This Chicken and Shrimp Alfredo recipe has a flavorful creamy Cajun parmesan sauce that smothers tender pan-fried chicken and shrimp. Great with fettuccine or your favorite pasta!
If you can't make up your mind whether you want shrimp or chicken, this chicken and shrimp pasta is right up your alley. 😉 Why not do both?
You may also like my Chicken Fettuccine Alfredo or this Easy Shrimp Alfredo.
Despite having two different proteins in this dish, it's actually pretty straightforward to make. Everything except the pasta is cooked in one skillet. First, the shrimp, then the chicken, then the sauce. You then add everything back in and voila... you've got one tasty Cajun Alfredo sauce. It doesn't take long at all since shrimp cook super fast, and the chicken is cut into small pieces and doesn't need much time either.
The Alfredo sauce is based on my Quick & Easy Alfredo Sauce but with the addition of Cajun seasoning. My Alfredo sauce has the classic combo of butter, cream, and plenty of parmesan, and I also add cream cheese for a few reasons - it helps thicken it up fast, makes it extra silky, and the tanginess offsets some of the heaviness that cream sauces have. The result? Something you'd eat at a restaurant.
Recipe notes & tips:
- You could use cooked/rotisserie chicken if you have some on hand! In that case, I would reduce the olive oil to 1 tablespoon (that's plenty to cook the shrimp), and stir it in right at the end so it doesn't get overcooked.
- This recipe is flavorful, but I would not consider it particularly spicy. If you want to kick the spice up a bit, add some crushed red pepper flakes or a pinch of cayenne pepper.
- The cream cheese should be very soft, so I don't recommend skipping the softening step.
- I recommend using a low or no-salt variety of Cajun seasoning because the quantity used in this recipe will make it too salty otherwise. My favorite Cajun seasoning is made by Tony Chachere's (I've worked with Tony Chachere's but this post isn't sponsored). They have a delicious no-salt Cajun seasoning you can use (their regular is delicious too, but I wouldn't recommend it for this recipe).
- I suggest using the largest skillet you own... it just makes cooking the recipe a lot easier, and if you give the chicken pieces a bit of space, they will brown nicely vs. steam.
- There's nothing like grating your own parmesan cheese. It's tastier and melts better. I always keep a block in my fridge and I use this grater (mine is a slightly older model).
More Cajun-inspired recipes to try:
This is total comfort food right here, so you may want to serve this pasta dish with a side salad... or go all out and make some garlic bread. 🙂
Questions about this chicken and shrimp Alfredo? Let me know in the comments below!
Cajun Chicken and Shrimp Alfredo
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
- Take the cream cheese out of the fridge 30+ minutes prior to starting the recipe (or microwave it for 20-30 seconds).
- Boil a salted pot of water for the pasta and cook it al dente according to package directions.
- 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.
- 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.
- 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.
- 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.
- Let the sauce bubble gently for about 2-3 minutes, or until it's slightly thickened.
- 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.
- 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!
Notes
- Cajun seasoning can be very salty, and the quantity required for this recipe can contain too much salt, so I encourage you to use a no-salt or low-sodium one.
Steph says
Precooked shrimp??
Natasha says
Raw shrimp. They cook very fast and double cooking makes them rubbery. In all my recipes, ingredients are uncooked unless otherwise specified. I hope you like the recipe! 🙂
Ryan says
Looks amazing! Could I make this earlier in the day and refrigerate till that evening to warm back up?
Natasha says
Hi Ryan! Unfortunately, creamy sauces generally don't reheat too well. If you do try, I'd warm it up slowly over a low heat. You should be ok if you cook the pasta at the time you're wanting to eat it... I would add a generous splash of the hot pasta water to the sauce to revitalize it and ensure it mixes smoothly with the pasta when you toss it together.
Terieia Lanice Carmichael says
This recipe is awesome the meal turned out awesome!!! The only improvisions I made were I used Kraft grated parmesan cheese, Half out of the shaker and half out of the bowl. I didn't use lemon and I sauteed my chicken with red, orange, and green peppers and onions. I needed more so doubled the recipe. Thank you so much for this delicious recipe!
