Creamy Cajun Shrimp and Chicken Pasta
Creamy, spicy, and comfortingly rich, this dish features juicy shrimp and tender chicken in a velvety Cajun-infused cream sauce.
Servings: 4 servings
Equipment
- Large Pot
- Large Skillet
Ingredients
Pasta
- 8 oz rotini pasta or any short pasta of choice
Proteins
- 1 lb shrimp peeled and deveined
- 1 lb chicken breast diced
Seasonings
- 2 tbsp Cajun seasoning divided (1 tbsp for chicken, 1 tbsp for sauce)
- 1 tbsp olive oil
- 2 tbsp unsalted butter
- 3 cloves garlic minced
Sauce
- 1 cup heavy cream
- 1 cup milk
- 1/2 cup grated Parmesan cheese
- 1/2 cup shredded cheddar cheese
- 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 for up to 3 days. For best results, refrigerate only. If you must freeze, use a freezer-safe container and consume within 1 month.