When it comes to Cajun flavors, I can never choose between chicken and shrimp, so why should I have to? My Cajun chicken and shrimp pasta brings them together in one dish, tossed with rigatoni in a creamy, lightly spiced sauce. Every bite is rich and indulgent, yet this creamy chicken and shrimp pasta comes together quickly for weeknight dinners or special weekends.
Cajun Chicken and Shrimp Pasta
Much like my Cajun chicken alfredo pasta, this creamy cajun-seasoned shrimp and chicken pasta has the perfect balance of textures and flavors. The chicken breast is golden and tender, the shrimp is juicy, and the pasta is coated in a luscious, slightly spicy cream sauce. The key to this skillet pasta recipe is cooking the proteins separately to ensure the shrimp stays plump and the chicken stays moist.
The sauce itself is a dream: a smooth blend of cream, tomatoes, and Cajun seasoning that clings to every piece of pasta. This rich and creamy pasta can be made as spicy or mild as you like, so it’s a good option for the whole family. The cheesy sauce gives it an Alfredo-like quality that my kids just adore!
Email this recipe
Enter your email and we’ll send the recipe directly to you!
By submitting this form, you consent to receive emails from Easy Chicken Recipes.
Cook the Chicken and Shrimp Separately
To keep both the chicken and shrimp perfectly tender, cook them separately and season them individually. This ensures each protein reaches its ideal texture without overcooking. The shrimp stay juicy, and the chicken remains golden and flavorful. Many pasta recipes toss everything together, which can leave shrimp rubbery and chicken dry, but my simple separation technique creates restaurant-quality results at home!
Creamy Cajun Chicken and Shrimp Pasta Recipe
Ingredients
- 2 boneless, skinless chicken breasts (cut into bite-sized pieces*)
- ½ pound shrimp (peeled and deveined; thawed if frozen)
- 2½ tablespoons Cajun seasoning (divided**)
- 8 ounces dry rigatoni pasta (½ box***)
- 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 grated Parmesan cheese (plus more for serving)
Optional Garnishes:
- crushed red pepper flakes
- chopped fresh parsley
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 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
- Cook the pasta just shy of al dente; it will finish cooking in the sauce, absorbing flavor and staying perfectly tender.
- 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.
- Pat the shrimp and chicken dry before seasoning them. This will help them brown and caramelize more easily.
- If the sauce seems too thick, whisk in a little reserved pasta water gradually until you reach a creamy, silky texture.
Note: Water, salt, pepper, oil, and broth are not counted as ingredients on this site.
How to Make 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. Then place ½ pound of fresh (or thawed frozen) 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 dry rigatoni pasta in a large pot of boiling water until it’s almost al dente, according to the package instructions. Reserve around 1 cup of pasta water before draining. This will help with the sauce later.
Cook the Shrimp: While the pasta boils, 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, or until 145°F internally. Once done, transfer the shrimp to a plate.
Cook the Chicken: Next, add the chicken to the same skillet (no need to wipe it out). Cook it for about 5-6 minutes, until it’s fully cooked to 165°F 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 (again, no need to wipe out), melt 2 tablespoons of unsalted butter and sauté 2 minced cloves of garlic for about 30 seconds. Then 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. The cream needs to be room temperature so it doesn’t experience temperature shock and curdle when added to the warm skillet.
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 until melted.
Toss: Add the cooked chicken, shrimp, and pasta into the skillet with the sauce, letting them warm together for 1-2 minutes. Season with additional salt and pepper according to your taste. If the sauce seems too thick, add a little more pasta water and simmer for a minute or two.
Serve: Serve with extra Parmesan cheese, a sprinkle of red pepper flakes, and fresh parsley.
How to Store and Reheat
Store leftover 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.
Leave a Reply