Cajun Chicken and Shrimp Alfredo! This deliciously creamy pasta sauce with a Cajun twist is quick, easy and tastes amazing tossed with your favorite pasta.
Season the chicken and shrimp with half a tablespoon of Cajun seasoning and freshly ground salt and pepper (sparingly).
Heat a large skillet or frying pan and add half a tablespoon each of butter olive oil. Wait until the butter is foaming then pan fry the shrimp for 2-3 minutes, flipping once, until pink. Transfer to a bowl with a slotted spoon.
Pan fry the chicken for 5-6 minutes, stirring, until golden and cooked through. Transfer to the bowl with the shrimp.
Lower heat to medium-low. Add remaining butter and stir in the minced garlic and tomato paste. Cook for about 30 seconds until fragrant.
Pour in the cream and add the Cajun seasoning, garlic granules and dried parsley. Stir in the Parmesan and bring to a gentle simmer.
Add the chicken and shrimp and heat through. Taste and adjust the seasoning if needed. Add half the fresh parsley.
Meanwhile cook the pasta according to pack instructions, reserving a little of the cooking water. Add the pasta to the sauce, tossing everything to combine. If you need to loosen the sauce at all then add a little of the reserved pasta water.
Serve immediately garnished with parsley and some chilli flakes if you like a bit of heat!
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Notes
This recipe is best served straight after it is prepared. If you make ahead and need to reheat it then place in a saucepan and bring to a simmer over low heat. You might need to add some water to loosen the sauce. If you have any of the reserved pasta water use it now other wise add a little warm water.
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Nutritional information is always approximate, and will depend on quality of ingredients and serving sizes.