Cajun Chicken Shrimp Pasta

This creamy Cajun Chicken and Shrimp Pasta is my ultimate answer to weeknight cravings the result is a cozy bowl packed with spice-tossed chicken juicy shrimp sweet peppers and ribbons of sauce-coated fettuccine that truly feels like a restaurant treat at your own table

I first made this dish to recreate a Cajun classic after a trip to New Orleans and it disappeared so fast I now double the recipe for friends every time

Ingredients

• Chicken breast: Essential for protein pick plump pieces with little fat to stay juicy
• Large raw shrimp: Adds signature sweetness and texture look for wild-caught shrimp for best flavor
• Fettuccine or linguine: Wide enough to hold the creamy sauce choose bronze-cut pasta for better sauce grip
• Red and green bell peppers: Bright crunch and color go for peppers that feel firm and glossy
• Red onion: Deep flavor pick small onions with tight skin
• Garlic: Brings warmth make sure the cloves are fresh for best aroma
• Cajun seasoning: The heart of the dish pick your favorite blend or homemade for heat control
• Smoked paprika: Hints of smokiness use Spanish varieties for depth
• Salt and black pepper: Enhances all the flavors aim for sea salt and freshly cracked pepper
• Unsalted butter: For a silkier sauce use good quality European-style butter if possible
• Heavy cream: Base for the sauce go for pure cream with minimal additives
• Parmesan cheese: Melty texture and salty umami buy a chunk to grate fresh for the creamiest finish
• Olive oil: Used to sauté choose extra virgin for best flavor
• Chicken broth: Adds body to the sauce opt for low sodium so you control salt level
• Fresh parsley: Finishes with herby freshness flat-leaf variety has more flavor
• Extra Parmesan: Optional but irresistible for a cheesy top

Instructions

Cook the Pasta:

Bring a large pot of salted water to a rolling boil Cook fettuccine until just al dente about two minutes less than package timing Reserve half a cup of pasta water then drain and set pasta aside

Season the Proteins:

In a wide bowl mix your chicken strips and shrimp with one and a half tablespoons Cajun seasoning smoked paprika salt and pepper Toss until each piece is generously coated and colored

Cook the Chicken:

Heat a tablespoon of olive oil in a large skillet on medium-high Once hot add the chicken pieces in a single layer Cook for five to six minutes stirring only occasionally to get golden edges and full doneness Transfer to a plate

Cook the Shrimp:

Using the same hot skillet add the remaining tablespoon of olive oil Add shrimp in a single layer Cook for two to three minutes turning halfway until they are pink and opaque Remove and place alongside chicken

Sauté Vegetables:

Reduce the heat to medium Melt two tablespoons butter in the same skillet Add sliced bell peppers and red onion Cook three to four minutes stirring often until vegetables are soft but still a little crisp Add minced garlic and sauté another minute until fragrant

Make the Sauce:

Pour chicken broth into the skillet to deglaze Scrape up any flavorful browned bits Stir in heavy cream and bring gently to a low simmer Sprinkle in Parmesan and the leftover half tablespoon Cajun seasoning Whisk for two minutes until sauce becomes creamy and coats the spoon

Combine Everything:

Return the drained pasta along with the cooked chicken and shrimp into the sauce Toss together until every strand is coated If sauce is too thick drizzle in reserved pasta water little by little to loosen it up

Final Touches:

Taste and fine-tune seasoning Remove from the heat Garnish with chopped parsley and another shower of Parmesan if you like

Serve at Once:

Scoop into bowls while hot and gather everyone around

Pin

My favorite part of this recipe is how the Cajun spice infuses into the creamy sauce transforming pantry basics into a crave-worthy meal Some of my best family memories are of everyone sneaking bites straight from the skillet before the dish even hits the table

Storage Tips

This pasta keeps well in an airtight container in the fridge for up to three days Add a splash of broth or cream before reheating to loosen the sauce Microwaving works but slow reheating on the stovetop is best for maintaining texture

Ingredient Substitutions

No shrimp on hand try using all chicken or swapping in sliced smoked sausage If you want a dairy-light version use half and half instead of heavy cream and Pecorino in place of Parmesan Plant-based eaters can use meaty mushrooms instead of proteins with coconut cream for the sauce

Serving Suggestions

Pair this pasta with crusty French bread or cheesy garlic toast and a crisp green salad For a festive touch serve with lemon wedges to squeeze over each bowl A cold lemonade or spicy cocktail is a great match for the flavors

Cultural and Seasonal Adaptations

This dish draws from classic Louisiana flavors blending North American ingredients with French-inspired creamy sauce In summer toss in fresh corn or cherry tomatoes for brightness Winter calls for a little extra heat with more Cajun spice or even a diced jalapeno

Success Stories

Many friends have texted me their empty-dish photos after serving this recipe for family birthdays and holiday potlucks One said her picky eater loved it and requested it for his next big day It is a true crowd-pleaser every time

Freezer Meal Conversion

To freeze cook and sauce your chicken and shrimp but hold the pasta Mix proteins and veggies in sauce then cool and freeze in portions When ready to eat boil fresh pasta reheat the sauce and toss together top with Parmesan fresh before serving

Pin

Serve with a sprinkle of parsley and extra Parmesan for a true restaurant finish Gather everyone quickly this dish is best hot and fresh

Recipe Questions

→ How spicy is this dish?

The dish has a moderate kick from Cajun seasoning. For extra heat, add cayenne pepper or use spicy Cajun blends.

→ Can I use a different type of pasta?

Yes, penne or spaghetti work well if fettuccine isn't available. Choose any sturdy pasta variety you prefer.

→ What is the best way to cook the shrimp?

Sauté shrimp quickly over medium-high heat until pink and just opaque to keep them juicy and tender.

→ Is there a way to lighten the sauce?

Swap heavy cream for half-and-half to reduce richness. The sauce will remain creamy but lighter overall.

→ Which wines pair nicely with this meal?

A crisp Sauvignon Blanc or a light lager complement the spicy, creamy flavors without overpowering them.

→ How can I avoid overcooking the chicken?

Cook chicken strips just until golden and cooked through, about 5–6 minutes, to keep them moist and tender.