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Creamy Alfredo Cajun Shrimp and Chicken Pasta
Juicy shrimp and tender chicken pasta in a rich creamy sauce! The cajun seasoning gives it just the right amount of kick. This is drool-worthy good and easiest enough to make on busy weeknights!
Course Lunch or Dinner
Cuisine American
Prep Time 10 minutes minutes
Cook Time 20 minutes minutes
Total Time 30 minutes minutes
Servings 8 servings
Calories 530 kcal
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
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.
Calories: 530 kcal | Carbohydrates: 52 g | Protein: 24 g | Fat: 25 g | Saturated Fat: 12 g | Polyunsaturated Fat: 2 g | Monounsaturated Fat: 7 g | Trans Fat: 1 g | Cholesterol: 117 mg | Sodium: 1105 mg | Potassium: 545 mg | Fiber: 3 g | Sugar: 7 g | Vitamin A: 1115 IU | Vitamin C: 6 mg | Calcium: 305 mg | Iron: 3 mg