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
- 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.
R. L says
Can I use old bay instead of the Cajun?
You could try just as long as it's not super salty (I don't cook with it often so don't recall).
How many people does it feed ?
It says in the recipe card. 4 servings.
This dish is always a hit in my house. It’s so flavorful. I added broccoli and mushrooms just to get some veggies in there!
I'm so happy it's a favorite for you guys, Amber!!
This seems like a dish best served immediately which I will for family BUT I’d love to make this for a neighbor as a gift dinner (they’re recuperating). How would you recommend reheating it?
Hi Robyn! That's a good question. The oven may work (like slowly on a very low heat), but you're totally right... cream sauces and recipes like these are definitely best fresh as the sauce tends to dry out/may separate. That's very nice of you to want to make this for your neighbor! 🙂
10/10 I love it and my 2 picky eaters love it as well... so easy to make and lots of small ingredients so the kids loved helping. It's a great family dish to make and eat. Do I have to change any measurements if I'm taking the shrimp out?
Fantastic! I'm happy to hear that, Megan. 😀 I just took a look thru the recipe again, and I think you should be ok keeping everything the same. I thought perhaps you could get away with using a bit less oil, but the chicken still needs to be browned, so I'd probably keep that amount the same. You could use a tad less Cajun seasoning, but even that I think would just add more flavor to the chicken, so that is a good thing.
Wonderful! LOVE LOVE LOVE this! Don’t change a thing it’s perfect!
Aww thank you!! 😀
Would this work with penne noodles?
Hi I made this a few weeks ago and it was everything! Wanted to know if you’d think finishing it in the oven with cheese and breadcrumbs would make it better?
I'm so glad you liked it!! You could for sure try that, but I'd make sure not to leave it in there too long as the sauce could separate and/or dry out a bit, and it's easy to overcook both chicken and shrimp.
Can I omit the cream cheese?
Hi Megan! I haven't tested it without. I'll be honest... it's in there for a reason, and the taste/texture/amount of sauce won't be quite the same, but you're welcome to experiment. You could ty adding more cream if needed. Let me know how it goes!
This recipe is amazing! Best pasta dish I’ve made.
I did add some around 1 tablespoon of garlic butter and 2 tablespoons of pre-made Classico Alfredo and Roasted Garlic sauce. Also replaced the garlic powder with fresh garlic. So good!
That's so nice to hear! Thanks for your review, Britt! 🙂
The directions are missing the heavy cream,
It's there. Step 6.
I made this last night. I used andouille sausage and shrimp. Also used angel hair pasta. So delicious and a big hit. Thanks
Fantastic! You're very welcome, Doris!