Description
This Cajun Chicken and Shrimp Pasta recipe features tender chicken strips and juicy shrimp seasoned with Cajun spices, tossed with sautéed bell peppers in a rich, creamy Parmesan sauce. Perfectly cooked fettuccine or penne pasta brings it all together into a flavorful, comforting main course with a spicy kick.
Ingredients
Scale
Proteins
- 2 boneless skinless chicken breasts, sliced into strips
- ½ pound large shrimp, peeled and deveined
Seasonings and Spices
- 1 tablespoon Cajun seasoning, plus extra for shrimp
- 1 teaspoon paprika
- Salt and pepper to taste
Pasta
- 12 oz fettuccine or penne pasta
Sauce and Vegetables
- 2 tablespoons olive oil
- 1 tablespoon butter
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 3 garlic cloves, minced
- 1 cup heavy cream
- ½ cup chicken broth
- ½ cup grated Parmesan cheese
- Chopped parsley for garnish (optional)
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil. Cook the fettuccine or penne pasta according to package instructions until al dente. Drain the pasta and set it aside while you prepare the other ingredients.
- Season and cook the chicken: Season the sliced chicken breasts with Cajun seasoning, paprika, salt, and pepper. Heat olive oil in a large skillet over medium heat. Add the chicken strips and cook for 4 to 5 minutes on each side until fully cooked through and golden brown. Remove the chicken from the skillet and set aside.
- Season and cook the shrimp: Lightly season the peeled and deveined shrimp with Cajun seasoning. Using the same skillet, cook the shrimp over medium heat for 1 to 2 minutes on each side until they turn pink and opaque. Remove from the skillet and set aside with the chicken.
- Sauté vegetables and make the sauce: Melt butter in the skillet. Add the sliced red and yellow bell peppers and sauté for about 3 to 4 minutes until they are tender. Add the minced garlic and cook for an additional 1 minute until fragrant.
- Add liquids and cheese: Pour in the heavy cream and chicken broth, bringing the mixture to a gentle simmer. Reduce the heat and stir in the grated Parmesan cheese, allowing the sauce to thicken slightly while stirring continuously.
- Toss pasta with sauce: Add the cooked pasta directly to the skillet with the sauce and toss well so the pasta is evenly coated with the creamy Cajun sauce.
- Combine protein and serve: Return the cooked chicken and shrimp to the skillet. Stir everything together until heated through and well combined. Garnish with chopped parsley if desired, and serve immediately for best flavor and texture.
Notes
- Adjust the amount of Cajun seasoning to suit your preferred spice level.
- For a lighter version, substitute half-and-half for the heavy cream to reduce the richness.
- You can use pre-cooked shrimp to save time—just add them at the end to warm through instead of cooking from raw.
