When I go out to eat, if I see Cajun chicken or shrimp on the menu, it’s all over for me; I just can’t resist. This creamy Cajun chicken and shrimp pasta is the best of both worlds. Chicken, shrimp, and pasta tossed in a silky Cajun cream sauce is such a dream!
What’s in Creamy Cajun Chicken Pasta?
With this rich and creamy pasta, I never have to choose between chicken and shrimp again– and neither will you!
- Chicken: I like boneless, skinless chicken breasts for this recipe. Since the sauce is rich and creamy, it doesn’t need the extra fat from thighs.
- Shrimp: I buy frozen peeled and deveined shrimp and thaw them overnight in the refrigerator.
- Cajun Seasoning: Cajun seasoning can have varying levels of spiciness depending on the brand and blend. If you’re sensitive to heat, you can adjust the amount of Cajun seasoning used to suit your taste.
- Pasta: I like rigatoni for this recipe, but any short shape like penne or farfalle will work.
- Garlic: Adds rich depth of flavor to the dish.
- Tomatoes: I used canned diced tomatoes, but fresh also work. I didn’t drain my tomatoes, but you could if you like.
- Cream: Heavy whipping cream creates a luscious and creamy sauce. Just make sure it’s at room temperature so it doesn’t curdle.
Variations To Try
I really love that I can make this dish with both chicken and shrimp or just do one or the other depending on what I have on hand. When I’m feeling a bit healthier, I will swap the heavy cream for half-and-half for a lighter dish that’s still delish!
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How to Store and Reheat
Store leftover Cajun chicken and shrimp pasta in an airtight container in the refrigerator for up to 3 days. Reheat in a pot set over medium-low heat, stirring frequently, until warmed through.
I do not recommend freezing this dish, as the sauce will separate once thawed.
Notes from the Test Kitchen
Don’t forget to reserve some of that liquid gold cooking water from the pasta. It’s the key to a silky, creamy sauce that clings to the pasta.
Creamy Cajun Chicken and Shrimp Pasta Recipe
Ingredients
- 2 boneless, skinless chicken breasts chopped into 1-inch pieces
- ½ pound shrimp peeled and deveined; thawed if frozen
- 2½ tablespoons Cajun seasoning divided
- 8 ounces dry rigatoni pasta
- 1 tablespoon olive oil
- 2 tablespoons unsalted butter ¼ stick
- 2 cloves garlic minced
- ½ cup diced tomatoes fresh or canned
- 1 cup heavy whipping cream room temperature
- ½ cup freshly grated Parmesan cheese plus more for serving
- Crushed red pepper flakes optional, for garnish
- Chopped fresh parsley optional, for garnish
Instructions
- Place the chicken and shrimp in separate bowls, and season each with 1 tablespoon of Cajun seasoning. Toss each to coat.2 boneless, skinless chicken breasts, ½ pound shrimp, 2½ tablespoons Cajun seasoning
- Cook the pasta in a large pot of boiling water until it's almost al dente, reserving around 1 cup of pasta water before draining.8 ounces dry rigatoni pasta
- While the pasta cooks, heat the olive oil in a deep skillet set over medium-high heat. Once the skillet is hot, cook the shrimp for approximately 3 minutes, flipping once. Once done, transfer the shrimp to a plate.1 tablespoon olive oil
- Add the chicken to the same skillet. Cook it for about 5-6 minutes until it's fully cooked and golden brown. Stir occasionally during the cooking process. Afterward, place the chicken on the same plate as the shrimp.
- In the same skillet, melt the butter and sauté the minced garlic for about 30 seconds. Add the diced tomatoes, heavy whipping cream, ½ cup of the reserved pasta water, and the remaining ½ tablespoon of Cajun seasoning.2 tablespoons unsalted butter, 2 cloves garlic, ½ cup diced tomatoes, 1 cup heavy whipping cream
- Allow the sauce to simmer for roughly 2-3 minutes until it thickens, then stir in the grated Parmesan cheese.½ cup freshly grated Parmesan cheese
- Add the cooked chicken, shrimp, and pasta into the skillet, letting them warm together for 1-2 minutes. Season with additional salt and pepper according to your taste.
- When serving, garnish with extra Parmesan cheese, a sprinkle of red pepper flakes, and fresh parsley.Crushed red pepper flakes, Chopped fresh parsley
Notes
How to Make Creamy Cajun Chicken and Shrimp Pasta Step by Step
Season the Chicken and Shrimp: Place 2 boneless, skinless chicken breasts chopped into 1-inch pieces in a bowl. Place ½ pound of peeled and deveined shrimp in a separate bowl. Season each with 1 tablespoon of Cajun seasoning and toss to coat.
Boil the Pasta: Cook 8 ounces of rigatoni pasta in a large pot of boiling water until it’s almost al dente, reserving around 1 cup of pasta water before draining.
Cook the Shrimp: While the pasta cooks, heat 1 tablespoon of olive oil in a deep skillet set over medium-high heat. Once the skillet is hot, cook the shrimp for approximately 3 minutes, flipping once. Once done, transfer the shrimp to a plate.
Cook the Chicken: Add the chicken to the same skillet. Cook it for about 5-6 minutes until it’s fully cooked and golden brown. Stir occasionally during the cooking process. Afterward, place the chicken on the same plate as the shrimp.
Make the Sauce: In the same skillet, melt 2 tablespoons of unsalted butter and sauté the 2 minced cloves of garlic for about 30 seconds. Add ½ cup of diced tomatoes, 1 cup of room-temperature heavy whipping cream, ½ cup of the reserved pasta water, and the remaining ½ tablespoon of Cajun seasoning.
Simmer the Sauce: Allow the sauce to simmer for roughly 2-3 minutes until it thickens, then stir in ½ cup of grated Parmesan cheese.
Toss and Serve: Add the cooked chicken, shrimp, and pasta into the skillet, letting them warm together for 1-2 minutes. Season with additional salt and pepper according to your taste. When serving, garnish with extra Parmesan cheese, a sprinkle of red pepper flakes, and fresh parsley.
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