Creamy Cajun Shrimp and Chicken Pasta

Creamy Cajun Shrimp and Chicken Pasta

You know that feeling when you’re craving something rich, spicy, and absolutely soul-satisfying? That’s exactly how this Creamy Cajun Shrimp and Chicken Pasta came into my life. I was digging through my freezer one Tuesday night, found some shrimp I’d forgotten about, and had leftover chicken from Sunday’s dinner. My family was getting tired of the same old pasta routine, so I thought, “What if I just threw some cajun seasoning at this and see what happens?”

Best. Decision. Ever.

Now this creamy cajun shrimp and chicken pasta is in our regular rotation, and honestly, my kids ask for it at least twice a month. There’s something magical about that perfect balance of heat from the cajun spices, the sweetness from the shrimp, and that velvety cream sauce that just hugs every piece of pasta. It’s comfort food with a kick – and trust me, once you smell that garlic and cajun seasoning hitting the hot pan, you’ll know you’re in for something special.

Why You’ll Love This Recipe

This cajun shrimp and chicken pasta hits all the right notes. First off, it’s actually pretty quick to make – we’re talking about 30 minutes from start to finish, which is perfect for those weeknight dinners when you want something impressive but don’t have hours to spend in the kitchen.

The combination of chicken and shrimp might sound fancy, but it’s really just smart cooking. The chicken gives you that hearty, filling protein while the shrimp adds this lovely sweetness and different texture. Plus, both cook relatively quickly, so you’re not standing over the stove forever.

And can we talk about that sauce? It’s creamy without being heavy, spicy without being overwhelming, and it clings to the pasta in the most satisfying way. I’ve made this creamy cajun shrimp and chicken pasta for dinner parties, and people always ask for the recipe. The cajun seasoning gives it this amazing depth of flavor that makes it taste like something you’d order at a restaurant.

What You’ll Need

For the Protein:

• 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
• 1 pound medium shrimp, peeled and deveined
• 3 tablespoons cajun seasoning, divided
• 2 tablespoons olive oil
• 2 tablespoons butter

For the Pasta and Sauce:

• 12 oz penne pasta (or your favorite pasta shape)
• 1 medium onion, diced
• 1 red bell pepper, sliced
• 1 green bell pepper, sliced
• 4 cloves garlic, minced
• 1 cup heavy cream
• 1/2 cup chicken broth
• 1/2 cup grated Parmesan cheese
• 2 tablespoons tomato paste
• 1 teaspoon smoked paprika
• Salt and black pepper to taste
• Fresh parsley for garnish
• Green onions for garnish

A few notes on ingredients: I always keep a good cajun seasoning blend on hand – you can buy it pre-made or make your own with paprika, garlic powder, onion powder, oregano, thyme, and cayenne. The key is finding one that has a good balance of heat and flavor. Don’t skip the smoked paprika either; it adds this subtle smokiness that really makes the dish sing.

Let’s Make It

Step 1: Get Your Pasta Going Start by bringing a large pot of salted water to boil. Cook your pasta according to package directions until al dente. Here’s a tip I learned the hard way: save about a cup of that starchy pasta water before you drain it. Trust me on this one – it’s going to be your secret weapon for getting the sauce just right.

Step 2: Season and Cook the Chicken While the pasta water is heating up, season your chicken pieces with about 2 tablespoons of cajun seasoning. I like to really get in there with my hands and make sure every piece is coated. Heat a large skillet over medium-high heat and add the olive oil. Once it’s shimmering, add the chicken pieces.

Here’s where patience pays off – don’t move them around too much. Let them get a nice golden sear on one side before flipping. This usually takes about 4-5 minutes per side. The chicken should be cooked through and have these beautiful golden edges. Remove the chicken and set it aside on a plate.

Step 3: Cook the Shrimp In the same skillet (don’t clean it – all those brown bits are flavor gold), add the butter. Once it’s melted, add the shrimp and season with the remaining cajun seasoning. Shrimp cook super fast, so we’re talking maybe 2-3 minutes per side until they’re pink and curled. Remove them and set aside with the chicken.

Step 4: Build That Sauce Now comes the fun part. Add the diced onion and bell peppers to the same skillet. Cook for about 5 minutes until they start to soften. The onions should be translucent and the peppers should have a little bit of char on them. Add the minced garlic and cook for another minute until fragrant.

Stir in the tomato paste and smoked paprika, and cook for about 30 seconds. This step is crucial – it helps develop the tomato flavor and prevents that raw paste taste.

Step 5: Create the Creamy Base Pour in the chicken broth to deglaze the pan, scraping up all those delicious brown bits from the bottom. Let it simmer for about 2 minutes, then slowly pour in the heavy cream while stirring constantly. This prevents the cream from curdling – learned that lesson the hard way during my first attempt at this recipe.

Bring the mixture to a gentle simmer and let it cook for about 3-4 minutes until it starts to thicken slightly. Stir in the Parmesan cheese until it’s completely melted and the sauce is smooth.

Step 6: Bring It All Together Add the cooked chicken and shrimp back to the skillet, along with the drained pasta. Toss everything together until the pasta is well coated with the sauce. If the sauce seems too thick, add a splash of that reserved pasta water. If it’s too thin, let it simmer for another minute or two.

Season with salt and pepper to taste, and garnish with fresh parsley and sliced green onions.

Tips from My Kitchen

Don’t Overcook the Shrimp: This is probably the biggest mistake I see people make. Shrimp go from perfectly tender to rubbery in about 30 seconds, so keep a close eye on them. They’re done when they turn pink and curl into a C-shape.

Pasta Water Is Your Friend: That starchy pasta water is amazing for adjusting sauce consistency. It helps the sauce cling to the pasta better than regular water would.

Make It Your Own: Sometimes I add a splash of white wine when I’m deglazing the pan, or throw in some sun-dried tomatoes for extra flavor. You could also add some mushrooms with the peppers if you’re into that.

Heat Level: If you’re sensitive to spice, start with less cajun seasoning and add more to taste. You can always add more, but you can’t take it away.

Serving Suggestions

This creamy cajun pasta is honestly perfect on its own, but I love serving it with a simple side salad dressed with lemon vinaigrette to cut through all that richness. Some garlic bread or crusty French bread is also fantastic for soaking up any extra sauce.

For wine lovers, this pairs beautifully with a crisp white wine like Sauvignon Blanc or even a light red like Pinot Noir. The acidity helps balance the creaminess of the sauce.

How to Store and Reheat

Leftovers will keep in the refrigerator for up to 3 days in an airtight container. When reheating, add a splash of chicken broth or cream to loosen up the sauce, as it tends to thicken when cold. I usually reheat it gently on the stovetop over low heat, stirring frequently.

You can also freeze this for up to 3 months, though the texture of the cream sauce might change slightly. Just thaw overnight in the fridge and reheat gently with a little extra liquid.

This creamy cajun shrimp and chicken pasta has become one of those recipes that I’m genuinely proud to serve to anyone. It’s fancy enough for company but easy enough for a regular Tuesday night. The combination of tender chicken, sweet shrimp, and that incredibly flavorful cream sauce never fails to impress. Plus, there’s something so satisfying about making a restaurant-quality creamy cajun shrimp and chicken pasta in your own kitchen – especially when it’s this delicious.