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Cajun Chicken and Shrimp Alfredo

Cajun chicken and shrimp Alfredo combines fettuccine with seared chicken, shrimp, and a creamy Parmesan sauce. Cajun seasoning adds a savory kick, while reserved pasta water helps the sauce cling to every strand.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 1070
Ingredients Equipment Method Notes

Ingredients
  

For the pasta
  • 4 qt water
  • 1 tbsp kosher salt
  • 12 oz fettuccine
For the chicken and shrimp
  • 1 lb chicken breast boneless, skinless; cut into 1/2-inch-thick strips
  • 8 oz shrimp large, peeled and deveined
  • 1 tbsp Cajun seasoning divided
  • 1 tbsp olive oil
For the Alfredo sauce
  • 3 tbsp unsalted butter
  • 3 cloves garlic minced
  • 1.5 cup heavy cream
  • 1 cup Parmesan cheese finely grated

Equipment

  • 1 12-inch skillet

Method
 

Cook the pasta
  1. Bring 4 quarts water to a boil in a large pot.
  2. Add 1 tablespoon kosher salt to the boiling water.
  3. Add 12 ounces fettuccine and cook according to the package directions until al dente.
  4. Reserve 1/2 cup pasta water.
  5. Drain the pasta.
Cook the chicken and shrimp
  1. Pat the chicken dry.
  2. Season the chicken with 2 teaspoons Cajun seasoning.
  3. Heat the olive oil in a 12-inch skillet over medium-high heat.
  4. Cook the chicken in a single layer, turning occasionally, for 5–7 minutes, until browned and it reaches 165°F.
  5. Transfer the chicken to a plate.
  6. Season the shrimp with the remaining 1 teaspoon Cajun seasoning.
  7. Cook the shrimp in the same skillet for 1–2 minutes per side, until opaque and 145°F.
  8. Transfer the shrimp to the plate with the chicken.
Make and finish the Alfredo
  1. Reduce the heat to medium and melt the butter in the skillet.
  2. Add the garlic and cook for 30 seconds, stirring, until fragrant.
  3. Stir in the heavy cream and bring to a gentle simmer.
  4. Cook for 3–4 minutes, stirring occasionally, until slightly thickened.
  5. Remove the skillet from the heat and stir in the Parmesan until melted.
  6. Add the pasta, chicken, and shrimp and toss to coat.
  7. Add reserved pasta water a splash at a time until the sauce coats the pasta.

Notes

For a smooth sauce, add the reserved pasta water a splash at a time until the sauce clings to the pasta. Refrigerate leftovers for up to 3 days; freezing is not recommended because the cream sauce may separate. For a gluten-free option, use gluten-free fettuccine.