I don't know about you, but I love a good pasta dish! It's the ultimate comfort food. This Shrimp and Chicken Cajun Pasta is just what you need to spice up your weeknight meal routine. The best part? It's really easy to make! You'll have this dish on the table in no time.
Jump to:
- Cajun Chicken and Shrimp Pasta
- Ingredients you’ll need
- Step-by-step instructions
- Essential tools for this recipe
- Frequently asked questions (FAQ’s)
- Deb’s tips for the perfect dish
- How to store leftover cajun pasta
- More recipes you’ll love
- Perfect pairings: what to serve with
- Creamy Alfredo Cajun Shrimp and Chicken Pasta
Cajun Chicken and Shrimp Pasta
My friend Mel made this for me years ago and I begged her for the recipe. I loved it because it's an easy way to dress up a simple pasta dish. The sauce is SO INCREDIBLY creamy. Think drool-worthy delish! I think you'll love it as well!
Customize the spice level the chicken and shrimp alfredo to your liking. Then the only thing you'll need is some great garlic bread to sop up that sauce. Yum, yum, yum!!
Ingredients you’ll need
For the exact measurements for this cajun-inspired dish, please refer to the printable recipe card at the bottom of this post.
- Fettuccine noodles - Substitute angel hair pasta, penne, rigatoni, really any of your favorites for the fettuccini - delish!
- crab boil seasoning for seasoning the water, you can substitute salt if you'd prefer.
- butter
- shallots or sweet yellow onions
- fresh garlic
- creole seasoning
- cream of chicken soup
- Worcestershire sauce
- Velveeta cheese cubed
- Rotel (canned tomatoes and chiles)
- shrimp
- chicken breast
- green onions
Instead of using the cream of chicken soup and Velveeta, you can use alfredo sauce. Make your own creamy sauce with heavy cream, parmesan cheese, and garlic powder.
Veggies are always a plus! Stir-fried Bell peppers, zucchini, or mushrooms? Fabulous! Stir in a couple of handfuls of spinach at the end, delicious!
Step-by-step instructions
This is an overview of the instructions. For the complete directions just scroll down to the bottom!
- Preheat the oven .
- Bring a large pot of water to boil and season. Add pasta and cook until al dente. Drain and set aside.
- Place large skillet on stovetop over medium-high heat. Add butter and melt.
- Next add the chopped shallots and garlic and sauté for one or two minutes until the garlic is just fragrant.
- Add the Creole seasoning, the soup, tomatoes and chilies and Worcestershire sauce, mix well to combine. Cook until hot and bubbly.
- Next add the Velveeta cheese and stir until totally melted and cheesy.
- Add the sliced cooked chicken, cooked shrimp and green onions. Cook the creamy cajun chicken pasta another 2 minutes, remove from heat. Add the cooked pasta, mix well to combine.
- Cover with foil and place in preheated oven for 15 minutes.
- Serve and enjoy!
Essential tools for this recipe
- large pot
- large skillet
- chef's knife
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Frequently asked questions (FAQ’s)
Yes, you can cook them together, but I don't recommend it. The shrimp takes less time to cook than the chicken. If you cook it together, the shrimp will get rubbery.
Raw shrimp needs about two to three minutes on each side. You can tell shrimp is done when it reaches the internal temperature of 145 degrees F.
There are many different cajun seasoning blends on the market. If you're looking for an authentic cajun flavor, I recommend Tony Chachere's. If you want something with a little less sodium, try Slap Ya Mama.
The best substitute for velveeta cheese is cream cheese.
Absolutely, the edition of vegetables are terrific in this dish. Asparagus, zucchini squash, fresh spinach or a sauteed green bell pepper would be fantastic in this pasta.
Deb’s tips for the perfect dish
Use a large skillet for this recipe. That way, the chicken has space to brown (not steam), and there's plenty of room for the sauce to be combined with the pasta.
- I used fettuccine noodles, but you can use your favorite pasta instead. Any pasta with ridges would be terrific because the sauce will cling to it. 👩🍳
- Save a cup of pasta water if you want to make the sauce a little looser.
- A squeeze of fresh lemon and minced parsley is the perfect way to finish the sauce.
How to store leftover cajun pasta
Refrigerate - Store leftover creamy shrimp pasta in an airtight container in the fridge for 1-2 days. Because of the shrimp, I don't recommend waiting longer to eat and enjoy.
Freezer - It doesn't freeze well, so I do not recommend freezing this pasta.
Reheat - To reheat, just place the desired amount in a skillet over medium heat until warmed through. You may need to add a little bit of water or chicken broth to make the sauce thin and creamy again.
More recipes you’ll love
- Is your family a fan of pasta dinners? If so, then this Ground Sausage Peppers and Onions Pasta is going to be a hit for your entire family.
- This Lemon Garlic Pasta is easy to make and filled with bright, vibrant flavor. You'll have dinner on the table in just 20 minutes. It's the perfect busy night dinner.
- Get ready for a spicy, creamy twist—this Voodoo Pasta is calling your name!
- Spice it up and try the Shrimp and Chicken Fajitas Recipe next!
- For more Cajun meals, start with learning how to make roux for gumbo. When you finish the roux, you'll want to make the Crockpot Chicken and Sausage Gumbo recipe.
Perfect pairings: what to serve with
- Are you looking for a fresh salad to serve with this comforting meal? This Steakhouse Salad recipe is not only fresh but also full of delicious flavor.
- End this family-friendly meal with a slice of this sweet and creamy No-Bake Strawberry Pie. It's light and refreshing and perfect after a hearty pasta recipe like this one.
Isn't this amazing? It's so cheesy and delicious! Leave a comment below, I'd love to hear what YOU think!
Creamy Alfredo Cajun Shrimp and Chicken Pasta
Ingredients
- 1 pound fettuccine noodles
- 2 tablespoons crab boil seasoning
- ½ cup butter
- 2 tablespoons olive oil
- 2 shallots diced
- 3 cloves garlic minced
- ½ tablespoon creole seasoning
- 10.5 ounce can cream of chicken soup
- 1 tablespoon Worcestershire sauce
- 12 ounces Velveeta cheese cubed
- 10.5 ounces diced tomatoes
- 1 pound shrimp
- 1 chicken breasts sliced
- 2 green onions diced
Instructions
- Sprinkle the Cajun seasoning over the shrimp and chicken and set aside.
- Heat the olive oil to a large cast iron skillet over a medium-high heat.
- Add the shrimp and cook about 2-3 minutes each side then remove to a plate.
- Add the chicken to the skillet and cook for about 5 minutes then remove to a plate.
- Cook the fettuccine noodles per package instructions.
- Add the butter to the large cast iron skillet and add the shallots and garlic. Cook for about 2 minutes.
- Add the chicken soup, diced tomatoes and Worcestershire sauce and cook about 2 minutes.
- Add the cubed Velveeta cheese and heat through until totally melted.
- Add back the shrimp, chicken and add the chopped green onions. Stir through until mixed well.
- Add the cooked fettuccine noodles and mix with the cream sauce.
- Allow to heat through for about 3-5 minutes then turn off the heat.
- Sprinkle with chopped parsley and offer parmesan cheese when serving.
Lois says
This looks like a great meal. Will be making it very soon. I can almost taste it.
Debra Clark says
Wonderful, enjoy!!