Creamy Cajun Shrimp and Chicken Pasta is a rich and flavorful dish that combines tender chicken, juicy shrimp, and pasta tossed in a bold, spicy Cajun cream sauce. It’s a one-pan meal that’s both comforting and satisfying, perfect for weeknight dinners or special occasions. The creamy texture and zesty seasoning make every bite irresistibly delicious.
Why you’ll love it
- Bold Flavor: The Cajun seasoning adds just the right amount of spice and depth.
- Creamy & Comforting: The rich, velvety sauce clings perfectly to every bite of pasta.
- Protein-Packed: Juicy shrimp and tender chicken make it a hearty, satisfying meal.
- Quick & Easy: Ready in under an hour with simple ingredients and minimal cleanup.
- Versatile: Easily customizable to suit your spice level or dietary preferences.
Key Ingredients Breakdown
This dish comes together with a handful of simple, flavorful ingredients that balance spice, creaminess, and protein. Here’s what you’ll need to make the perfect Creamy Cajun Shrimp and Chicken Pasta:
- Pasta: While fettuccine is a classic pick, you can use any pasta shape you love—penne, linguine, or even rotini work well.
- Chicken: Boneless, skinless chicken breasts, cut into small chunks, cook quickly and evenly.
- Shrimp: Medium-sized shrimp (like 31/40 count) are ideal—they cook in minutes and stay tender and juicy.
- Garlic Powder & Fresh Garlic: Both add layers of savory flavor to deepen the taste.
- Cajun Seasoning: Choose a low-sodium or salt-free version so you can control the saltiness.
- Olive Oil & Butter: Used to sear the proteins and start the sauce base, adding richness.
- Heavy Cream: The secret to that smooth, luxurious sauce texture.
- Cream Cheese: Helps the sauce thicken quickly, adds silkiness, and brings a touch of tang that balances the richness.
- Parmesan Cheese: Freshly grated is best—it melts smoothly and adds sharp, salty depth.
How to make Creamy Cajun Shrimp and Chicken Pasta
This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.
Let the cream cheese sit out to soften while you bring a pot of salted water to a boil and cook the pasta until it’s just tender. As the pasta cooks, thaw the shrimp and get them ready. Dice the chicken into bite-sized pieces, then season both the shrimp and chicken with garlic powder and half of the Cajun seasoning. Heat some oil in a large skillet over medium-high heat, then add the shrimp and cook until they’re pink and just cooked through.
Remove the cooked shrimp from the skillet and set them aside on a plate. In the same pan, add the chicken pieces and cook until they’re golden and fully done. Once cooked, transfer the chicken to the same plate with the shrimp. Take the skillet off the heat, then add the butter, heavy cream, softened cream cheese, the rest of the Cajun seasoning, and minced garlic. Place the pan back over the heat and stir everything together until the sauce is smooth and well combined.
Allow the sauce to simmer gently, letting it reduce to your preferred thickness. Stir in the grated Parmesan cheese, then add the cooked shrimp and chicken back into the pan. Taste and adjust with salt and pepper if necessary. If the sauce is too thick, add a little bit of hot pasta water to loosen it up. Finally, toss the sauce with the drained pasta, and enjoy your creamy, flavorful dish.
Chef’s Tips for the Best Flavor
- Always use freshly grated parmesan—pre-shredded just doesn’t melt the same.
- Don’t overcook shrimp—rubbery seafood is a no-go.
- Let your Cajun spices bloom in oil for a deeper, more intense flavor.
Substitutions and Variations
This Creamy Cajun Shrimp and Chicken Pasta is highly customizable to suit different tastes and dietary needs. Here are some ideas:
- Pasta: You can swap out traditional pasta for zucchini noodles or cauliflower rice for a low-carb version.
- Protein: Instead of shrimp and chicken, try andouille sausage for a more authentic Cajun flavor or even tofu for a vegetarian twist.
- Dairy-Free: Substitute the heavy cream and cream cheese with coconut cream and a plant-based cream cheese to make the dish dairy-free.
- Spice Level: Adjust the amount of Cajun seasoning or add jalapeños for extra heat. If you prefer it milder, reduce the seasoning and skip the cayenne pepper.
Leftovers and Storage
If you have any leftovers, you’re in luck—Creamy Cajun Shrimp and Chicken Pasta makes for a delicious meal the next day! Here’s how to store and reheat it:
- Storage: Allow the pasta to cool completely before storing it in an airtight container. It will keep in the fridge for up to 3 days.
