Cajun Chicken and Shrimp Alfredo is a dish full of bold flavors and creamy comfort. Tender chicken and juicy shrimp are seasoned with Cajun spices to give them a little kick, then tossed with fettuccine pasta in a rich, cheesy Alfredo sauce. The combination of spicy and creamy makes every bite exciting and satisfying.
I love making this dish when I want something special but still easy to prepare. The Cajun seasoning adds just the right amount of spice without overpowering the smooth, buttery sauce. I usually cook the chicken and shrimp first to get that nice sear, then mix everything together so the flavors blend perfectly. It’s a simple way to feel fancy on a regular weeknight.
This meal goes great with a fresh green salad or some steamed veggies to balance the richness. I also find that a sprinkle of fresh parsley on top brightens it up and adds a little pop of color. Whether I’m making it for a quick dinner or sharing it with friends, Cajun Chicken and Shrimp Alfredo always brings smiles around the table.
Key Ingredients & Substitutions
Chicken and Shrimp: Using both adds great texture and flavor. If you prefer, swap shrimp for scallops or just use chicken for an easier option. Always peel and devein shrimp for the best taste.
Cajun Seasoning: This brings the heat and smoky flavor. You can make your own with paprika, garlic powder, onion powder, cayenne, and thyme. Adjust the spice level to your liking.
Heavy Cream and Parmesan: These create the rich Alfredo sauce. For a lighter version, try half-and-half or a mix of milk and cream cheese. Freshly grated Parmesan melts better and tastes fresher than pre-grated.
Fettuccine Pasta: Classic for Alfredo because its flat shape holds the creamy sauce well. You can try linguine or even penne as alternatives.
How Can I Get the Perfect Creamy Alfredo Sauce without It Breaking?
Making a smooth Alfredo sauce can be tricky, but these tips help keep it creamy and rich:
- Use medium heat to melt butter and sauté garlic, avoiding burning.
- Add the heavy cream and let it gently simmer to thicken before adding cheese.
- Lower the heat before stirring in Parmesan to prevent curdling.
- Stir constantly until cheese melts completely and sauce is smooth.
- Season at the end, so you can adjust flavor without changing sauce texture.
Following these steps helps you get a silky sauce that coats the pasta perfectly every time.
Equipment You’ll Need
- Large skillet – perfect for cooking chicken and shrimp evenly and making the sauce all in one pan.
- Pot for pasta – you’ll need a big one to boil the fettuccine without crowding.
- Tongs or pasta fork – makes tossing the pasta and sauce together easy and mess-free.
- Measuring spoons – to get your Cajun seasoning just right for good flavor balance.
- Grater – for freshly grating Parmesan cheese, which melts better and tastes fresher.
Flavor Variations & Add-Ins
- Swap shrimp with scallops for a slightly sweeter seafood flavor that pairs well with Cajun spice.
- Use smoked sausage slices instead of chicken for a smoky, hearty twist.
- Add sautéed bell peppers or spinach for a pop of color and some extra veggies.
- Try adding a pinch of smoked paprika or cayenne for extra smoky heat if you love spice.
Cajun Chicken and Shrimp Alfredo
Ingredients You’ll Need:
For the Pasta and Protein:
- 8 oz fettuccine pasta
- 2 tablespoons olive oil, divided
- 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
- 12 oz large shrimp, peeled and deveined
- 2 tablespoons Cajun seasoning, divided
For the Sauce:
- 3 tablespoons butter
- 4 cloves garlic, minced
- 2 cups heavy cream
- 1 cup freshly grated Parmesan cheese
- Salt and black pepper, to taste
- Fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This meal takes about 30 minutes from start to finish, including cooking the pasta, sautéing the chicken and shrimp, and making the creamy Alfredo sauce. It’s quick enough for a weeknight dinner but special enough to enjoy any day!
Step-by-Step Instructions:
1. Cook the Pasta:
Bring a large pot of salted water to a boil. Cook the fettuccine according to the package directions until al dente. Drain and set aside.
2. Season and Cook the Protein:
Season the chicken pieces and shrimp each with half of the Cajun seasoning. In a large skillet, heat 1 tablespoon olive oil over medium-high heat. Cook the chicken for 5–7 minutes until golden and cooked through. Remove and keep warm. Using the same skillet, add the other tablespoon of olive oil and cook the shrimp for 2–3 minutes per side until they turn pink and opaque. Remove and set aside with the chicken.
3. Make the Sauce:
Lower the heat to medium. Melt the butter in the skillet, then add the minced garlic. Sauté for about 1 minute until fragrant. Pour in the heavy cream and bring to a gentle simmer. Let it reduce slightly, about 3–4 minutes.
4. Finish the Alfredo:
Stir in the grated Parmesan cheese until melted and the sauce is smooth. Season with salt, black pepper, and the remaining Cajun seasoning to your taste.
5. Combine and Serve:
Return the cooked chicken and shrimp to the skillet, stirring to coat them in the sauce. Add the cooked fettuccine and toss everything together gently to combine. Garnish with chopped parsley and a little extra Parmesan if you like. Serve right away and enjoy!
Can I Use Frozen Shrimp in This Recipe?
Yes, just be sure to fully thaw the shrimp before cooking. Thaw them overnight in the fridge or place in a sealed bag and submerge in cold water for about 20 minutes. Pat dry to avoid extra moisture in the pan.
Can I Substitute the Cajun Seasoning?
Definitely! You can make a homemade Cajun mix with paprika, garlic powder, onion powder, cayenne, thyme, and oregano. Adjust the spice level to your taste, or use a mild seasoning blend if you want less heat.
How Should I Store Leftovers?
Place leftovers in an airtight container and refrigerate for up to 3 days. Reheat gently on the stove over low heat or in the microwave, adding a splash of cream or milk if the sauce becomes too thick.
Can I Make This Dish Gluten-Free?
Absolutely! Substitute the fettuccine with gluten-free pasta, and ensure your Cajun seasoning and other ingredients don’t contain gluten additives. Cook pasta as directed on the package.
