Cajun Chicken and Shrimp Alfredo is a hearty dish that brings together tender chicken and juicy shrimp with a creamy, cheesy Alfredo sauce. The spicy Cajun seasoning adds a nice kick that makes every bite exciting, while the rich sauce keeps everything smooth and comforting. This dish is all about bold flavors and satisfying textures, perfect for a cozy dinner.
I love making this recipe when I want something a bit special but still easy to pull together. The Cajun spices give the chicken and shrimp a great flavor boost, and pairing them with a creamy sauce feels like the best of both worlds. I usually cook the chicken and shrimp just right so they stay juicy, then toss everything in the sauce—it’s simple but feels fancy enough to impress.
My favorite way to serve this is over a bed of fettuccine or your favorite pasta, with a sprinkle of fresh parsley on top for a bit of color and brightness. It’s one of those meals that fills the kitchen with amazing smells and makes everyone at the table slow down and enjoy every bite. Plus, it’s a great dish to make ahead and reheat because it still tastes delicious the next day!
Key Ingredients & Substitutions
Chicken Breast: Boneless and skinless is best for quick cooking and easy bites. You can swap with thighs for a juicier option, but they may need a bit longer to cook.
Shrimp: Use peeled and deveined shrimp for convenience. Fresh or frozen works well—just thaw before cooking. If seafood isn’t your thing, try scallops or extra chicken instead.
Cajun Seasoning: This gives the dish its bold, spicy kick. If you can’t find Cajun seasoning, mix paprika, garlic powder, onion powder, cayenne, and dried herbs as a substitute.
Heavy Cream & Parmesan: These create a rich Alfredo sauce. For a lighter version, try half-and-half instead of heavy cream. Use freshly grated Parmesan for the best flavor and smooth melt.
Fettuccine: This wide, flat pasta holds creamy sauce nicely. You can also use linguine, tagliatelle, or even penne if you prefer.
How Do You Make the Chicken and Shrimp Tender and Flavorful?
Cooking the chicken and shrimp just right is key for tender, juicy bites without drying them out. Here’s my simple approach:
- Pat the chicken pieces and shrimp dry before seasoning. This helps to get a good sear.
- Don’t overcrowd the pan—cook in batches if needed. Crowding traps moisture and steams instead of searing.
- Cook chicken over medium-high heat until browned and cooked through (around 5-7 minutes), then remove to rest.
- Shrimp cook quickly—just 2-3 minutes per side until they’re pink and firm but still juicy.
- Using the same pan for both helps keep those tasty browned bits that add flavor to the sauce.
Equipment You’ll Need
- Large pot – perfect for boiling pasta evenly without sticking.
- Large skillet or sauté pan – great for cooking chicken and shrimp in one pan to save cleanup.
- Wooden spoon or silicone spatula – ideal for stirring the sauce gently without scratching your pan.
- Colander – makes draining pasta quick and easy.
- Measuring cups and spoons – helps keep seasonings and ingredients balanced for the best flavor.
Flavor Variations & Add-Ins
- Swap chicken and shrimp for spicy sausage for a richer, smoky flavor.
- Add sautéed bell peppers and onions to bring in a sweet crunch and color.
- Use smoked mozzarella with Parmesan for a creamier, slightly smoky sauce.
- Mix in fresh spinach or kale at the end for a touch of green and added nutrition.
How to Make Cajun Chicken and Shrimp Alfredo?
Ingredients You’ll Need:
Main Ingredients:
- 8 oz fettuccine pasta
- 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
- 1/2 lb large shrimp, peeled and deveined
- 2 tbsp Cajun seasoning, divided
- 3 tbsp butter, divided
- 4 cloves garlic, minced
- 1 1/2 cups heavy cream
- 1 cup grated Parmesan cheese
- 1/2 cup chicken broth
- 1 tbsp olive oil
- Salt and freshly ground black pepper, to taste
- Fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This recipe takes about 25 minutes in total. You’ll spend around 10-15 minutes cooking the chicken and shrimp and making the creamy Alfredo sauce, plus about 10 minutes boiling the pasta. It’s a quick and satisfying meal you can enjoy any night!
Step-by-Step Instructions:
1. Cook the Pasta:
Bring a large pot of salted water to boil. Add the fettuccine and cook following the package directions until al dente (firm but cooked). Drain the pasta and set it aside for later.
2. Prepare and Cook the Chicken:
Coat the chicken pieces with 1 tablespoon of Cajun seasoning. Heat olive oil in a large skillet over medium-high heat. Add the chicken and cook for 5-7 minutes, turning occasionally until the chicken is browned and cooked through. Remove the chicken from the pan and set it aside.
3. Cook the Shrimp:
In the same skillet, melt 1 tablespoon of butter. Toss the shrimp with the remaining 1 tablespoon of Cajun seasoning, then add them to the pan. Cook for 2-3 minutes per side until the shrimp turn pink and are opaque. Remove the shrimp and set aside.
4. Make the Alfredo Sauce:
Lower the heat to medium. Melt the remaining 2 tablespoons of butter in the skillet, then add the minced garlic. Sauté for about 1 minute until fragrant. Pour in the chicken broth and heavy cream, stirring well to combine. Bring the sauce to a gentle simmer.
5. Finish the Sauce and Combine:
Stir in the grated Parmesan cheese until the sauce becomes smooth and creamy. Season with salt and freshly ground black pepper to taste. Return the cooked chicken and shrimp to the skillet and mix them gently to coat with the sauce.
6. Combine with Pasta and Serve:
Add the cooked fettuccine pasta to the skillet. Toss everything together gently so the pasta is well-coated with the creamy Cajun Alfredo sauce. Sprinkle with fresh chopped parsley and extra Parmesan cheese if you like. Serve right away and enjoy your delicious meal!
Can I Use Frozen Shrimp for This Recipe?
Yes! Just make sure to thaw the shrimp completely before cooking. Thaw overnight in the fridge or for a faster method, place shrimp in a sealed bag and submerge in cold water until thawed. Pat dry to remove excess moisture for better searing.
What Can I Substitute for Heavy Cream?
You can use half-and-half or whole milk mixed with a bit of butter to mimic the richness of heavy cream. Keep in mind the sauce may be slightly thinner, so simmer it a bit longer to thicken.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a little cream or milk if the sauce has thickened too much.
Can I Make This Dish Ahead of Time?
Absolutely! Cook the chicken, shrimp, and sauce ahead, then store separately from the pasta to avoid sogginess. When ready to serve, warm everything up and combine just before serving for the best texture.
