Cajun Chicken and Shrimp Alfredo is a delightful twist on a classic creamy pasta dish, packed with spicy Cajun-seasoned chicken and juicy shrimp. The rich Alfredo sauce coats every bite, while the Cajun spices add just the right amount of kick. It’s a perfect mix of smooth, spicy, and satisfying flavors all in one bowl.
I love making this dish when I want something a little special but still easy to whip up on a weeknight. The way the smoky Cajun seasoning blends with the creamy sauce always makes me smile. Pro tip: don’t be shy with the spices—if you like it a bit hotter, you can always add more Cajun seasoning or a little extra cayenne pepper.
My favorite way to enjoy this is with a sprinkle of fresh parsley and a side of garlic bread to scoop up any extra sauce. It’s one of those meals that feels comforting but also a bit fancy, making it great for both family dinners and when friends come over. Every time I make it, I can’t wait to eat it again the next day because the flavors get even better.
Key Ingredients & Substitutions
Chicken & Shrimp: Using both gives this dish a great mix of flavors and textures. Boneless, skinless chicken breast works best, but thighs are juicier if you like. For shrimp, peeled and deveined make cooking quicker.
Cajun Seasoning: This spice blend adds the spicy, smoky flavor that defines the dish. If you don’t have Cajun seasoning, mix paprika, garlic powder, onion powder, cayenne, oregano, and thyme. Adjust the heat to your taste.
Fettuccine Pasta: Its wide, flat shape catches the creamy Alfredo sauce nicely. If you don’t have fettuccine, tagliatelle, linguine, or even spaghetti will work just fine.
Heavy Cream & Milk: Heavy cream makes the sauce rich and smooth. You can substitute half-and-half for a lighter option or use all milk, but the sauce may be less thick.
Parmesan Cheese: Freshly grated Parmesan brings great depth to the sauce. Avoid pre-grated for the best melting and flavor. If needed, Pecorino Romano is a sharper substitute.
How Can I Get the Perfect Creamy Alfredo Sauce Without It Breaking?
Making Alfredo sauce can be tricky because it can separate if overheated or stirred too much. Here’s how to keep it smooth:
- Start by gently simmering the cream and milk—don’t let it boil vigorously.
- Add the cheese gradually while whisking constantly to melt it evenly.
- Use medium-low heat to prevent the sauce from curdling or separating.
- If it gets too thick, stir in a splash of milk to loosen it up.
- Avoid cooking the sauce too long once cheese is added; combine it with pasta and protein quickly.
This way, you’ll get a creamy, luscious sauce that clings beautifully to the pasta and proteins.
Equipment You’ll Need
- Large skillet – perfect for cooking the chicken, shrimp, and making the Alfredo sauce all in one pan.
- Large pot – to boil the fettuccine pasta until al dente.
- Colander – to drain the cooked pasta easily.
- Whisk – helps to blend the cream and cheese smoothly without lumps.
- Wooden spoon or spatula – ideal for stirring the sauce and tossing everything together without scratching the pan.
Flavor Variations & Add-Ins
- Swap shrimp for scallops for a different seafood twist; they cook quickly and add a tender texture.
- Add spinach or kale for some greens; they wilt nicely into the creamy sauce without overpowering flavors.
- Mix in sun-dried tomatoes for a tangy bite that pairs well with the richness of the sauce.
- Use smoked sausage instead of chicken for a smoky, hearty flavor that complements the Cajun seasoning.
How to Make Cajun Chicken and Shrimp Alfredo
Ingredients You’ll Need:
Pasta & Proteins:
- 8 oz fettuccine pasta
- 1 lb chicken breast, cut into bite-sized pieces
- 1 lb shrimp, peeled and deveined
Seasonings & Veggies:
- 2 tbsp Cajun seasoning, divided
- 3 cloves garlic, minced
- 1 small onion, finely chopped
- 1 bell pepper (red or green), diced
Sauce Ingredients:
- 2 tbsp olive oil, divided
- 1 cup heavy cream
- 1 cup whole milk
- 1 cup freshly grated Parmesan cheese
- 2 tbsp unsalted butter
- Salt and black pepper, to taste
- Fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This dish takes about 25-30 minutes total. You’ll spend about 10-12 minutes boiling the pasta and prepping the proteins and veggies, then another 15-18 minutes cooking the chicken, shrimp, and creamy sauce all together. It’s a quick and satisfying meal!
Step-by-Step Instructions:
1. Cook the Pasta:
Boil the fettuccine in salted water according to the package directions until just tender (al dente). Drain well and set aside so it’s ready to toss with the sauce later.
2. Cook the Cajun Chicken:
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Toss the chicken pieces with 1 tablespoon of Cajun seasoning. Add the chicken to the skillet and cook, stirring occasionally, until browned and cooked through, about 5-7 minutes. Remove the chicken and set it aside.
3. Cook the Cajun Shrimp:
In the same skillet, add the remaining olive oil. Toss the shrimp with the remaining Cajun seasoning, then add them to the skillet. Cook the shrimp for about 2-3 minutes on each side, until they turn pink and opaque. Remove and set with the chicken now.
4. Make the Alfredo Sauce:
Add the butter to the skillet and let it melt. Then sauté the garlic, onion, and bell pepper until soft and fragrant—that takes about 3-4 minutes. Pour in the heavy cream and milk, stirring to combine, and bring to a gentle simmer. Slowly whisk in the Parmesan cheese until the sauce turns smooth and creamy. Taste and season with salt and black pepper.
5. Combine and Serve:
Return the chicken, shrimp, and cooked pasta to the skillet. Toss everything together so the sauce coats the pasta and proteins evenly. Heat through for another minute or two.
6. Garnish and Enjoy:
Sprinkle chopped fresh parsley on top for a fresh pop of color and flavor. Serve your Cajun Chicken and Shrimp Alfredo right away, maybe with some garlic bread or a side salad. Enjoy!
Can I Use Frozen Shrimp for This Recipe?
Yes! Just make sure to fully thaw the shrimp before cooking. Thaw them overnight in the fridge or quickly under cold running water in a sealed bag. Pat them dry to remove excess moisture for best sautéing results.
What Can I Substitute for Heavy Cream?
You can use half-and-half or whole milk to lighten the sauce, but keep in mind it will be less rich and creamy. To prevent the sauce from thinning out too much, add a little extra Parmesan cheese or reduce the sauce slightly.
Can I Make This Ahead of Time?
You can prep and cook the chicken and shrimp in advance and store them separately in the fridge for up to 2 days. Reheat gently and make the sauce fresh when ready to serve for best texture and flavor.
How Should I Store Leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat or in the microwave, stirring occasionally and adding a splash of milk if needed to loosen the sauce.