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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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I double the sauce. Used Slap your Mamma seasoning 😋. Absolutely delicious! Thank you for sharing your recipe 🎉
You are very welcome, Sharon! 😀
I frequentlyyyy use this recipe. Everyone loves it always. I omit the shrimp, sometimes will add broccoli.
I love it!!
Just wish creamy/buttery dishes like these were more flattering to reheat lol! (Everything separates)
Nevertheless, I live by this recipe! Thanks!
I’m glad you like it!! I agree.. I wish these were easy to reheat too lol. Thanks for your review!
Made this tonight for my hubby and 23 year old son! We all loved it! I use penne noodles as I’m not a big fettuccine fan. They like their pasta more on the dry side and I like more sauce so I added a bit more cream! It was delicious! Will definitely make again.
I’m so glad it was a hit!
It was delicious I added alittle sour cream to it. This is a keeper. Thank you for shaking this wonderful recipe.
Excellent!! You’re very welcome!
Would loveeeee the macro breakdown for this please
Protein: WOW !! Really ??
Carbs: That’s time consuming !!
Fats: Figure it all out yourself !!
always helps me because they give specific instructions on what to use and what for. also has them in order with a checklist which makes it easier to see what i already have and need to buy !!
I’m thrilled to hear it! I try to make the recipes as easy to follow as possible… I am glad it helps! 😀
So good!
Thank you!!
this is second time making this recipe. I work in a group home and cook for around 18 every day. i only added broccoli to recipe. everyone loved it and had another request again today to make it. I can honestly tell you i was worried due to the Cajun seasoning. I cannot do spice because i no longer have a gall bladder. this was not spicy. Cajun added amazing flavor…… thank you for sharing this recipe. does not need any changes….
I’m thrilled it’s a hit, Deanna!! Thanks for your review!
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.