Cajun Chicken and Shrimp Alfredo is a creamy, spicy twist on a classic pasta dish. It combines tender chicken and juicy shrimp, both seasoned with Cajun spices, all tossed in a rich Alfredo sauce over fettuccine noodles. The blend of cool creaminess and a little kick of heat makes every bite satisfying and full of flavor.
I love how simple it is to make but impressive enough to serve when friends come over. The Cajun seasoning adds just the right amount of spice without being overpowering, so even those who aren’t fans of heat can enjoy it. I like to use fresh shrimp and homemade Alfredo sauce whenever I can—it really makes a difference and feels like a treat.
My favorite way to enjoy this dish is with a side of garlic bread and a crisp green salad. It’s one of those dinners that feels cozy and special at the same time. Plus, leftovers heat up wonderfully the next day, which I always appreciate when life gets busy and I don’t have time to cook again.
Key Ingredients & Substitutions
Chicken & Shrimp: Using boneless chicken breasts and large shrimp keeps this dish tender and juicy. If you want, swap chicken breasts for thighs—they stay moist and add extra flavor. Frozen shrimp works fine, just thaw and dry well before cooking.
Cajun seasoning: This is the flavor star. If you don’t have Cajun spice mix, try a combo of paprika, garlic powder, onion powder, cayenne, and a pinch of oregano and thyme. Adjust the heat to your liking.
Heavy cream & Parmesan: Heavy cream creates that rich Alfredo sauce, but for a lighter option, half-and-half can work—it just won’t be as thick. Freshly grated Parmesan melts better and tastes fresher than pre-grated.
Fettuccine pasta: It holds the creamy sauce well due to its flat shape. You can use linguine or tagliatelle if you prefer, or gluten-free pasta for dietary needs.
How Can I Get the Perfectly Seared Chicken and Shrimp?
Getting a nice sear on chicken and shrimp builds flavor and texture. Here’s how I do it:
- Pat the meat dry before seasoning. Moisture prevents browning.
- Use medium-high heat and let the oil get hot before adding chicken or shrimp.
- Don’t overcrowd the pan—cook in batches if needed so the pieces don’t steam.
- Cook chicken about 5-7 minutes until golden and cooked through, then remove. Shrimp cooks quickly—about 2 minutes per side until pink and firm.
This method ensures a tasty crust without overcooking, locking in juiciness for the best bites.
Equipment You’ll Need
- Large pot – perfect for boiling pasta evenly without crowding.
- Large skillet or frying pan – great for searing chicken and shrimp and making the sauce all in one pan.
- Tongs or pasta fork – makes stirring and tossing pasta with sauce easy.
- Measuring cups and spoons – for getting the right amount of cream, cheese, and seasoning.
- Cheese grater – fresh Parmesan melts better and adds more flavor.
Flavor Variations & Add-Ins
- Swap chicken for sausage slices to add a smoky, spicy twist.
- Add chopped sun-dried tomatoes for a sweet, tangy pop of flavor.
- Stir in fresh spinach or kale at the end for extra color and nutrients.
- Use smoked paprika in the seasoning for a deeper, smoky flavor without extra heat.
How to Make Cajun Chicken and Shrimp Alfredo
Ingredients You’ll Need:
Pasta:
- 8 oz fettuccine pasta
Protein:
- 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 lb large shrimp, peeled and deveined
Seasonings and Others:
- 2 tsp Cajun seasoning, divided
- Salt and pepper, to taste
- 3 cloves garlic, minced
- 1 cup sliced mushrooms (optional)
- 2 tbsp olive oil, divided
- 2 cups heavy cream
- 1 cup freshly grated Parmesan cheese
- 2 tbsp unsalted butter
- Fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This dish takes around 30-35 minutes from start to finish. It includes preparing and cooking the pasta, searing the chicken and shrimp, making the creamy Alfredo sauce, and combining everything together.
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 al dente. Drain and set aside.
2. Season and Cook the Chicken:
Pat the chicken pieces dry. Season with half of the Cajun seasoning, plus salt and pepper. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Cook chicken for about 5-7 minutes, until browned and cooked through. Remove from skillet and set aside.
3. Season and Cook the Shrimp:
Season the shrimp with the remaining Cajun seasoning, salt, and pepper. Using the same skillet, add the other tablespoon of olive oil. Cook shrimp about 2 minutes per side, until pink and opaque. Remove and set aside with chicken.
4. Make the Alfredo Sauce:
In the same skillet, melt the butter over medium heat. Add minced garlic and cook until fragrant, about 1 minute. Add mushrooms if using, and sauté until tender, about 3-4 minutes. Pour in the heavy cream and bring to a simmer. Let it reduce slightly for 2-3 minutes.
5. Add Cheese and Combine:
Stir in the Parmesan cheese until the sauce is creamy and smooth. Taste and adjust with salt and pepper as needed. Add the cooked fettuccine, chicken, and shrimp back into the skillet. Toss everything gently to coat well with the sauce.
6. Serve:
Garnish with freshly chopped parsley and extra Parmesan if you like. Serve right away while warm and creamy.
Can I Use Frozen Shrimp for This Recipe?
Yes! Just make sure to thaw the shrimp completely before cooking. Thaw them overnight in the refrigerator or quickly by placing them in a sealed bag submerged in cold water. Pat dry to remove excess moisture for the best sear.
Can I Substitute Heavy Cream with a Lighter Option?
You can use half-and-half or whole milk to lighten the sauce, but it won’t be as rich and creamy. To help thicken, add a small amount of flour or cornstarch mixed with water while simmering the sauce.
How Should I Store Leftovers?
Keep leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of milk or cream if the sauce thickens too much.
Can I Make This Dish Ahead of Time?
Yes, you can cook the chicken, shrimp, and sauce ahead and refrigerate separately. When ready, reheat gently, cook the pasta fresh, and toss everything together for the best texture.
