Name: Cajun Chicken and Shrimp Pasta
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Cajun
Ingredients: 12 oz linguine or fettuccine; ½ lb medium shrimp, peeled and deveined; ½ lb chicken breast, cubed; 1 tbsp Cajun seasoning, divided; 1 red bell pepper, sliced; 1 green bell pepper, sliced; 1 small yellow onion, sliced; 2 cloves garlic, minced; 2 tbsp olive oil; 2 tbsp butter; 2 tbsp all-purpose flour; 2 cups heavy cream; 1 cup chicken broth; ½ cup grated Parmesan cheese; ½ tsp smoked paprika; ¼ tsp cayenne (optional); Salt and pepper to taste; Garnishes: chopped parsley, extra Parmesan, sliced green onions

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When your dinner needs to feel both indulgent and cozy, this Creamy Cajun Chicken & Shrimp Pasta hits all the right notes. Picture tender chicken and juicy shrimp in your favorite pasta, wrapped in a luscious Cajun-spiced cream sauce. It’s rich, a little bold, and incredibly satisfying—without overwhelming heat.

This version skips the sausage but keeps all the richness. The flavors meld beautifully, and the velvet-smooth sauce has just enough kick to keep each bite exciting. Perfect for weekend dinners, date nights, or anytime you want something comforting with a bit of flair.

Cajun Chicken and Shrimp Pasta

Why You’ll Love This Recipe

Elegant yet effortless: Restaurant-style flavors you can make at home.
Balanced richness: Creamy sauce balanced by aromatic spices and fresh seafood.
One-skillet finale: Most of it happens in one pan—minimal cleanup.
Satisfying proteins: Chicken and shrimp make it hearty without heaviness.
Pasta magic: Tons of sauce that clings beautifully to every strand.

Ingredients

Tip: You’ll find the full ingredient list and measurements in the recipe card below.

12 oz linguine or fettuccine
½ lb medium shrimp, peeled and deveined
½ lb boneless, skinless chicken breast, cut into bite-sized pieces
1 tbsp Cajun seasoning, divided
1 red bell pepper, thinly sliced
1 green bell pepper, thinly sliced
1 small yellow onion, thinly sliced
2 cloves garlic, minced
2 tbsp olive oil (for sautéing)
2 tbsp unsalted butter
2 tbsp all-purpose flour
2 cups heavy cream
1 cup chicken broth
½ cup grated Parmesan cheese
½ tsp smoked paprika
¼ tsp cayenne pepper (optional, for extra heat)
Salt and pepper, to taste
Garnishes: chopped fresh parsley, extra Parmesan, sliced green onions

Instructions

Step 1: Cook the Pasta
Bring a large pot of salted water to a boil. Add pasta and cook until al dente. Reserve ½ cup pasta water, drain, then toss with a bit of olive oil to prevent sticking.

Step 2: Sear Proteins
Season chicken and shrimp with half the Cajun seasoning. In a skillet over medium-high heat, add 1 tbsp olive oil. Cook chicken 4–5 minutes until golden and cooked through; remove. Next, cook shrimp 2–3 minutes per side until pink; remove both and set aside.

Step 3: Sauté the Veggies
Add remaining olive oil. Sauté bell peppers and onion 4–5 minutes until soft. Add garlic, cook 1 minute. Remove vegetables.

Step 4: Make the Cream Sauce
In the same pan, melt butter. Whisk in flour to form a roux, cooking 1–2 minutes until smooth and golden. Slowly whisk in chicken broth, then cream. Stir in Parmesan, remaining Cajun seasoning, smoked paprika, cayenne (if using), and simmer until slightly thickened (~2–3 minutes).

Step 5: Combine & Toss
Return chicken, shrimp, and vegetables to the skillet. Toss to coat. Add pasta and mix thoroughly, adding reserved pasta water if needed to loosen sauce.

Step 6: Garnish & Serve
Plate immediately. Top with fresh parsley, extra Parmesan, and sliced green onions. Enjoy!

Variations

Make it veggie-friendly: Skip the meat entirely and add mushrooms or zucchini.
Add bacon’s flavor: Stir in cooked crumbled bacon for a smoky touch.
Switch the spices: Swap Cajun seasoning for Italian herbs or curry blends.
Swap proteins: Use firm tofu or chicken thighs for added richness.
Gluten-free option: Use your favorite gluten-free pasta and flour.

Heating & Storage

To Store:
Refrigerate in an airtight container for up to 3 days.

To Reheat:
Warm gently in a skillet over medium heat, adding a splash of broth or cream to bring the sauce back to life. Microwave in intervals if preferred.

Not Ideal for Freezing:
Cream-based sauces tend to separate when frozen and reheated, so best to enjoy fresh.

FAQs

Can I use pre-cooked chicken?

Sure—just warm it in the sauce at the final stage instead of sautéing from scratch.

What if the sauce is too thick?

Add reserved pasta water or a splash of broth until you reach your desired consistency.

How spicy is it?

Mild to medium—plenty of flavor without intense heat. Increase cayenne if you like a bolder spice.

Can I swap cream for milk?

You can, but the sauce won’t be as rich or silky. Full-fat is best.

Can I make this dairy-free?

Use dairy-free cream and nutritional yeast or dairy-free cheese instead of Parmesan.

Can I reheat leftovers in the oven?

Yes—warm at 320°F covered with foil until heated through, about 10–15 minutes.

Do I need to watch the sauce closely?

A quick whisk keeps it smooth. Just watch so it doesn’t stick or burn.

What’s a good wine pairing?

A crisp Chardonnay or off-dry Riesling pairs nicely with creamy and spicy flavors.

Can I make it ahead?

You can prep all ingredients ahead, but cook only when ready to serve for best texture.

Can I use whole wheat pasta?

Yes—you may need a bit more sauce or pasta water, as whole wheat soaks more quickly.

Conclusion

This Creamy Cajun Chicken & Shrimp Pasta is your shortcut to indulgent comfort at home. It’s rich, flavorful, and loaded with satisfying proteins and veggies—all tied together by a silky, spicy sauce. Perfect for busy nights or when you want to impress without the fuss.