Natasha says
Excellent... I'm glad that you were able to tweak it to your preferences. 🙂
Scott says
Question from inexperience. With shrimp dishes like this is it common practice to eat the tails on the shrimp? Do you remove them as one eats? Does one spit them out ? What is the proper way to consume the shrimp in this and similar recipes?
Natasha says
Hi Scott! In polite company for a dish like this, you'd cut the tails off and push them over to the side of your plate (or place them on a side plate I suppose). In my house, I usually pick up the shrimp and bite the tails off lol. It's also perfectly acceptable to pick up shrimp when they're in a shrimp cocktail (like you'd find in a shrimp ring with dipping sauce, for example), or with something like fried coconut shrimp that's served as an appetizer. You'd pick them up by the tail and bite off the good stuff. Usually when I'm making a quick shrimp recipe like this one, I simply take the tails off prior to cooking. Then they're easier to eat. For some recipes that are more complex like a shrimp bisque, cooking them with the tails on adds more flavor to a dish. For this recipe (and similar), I leave the tails on mostly to give the photos more definition. Here's a handy guide on preparing raw shrimp you may find useful: https://bit.ly/3eFDNEQ
Arie says
Amazing! i’m definitely saving this recipe! FULL OF FLAVOR!
Natasha says
Thank you!!
Patricia Porcher says
This recipe was delicious!! I couldn't even go back for seconds because my husband and son ate it all. I made only one slight adjustment which may help others. The recipe says to not use a cajun seasoning with salt or with little salt because it can cause the meal to be salty. I opted to not boil my noodles in salt water so that I could use the cajun seasoning I had on hand and it came out amazing and it was NOT salty at all. Almost too perfect of an Alfredo to be honest. So if you don't want to go searching for a salt free alternative do not boil your pasta in water with salt!! Thanks for sharing this amazing recipe!!!
Natasha says
I'm so glad you liked it! What brand of seasoning do you use?
Patricia Porcher says
I used McCormicks Gourmet Cajun Seasoning
Natasha says
Thank you!
janis charette says
Made It was a big hit my house hold thanks
Natasha says
You're welcome!!
Julie says
Gosh this turned out sooo good!!!! Thank you so much!!! I did have to change some things like the seasoning. Didnt have Cajun so I did simple salt and pepper and for the chicken I did chicken Montreal seasoning. Also I didn't have fresh parmesan on hand so i used shredded mozzarella but it turned out bomb! I could eat this every night! Thank you!
Natasha says
Fabulous! So glad you were able to tweak it based on what you had in stock!
Mike says
My son requested he wanted shrimp and chicken fettuccini for his 18th birthday. So I did a random search and found your recipe. What a hit it was for my family of six. I doubled the recipe and barely had leftovers. Their comment was this is better than any restaurant. Thank you for sharing and making great memories.
Natasha says
Aww I'm so happy to hear that!! 🙂 That's great.
Adrienne says
I wanna add fresh broccoli. Would you recommend cooking first and adding at the end? Or tossing in while cooking somewhere?
Natasha says
I think I would probably cook it first and then add it in with this particular recipe. 🙂
Melissa williams says
Can this be frozen?
Natasha says
I don't recommend it. The sauce will likely separate, and thawed cooked pasta isn't usually that great. You could try freezing the sauce by itself if you happen to have leftovers. If you do, I'd re-warm it on a low heat and possibly add a bit more cream.
Jessica McManus says
I live in the UK and low salt cajun seasoning is pretty tough to come by...I really want to make this for Christmas with homemade pasta. Would this work if I made my own salt-free cajun seasoning?
Natasha says
Hi Jessica! Yes, I think that would totally work! Or even use half Cajun seasoning (with the salt) and maybe add some other spices to compensate. I just know that people have different tolerance levels for salt, so that's why I put the warning there.
Jessica McManus says
Thanks for the quick reply! I am going to try to make my own and see how it goes. I will update you after I make this next week. I have made some of your other dishes with delicious success, so I am really looking forward to this!!
