Description
Creamy Cajun Chicken & Shrimp Pasta
A rich, creamy Cajun Alfredo sauce coats tender fettuccine, topped with perfectly grilled chicken and juicy shrimp—this dish is pure indulgence!
Ingredients:
For the Chicken:
2 boneless, skinless chicken breasts (sliced)
1 tbsp olive oil
1 tsp Cajun seasoning
½ tsp salt
½ tsp black pepper
½ tsp smoked paprika
For the Shrimp:
8 large shrimp, peeled & deveined
1 tbsp butter
½ tsp Cajun seasoning
½ tsp garlic powder
For the Creamy Cajun Alfredo Sauce:
2 tbsp butter
3 cloves garlic, minced
1 cup heavy cream
½ cup chicken broth
1 tsp Cajun seasoning
½ tsp black pepper
½ cup grated Parmesan cheese
¼ cup fresh parsley, chopped
For the Pasta:
12 oz fettuccine pasta
1 tbsp salt (for boiling water)
Instructions:
Cook the Pasta: Bring a large pot of salted water to a boil. Cook fettuccine until al dente, then drain and set aside.
Grill the Chicken: Heat olive oil in a skillet over medium-high heat. Season chicken with Cajun seasoning, salt, black pepper, and paprika. Cook for 5-6 minutes per side until golden and fully cooked. Remove and set aside.
Sear the Shrimp: In the same pan, melt butter and add shrimp. Season with Cajun seasoning and garlic powder. Cook for 2-3 minutes per side until pink and slightly charred. Remove and set aside.
Make the Cajun Alfredo Sauce: Melt butter in the pan and sauté garlic until fragrant. Pour in heavy cream and chicken broth, then add Cajun seasoning and black pepper. Simmer for 5 minutes.
Add Parmesan & Toss: Stir in Parmesan cheese until smooth, then mix in the cooked fettuccine to coat evenly in the sauce.
Assemble & Serve: Plate the pasta, top with sliced chicken and shrimp, and garnish with fresh parsley.
Pro Tip: Add a squeeze of lemon for a fresh burst of flavor!
Step-by-Step Guide
1. Prep Ingredients: Slice chicken, peel shrimp, mince garlic, grate Parmesan, and chop parsley. This “mise en place” is crucial for smooth cooking.
2. Boil Pasta: Salt water generously and cook fettuccine. Reserve 1/4 cup pasta water before draining in case you need to thin the sauce later.
3. Cook Proteins Sequentially: Sear the seasoned chicken first until internal temperature reaches 165°F. Remove, then cook the shrimp in the same pan for efficient flavor layering.
4. Build the Sauce: In the flavorful pan drippings, sauté garlic, then add liquids and seasonings. Simmer to reduce slightly and meld flavors.
5. Finish the Sauce: Remove the sauce from heat before stirring in Parmesan to prevent clumping. Toss in the pasta until thoroughly coated.
6. Final Assembly: Slice the rested chicken. Plate the sauced pasta first, then artfully arrange the chicken and shrimp on top before garnishing.
Serving Suggestions
Serve this rich pasta immediately in warm, shallow bowls. Pair with a crisp green salad dressed with a light vinaigrette to cut through the creaminess. Garlic bread or a crusty baguette is perfect for soaking up the extra sauce. For drinks, consider a chilled Chardonnay, a pale ale, or sparkling water with lemon.
How-to Summary
Boil salted water and cook fettuccine al dente. Sear Cajun-seasoned chicken slices until cooked through, then set aside. In the same pan, cook seasoned shrimp until pink. Prepare the sauce by sautéing garlic in butter, adding cream, broth, and seasonings to simmer. Off heat, stir in Parmesan until melted, then toss with the drained pasta. Top pasta with sliced chicken and shrimp, garnish with fresh parsley, and serve.
Frequently Asked Questions
Can I make this dish ahead of time? The sauce and proteins can be prepared 1-2 days ahead and stored separately. Reheat gently, adding a splash of cream or broth to the sauce to restore consistency before combining with freshly cooked pasta.
How can I adjust the spice level? Control the heat by using a mild or hot Cajun seasoning blend. Start with less, taste, and add more. You can also add a pinch of cayenne pepper for more heat or a dollop of cream to cool it down.
What are good substitutes for heavy cream? For a lighter version, half-and-half or whole milk mixed with a tablespoon of flour can work, but the sauce will be less rich. For a dairy-free option, try full-fat coconut milk.
Can I use a different protein? Absolutely. Andouille sausage, scallops, or even firm tofu (pressed and pan-seared) are excellent alternatives. Adjust cooking times accordingly.
Why did my sauce break or become grainy? This usually happens if the sauce is boiled after adding cheese or if pre-grated cheese (which contains anti-caking agents) is used. Always add cheese off the direct heat and use freshly grated Parmesan for a smooth sauce.
Common Mistakes to Avoid
- Overcooking the shrimp, which makes them rubbery. They cook quickly and are done when opaque and pink.
- Adding Parmesan cheese to a boiling sauce, which causes it to clump and become oily.
- Underseasoning the pasta water. It should taste like the sea to properly flavor the noodles.
- Crowding the pan when searing the chicken, which steams it instead of creating a flavorful crust.
- Using pre-grated Parmesan cheese, which doesn’t melt as smoothly into the sauce as freshly grated.
Conclusion
This Creamy Cajun Chicken & Shrimp Pasta is a restaurant-worthy meal that is entirely achievable in your own kitchen. By following the detailed steps and avoiding common pitfalls, you’ll create a dish with layers of spicy, smoky, and creamy flavors that is sure to impress. The key lies in the sequence of cooking, building flavors in the same pan, and finishing the sauce properly. Don’t forget the final garnish of fresh parsley and a squeeze of lemon to brighten the entire dish. Enjoy this delicious celebration of Cajun-Italian fusion!