This post may contain affiliate links. Please read our disclosure policy.

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

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.

© Salt & Lavender Inc. Content and photographs are copyrighted. Sharing this blog post is much appreciated, but copying and pasting full recipes without authorization to social media is strictly prohibited.

Leave a star rating and comment below!

Hi! Iโ€™m Natasha.

Salt & Lavender is a recipe blog with a focus on delicious comfort food using everyday ingredients. Beat the weekday grind with hundreds of easy-to-follow and hassle-free recipes!

The Salt & Lavender cookbook is here! Order Now

4.95 from 53 votes (5 ratings without comment)

Leave a comment

Please leave a recipe rating!

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

185 Comments

  1. Arie says:

    5 stars
    Amazing! iโ€™m definitely saving this recipe! FULL OF FLAVOR!

    1. Natasha says:

      Thank you!!

      1. Alaina says:

        Girllllllll listen here okayyyyyy meal was popping I added a little bit of paprika to my sauce for color and let me tell you. I didnโ€™t want to share it with nobody

        1. Natasha says:

          Excellent!! ๐Ÿ˜€

  2. Patricia Porcher says:

    5 stars
    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!!!

    1. Natasha says:

      I’m so glad you liked it! What brand of seasoning do you use?

      1. Patricia Porcher says:

        I used McCormicks Gourmet Cajun Seasoning

        1. Natasha says:

          Thank you!

  3. janis charette says:

    Made It was a big hit my house hold thanks

    1. Natasha says:

      You’re welcome!!

  4. Julie says:

    5 stars
    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!

    1. Natasha says:

      Fabulous! So glad you were able to tweak it based on what you had in stock!

  5. Mike says:

    5 stars
    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.

    1. Natasha says:

      Aww I’m so happy to hear that!! ๐Ÿ™‚ That’s great.

  6. Adrienne says:

    I wanna add fresh broccoli. Would you recommend cooking first and adding at the end? Or tossing in while cooking somewhere?

    1. Natasha says:

      I think I would probably cook it first and then add it in with this particular recipe. ๐Ÿ™‚

  7. Melissa williams says:

    Can this be frozen?

    1. 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.

  8. 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?

    1. 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.

      1. 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!!

        1. Natasha says:

          You’re welcome! I hope you enjoy it. So glad you’ve enjoyed the other recipes! I appreciate you following along. ๐Ÿ™‚

          1. Jessica McManus says:

            5 stars
            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.

          2. Natasha says:

            Merry Christmas, Jessica! I’m so happy that you enjoyed it! ๐Ÿ™‚ XO

  9. Terri says:

    5 stars
    This is delicious! It is also quick, easy and had ingredients I have on hand. Yum!!

    1. Natasha says:

      So glad you enjoyed it!! ๐Ÿ™‚

  10. Tara says:

    YESSSSSSS THIS WAS ABSOLUTELY AMAZING! IM 16 AND JUST LEARNING HOW TO COOK. VERY DETAILED INSTRUCTIONS!!!๐Ÿคฏ AMAZING DISH!! SERVED MY 4 PERSON FAMILY! THANK YOU SOOOO MUCHโค๏ธ

    1. 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! ๐Ÿ˜€