Natasha says
You're welcome! I hope you enjoy it. So glad you've enjoyed the other recipes! I appreciate you following along. 🙂
Jessica McManus says
Firstly Merry Christmas!! Secondly, just made this for my husband and I. We made our own pasta for it, which was excellent but this recipe was. so. good. I am very very glad I made my own seasoning because I added minimal salt to the dish and this was dangerously close to being over-salted. I added a bit of pasta water like you suggested and that helped to balance it out, but if I would highly recommend no-salt cajun seasoning to anyone thinking of making this. We barely said a word while we ate this and we ran back to the stove for seconds. Thank you for another dreamy recipe.
Natasha says
Merry Christmas, Jessica! I'm so happy that you enjoyed it! 🙂 XO
Terri says
This is delicious! It is also quick, easy and had ingredients I have on hand. Yum!!
Natasha says
So glad you enjoyed it!! 🙂
Tara says
YESSSSSSS THIS WAS ABSOLUTELY AMAZING! IM 16 AND JUST LEARNING HOW TO COOK. VERY DETAILED INSTRUCTIONS!!!🤯 AMAZING DISH!! SERVED MY 4 PERSON FAMILY! THANK YOU SOOOO MUCH❤️
Natasha says
That's awesome, Tara!! I'm so happy you found the instructions easy to follow... that is what I am going for. Thanks for leaving me a review! 😀
Mychal Smith says
I was so proud of myself after making this! This meal was amazing THANK YOU!
Natasha says
You're very welcome! 🙂 So happy it worked out!
Gerri says
I have never left a comment on a recipe before, but this recipe was the bomb dot com!! My daughter and brother loved it and it was restaurant quality! Best at home Alfredo I've had. I added sauteed mushrooms and onions, some Creole seasoning, and used shredded Parmesan cheese because it's what I had on hand. I'm going to make it again with fresh parm and larger shrimp next time.
Natasha says
Woo hoo!! So happy to hear it, Gerri! 😀
Heather says
Made this and it was a hit . I used spicy cajun seasoning the first tome around (on accident ) and the second time just regular cajun seasoning . The family prefers the spicy ! Very full filling dinner i add salad abd garlic bread sticks , before my kids race their dirtbikes ! Making it again tonight as they have a race tomorrow!
Natasha says
I'm so glad you liked it, Heather!
Debra Ferruzzi says
This is exactly what I was thinking too. I made it and it was delicious. I haven't had better at any restaurant. Matter of fact it was better. Thanks for sharing.
Natasha says
I'm so happy to hear that! Thanks so much for commenting, Debra! 🙂
Karen Curenton says
Delicious. I followed the recipe step by step and I absolutely love it.
Natasha says
So glad to hear that! 🙂
Mina says
I’m definitely doing this tonight!
Natasha says
Enjoy!
Rachel says
I was shocked at how delicious this recipe turned out! Everyone loved it. First recipe I try of yours but will definitely be trying more soon! 🤤😋 Thank you for easy to follow instructions and a great outcome!
Natasha says
That makes me so happy!! Thank you for taking the time to leave such a nice comment. 😀
Camara says
I haven't tried this yet and I am a young cooker any tips?
Natasha says
I'd read through the blog post for all the tips I include in there. 🙂 Remember... cooking should be fun, so if you mess it up, it isn't the end of the world. We all start somewhere.
Meliss says
Was the shrimp raw or cooked? All I have is raw? Any suggestions if it was cooked
Natasha says
Raw. The ingredients in my recipes are always raw unless I indicate it in the recipe (just for future reference). 🙂
Tatiana says
Hi, I’m going to be making this soon and I have cooked shrimp, will the cooking instructions differ?
Natasha says
Yes... I'd add them in as late as possible so they don't overcook and get rubbery.
Ruta says
Tried a lot of recipes from your page and they all are amazingly delicious as this one! Recommend you page salt&lavender to all my friends❤️
Natasha says
Aww I really appreciate that, Ruta! Thanks so much! XO 🙂
Chrystal Blackburn says
Once again, this recipe is a winner! Salt and Lavender never disappoints. This alfredo sauce is decadent and delicious. We will definitely be making this again.
Natasha says
Yay!! I am SO HAPPY to hear that, Chrystal!! Really appreciate you leaving me a review. XO