Creamy Cajun Shrimp and Chicken Pasta
A delightful dish combining juicy shrimp, tender chicken, and a rich, creamy sauce with zesty Cajun flavors.
Servings: 4 servings
Calories: 580kcal
Equipment
- Large Pot
- Skillet
Ingredients
Pasta
- 8 oz rotini pasta (or any short pasta of choice)
Seafood
- 1 lb shrimp peeled and deveined
- 1 lb chicken breast diced
Seasoning
- 2 tbsp Cajun seasoning
- 1 tbsp olive oil
- 2 tbsp unsalted butter
- 3 cloves garlic minced
Dairy
- 1 cup heavy cream
- 1 cup milk
- 1/2 cup grated Parmesan cheese
- 1/2 cup shredded cheddar cheese
Spices
- 1 tsp smoked paprika
- 1/2 tsp red pepper flakes (optional, for extra spice)
- 1/2 tsp salt (adjust to taste)
Garnish
- Fresh parsley chopped (for garnish)
Instructions
- In a large pot, bring salted water to a boil. Add the rotini pasta and cook until al dente, about 8-10 minutes. Drain and set aside.
- In a large skillet, heat 1 tbsp of olive oil over medium heat. Add the diced chicken, seasoned with 1 tbsp of Cajun seasoning. Cook until golden brown and cooked through, about 5-6 minutes. Remove from the skillet and set aside.
- In the same skillet, melt the butter. Add the shrimp and cook until pink and opaque, about 2-3 minutes per side. Remove and set aside with the chicken.
- Reduce heat to medium-low. In the same skillet, add the minced garlic and sauté for 1-2 minutes until fragrant. Stir in the heavy cream, milk, Parmesan cheese, cheddar cheese, smoked paprika, and the remaining Cajun seasoning. Mix well until smooth and creamy.
- Add the cooked pasta, chicken, and shrimp back into the skillet. Toss everything together until well-coated in the creamy sauce. Adjust seasoning with salt and red pepper flakes if desired.
- Sprinkle with fresh parsley before serving and enjoy warm!
Notes
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat on the stovetop over low heat with a splash of milk to restore creaminess. Can also be frozen for up to 2 months.
Nutrition
Calories: 580kcal | Fat: 32g