Looking for a restaurant-quality dinner that comes together in under 30 minutes? This Cajun Chicken and Shrimp Pasta is about to become your new weeknight favorite! The creamy sauce with just the right kick of spice coats every strand of pasta perfectly, while the protein-packed chicken and shrimp make this a filling meal the whole family will love.
I first made this pasta when Emily invited friends over for dinner last month, and I was short on time but wanted to impress them (you know how it is!).
The kids were playing in the living room, and I needed something quick that wouldn't keep me stuck in the kitchen all evening. This recipe saved me!
The smell of the cajun spices and garlic filled our kitchen, and everyone came running before I even called them for dinner.
If you love creamy pasta dishes with a bit of heat, you'll want to check out my Creamy Tuscan Chicken Pasta with Sun-Dried Tomatoes and Spinach too. It has that same luxurious sauce but with different flavors that are just as amazing!
Why You Will Love This Cajun Pasta Recipe
- Ready in just 25 minutes from start to finish
- Creates restaurant-quality pasta with minimal effort
- Perfectly balanced spicy, creamy, and savory flavors
- Protein-packed with both chicken and shrimp
- Impressive enough for guests but easy enough for weeknights
- One-pan sauce means less cleanup
- Customizable heat level to suit your family's preferences
Ingredients for Cajun Chicken and Shrimp Pasta
- 300 g (10.5 oz) linguine
- 1 tablespoon olive oil
- 30 g (2 tablespoons) unsalted butter, divided
- 3 tablespoons cajun seasoning
- 225 g (½ lb) raw shrimp (prawns)
- 450 g (1 lb) chicken breast fillets, cut into bite-size pieces
- 2 large garlic cloves, finely chopped
- 75 ml (⅓ cup) dry white wine
- 200 ml (1 cup) double cream
- 30 g (⅓ cup) parmesan, grated
- Salt and pepper to taste
How to Make This Cajun Chicken and Shrimp Pasta
- Bring a large pot of water to a boil, salt it well, and cook the pasta al dente according to the directions on the package. Reserve 1-2 cups of pasta water before draining.
- Meanwhile, coat the shrimp and chicken in 1 tablespoon of Cajun spice each. This step is when the magic happens! The spices really stick to the protein and create that amazing flavor base.
- Heat the olive oil in a large pan or Dutch oven and melt half of the butter in it. Add the shrimp and cook for 3-4 minutes over medium heat, flipping it halfway. Remove the shrimp from the pan using kitchen tongs and set it aside.
- Add the chicken to the pan and cook for 5-6 minutes or until cooked through. Remove the chicken from the pan and set it aside.
- Add the rest of the butter and garlic and cook for a minute until fragrant. Oh my goodness, the smell at this point is AMAZING! Deglaze the pot with the white wine, add the remaining tablespoon of Cajun seasoning, then lower the heat and stir in the cream.
- Add some of the reserved pasta water if it looks too dry. Allow it to bubble for 1-2 minutes until it thickens, then turn off the heat and stir in the grated parmesan.
- Add the cooked shrimp and chicken back to the pan and stir to combine. Transfer the cooked pasta to the pan and toss well to coat the pasta with sauce. Season to taste and serve immediately.
Storage Tips for Your Cajun Pasta
I'll be honest with you - this Cajun Chicken and Shrimp Pasta is at its absolute best when eaten fresh. The creamy sauce can separate when reheated, and seafood tends to get a bit rubbery on the second go-round.
If you do end up with leftovers, store them in an airtight container in the refrigerator for up to 2 days.
When reheating, add a splash of cream and warm slowly over low heat, stirring gently.
But really, this dish disappears so quickly in my house that leftovers are almost never an issue! Emily and her friends practically licked their plates clean last time I made it.
Make Your Cajun Chicken and Shrimp Pasta Perfect
- Time-saving tip: You can make this with rotisserie chicken. Simply cook the shrimp as instructed, then skip to the garlic. Add the shredded rotisserie chicken to the pan at the end.
- Heat control: This pasta is not very spicy, but it does have a bit of a kick. If you want to make it fiery, add some dried chili flakes with the garlic. For a milder version, reduce the amount of Cajun seasoning.
