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Creamy Cajun Fettuccine Alfredo with Chicken and Shrimp

Cajun Fettuccine Alfredo with Chicken and Shrimp

A creamy Cajun spiced fettuccine Alfredo recipe with chicken and shrimp that is perfect for any night of the week!
5 from 1 vote
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Dinner, Main Course
Cuisine Cajun, Italian-American
Servings 4 people
Calories 1048 kcal

Ingredients
  

  • 1 Tablespoon plus 2 teaspoons Cajun seasoning divided
  • 1 teaspoon kosher salt divided
  • 2 chicken breasts (medium) boneless and skinless
  • 1 lb shrimp peeled and deveined
  • 2 Tablespoons olive oil divided
  • 6 Tablespoons unsalted butter
  • 3 garlic cloves minced
  • 1 ½ cups heavy cream
  • 1 teaspoon black pepper
  • 1 ¾ cups Parmigiano Reggiano freshly grated
  • Kosher salt to taste
  • 8 ounces fettuccine pasta
  • 4 green onions sliced thin, green parts only

Instructions
 

  • Season the chicken and shrimp with 2 teaspoon of the Cajun seasoning and 1 teaspoon kosher salt. Add olive oil to a large nonstick skillet over medium heat. Cook the chicken first until the internal temperature is 160°F (approximately 4-5 minutes per side). Set aside while you cook the shrimp. Cook the shrimp in the same pan, adding a bit more olive oil if needed. Depending on the size of the shrimp, they will only take a couple of minutes per side over medium heat. Remove the shrimp and wipe the pan. Set the chicken and shrimp aside and slice the chicken right before adding it to the sauce.
    1 Tablespoon plus 2 teaspoons Cajun seasoning, 1 teaspoon kosher salt, 2 chicken breasts, 1 lb shrimp, 2 Tablespoons olive oil
  • Fill a large pot with water and heat over high to bring to a boil while you make your sauce.
  • Heat a large nonstick pan over medium heat and add the butter until it melts. Next add the minced garlic and cook until fragrant without letting it develop any brown color - about 1-2 minutes. Whisk in the cream, the remaining 1 tablespoon of Cajun seasoning, and black pepper. Once it simmers, turn the heat to medium low, stirring often, and cook for 5 minutes.
    6 Tablespoons unsalted butter, 3 garlic cloves, 1 ½ cups heavy cream, 1 teaspoon black pepper, 1 Tablespoon plus 2 teaspoons Cajun seasoning
  • Remove the pan from the heat until it stops simmering. Whisk in the grated Parmesan cheese and put it back on the stove on low heat, whisking constantly for 1 minute until the sauce is smooth. Cook for 2 more minutes then taste and add salt if needed. Turn the heat off and stir in the shrimp and sliced chicken.
    1 ¾ cups Parmigiano Reggiano, Kosher salt
  • Add some salt to the pot of boiling water (about 2 tablespoons for every 6-8 quarts of water), and cook the pasta following the package directions until al dente. If using fresh homemade pasta, cook for 2 minutes. Right before the pasta is done, remove a cup of pasta water from the pot and set aside.
    8 ounces fettuccine pasta
  • When the pasta is done, drain, and transfer the cooked pasta to the pan with the sauce. Stir thoroughly to coat the pasta. If the sauce is too thick, add a little of the reserved pasta water to thin - a tablespoon at a time. Garnish with green onions and serve!
    4 green onions

Nutrition

Calories: 1048kcalCarbohydrates: 47gProtein: 68gFat: 66gSaturated Fat: 40gPolyunsaturated Fat: 4gMonounsaturated Fat: 17gTrans Fat: 1gCholesterol: 460mgSodium: 1556mgPotassium: 950mgFiber: 3gSugar: 4gVitamin A: 3363IUVitamin C: 2mgCalcium: 690mgIron: 3mg
Keyword 30 minute meals, Cajun recipes, Chicken, creamy pasta sauce, italian dinners, shrimp, spicy
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