Cajun Chicken and Shrimp Alfredo

Yields: 4-6 Servings
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes

Recipe Intensity: Intermediate

Ingredients

For the Cajun Seasoning (or use 2 tbsp store-bought):

1 teaspoon smoked paprika
1 teaspoon garlic powder
1 teaspoon onion powder
½ teaspoon dried oregano
½ teaspoon dried thyme
½ teaspoon black pepper
¼ teaspoon cayenne pepper (adjust for heat)
¼ teaspoon salt

For the Protein and Pasta:

1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
1 pound large raw shrimp (31-40 count), peeled and deveined
2 tablespoons olive oil, divided
12 ounces fettuccine pasta
Salt for pasta water

For the Alfredo Sauce:

½ cup (1 stick) unsalted butter
4 large cloves garlic, minced
2 cups heavy cream
1 ½ cups freshly grated Parmesan cheese
¼ teaspoon freshly grated nutmeg
Salt and freshly ground black pepper, to taste
2 tablespoons fresh parsley, chopped (for garnish)

Step-by-Step Instructions

Step 1: Prep and Season

Begin by mixing your Cajun seasoning. In a small bowl, combine the smoked paprika, garlic powder, onion powder, oregano, thyme, black pepper, cayenne, and salt. Set aside.

Pat the chicken and shrimp dry with paper towels—this is crucial for getting a good sear. Place them in separate bowls. Sprinkle about two-thirds of the Cajun seasoning over the chicken and the remaining third over the shrimp, tossing each to coat evenly. Let them sit while you prepare the other components.

Step 2: Cook the Pasta

Bring a large pot of generously salted water to a rolling boil. Add the fettuccine and cook according to package directions until al dente. Reserve 1 cup of the starchy pasta water before draining. This liquid gold will be key to perfecting your sauce later. Drain the pasta and set it aside.

Step 3: Sear the Chicken and Shrimp

While the pasta cooks, heat 1 tablespoon of olive oil in a large, heavy-bottomed skillet or Dutch oven over medium-high heat. Add the seasoned chicken in a single layer, working in batches if necessary to avoid overcrowding. Cook for 5-7 minutes, turning occasionally, until the chicken is cooked through and has a beautiful brown crust. Remove the chicken from the skillet and set it aside on a plate.

Reduce the heat to medium and add the remaining tablespoon of olive oil to the same skillet. Add the seasoned shrimp and cook for 1-2 minutes per side, just until they turn pink and opaque. Be careful not to overcook them. Remove the shrimp and set them aside with the chicken.

Step 4: Create the Alfredo Sauce

Using the same skillet (those browned bits are flavor!), reduce the heat to medium-low. Melt the butter. Add the minced garlic and sauté for about 1 minute until fragrant, being careful not to burn it.

Pour in the heavy cream, whisking to combine it with the butter and garlic. Let it simmer gently for 3-4 minutes, allowing it to thicken slightly. Do not let it come to a rapid boil.

Step 5: Bring It All Together

Reduce the heat to low. Gradually whisk in the freshly grated Parmesan cheese until it is completely melted and the sauce is smooth. Stir in the nutmeg. The sauce will be thick at this point. This is where the reserved pasta water comes in! Add about ¼ cup of the starchy water and whisk until the sauce becomes silky and clings to the back of a spoon.

Add the drained fettuccine to the skillet, tossing with tongs to coat it thoroughly in the sauce. If the sauce is still too thick, add another splash of pasta water. Gently fold in the cooked chicken and shrimp, heating them through for just a minute.

Step 6: Serve Immediately

Taste and adjust seasoning with salt and pepper if needed. Garnish generously with fresh chopped parsley. Serve immediately in warm bowls, perhaps with a side of crusty garlic bread to soak up every last drop of that incredible sauce.

Chef’s Notes & Recipe Variations

Spice Level: Control the heat with the cayenne pepper. For mild, use 1/8 teaspoon or omit. For extra spicy, increase to 1/2 teaspoon or add a few dashes of hot sauce to the finished dish.
The Cheese is Key: For the smoothest sauce, always use real Parmesan cheese that you grate yourself from a block. Pre-shredded cheese contains anti-caking agents that can make your sauce grainy.
Cream Substitute: For a slightly lighter version, you can substitute half of the heavy cream with whole milk, but be aware the sauce will be less rich and may not thicken as much.
Vegetable Add-Ins: Sautéed sliced bell peppers, onions, and mushrooms are a fantastic addition. Cook them in the skillet after the shrimp before making the sauce.
Wine Pairing: A crisp, oaked Chardonnay or a light Pinot Gris pairs beautifully, cutting through the richness of the cream while complementing the spices.

Storage and Reheating

This dish is best enjoyed fresh. However, leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Be aware that the pasta will continue to absorb the sauce, making it thicker.

To reheat, place a single portion in a skillet with a splash of cream, milk, or broth over low heat. Gently stir until warmed through. The microwave can be used but may cause the sauce to separate slightly; heat in 30-second intervals, stirring in between.

Nutrition Information

(Please note: The following nutrition information is an estimate and can vary based on specific ingredients and portion sizes.)

Serving Size: 1/6 of the recipe

Calories: ~780
Total Fat: 48g
Saturated Fat: 27g
Cholesterol: 295mg
Sodium: 750mg
Total Carbohydrates: 45g
Dietary Fiber: 2g
Sugars: 4g
Protein: 42g

Dietary Note: This recipe is naturally low in sugar but is high in calories, saturated fat, and sodium due to the rich nature of the ingredients. It is not suitable for gluten-free (unless using gluten-free pasta), dairy-free, or low-carb diets.