Description
A creamy and flavorful Cajun Chicken and Shrimp Alfredo combining tender chicken, succulent shrimp, and a rich homemade Alfredo sauce infused with Cajun spices. Perfectly tossed with fettuccine pasta for a hearty, indulgent meal that’s easy to prepare in under 40 minutes.
Ingredients
Scale
Pasta
- 8 ounces uncooked fettuccine
Protein
- 2 chicken breasts (cut into 1″ pieces)
- 1/2 pound shrimp (31/40 size, thawed & peeled)
Seasonings
- 1/2 teaspoon garlic powder
- 1 tablespoon Cajun seasoning (divided, use low or no salt variety)
- Salt & pepper (to taste)
Cooking Fats
- 2 tablespoons olive oil
- 2 tablespoons butter
Sauce Ingredients
- 1 cup heavy/whipping cream
- 4 ounces cream cheese (about 1/2 block of Philly)
- 2 cloves garlic (minced)
- 1 cup freshly grated Parmesan cheese
Instructions
- Prepare Cream Cheese: Remove the cream cheese from the fridge at least 30 minutes before starting or warm it in the microwave for 20–30 seconds to soften for easier melting.
- Cook Pasta: Bring a large pot of salted water to a boil and cook the fettuccine according to package instructions until al dente. Drain and set aside, reserving a small amount of pasta water if desired.
- Season Shrimp and Chicken: If frozen, thaw shrimp under cool running water, peel (optional to leave tails on), and pat dry. Cut chicken into 1-inch pieces. Sprinkle both shrimp and chicken with garlic powder and half of the Cajun seasoning (1/2 tablespoon).
- Cook Shrimp: Heat olive oil in a deep skillet over medium-high heat. Once hot, add shrimp and cook about 3 minutes, flipping once, until pink and opaque. Transfer shrimp to a plate.
- Cook Chicken: In the same skillet, add chicken and cook 5–6 minutes until cooked through and browned slightly, stirring occasionally. Transfer with shrimp to the plate.
- Make Alfredo Sauce: Remove skillet from heat. Add butter, heavy cream, softened cream cheese, remaining 1/2 tablespoon Cajun seasoning, and minced garlic to the pan. Return to medium heat and stir continuously for a few minutes until the cream cheese melts completely and sauce combines.
- Thicken Sauce: Let the sauce gently bubble for 2–3 minutes until it thickens slightly.
- Add Cheese and Protein: Stir in freshly grated Parmesan cheese, then add cooked shrimp and chicken back into the sauce. Warm through for a couple of minutes. Adjust seasoning with salt and pepper as needed.
- Combine Pasta and Sauce: Optionally, add a splash (1–2 tablespoons) of reserved hot pasta water to thin the sauce slightly. Toss drained fettuccine into the skillet to coat well with the sauce. Serve immediately, garnished with extra Parmesan cheese, chopped parsley, and an optional squeeze of lemon for brightness.
Notes
- Soften cream cheese ahead of time for a smooth sauce.
- Adjust Cajun seasoning amount to your preferred spice level.
- Leaving shrimp tails on can add visual appeal.
- Using low or no salt Cajun seasoning helps control sodium.
- Add pasta water a little at a time to reach desired sauce consistency.
- Serve with a squeeze of fresh lemon to brighten the flavors.
