If you’re craving a dish that bursts with bold flavors and satisfying textures, you’ll absolutely love this Cajun Chicken and Shrimp Pasta Recipe. This vibrant meal perfectly balances the spicy kick of Cajun seasoning with the silky creaminess of parmesan and double cream, all tossed with tender chicken, succulent shrimp, and perfectly cooked linguine. Whether it’s a weeknight treat or a weekend indulgence, this recipe brings comfort and excitement to your dinner table in one delightful plate.
Ingredients You’ll Need
This recipe shines because of its simple yet thoughtfully chosen ingredients. Each one plays a crucial role, whether it’s layering flavor, adding richness, or delivering the perfect texture that makes each bite memorable.
- Linguine (300 g / 10.5 oz): This long, flat pasta holds the creamy sauce beautifully, ensuring every forkful is coated perfectly.
- Salt (for boiling pasta): Essential for seasoning the pasta water, giving the linguine a base flavor before it even hits the sauce.
- Raw shrimp (225 g / ½ lb), peeled and deveined: Adds a sweet, tender seafood element that pairs wonderfully with Cajun spices.
- Chicken breast fillets (450 g / 1 lb), cut into bite-size pieces: Provides hearty protein and soaks up the Cajun flavors beautifully.
- Cajun seasoning (3 tablespoons): The star spice blend that injects the dish with a lively, smoky heat that keeps every bite exciting.
- Salt and pepper, to taste: For balancing and enhancing flavors throughout the dish.
- Unsalted butter (30 g / 2 tablespoons), divided: Adds richness and helps in gently cooking the garlic and seafood without overpowering them.
- Olive oil (1 tablespoon): Used for sautéing the chicken for a bit of caramelization and extra flavor depth.
- Garlic cloves (2 large), finely chopped: Brings aromatic warmth and a subtle zing that complements the Cajun spices.
- Dry white wine (75 ml / ⅓ cup): A touch of acidity that lifts the cream sauce and balances out the richness.
- Double cream (200 ml / 1 cup): Creates the luscious, velvety sauce that wraps around the pasta and proteins beautifully.
- Parmesan, grated (30 g / ⅓ cup): Adds a sharp, nutty finish that rounds out the flavors perfectly.
How to Make Cajun Chicken and Shrimp Pasta Recipe
Step 1: Cook the Pasta
Bring a large pot of salted water to a boil and cook the linguine according to the package instructions until al dente. Don’t overcook; you want the pasta to have a slight bite for the best texture with the sauce. Once done, drain and set aside, reserving a cup of pasta water just in case you need to loosen the sauce later.
Step 2: Season the Chicken and Shrimp
In a bowl, toss the chicken pieces and shrimp with the Cajun seasoning, along with a pinch of salt and pepper. Make sure every piece is coated well—this is what gives the dish its signature spicy, smoky flavor that makes this Cajun Chicken and Shrimp Pasta Recipe so irresistible.
Step 3: Cook the Chicken
Heat the olive oil and half the butter in a large skillet over medium-high heat. Add the chicken in a single layer and cook until golden on the outside and cooked through, about 5-7 minutes. Remove the chicken from the pan and set aside—don’t crowd the pan to get that lovely sear.
Step 4: Sauté the Shrimp and Garlic
In the same skillet, melt the remaining butter and add the garlic, cooking just until fragrant, about 30 seconds. Then add the shrimp and cook until they turn pink and opaque, about 2 minutes per side. Remove the shrimp and add them to the chicken.
Step 5: Make the Creamy Sauce
Pour the dry white wine into the skillet and let it simmer for 2-3 minutes to reduce slightly and develop a subtle tang. Lower the heat and stir in the double cream, letting it thicken gently for a couple of minutes. Add the grated parmesan and stir until the cheese melts completely, creating a silky sauce.
Step 6: Combine Everything
Return the chicken and shrimp to the pan and toss everything together. Add the cooked linguine and gently mix to coat the pasta in the sauce. If the sauce feels too thick, add a splash of the reserved pasta water to loosen it up perfectly.
How to Serve Cajun Chicken and Shrimp Pasta Recipe
Garnishes
A sprinkle of freshly chopped parsley or a few sprigs of basil adds a fresh pop of color and flavor that cuts through the richness of the sauce beautifully. A final dusting of parmesan can never go wrong, too.
Side Dishes
Serve with a crisp green salad dressed lightly with lemon vinaigrette to balance the creaminess. Garlic bread or warm crusty bread makes a wonderful side, perfect for soaking up any leftover sauce on the plate.
Creative Ways to Present
For a show-stopping presentation, plate the pasta in shallow bowls with a lobster fork alongside it, arranging the shrimp and chicken on top in a decorative way. Alternatively, serve the dish family-style in a large, rustic skillet for that cozy, welcoming vibe.
Make Ahead and Storage
Storing Leftovers
Store any leftover Cajun Chicken and Shrimp Pasta Recipe in an airtight container in the fridge for up to 3 days. The flavors will deepen, making the next-day meal just as delightful.