- Freezing: While it’s best enjoyed fresh, you can freeze leftovers. Just make sure the dish is cooled and place it in a freezer-safe container. It can be stored for up to 2 months.
- Reheating: To reheat, warm the pasta gently in a skillet over low heat, adding a splash of cream or pasta water to bring back its creamy texture. If reheating from frozen, thaw overnight in the fridge before reheating.
FAQs about Creamy Cajun Shrimp and Chicken Pasta
Can I use different pasta for this recipe? Absolutely! You can use any pasta you prefer, such as penne, spaghetti, or even gluten-free pasta. Just make sure to cook it according to package instructions.
Can I make this dish without shrimp? Yes, you can skip the shrimp and make a delicious Cajun chicken pasta. You can also replace the shrimp with sausage or even tofu for a different twist.
How can I make this recipe spicier? To add more heat, increase the amount of Cajun seasoning, or toss in some chopped fresh jalapeños or a pinch of cayenne pepper.
Can I make this dish dairy-free? Yes, you can substitute the heavy cream and cream cheese with coconut cream and a plant-based cream cheese to make it dairy-free.
Can I freeze leftovers? Yes, you can freeze the pasta for up to 2 months. Just be sure to store it in an airtight container, and reheat it gently with a little extra cream or pasta water.
Final Thoughts
This Creamy Cajun Shrimp and Chicken Pasta is the perfect blend of creamy, spicy, and savory flavors that’s sure to become a family favorite. With a few simple ingredients and easy steps, you can create a restaurant-worthy dish at home. Whether you’re serving it for a weeknight dinner or a special occasion, it’s a guaranteed crowd-pleaser. Don’t hesitate to adjust the spice level or protein to your liking—this dish is incredibly versatile and always delicious!
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Creamy Cajun Shrimp and Chicken Pasta
- Total Time: 40 mins
Description
This Creamy Cajun Shrimp and Chicken Pasta is a flavorful, easy-to-make dish with tender chicken, juicy shrimp, and a rich, spicy cream sauce. Perfect for a quick weeknight dinner!
Ingredients
- 8 ounces uncooked fettuccine
- 2 chicken breasts cut into 1” pieces
- 1/2 pound shrimp (I used 31/40 size) thawed & peeled
- 1/2 teaspoon garlic powder
- 1/2 tablespoon + 1/2 tablespoon Cajun seasoning (use a low or no salt variety)
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1 cup heavy/whipping cream
- 4 ounces cream cheese (I used 1/2 block of Philly)
- 2 cloves garlic minced
- 1 cup freshly grated parmesan cheese
- Salt & pepper to taste
Instructions
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Take the cream cheese out of the fridge 30+ minutes prior to starting the recipe (or microwave it for 20-30 seconds).
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Boil a salted pot of water for the pasta and cook it al dente according to package directions.
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If the shrimp are frozen, thaw them under cool running water. Peel them (leave tails on if you want). Pat shrimp dry. Cut the chicken into 1″ pieces. Sprinkle the shrimp and chicken with the garlic powder and 1/2 tablespoon of Cajun seasoning.
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Add the oil to a deep skillet over medium-high heat, and once the pan is hot, cook the shrimp for about 3 minutes (flip once), then transfer them to a plate.
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Add the chicken to the skillet and cook for 5-6 minutes or until cooked through, stirring occasionally (let it brown a bit). Transfer it to the same plate as the shrimp.
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Take the skillet off the heat and add in the butter, cream, cream cheese, remaining 1/2 tablespoon of Cajun seasoning, and garlic. Return the pan to the stove (reduce heat to medium), and stir for a couple of minutes until the cream cheese has dissolved in the sauce.
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Let the sauce bubble gently for about 2-3 minutes, or until it’s slightly thickened.
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Stir in the parmesan and then add the shrimp and chicken back to the pan. Let it warm through for a couple minutes. Season with extra salt & pepper as needed.
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I like to add a splash of hot pasta water (a tablespoon or two) to the skillet prior to draining the fettuccine to thin the sauce a little (optional). Toss the drained pasta with the sauce and serve immediately. I like to add a little more grated parmesan and some chopped parsley. A squeeze of lemon is delicious too!
- Prep Time: 15minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Cuisine: American
Nutrition
- Serving Size: 4 people
- Calories: 925kcal
