Creamy Cajun Shrimp Chicken Pasta

Creamy Cajun Shrimp and Chicken Pasta is my go-to when everyone needs something a little spicy and absolutely comforting. This velvety sauce with its bold Cajun kick hits all the right notes for a cozy weeknight dinner. With shrimp and chicken together, it has become the dish I bring out for friends who want a little wow with their meal.

My family calls it my party pasta because it always makes people ask for seconds. The first time I made it I was not sure if the Cajun flavor would be too strong for my kids but it was an instant hit and now it is on repeat whenever we want something bold.

Ingredients

• Rotini pasta or any short pasta: I love rotini since it grabs the sauce perfectly
• Shrimp peeled and deveined: Look for plump firm shrimp that smell fresh not fishy
• Chicken breast diced: Boneless and skinless cuts work best for even cooking
• Cajun seasoning: Signature deep flavor Use a brand with no fillers or extra salt if possible
• Olive oil: Brings richness and helps brown the meat
• Unsalted butter: The base for the creamy sauce and adds extra flavor
• Garlic minced: Fresh garlic is key for bright flavor
• Heavy cream: Gives the sauce its signature silkiness
• Milk: Helps loosen the sauce so it coats the pasta without being too thick
• Parmesan cheese grated: Adds nuttiness and depth Buy a block and grate it yourself if you can
• Cheddar cheese shredded: For extra creaminess and sharp bite
• Smoked paprika: Brings a smoky undertone that ties all the flavors
• Red pepper flakes: If you like extra heat use them sparingly
• Salt: Go light so the cheeses can shine and taste as you go
• Fresh parsley chopped: For a fresh finish and color

Step-by-Step Instructions

Prep and Season the Proteins:

Pat the shrimp dry and chicken pieces dry then toss both with Cajun seasoning so every piece is evenly coated. Let this sit while you prep everything else so the spices can soak in.

Cook the Pasta:

Bring a big pot of salted water to a boil and cook the rotini until just al dente. Reserve a cup of cooking water before draining to help thin your sauce if needed later.

Brown the Chicken and Shrimp:

Heat olive oil in a large skillet over medium heat then add chicken. Sear until golden on all sides but do not cook it all the way through. Remove chicken and add shrimp to the pan using the same oil letting each side get a bit of color. Remove shrimp and set aside.

Create the Flavor Base:

Melt butter in the same pan then add minced garlic letting it sizzle until fragrant. Be patient and do not let the garlic burn. This creates your flavor foundation.

Build the Creamy Sauce:

Lower the heat to medium low. Stir in heavy cream and milk whisking to blend with the garlic and pan drippings. Warm gently so the mixture thickens slightly.

Melt in the Cheeses and Seasonings:

Add Parmesan and cheddar cheeses a handful at a time stirring constantly so the cheese melts smoothly. Sprinkle in smoked paprika and red pepper flakes if using. Season with salt to taste.

Combine Everything:

Return cooked chicken and shrimp to the skillet stirring gently to coat them in sauce. Let everything simmer together for a couple of minutes until the proteins are fully cooked and the sauce is glossy.

Toss with Pasta:

Add drained rotini directly to the skillet tossing to coat each piece in the Cajun cream sauce. If the sauce is too thick loosen it with a splash of reserved pasta water.

Finish and Serve:

Top with chopped fresh parsley for color and freshness. Taste one more time for seasoning before serving hot straight from the skillet.

Save

I always reach for smoked paprika because even just a teaspoon makes the sauce pop. Once my cousin added an extra spoonful of Cajun seasoning and everyone loved the intense flavor. It was such a memorable family dinner and since then we never shy away from the seasoning.

Storage tips

Store leftovers in an airtight container in the refrigerator for up to three days. To reheat add a splash of milk or water to loosen the sauce and warm gently on the stovetop stirring often. The sauce will thicken as it cools so refreshing it makes it creamy again.

Ingredient substitutions

If you are out of shrimp or chicken you can use all of one or substitute with smoked sausage or firm tofu for a twist. Swap rotini for penne or farfalle. If you only have half and half use it instead of the milk and cream combo but reduce salt as it is already rich.

Serving suggestions

Serve this pasta with crusty garlic bread and a crisp green salad to balance the creaminess. It also pairs beautifully with roasted vegetables like broccoli or asparagus if you want to add more greens to the table.

Cultural or historical context

Cajun cuisine grew from French and Southern influences with bold flavors and creamy sauces often featuring seafood. This dish brings restaurant-level decadence home and reflects the spirit of cooking for family and friends with simple ingredients and a little southern flair.

Frequently Asked Questions About Recipes

→ How spicy does this dish taste?

The heat can be adjusted by controlling the amount of Cajun seasoning and red pepper flakes. For a milder result, reduce the flakes and choose a less spicy Cajun blend.

→ What pasta works best for this meal?

Rotini is recommended for its sauce-catching spirals, but penne, fusilli, or any short pasta will work well.

→ Can I substitute the proteins?

Yes, you can use only shrimp, only chicken, or even swap with turkey or sausage to suit your taste.

→ How can I make the sauce extra creamy?

For extra creaminess, use a mix of heavy cream and whole milk, and be generous with the cheese blend.

→ What garnish works best?

Chopped fresh parsley adds color and freshness, while a sprinkle of extra Parmesan enhances savoriness.