Freezing
While pasta dishes with cream sauce don’t always freeze perfectly, you can freeze the chicken and shrimp separately in a sealed container for up to 2 months. Thaw overnight in the fridge before reheating and mixing with freshly cooked pasta and sauce.
Reheating
Reheat gently on the stovetop over low heat to avoid breaking the cream sauce, adding a splash of milk or cream if it becomes too thick. Avoid microwave reheating unless you do it in short bursts to prevent the sauce from separating.
FAQs
Can I use other types of pasta for this recipe?
Absolutely! While linguine works beautifully here, you can swap in fettuccine, penne, or even spaghetti—just make sure the pasta shape is sturdy enough to hold onto the creamy Cajun sauce.
How spicy is the Cajun Chicken and Shrimp Pasta Recipe?
The spice level mainly depends on the Cajun seasoning you use. Most store-bought blends have a medium heat level, but you can adjust by adding more or less seasoning or balancing it with extra cream to mellow the heat.
Can I make this recipe vegetarian or pescatarian?
You can easily make a pescatarian version by using just shrimp or swapping the chicken for extra shrimp or even firm tofu. For a vegetarian twist, omit the chicken and shrimp and add smoky grilled vegetables with Cajun seasoning instead.
What wine pairs well with this dish?
A crisp, dry white wine like Sauvignon Blanc or Pinot Grigio complements the creaminess and spiciness of the pasta beautifully, refreshing the palate between bites.
Is it possible to prepare this dish gluten-free?
Definitely! Simply use gluten-free linguine or any gluten-free pasta you prefer. Just be sure to double-check Cajun seasoning blends for any hidden gluten ingredients.
Final Thoughts
This Cajun Chicken and Shrimp Pasta Recipe quickly becomes a go-to meal once you try it because it brings together the best of bold spices, creamy textures, and satisfying proteins in just about 25 minutes. It’s comforting yet exciting, perfect for sharing with loved ones or treating yourself to a flavorful night in. I genuinely can’t recommend giving this recipe a whirl enough—it’s a true winner on any dinner table!
Print
Cajun Chicken and Shrimp Pasta Recipe
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Pasta
- Method: Stovetop
- Cuisine: Cajun
Description
A flavorful Cajun Chicken and Shrimp Pasta combining succulent chicken breast and tender shrimp seasoned with spicy Cajun blend, tossed with linguine in a creamy parmesan sauce enriched with garlic and white wine. This quick and delicious dish is perfect for a weeknight dinner, delivering a creamy, spicy taste of the South with every bite.
Ingredients
Pasta
- 300 g (10.5 oz) linguine
- Salt (for boiling pasta)
Protein
- 225 g (½ lb) raw shrimp (prawns), peeled and deveined
- 450 g (1 lb) chicken breast fillets, cut into bite-size pieces
Seasoning and Sauce
- 3 tablespoons Cajun seasoning
- Salt and pepper, to taste
- 30 g (2 tablespoons) unsalted butter, divided
- 1 tablespoon olive oil
- 2 large garlic cloves, finely chopped
- 75 ml (⅓ cup) dry white wine
- 200 ml (1 cup) double cream
- 30 g (⅓ cup) parmesan, grated
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the linguine and cook according to package instructions until al dente, about 8-10 minutes. Drain and set aside, reserving a little pasta water.
- Season the Proteins: In a bowl, toss the shrimp and chicken pieces with the Cajun seasoning, ensuring they are well coated. Season additionally with salt and pepper to taste.
- Sauté the Chicken and Shrimp: Heat half the butter (1 tablespoon) and olive oil in a large skillet over medium-high heat. Add the chicken pieces and cook for 4-5 minutes until starting to brown. Add the shrimp and continue cooking for an additional 3-4 minutes until both are cooked through and slightly caramelized. Remove the proteins from the skillet and set aside.
- Prepare the Sauce: In the same skillet, melt the remaining butter over medium heat. Add the chopped garlic and sauté for 1 minute until fragrant. Pour in the dry white wine and let it reduce by half, about 2-3 minutes, scraping any browned bits from the pan.
- Add Cream and Cheese: Stir in the double cream and bring the sauce to a gentle simmer. Add the grated parmesan and stir continuously until melted and the sauce thickens slightly, about 3-4 minutes.
- Combine and Serve: Return the cooked chicken and shrimp to the sauce, tossing to coat well. Add the drained linguine and toss all ingredients together, adding a splash of reserved pasta water if the sauce is too thick. Heat through for 1-2 minutes, adjust seasoning with salt and pepper if needed, then serve immediately.
Notes
- For extra spice, add a pinch of cayenne pepper or red chili flakes to the Cajun seasoning.
- Use freshly grated parmesan for best flavor.
- Reserve some pasta water to adjust sauce consistency if needed.
- You can substitute linguine with fettuccine or penne if preferred.
- Double cream can be replaced with heavy cream but the sauce thickness may vary slightly.
