Creamy Cajun Chicken and Shrimp Pasta Recipe
This creamy Cajun chicken and shrimp pasta is the best of all worlds. Chicken, shrimp, and pasta tossed in Cajun cream sauce--yum!
Servings: 4
Calories: 749kcal
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
*Boneless chicken thighs can be used instead.
**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.
***I like rigatoni for this recipe, but any short shape like penne or farfalle will work.
Tips:
- 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.
Nutrition
Serving: 1bowl | Calories: 749kcal | Carbohydrates: 50g | Protein: 50g | Fat: 39g | Saturated Fat: 21g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Trans Fat: 0.2g | Cholesterol: 260mg | Sodium: 490mg | Potassium: 956mg | Fiber: 4g | Sugar: 4g | Vitamin A: 3383IU | Vitamin C: 5mg | Calcium: 228mg | Iron: 3mg