which can happen if it is blasted in the microwave.
Chef's Tip: If the sauce ever looks like it is separating while reheating, whisk in a spoonful of warm pasta water or milk off the heat to bring it back together.
Frequently Asked Questions
From ingredient swaps to make-ahead tips, this Cajun shrimp and chicken Alfredo is flexible enough to fit your weeknight routine while still tasting like a special occasion dinner. Once you try this version, it might just replace your go-to shrimp dinner recipes main dishes rotation for good.
