Cajun Chicken Shrimp Pasta

This Cajun chicken and shrimp pasta fills the kitchen with spice and warmth and brings a restaurant flavor right to your table any night of the week The combination of juicy chicken sweet shrimp and silky Cajun cream sauce over hearty fettuccine makes this dish a favorite around here

My family always lights up when they smell this sizzling on the stove The first night I made it everyone asked if we were celebrating something even though it was just a Tuesday

Ingredients

• Chicken breast: provides lean protein and soaks up the Cajun spices beautifully Look for firm plump pieces pink and free from odor
• Shrimp: add sweetness and a touch of luxury Use large raw shrimp for best texture wild caught if possible
• Fettuccine: gives a sturdy base for soaking up the creamy sauce Choose Italian or homemade fresh for best flavor
• Red and green bell peppers: add color crunch and sweetness Choose glossy unblemished peppers with firm skin
• Red onion: gives subtle bite and beautiful color Pick a small one with shiny tight skin
• Garlic: boosts aroma and depth Use fresh cloves for best taste avoid pre minced jars
• Cajun seasoning: brings the authentic flavor Use a quality Cajun blend or make your own with paprika onion powder garlic powder cayenne and thyme
• Smoked paprika: adds gentle smokiness Spanish paprika is especially nice here
• Salt and black pepper: balance and highlight the other flavors Freshly ground pepper adds extra pop
• Unsalted butter: gives the sauce a luscious finish Pick a good quality European style butter if you can
• Heavy cream: creates the rich creamy body of the sauce Choose one with the highest fat content for best results
• Grated Parmesan cheese: melts into the sauce adding saltiness and umami Go for real Parmigiano Reggiano for a nutty finish
• Olive oil: is used for sautéing and builds the flavor Pick extra virgin with a deep golden color
• Chicken broth: rounds out the sauce and deglazes the pan Choose a low sodium or homemade for pure flavor
• Fresh parsley for garnish: offers a fresh herbal lift and bright green color Fresh chopped is best
• Extra Parmesan optional for garnishing and extra richness

Step-by-Step Instructions

Cook the Pasta:

Fill a large pot with water and season well with salt Bring to a rolling boil Add your fettuccine and cook according to package directions until it is just al dente This means the pasta is cooked but still slightly firm in the center which gives the perfect texture Drain the pasta thoroughly but reserve half a cup of the cooking water to adjust your sauce later if needed Set both the pasta and reserved water aside

Season the Proteins:

Place the cut chicken and shrimp in a bowl Sprinkle with one and a half tablespoons of Cajun seasoning smoked paprika salt and freshly ground black pepper Mix with your hands or tongs until every piece is evenly coated with the spices This ensures every bite pops with flavor

Cook the Chicken:

Heat one tablespoon of olive oil in a large skillet over medium high heat Once it is shimmering add your seasoned chicken strips Spread them out into an even layer and let them cook undisturbed for two to three minutes to build a nice golden crust Then stir and cook another three to four minutes until cooked through with caramelized edges Remove the chicken to a plate and keep warm

Cook the Shrimp:

In the same skillet add the other tablespoon of olive oil When hot scatter the shrimp in a single layer Cook for about two minutes on the first side until they start to turn pink Flip and cook just one more minute until opaque and barely firm then transfer them to the plate with the chicken Shrimp cook fast so do not walk away

Sauté the Vegetables:

Reduce the heat under your skillet to medium Add the butter and let it melt fully Add sliced bell peppers and red onion stirring well Sauté for about three to four minutes until they become soft and the edges start to caramelize Add minced garlic and cook just one more minute until fragrant but not brown This step develops natural sweetness in the sauce

Make the Sauce:

Pour chicken broth into the skillet Scrape up any brown bits from the bottom as these carry deep flavor Stir in the heavy cream and increase the heat just until the mixture begins to simmer Reduce heat to low Sprinkle in Parmesan cheese and the remaining half tablespoon of Cajun seasoning Stir gently letting the cheese melt and the sauce thicken to a gorgeous creamy consistency about two minutes

Combine Everything:

Return drained pasta chicken and shrimp to the skillet Toss thoroughly so the noodles get coated in the creamy sauce and proteins spread evenly through the pan If the sauce seems thick or sticky add some reserved pasta water gradually and toss again until silky

Final Touches:

Taste your pasta and adjust seasoning with more salt pepper or extra Cajun seasoning if you like Turn off the heat Garnish with chopped parsley and a generous sprinkle of extra Parmesan if you love a cheesy finish

Serve Immediately:

Dish up piping hot for the best texture and flavor This is comfort food best enjoyed fresh

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The smoked paprika is my secret weapon It gives the entire dish this undeniable restaurant depth My youngest always tries to steal the first taste before I finish garnishing

Storage Tips

Store in an airtight container in the fridge for up to three days Reheat gently on the stove with a splash of milk or chicken broth to restore creaminess The sauce thickens as it sits so a bit of extra liquid brings it back to life

Ingredient Substitutions

You can swap fettuccine for linguine penne or spaghetti If you do not eat shrimp use all chicken or even seared andouille sausage Try half and half instead of heavy cream for a lighter sauce Use plant based cream and coconut oil for a dairy free version Gluten free pasta works swimmingly here just check labels for allergens

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Serving Suggestions

This pasta loves a crisp green salad with a light vinaigrette Serve with rustic bread or garlic knots to soak up extra sauce For a dinner party a chilled white wine like Sauvignon Blanc or a citrusy wheat beer matches the spice

Cajun Roots

Cajun cuisine originated in Louisiana where recipes make clever use of local proteins bold spices and creamy sauces This kind of pasta is a twist on classic American comfort food with a nod to Cajun traditions and a creamy finish

Recipe FAQs

→ Can I use other types of pasta?

Yes, penne or spaghetti work well if fettuccine isn’t available, though texture may vary slightly.

→ How spicy is this dish?

The Cajun seasoning brings mild to moderate spice, but you can add cayenne pepper for more heat.

→ Is it possible to substitute the heavy cream?

Half-and-half can make the sauce lighter, though it will be less rich and creamy.

→ Can I prepare the proteins ahead?

Cooked chicken and shrimp can be made in advance; reheat gently before tossing with sauce and pasta.

→ Is there a gluten-free version?

Yes, use gluten-free pasta and check labels on broth and seasoning for gluten content.