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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!

Cajun chicken and shrimp Alfredo in a skillet (being tossed with cooking tongs)

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.

pan-fried Cajun shrimp in a skillet

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. 

pan-fried Cajun chicken in a skillet

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).

collage with chicken and shrimp being added to the Alfredo sauce and a close-up of the sauce tossed with the pasta

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. 🙂

Cajun chicken and shrimp pasta (with fettuccine) smothered in Alfredo sauce in a white bowl

Questions about this chicken and shrimp Alfredo? Let me know in the comments below!

Cajun chicken and shrimp Alfredo in a skillet (being tossed with cooking tongs)
4.95 from 51 votes

Cajun Chicken and Shrimp Alfredo

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!
Prep: 15 minutes
Cook: 25 minutes
Total: 40 minutes
Servings: 4


  • 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


  • 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!


  • 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.

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Hi! I’m Natasha.

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  1. Kim says:

    2 stars
    My man is a big Cajun cuisine fan and asked me to try this out.
    Super disappointed that there are no peppers/garlic/onions in this recipe
    Also it is very bland if made verbatim.

    I blackened both the shrimp and the chicken; added hot fresh habaneros, fresh basil and sautéed garlic. Also shredded my Parmesan cheese and added SO much more cayenne pepper.

    With my tweaks I think it’s a hit.
    Without the tweaks sadly this does not taste anything like a Cajun dish.

    1. Natasha says:

      Well aren’t you a ray of sunshine! Others love the dish. Sorry it wasn’t to your tastes. I gotta ask why you’d plan on making a recipe that you knew you wanted to tweak right off the bat.

  2. annette ticknor says:

    5 stars
    Excellent! Everyone loved it. Served with a Caesar salad because it’s very rich. Thank you so very much for your tips and will be trying move of your recipes!👍

    1. Natasha says:

      That’s so nice to hear, Annette!! 😀 Thanks so much for your review!

  3. annette ticknor says:

    Making the Cajun shrimp and pasta fettuccine can I use frozen cooked shrimp?

    1. Natasha says:

      Hi! Yes but thaw them first and then add them in at the end just enough to heat through without overcooking them.