This delicious Cajun Chicken and Shrimp Pasta makes an easy, quick, and filling dinner for the whole family. The smoky Cajun spice and the creamy Parmesan sauce create an unforgettable combination!
I love everything about this Chicken and Shrimp Pasta! Every time I serve it, I feel like a fancy Italian chef because this dish is so elegant and tasty. Tender chicken and shrimp are cooked in Cajun seasoning before they are combined with seared bell peppers, onions, creamy Parmesan sauce, and fettuccine. Oh, yes! I know you want it, too.
Chicken and Shrimp Pasta Video Tutorial
What kind of pasta to use
This Chicken and Shrimp Pasta works with pretty much any pasta variety. Use your favorite kind! Fettuccine, spaghetti, and penne are among my favorites. You can also use whole-grain pasta here.
Chicken and Shrimp
I always recommend choosing wild-caught when it comes to selecting shrimp. You’ll need large, peeled, and deveined shrimp.
Dark chicken meat is far more tender and succulent than chicken breasts, so I suggest buying skinless chicken thighs. However, you can use chicken breasts if you prefer.
How to make Chicken and Shrimp Pasta
1. Add the pasta to a pot of boiling water with 1 tbsp. of salt, and cook according to the package instructions, until al-dente. Drain, rinse, and set aside.
2. While the pasta is cooking, place a large, non-stick skillet over medium-high heat. Add the olive oil, chicken, shrimp, and Cajun seasoning. Cook, stirring occasionally, for about 10 minutes, until the chicken and shrimp are just tender and cooked through. Remove the chicken and shrimp from the skillet.
3. To the same skillet, add the bell peppers and onions. Cook for about 5 minutes, and remove the vegetables from the skillet.
4. Add the wine and chicken broth and boil down until there is only 25% of the liquid left.
5. Stir in the Half & Half, garlic, and Parmesan cheese and stir until just creamy and smooth. Let it come to a simmer without boiling.
6. Stir in the vegetables, chicken, shrimp, and drained pasta, tossing until noodles are well coated in sauce.
7. Garnish with chopped parsley, if desired.
Don't want to use wine?
No problems! Just use chicken broth instead.
What to serve with this Chicken and Shrimp Pasta
- Salad. Start the meal with a Cucumber Tomato Feta Salad, Refreshing Cucumber Salad, Mediterranean Farro Salad, or Roasted Zucchini Salad.
- Soup. Enjoy a bowl of soup as an appetizer, like this Chicken Stew, Red Lentil Soup, and Creamy Vegetable Soup.
- Vegetables. For a lighter meal, serve this pasta with some Easy Fajita Vegetables, Garlic Mushrooms, or Quick and Easy Stovetop Asparagus.
How to store and reheat
Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat it either in the microwave or on the stovetop. You can add a splash of water to help separate any noodles that are sticking together.
You'll enjoy these, too:
- Shrimp Fettuccine with Roasted Pepper Sauce
- Chicken and Shrimp Chow Mein (from Rasa Malaysia)
- Chicken Angel Hair Pasta
- Salmon Pasta with Spinach
- Quick Mafaldine Pasta
- Easy Shrimp and Vegetable Skillet
Chicken and Shrimp Pasta
Ingredients
- ¾ lb. uncooked pasta I used fettuccine
- 1 lb. peeled and deveined shrimps
- 1 lb. skinless, boneless, chicken thighs, cut into small pieces
- 1 tbsp. Cajun seasoning
- 3 tbsp. olive oil
- 2 bell peppers cut into long strips
- 1 large onion cut in half and sliced
- ¾ cup white wine
- 1 cup chicken broth
- 1 garlic clove minced
- ¾ cup of Half & Half or heavy cream
- ¾ cup shredded Parmesan cheese
- fresh parsley to garnish
Instructions
- Add the pasta to a pot of boiling water with 1 tbsp. of salt, and cook according to the package instructions, until al-dente. Drain, rinse, and set aside.
- While the pasta is cooking, place a large, non-stick skillet over medium-high heat. Add the olive oil, chicken, shrimp, and Cajun seasoning. Cook, stirring occasionally, for about 10 minutes, until the chicken and shrimp are just tender and cooked through. Remove the chicken and shrimp from the skillet.
- To the same skillet, add the bell peppers and onions. Cook for about 5 minutes, and remove the vegetables from the skillet.
- Add the wine and chicken broth and boil down until there is only 25% of the liquid left.
- Stir in the Half & Half, garlic, and Parmesan cheese and stir until just creamy and smooth. Let it come to a simmer without boiling.
- Stir in the vegetables, chicken, shrimp, and drained pasta, tossing until noodles are well coated in sauce.
- Garnish with chopped parsley, if desired.
Robyn C says
This recipe was a hit. I use recipes as a guide, I always add/change things to my liking or according to what I have on hand. This recipe was great. Do the prep work beforehand, because things move fast once you get going. I added asparagus and 2 seeded & chopped plum tomatoes to the veggie cook part. This was great I will make again and use it for guests. Thank you for sharing this.....
Tania Sheff says
Awesome! Thanks, Robyn!