Cajun Chicken and Shrimp Alfredo is a creamy, flavorful dish that brings together tender chicken, juicy shrimp, and a rich Alfredo sauce with a kick. The Cajun spices add a nice touch of spice and warmth that livens up the classic Alfredo pasta, making it something special and satisfying every time.
I love making this dish when I want something a little fancy but still easy and comforting. The spices on the chicken and shrimp give each bite a tasty punch, while the creamy sauce keeps everything smooth and cozy. It’s a great way to mix up regular pasta night and impress anyone at the dinner table.
My favorite way to serve this meal is with a light side salad or some steamed broccoli to balance all the richness. Plus, it always warms me up on cool evenings and brings friends and family close together with its bold, familiar flavors. It’s definitely one of those dishes I find myself making again and again!
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Key Ingredients & Substitutions
Chicken and Shrimp: Both give this dish its protein and a nice mix of flavors. If you prefer, you can swap chicken breast for thighs for juicier meat, or use scallops instead of shrimp for a different seafood taste.
Cajun Seasoning: This spice blend brings the heat and depth. If you don’t have Cajun seasoning, try using a blend of paprika, garlic powder, onion powder, cayenne, and thyme.
Heavy Cream and Milk: These create the creamy Alfredo sauce. For a lighter option, use half-and-half or a mix of milk and Greek yogurt but add it towards the end to avoid curdling.
Parmesan Cheese: Freshly grated works best for smooth melting and flavor. You can substitute with Pecorino Romano or Asiago if you like a sharper taste.
Fettuccine Pasta: Classic for Alfredo, but you can use linguine, penne, or even spaghetti if preferred.
How Do You Get the Perfect Creamy Alfredo Sauce Without It Breaking?
Making Alfredo sauce smooth and creamy can be tricky. Here’s how to nail it:
- Use medium heat to melt butter and sauté garlic gently; don’t let garlic burn.
- Add heavy cream and milk slowly, stirring constantly to blend flavors.
- Let the sauce simmer gently until it thickens—avoid boiling hard, which can cause curdling.
- Stir in Parmesan off the heat or on very low heat so it melts evenly.
- Season carefully; too much salt added early can make cheese clump.
Following these steps helps keep your sauce rich and velvety.
Equipment You’ll Need
- Large pot – perfect for boiling the pasta evenly without sticking.
- Large skillet – great for cooking chicken, shrimp, and making the sauce all in one pan.
- Wooden spoon or silicone spatula – helps you stir the sauce without scratching your pan.
- Colander – makes draining pasta quick and easy.
- Measuring cups and spoons – to get your ingredients just right.
Flavor Variations & Add-Ins
- Use Andouille sausage instead of shrimp for a smoky, spicy twist.
- Add sautéed bell peppers and onions for extra sweetness and crunch.
- Swap Parmesan cheese with Pecorino Romano for a sharper flavor.
- Include fresh spinach or kale stirred into the sauce for a boost of color and nutrients.
How to Make Cajun Chicken and Shrimp Alfredo
Ingredients You’ll Need:
Pasta:
- 8 oz fettuccine pasta
Protein:
- 1 lb chicken breast, cut into bite-sized pieces
- 1 lb large shrimp, peeled and deveined
- 2 tablespoons Cajun seasoning, divided
For Cooking & Sauce:
- 2 tablespoons olive oil, divided
- 4 tablespoons butter
- 4 cloves garlic, minced
- 1 cup heavy cream
- 1 cup whole milk
- 1 cup freshly grated Parmesan cheese
- Salt and freshly ground black pepper, to taste
- Fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This delicious Cajun Chicken and Shrimp Alfredo takes about 30 minutes in total. You’ll spend about 10 minutes prepping and cooking the proteins and pasta, and another 10-15 minutes preparing the creamy Alfredo sauce and combining everything. It’s a fairly quick meal that’s perfect for a satisfying weeknight dinner!
Step-by-Step Instructions:
1. Cook the Pasta:
Bring a large pot of salted water to a boil. Add the fettuccine and cook according to package instructions until it is tender but still firm (al dente). Drain the pasta and set it aside.
2. Prepare the Chicken:
Put the chicken pieces in a bowl and toss them with 1 tablespoon of Cajun seasoning until they’re well coated. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Cook the chicken pieces for about 5 to 7 minutes until they are browned and cooked through. Remove the chicken from the skillet and set it aside.
3. Cook the Shrimp:
Toss the shrimp with the remaining 1 tablespoon of Cajun seasoning. In the same skillet, add the remaining 1 tablespoon of olive oil. Cook the shrimp for 2 to 3 minutes on each side until they turn pink and are cooked through. Remove the shrimp and set aside with the chicken.
4. Make the Sauce:
Lower the heat to medium and add the butter to the skillet. When it melts, sauté the minced garlic for about 1 minute until it smells wonderful. Slowly pour in the heavy cream and whole milk, stirring constantly. Let the sauce gently simmer for 3 to 4 minutes until it thickens a bit.
5. Add Cheese and Season:
Stir the grated Parmesan into the sauce until it melts completely and becomes smooth. Season with salt and freshly ground black pepper to your taste.
6. Combine Everything:
Add the cooked pasta to the skillet, tossing it so the noodles are well coated in the creamy sauce. Return the chicken and shrimp to the pan and gently mix everything together so the flavors blend perfectly.
7. Serve and Garnish:
Sprinkle the chopped fresh parsley on top for a bright, fresh finish and serve the dish hot. Enjoy your tasty, creamy Cajun Chicken and Shrimp Alfredo!
Can I Use Frozen Shrimp for This Recipe?
Yes! Just make sure to thaw the shrimp completely before cooking. The best way is to place them in the fridge overnight or submerge the sealed bag in cold water for about 20 minutes. Pat them dry to remove excess moisture before seasoning and cooking.
Can I Substitute the Chicken with Another Protein?
Absolutely! You can use chicken thighs for juicier meat or swap the chicken entirely for sausage, scallops, or even extra shrimp to suit your taste.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. When reheating, warm gently on the stove over low heat or in the microwave, adding a splash of milk or cream if the sauce seems too thick.
Is There a Dairy-Free Version of This Recipe?
Yes! Use coconut cream or a dairy-free heavy cream alternative and vegan Parmesan-style cheese. Keep the seasonings the same to maintain the Cajun flavor punch.
