Name: Creamy Cajun Pasta with Shrimp & Chicken
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Cajun
Ingredients: 12 ounces linguine or fettuccine; 1 tablespoon salt (for boiling water); ½ pound medium shrimp, peeled and deveined; ½ pound boneless, skinless chicken breast, cut into bite‑sized pieces; 1 tablespoon Cajun seasoning, divided; 1 red bell pepper, thinly sliced; 1 green bell pepper, thinly sliced; 1 small yellow onion, thinly sliced; 2 cloves garlic, minced; 2 tablespoons olive oil (for sautéing); 2 tablespoons unsalted butter; 2 tablespoons all‑purpose flour; 2 cups heavy cream; 1 cup chicken broth; ½ cup grated Parmesan cheese; 1 teaspoon Cajun seasoning (adjust to taste); ½ teaspoon smoked paprika; ¼ teaspoon cayenne pepper (optional, for extra heat); Optional garnishes: chopped fresh parsley, grated Parmesan cheese, sliced green onions

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A rich, creamy Cajun-style pasta loaded with tender shrimp, juicy chicken, and colorful bell peppers, all tossed in a slightly spicy, velvety cream sauce. It’s a comforting, bold, and flavor-packed dish that’s perfect for any night of the week. Creamy Cajun Pasta with Shrimp & Chicken

Why I Love This Recipe

I love how this dish balances creamy richness with bold Cajun spices. The shrimp and chicken soak up all the seasoning beautifully, and the bell peppers add a subtle sweetness that rounds everything out. The sauce clings to every strand of pasta, giving me a satisfying bite every time. It’s simple to prepare, feels indulgent, and always impresses.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

12 ounces linguine or fettuccine
1 tablespoon salt (for boiling water)
½ pound medium shrimp, peeled and deveined
½ pound boneless, skinless chicken breast, cut into bite‑sized pieces
1 tablespoon Cajun seasoning, divided
1 red bell pepper, thinly sliced
1 green bell pepper, thinly sliced
1 small yellow onion, thinly sliced
2 cloves garlic, minced
2 tablespoons olive oil (for sautéing)
2 tablespoons unsalted butter
2 tablespoons all‑purpose flour
2 cups heavy cream
1 cup chicken broth
½ cup grated Parmesan cheese
1 teaspoon Cajun seasoning (adjust to taste)
½ teaspoon smoked paprika
¼ teaspoon cayenne pepper (optional, for extra heat)
Optional garnishes: chopped fresh parsley, grated Parmesan cheese, sliced green onions

Directions

I bring a large pot of salted water to a boil and cook the pasta until al dente. I reserve ½ cup of the pasta water before draining, then toss the pasta with a little olive oil to keep it from sticking.
I season the shrimp and chicken with ½ tablespoon of Cajun seasoning. In a large skillet over medium-high heat, I heat 1 tablespoon olive oil and cook the chicken for 4–5 minutes until golden and cooked through. I remove it and cook the shrimp for 2–3 minutes per side until pink, then set that aside too.
In the same skillet, I add the remaining tablespoon of olive oil and sauté the bell peppers and onion for 4–5 minutes until softened. I stir in the garlic and cook for 1 more minute, then remove the vegetables and set them aside.
I melt the butter in the skillet over medium heat and whisk in the flour to make a roux, cooking it for 1–2 minutes until golden. I gradually whisk in the chicken broth and then the heavy cream until the sauce is smooth.
I stir in the Parmesan, remaining Cajun seasoning, smoked paprika, and a pinch of cayenne if I want more heat. I let the sauce simmer for 2–3 minutes until it thickens slightly.
I return the shrimp, chicken, and vegetables to the skillet and toss to coat. Then I add the pasta and mix everything together. If the sauce feels too thick, I stir in a bit of the reserved pasta water.
I plate the pasta and garnish it with parsley, extra Parmesan, and green onions before serving it hot.

Servings and timing

Yield: 4 servings
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes

Variations

I swap the pasta for penne or rigatoni when I want a different texture.
For a lighter dish, I’ve used half-and-half in place of the cream and it still turns out great.
I sometimes toss in spinach or mushrooms to add more veggies and depth.
When I want extra kick, I add hot sauce or increase the cayenne in the sauce.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I warm it gently on the stove over low heat and add a splash of cream or broth to loosen the sauce. It also reheats well in the microwave—I just stir halfway through and heat until warmed through.

FAQs

Can I use frozen shrimp?

Yes, I thaw them under cold water and pat them dry before cooking. They cook up just as well and still soak in all the flavor.

How do I keep the sauce from getting lumpy?

I whisk constantly while adding the liquids to the roux and make sure everything is at room temperature or slightly warm before mixing.

Can I make this with gluten-free pasta?

Absolutely. I’ve done it with gluten-free linguine and it holds up beautifully. I just watch the cook time closely to avoid overcooking.

What vegetables work well in this recipe?

I like adding spinach, mushrooms, or zucchini for more bulk and color. They blend well with the creamy sauce and spices.

How can I make it milder?

I use less Cajun seasoning and skip the cayenne if I’m serving people who don’t love spice. The dish still has great flavor without the heat.

Conclusion

This creamy Cajun pasta with shrimp and chicken is one of my go-to comfort meals. It’s full of bold flavor, incredibly creamy, and totally satisfying. Whether I’m making it for a quiet night in or to impress guests, it always hits the spot.