5 from 102 votes
Cajun Chicken and Shrimp Alfredo
Cajun Chicken and Shrimp Alfredo pairs bite-sized chicken and shrimp seasoned with garlic powder and Cajun spice in a creamy sauce made with butter, heavy cream, and cream cheese. Cooked fettuccine is combined into this rich sauce finished with Parmesan and garlic. The bold Cajun seasoning contrasts with the smooth, cheesy sauce, creating a flavorful twist on classic Alfredo pasta. This dish suits those who enjoy creamy pasta with a hint of spice and seafood.
Prep Time
15 mins
Cook Time
25 mins
Total Time
40 mins
Servings:
4
Calories:
922 kcal
Course:
Main Course
Cuisine:
American
Ingredients
- 8 ounces fettuccine uncooked
- 2 chicken breast cut into 1" pieces
- 1/2 pound Shrimp thawed & peeled, 31/40 size
- 1/2 teaspoon garlic powder
- 1/2 tablespoon Cajun seasoning use a low or no salt variety, plus 1/2 tablespoon
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1 cup heavy cream aka whipping cream
- 4 ounces cream cheese e.g., 1/2 block of Philly brand
- 2 cloves garlic minced
- 1 cup Parmesan Cheese freshly grated
- salt to taste
- black pepper to taste
Instructions
- Take the cream cheese out of the fridge 30+ minutes prior to starting the recipe (or microwave it for 20-30 seconds).
- Boil a salted pot of water for the pasta and cook it al dente according to package directions.
- If the shrimp are frozen, thaw them under cool running water. Peel them (leave tails on if you want). Pat shrimp dry. Cut the chicken into 1" pieces. Sprinkle the shrimp and chicken with the garlic powder and 1/2 tablespoon of Cajun seasoning.
- Add the oil to a deep skillet over medium-high heat, and once the pan is hot, cook the shrimp for about 3 minutes (flip once), then transfer them to a plate.
- Add the chicken to the skillet and cook for 5-6 minutes or until cooked through, stirring occasionally (let it brown a bit). Transfer it to the same plate as the shrimp.
- Take the skillet off the heat and add in the butter, cream, cream cheese, remaining 1/2 tablespoon of Cajun seasoning, and garlic. Return the pan to the stove (reduce heat to medium), and stir for a couple of minutes until the cream cheese has dissolved in the sauce.
- Let the sauce bubble gently for about 2-3 minutes, or until it's slightly thickened.
- Stir in the parmesan and then add the shrimp and chicken back to the pan. Let it warm through for a couple minutes. Season with extra salt & pepper as needed.
- I like to add a splash of hot pasta water (a tablespoon or two) to the skillet prior to draining the fettuccine to thin the sauce a little (optional). Toss the drained pasta with the sauce and serve immediately. I like to add a little more grated parmesan and some chopped parsley. A squeeze of lemon is delicious too!
Cup of Yum
Notes
- Use low or no salt Cajun seasoning to control saltiness in the dish.
- Soften cream cheese beforehand to blend evenly into the sauce.
- Season protein with Cajun spice but limit extra salt based on seasoning salt content.
Nutrition Information
Calories
922kcal
(46%)
Carbohydrates
48g
(16%)
Protein
55g
(110%)
Fat
57g
(88%)
Saturated Fat
29g
(145%)
Polyunsaturated Fat
4g
(24%)
Monounsaturated Fat
18g
(90%)
Trans Fat
0.3g
(15%)
Cholesterol
344mg
(115%)
Sodium
800mg
(33%)
Potassium
898mg
(19%)
Fiber
3g
(12%)
Sugar
4g
(8%)
Vitamin A
2578IU
(52%)
Vitamin C
2mg
(2%)
Calcium
358mg
(36%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4 Serving
Amount Per Serving
Calories 922
% Daily Value*
| Calories | 922kcal | 46% |
| Carbohydrates | 48g | 16% |
| Protein | 55g | 110% |
| Fat | 57g | 88% |
| Saturated Fat | 29g | 145% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 18g | 90% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 344mg | 115% |
| Sodium | 800mg | 33% |
| Potassium | 898mg | 19% |
| Fiber | 3g | 12% |
| Sugar | 4g | 8% |
| Vitamin A | 2578IU | 52% |
| Vitamin C | 2mg | 2% |
| Calcium | 358mg | 36% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.