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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 53 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! Iโ€™m Natasha.

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4.95 from 53 votes (5 ratings without comment)

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  1. Mychal Smith says:

    5 stars
    I was so proud of myself after making this! This meal was amazing THANK YOU!

    1. Natasha says:

      You’re very welcome! ๐Ÿ™‚ So happy it worked out!

  2. Gerri says:

    5 stars
    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.

    1. Natasha says:

      Woo hoo!! So happy to hear it, Gerri! ๐Ÿ˜€

    2. Heather says:

      5 stars
      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!

      1. Natasha says:

        I’m so glad you liked it, Heather!

  3. Debra Ferruzzi says:

    5 stars
    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.

    1. Natasha says:

      I’m so happy to hear that! Thanks so much for commenting, Debra! ๐Ÿ™‚

  4. Karen Curenton says:

    5 stars
    Delicious. I followed the recipe step by step and I absolutely love it.

    1. Natasha says:

      So glad to hear that! ๐Ÿ™‚

  5. Mina says:

    Iโ€™m definitely doing this tonight!

    1. Natasha says:


  6. Rachel says:

    5 stars
    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! ๐Ÿคค๐Ÿ˜‹ Thank you for easy to follow instructions and a great outcome!

    1. Natasha says:

      That makes me so happy!! Thank you for taking the time to leave such a nice comment. ๐Ÿ˜€

  7. Camara says:

    I haven’t tried this yet and I am a young cooker any tips?

    1. Natasha says:

      I’d read through the blog post for all the tips I include in there. ๐Ÿ™‚ Remember… cooking should be fun, so if you mess it up, it isn’t the end of the world. We all start somewhere.

  8. Meliss says:

    Was the shrimp raw or cooked? All I have is raw? Any suggestions if it was cooked

    1. Natasha says:

      Raw. The ingredients in my recipes are always raw unless I indicate it in the recipe (just for future reference). ๐Ÿ™‚

      1. Tatiana says:

        Hi, Iโ€™m going to be making this soon and I have cooked shrimp, will the cooking instructions differ?

        1. Natasha says:

          Yes… I’d add them in as late as possible so they don’t overcook and get rubbery.

  9. 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 friendsโค๏ธ

    1. Natasha says:

      Aww I really appreciate that, Ruta! Thanks so much! XO ๐Ÿ™‚

  10. Chrystal Blackburn says:

    5 stars
    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.

    1. Natasha says:

      Yay!! I am SO HAPPY to hear that, Chrystal!! Really appreciate you leaving me a review. XO