Cajun Chicken & Shrimp Alfredo
Cajun Chicken & Shrimp Alfredo
Ingredients
For the Chicken
- 2 chicken breasts, boneless, skinless, sliced into 1/2-inch strips
- 2 tablespoons Cajun seasoning, or to taste
- 1 tablespoon olive oil
For the Shrimp
- 1 pound shrimp, peeled and deveined
- 1 tablespoon Cajun seasoning, or to taste
- 1 tablespoon olive oil
For the Alfredo Sauce
- 3 tablespoons butter
- 5 cloves garlic, minced
- 2 cups heavy cream
- 1 cup Parmesan cheese, freshly grated
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
For the Pasta
- 1 pound fettuccine pasta
- 1 tablespoon salt, for pasta water
For Garnish
- 2 tablespoons fresh parsley, chopped
Instructions
- 1
Slice the boneless, skinless chicken breasts into 1/2-inch strips. Season the chicken strips generously with 2 tablespoons of Cajun seasoning, ensuring all pieces are well coated.
⏱️ 5 min
- 2
Heat 1 tablespoon of olive oil in a large skillet or pan over medium-high heat. Add the seasoned chicken to the hot pan and cook for 5-7 minutes, flipping occasionally, until 'blackened' and cooked through (internal temperature reaches 165°F). Remove the cooked chicken from the pan and set aside on a plate.
⏱️ 7 min
- 3
While the chicken cooks, season the peeled and deveined shrimp generously with 1 tablespoon of Cajun seasoning.
⏱️ 3 min
- 4
Using the same pan used for the chicken, add another 1 tablespoon of olive oil if necessary. Add the seasoned shrimp to the pan and cook for 2-3 minutes per side, until they turn pink and are fully cooked. Remove the cooked shrimp from the pan and add them to the plate with the chicken.
⏱️ 5 min
- 5
Bring a large pot of water to a rolling boil. Add 1 tablespoon of salt to the boiling water. Add the fettuccine pasta and cook according to package directions until al dente, typically 8-10 minutes.
⏱️ 10 min
- 6
Before draining the pasta, reserve about 1 cup of the starchy pasta water. Drain the cooked pasta and set aside.
⏱️ 2 min
- 7
In the same large skillet (or a clean one if preferred), melt 3 tablespoons of butter over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant, being careful not to burn it.
⏱️ 2 min
- 8
Pour in the 2 cups of heavy cream and bring it to a gentle simmer, stirring occasionally. Do not let it come to a rolling boil.
⏱️ 3 min
- 9
Reduce the heat to low and gradually whisk in the 1 cup of freshly grated Parmesan cheese until the sauce is smooth and silky. Season the sauce with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper to taste. If the sauce is too thick, add a splash of the reserved pasta water, 1-2 tablespoons at a time, until it reaches your desired consistency.
⏱️ 5 min
- 10
Add the cooked fettuccine pasta to the Alfredo sauce in the pan. Add the cooked chicken and shrimp back into the pan. Toss everything together until the pasta, chicken, and shrimp are evenly coated in the rich Alfredo sauce.
⏱️ 3 min
- 11
Serve immediately, garnished with fresh chopped parsley.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Cajun Chicken & Shrimp Alfredo
For the Chicken
- 2 chicken breasts, boneless, skinless, sliced into 1/2-inch strips
- 2 tablespoons Cajun seasoning, or to taste
- 1 tablespoon olive oil
For the Shrimp
- 1 pound shrimp, peeled and deveined
- 1 tablespoon Cajun seasoning, or to taste
- 1 tablespoon olive oil
For the Alfredo Sauce
- 3 tablespoons butter
- 5 cloves garlic, minced
- 2 cups heavy cream
- 1 cup Parmesan cheese, freshly grated
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
For the Pasta
- 1 pound fettuccine pasta
- 1 tablespoon salt, for pasta water
For Garnish
- 2 tablespoons fresh parsley, chopped
Instructions
- 1
Slice the boneless, skinless chicken breasts into 1/2-inch strips. Season the chicken strips generously with 2 tablespoons of Cajun seasoning, ensuring all pieces are well coated.
⏱️ 5 min - 2
Heat 1 tablespoon of olive oil in a large skillet or pan over medium-high heat. Add the seasoned chicken to the hot pan and cook for 5-7 minutes, flipping occasionally, until 'blackened' and cooked through (internal temperature reaches 165°F). Remove the cooked chicken from the pan and set aside on a plate.
⏱️ 7 min - 3
While the chicken cooks, season the peeled and deveined shrimp generously with 1 tablespoon of Cajun seasoning.
⏱️ 3 min - 4
Using the same pan used for the chicken, add another 1 tablespoon of olive oil if necessary. Add the seasoned shrimp to the pan and cook for 2-3 minutes per side, until they turn pink and are fully cooked. Remove the cooked shrimp from the pan and add them to the plate with the chicken.
⏱️ 5 min - 5
Bring a large pot of water to a rolling boil. Add 1 tablespoon of salt to the boiling water. Add the fettuccine pasta and cook according to package directions until al dente, typically 8-10 minutes.
⏱️ 10 min - 6
Before draining the pasta, reserve about 1 cup of the starchy pasta water. Drain the cooked pasta and set aside.
⏱️ 2 min - 7
In the same large skillet (or a clean one if preferred), melt 3 tablespoons of butter over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant, being careful not to burn it.
⏱️ 2 min - 8
Pour in the 2 cups of heavy cream and bring it to a gentle simmer, stirring occasionally. Do not let it come to a rolling boil.
⏱️ 3 min - 9
Reduce the heat to low and gradually whisk in the 1 cup of freshly grated Parmesan cheese until the sauce is smooth and silky. Season the sauce with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper to taste. If the sauce is too thick, add a splash of the reserved pasta water, 1-2 tablespoons at a time, until it reaches your desired consistency.
⏱️ 5 min - 10
Add the cooked fettuccine pasta to the Alfredo sauce in the pan. Add the cooked chicken and shrimp back into the pan. Toss everything together until the pasta, chicken, and shrimp are evenly coated in the rich Alfredo sauce.
⏱️ 3 min - 11
Serve immediately, garnished with fresh chopped parsley.
⏱️ 1 min