Cajun Shrimp Chicken Pasta

Chef’s secret time: I love telling people that this Cajun Shrimp Chicken Pasta started as my “use-everything-in-the-fridge” experiment and turned into a keeper. I’ll admit I stood over the stove, stirring and whispering encouragement, while a parade of spices and sizzling shrimp convinced me this would stop dinner arguments cold. Follow my small but mighty tricks and you’ll get glossy cream, a peppery kick, and juicy bites of chicken and shrimp every single time. I’ll show you how to coax the best flavor out of simple ingredients — the kind of dish guests ask for twice and you pretend you threw together on a whim.

Quick Facts

• Yield: Serves 4
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes

Why This Recipe is Awesome

This pasta balances spicy, creamy, and bright in a way that makes weeknights feel special. You get crunchy, charred edges on the chicken, silky pasta ribbons drenched in a smoky cream sauce, and plump, pink shrimp that snap with every bite. It smells like Sunday supper and looks like takeout — but tastes homemade. It’s so simple even your microwave will be jealous.

Ingredients

For the Main Dish:

• 8 oz linguine or fettuccine
• 1 lb boneless skinless chicken breasts, cut into 1-inch pieces
• 1/2 lb raw shrimp, peeled and deveined (about 8–10 large)
• 2 tbsp Cajun seasoning (store-bought or homemade)
• 1 tbsp olive oil
• 2 tbsp unsalted butter
• 1 medium yellow onion, thinly sliced
• 1 red bell pepper, thinly sliced
• 3 cloves garlic, minced
• 1/2 cup dry white wine or extra chicken broth
• 1 cup low-sodium chicken broth
• 1 cup heavy cream
• 3/4 cup freshly grated Parmesan cheese
• 1 tbsp tomato paste (optional — adds color and depth)
• Juice of 1/2 lemon
• Salt and black pepper to taste

For the Sauce / Garnish:

• 2 tbsp chopped fresh parsley
• 1/4 tsp red pepper flakes (optional, for extra heat)
• Extra Parmesan for serving
• Lemon wedges on the side

How I Make It

Step 1:

Bring a large pot of salted water to a boil and cook the pasta until just al dente (check package, usually 8–10 minutes). Reserve 1 cup of pasta water, then drain. While the pasta cooks, toss the chicken pieces with 1 tbsp Cajun seasoning and a pinch of salt.

Step 2:

Heat a large skillet over medium-high heat and add 1 tbsp olive oil. When the oil shimmers, add the chicken in a single layer. Let it sizzle and brown on the first side for 2–3 minutes, then stir and cook another 2 minutes until the edges look golden. Transfer the chicken to a plate — don’t overcrowd the pan or you’ll steam the meat instead of searing it.

Step 3:

Reduce heat to medium, add 2 tbsp butter to the same pan, then toss in the sliced onion and red pepper. Sauté until soft and slightly caramelized, about 4–5 minutes — you’ll smell a sweet, roasted note as they cook. Add the garlic and tomato paste and cook 30 seconds until fragrant, then splash in 1/2 cup white wine to deglaze the pan, scraping up browned bits. Let the wine reduce by half (about 1–2 minutes).

Step 4:

Pour in 1 cup chicken broth and 1 cup heavy cream, stir, then bring to a gentle simmer. Add the remaining Cajun seasoning and the cooked chicken back to the pan. Simmer for 3–4 minutes to meld flavors. Add the shrimp and cook until they turn pink and firm — about 2–3 minutes per side depending on size; watch them closely to avoid rubbery shrimp.

Step 5:

Stir in the cooked pasta, 3/4 cup Parmesan, lemon juice, and a splash of reserved pasta water if the sauce needs loosening. Taste and adjust salt and pepper. Finish with chopped parsley and a sprinkle of red pepper flakes if you like extra kick. Plate hot and serve with lemon wedges and more Parmesan. Hear that satisfying slurp? That’s dinner winning.

Pro Tips

• Use room-temperature shrimp and chicken so they sear quickly and evenly.
• Reserve pasta water — the starch helps the sauce cling to noodles and makes it glossy.
• If the sauce thickens too fast, thin it with small splashes of pasta water or broth until it reaches the texture you love.
• For deeper flavor, let the chicken rest 5 minutes after searing; it keeps juices locked in when you add it back to the sauce.

Common Mistakes to Avoid

• Skipping preheating: Classic rookie move. It changes texture and bake time.
• Overmixing: Leads to dense or chewy results. Mix until just combined.
• Guessing cook time: Always use visual cues or a timer, not just vibes.
• Overcrowding pans: Give your food some breathing room to crisp properly.

Alternatives & Substitutions

• Swap the chicken for tofu (press and cube it) for a vegetarian twist — pan-sear until golden for texture.
• Use Greek yogurt thinned with a little milk instead of heavy cream to cut calories; expect a tangier, lighter sauce.
• For gluten-free: use your favorite GF pasta and confirm broth labels; flavors won’t change much.
• For dairy-free: replace butter with olive oil and use a dairy-free cream (coconut or oat cream) and nutritional yeast instead of Parmesan.

Variations & Tips

• Make it smoky: add 1 tsp smoked paprika for a deeper, BBQ-like aroma.
• Kid-friendly: cut Cajun seasoning in half and add extra Parmesan to please picky eaters.
• Extra veg: toss in baby spinach or chopped zucchini at the end for freshness and color.
• Rustic twist: swap linguine for rigatoni and roast cherry tomatoes to stir into the sauce.
• Make it lighter: use half-and-half instead of heavy cream and increase the broth for a looser sauce.
• Creative kick: finish with a drizzle of browned butter for nutty richness before serving.

FAQ (Frequently Asked Questions)

Can I make this ahead of time?

Yes! Cook pasta al dente and keep sauce separate. Store sauce and pasta in airtight containers in the fridge for up to 3 days. Reheat gently in a skillet, adding a splash of broth to revive the sauce, then toss in pasta and serve.

Can I double the recipe?

Sure thing. Use a larger skillet or two pans to avoid overcrowding. You might need an extra minute or two for searing but flavors scale nicely.

Can I substitute butter with oil?

Technically yes, but you’ll miss that buttery magic. Use ¾ the amount of oil.

How do I know it’s done?

Watch for golden edges on the chicken, opaque pink shrimp, and a sauce that coats the back of a spoon. Chicken should reach 165°F if you use a thermometer.

What if I don’t have ingredient X?

No panic. No white wine? Use extra chicken broth and a splash of lemon for brightness. Short on Parmesan? Try Pecorino or a bit of cream cheese to add richness.

How I Like to Serve It

I toss this pasta onto a big platter so everyone digs in family-style, with lemon wedges and extra Parmesan on the side. Pair it with a crisp green salad and a chilled glass of white wine for a weeknight that feels fancy. It works for potlucks, date nights, or rainy nights when you need something warm and punchy. Leftovers make a killer lunch the next day.

Notes

• Store leftovers in the fridge up to 3 days; reheat gently with a splash of broth to loosen the sauce.
• Safe cooking temp for chicken: 165°F. Shrimp cook quickly — pull them off heat as soon as they turn pink.

Final Thoughts

Closing: Now go impress someone — or just yourself — with your homemade masterpiece!