Description
This creamy shrimp and chicken Alfredo pasta combines tender penne pasta with succulent Cajun-seasoned shrimp and chicken, all enveloped in a rich, homemade Alfredo sauce made from butter, cream cheese, heavy cream, and Parmesan. The dish offers a perfect balance of smoky, spicy, and creamy flavors, making it a comforting and satisfying meal that’s simple to prepare on the stovetop.
Ingredients
Scale
Pasta
- 1 lb penne pasta
Shrimp
- 10 oz shrimp, peeled and deveined (if frozen, thawed)
- 1 Tbsp olive oil
- 1 Tbsp Cajun seasoning
- 1 tsp paprika
- Pinch of salt
- Pinch of freshly ground black pepper
Chicken
- 1 and 1/2 Tbsp olive oil
- 1 skinless, boneless chicken breast, cut into 1-inch cubes
- 1/2 – 1 Tbsp Cajun seasoning
- Pinch of salt
- Pinch of freshly ground black pepper
- 1 tsp paprika
Alfredo Sauce
- ½ cup unsalted butter
- 4 oz cream cheese, softened to room temperature
- 2 cups (1 pint) heavy cream
- 1 Tbsp Cajun seasoning
- 1/2 tsp salt, or to taste
- 1/2 tsp freshly ground black pepper, or to taste
- 1 and ½ cups freshly grated Parmesan cheese
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil and cook the penne pasta according to the package instructions until al dente. Drain the pasta and drizzle with a few drops of olive oil to prevent sticking. Set aside.
- Prepare the Chicken: Heat 1 and 1/2 tablespoons of olive oil in a large skillet over medium heat. Season the cubed chicken breast with salt, pepper, Cajun seasoning, and paprika. Once the skillet is hot, add the chicken and cook while stirring constantly until no longer pink inside, about 5-8 minutes. Remove the chicken from the skillet and set aside.
- Cook the Shrimp: In a medium bowl, toss the shrimp with 1 tablespoon olive oil, 1 tablespoon Cajun seasoning, 1 teaspoon paprika, and a pinch of salt and pepper to coat evenly. Add the shrimp to the hot skillet and cook, stirring constantly, until the shrimp turns pink and opaque, about 5 minutes. Remove from the skillet and set aside.
- Make the Alfredo Sauce: In the same skillet, melt ½ cup unsalted butter over medium-low heat. Once melted, add the cream cheese and minced garlic (if using) and cook until softened and combined. Slowly pour in the heavy cream while whisking continuously. Add 1 tablespoon Cajun seasoning, ½ teaspoon salt, and ½ teaspoon freshly ground black pepper. Bring the mixture to a low boil, then reduce heat to low and let the sauce simmer for 8-10 minutes, whisking occasionally until it thickens enough to coat the back of a spoon.
- Finish the Sauce and Combine: Remove the skillet from heat and stir in the freshly grated Parmesan cheese until melted and fully incorporated. Adjust seasoning to taste. Add the cooked penne pasta, shrimp, and chicken back into the skillet. Toss all ingredients gently but thoroughly to evenly coat everything with the creamy Alfredo sauce.
- Serve: Serve the creamy shrimp and chicken Alfredo pasta immediately while hot. Enjoy this rich and flavorful dish as a hearty main course.
Notes
- Use freshly grated Parmesan for best melting and flavor in the sauce.
- Adjust the amount of Cajun seasoning according to your preferred spice level.
- You can substitute penne pasta with fettuccine or linguine if desired.
- For a lighter version, consider using half-and-half instead of heavy cream, but the sauce may be less rich.
- Make sure to not overcook shrimp to keep them tender and juicy.
- This dish is best served fresh but can be stored in an airtight container in the fridge for up to 2 days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Keywords: Shrimp Alfredo, Chicken Alfredo, Cajun Alfredo Pasta, Creamy Pasta, Penne Pasta Recipe, Cajun Shrimp Pasta
