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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!
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.
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Amazingly good!
Awesome!! Thank you!!
Tried it tonight. It was awesome.
Fantastic!!
Oh. My. Goodness ! This was Amazing ! I forgot to put in the Parmesan cheese and it was still over the top ! Will definitely make again …. And again ….
Yay!!! 😀 That’s great to hear, thanks Lori. Glad you liked it!
This recipe is delicious! I normally don’t leave comments on actual websites, only Pinterest, but this recipe is comment worthy! I added sautéed onions and bell peppers to ours and it is restaurant quality. So good and so easy to make! Definite comfort food!
Thanks so much, Kristin! I’m so glad you enjoyed it! Your comment is definitely appreciated (bloggers are small business owners so reviews help like they do with restaurants etc.). 🙂
How you make Chicken and shrimp Alfredo
…You scrolled right past the recipe to leave me a comment.
Great recipe!! It’s a favorite in my house. I added mushrooms and frozen broccoli.
Amazing! So pleased your family enjoys it.
Precooked shrimp??
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! 🙂
Looks amazing! Could I make this earlier in the day and refrigerate till that evening to warm back up?
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.
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!
Excellent… I’m glad that you were able to tweak it to your preferences. 🙂
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?
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