- Pasta perfection: Always cook your pasta just to al dente - it will continue cooking slightly when added to the hot sauce.
- Sauce too thick? If the pasta looks too dry, add some of the reserved pasta water until you reach the desired consistency. The starchy water will help the sauce cling to the pasta beautifully.
- Fresh or frozen shrimp? Both work great! Just make sure frozen shrimp are completely thawed and patted dry before cooking.
- Have you ever had your cream sauce break and separate? Try adding the cream to the pan when it's not screaming hot, and don't let it boil aggressively. A gentle simmer is all you need for a silky-smooth sauce!
Cajun Chicken and Shrimp Pasta Questions Answered
This dish is best served immediately after cooking. I don't recommend making it ahead or reheating as the cream sauce can separate and the pasta texture may suffer.
You can substitute chicken broth or pasta water with a splash of lemon juice for the white wine while deglazing the pan.
The dish has a mild kick but isn't very spicy. To increase heat, add dried chili flakes when cooking the garlic. To reduce spiciness, use less Cajun seasoning.
Yes! Just ensure they're completely thawed and patted dry before coating with Cajun seasoning. Frozen and thawed shrimp work perfectly in this dish.
Recipes You May Like
- Creamy Garlic Parmesan Chicken - Another creamy, comforting chicken dinner that's ready in a flash.
- Easy Beef and Broccoli Recipe - If you love quick protein-packed dinners, this one is another family favorite.
- Southern Fried Chicken Recipe - When you're in the mood for something crispy and delicious!
Why This Cajun Chicken and Shrimp Pasta Will Become a Family Favorite
This Cajun Chicken and Shrimp Pasta has saved my dinner plans more times than I can count. It's that perfect combination of impressive and easy that makes it so valuable in my recipe collection.
The creamy sauce with that slight cajun kick paired with tender chicken and juicy shrimp - it's restaurant quality without the restaurant price tag!
Have you noticed how sometimes the simplest recipes end up being the most requested? This is definitely one of those in our house.
Every time I make it, I'm reminded that good food doesn't have to be complicated or time-consuming. Sometimes just a few quality ingredients and the right seasoning can create something truly special.
I hope this pasta brings the same smiles to your dinner table that it has to mine! If you try it, I'd love to hear what you think.
Cajun Chicken and Shrimp Pasta
Equipment
- Large Pot
- Large pan or Dutch oven
- Kitchen tongs
Ingredients
- 300 g linguine (10.5 oz)
- 1 tablespoon olive oil
- 30 g unsalted butter divided (2 tablespoons)
- 3 tablespoons cajun seasoning
- 225 g raw shrimp (prawns) peeled and deveined
- 450 g chicken breast fillets cut into bite-size pieces
- 2 large garlic cloves finely chopped
- 75 ml dry white wine
- 200 ml double cream (heavy cream)
- 30 g parmesan grated
- salt and pepper to taste
Instructions
- Bring a large pot of water to a boil, salt it well, and cook the pasta al dente according to the directions on the package. Reserve 1-2 cups of pasta water before draining.
- Meanwhile, coat the shrimp and chicken in 1 tablespoon of Cajun spice each. This step is when the magic happens! The spices really stick to the protein and create that amazing flavor base.
- Heat the olive oil in a large pan or Dutch oven and melt half of the butter in it. Add the shrimp and cook for 3-4 minutes over medium heat, flipping it halfway. Remove the shrimp from the pan using kitchen tongs and set it aside.
- Add the chicken to the pan and cook for 5-6 minutes or until cooked through. Remove the chicken from the pan and set it aside.
- Add the rest of the butter and garlic and cook for a minute until fragrant. Deglaze the pot with the white wine, add the remaining tablespoon of Cajun seasoning, then lower the heat and stir in the cream. Add some of the reserved pasta water if it looks too dry. Allow it to bubble for 1-2 minutes until it thickens, then turn off the heat and stir in the grated parmesan.
- Add the cooked shrimp and chicken back to the pan and stir to combine. Transfer the cooked pasta to the pan and toss well to coat the pasta with sauce. Season to taste and serve immediately.
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