Luscious Cajun Shrimp Chicken Pasta

Whenever I want something cozy with a spicy kick, I whip up this smooth Cajun chicken and shrimp pasta. The creamy sauce really brings the heat in the best way. With both shrimp and chicken, it's the dish I make when folks are hungry for something exciting but still super comforting. Everyone always loves it at my place.

At home, they call this my party pasta because people keep coming back for another bowl. When I first put the Cajun flavors in, I honestly thought my kids might not go for it, but they loved it straight away. Now it’s a regular whenever we want some bold flavor on the table.

Tasty Ingredients

• Rotini or your favorite shaped pasta: Rotini's great since it hugs all that yummy sauce
• Peeled and cleaned shrimp: Get the fat, springy ones—they should smell clean, never fishy
• Diced chicken breast: Go for boneless and skinless so everything cooks evenly
• Cajun seasoning: The punch of flavor—pick a blend that’s not full of added salt or weird stuff
• Olive oil: Adds richness and helps brown things up nicely
• Unsalted butter: Makes the creamy sauce rich and flavorful
• Fresh minced garlic: Don’t skip it—really brightens up everything
• Heavy cream: The secret to that lush, silky sauce
• Milk: Use it to thin out the sauce until it’s just right
• Freshly grated Parmesan: Nutty and deep flavor—buy a block if you can and grate yourself
• Shredded cheddar: Makes things gooier and adds a slight bite
• Smoked paprika: Adds that deep smokiness that pulls all the flavors together
• Red pepper flakes: Fire it up if you like more heat—start slow
• Salt: Start light—cheese brings more salt so taste as you go
• Chopped fresh parsley: Clean, fresh finish and looks great sprinkled on top

Simple Steps

Finish with Parsley:

Right at the end, sprinkle over parsley. It adds color and a fresh kick. Try a bite before serving to make sure the flavors are popping.

Pasta Time:

Throw in your drained rotini or whatever shape you picked. Toss it in the pan so every bit gets covered with the Cajun sauce. Need it a little looser? Splash in a touch of that pasta water you saved.

Bring It All Together:

Gently stir in your cooked chicken and shrimp. Let it all hang out and mingle for a minute or two so everything’s fully coated and the sauce is shiny.

Let’s Do the Cheese:

In go the cheddar and Parmesan—just a small amount at a time. Keep stirring so the cheeses melt smoothly. Now toss in that smoked paprika and some pepper flakes if you want more heat. Salt to taste.

Sauce Magic:

Drop the heat to low-medium. Stir in heavy cream and milk. Whisk it with the garlicky stuff in the pan, letting the sauce get a bit thicker and blend together.

Garlic Goodness:

Melt butter right in the pan, then toss in minced garlic. Let it sizzle but not burn. This sets up all the flavor in the dish.

Sear Chicken and Shrimp:

Heat up some olive oil, then brown the chicken on all sides, but don’t fully cook it yet. Pull chicken out, cook shrimp in the same pan till they get some color. Take shrimp out, set aside both.

Pasta Prep:

Fill a big pot with salted water, get it rolling, and toss in your pasta until it’s just firm to bite. Save some cooking water to fix your sauce later if needed and drain the pasta.

Dry and Season Chicken & Shrimp:

Grab paper towels, pat chicken and shrimp dry. Rub them with plenty of Cajun spice until covered. Let them sit while you sort out everything else so they really soak in those flavors.

Pin

I always use smoked paprika—just a small spoonful and suddenly the sauce is next level. Once my cousin overdid it with Cajun seasoning and honestly, we all loved how intense the flavors got. That night stuck with us and now we aren't afraid to pile on the spices.

Leftover hacks

Pop leftovers into a tightly-sealed container in your fridge, where they'll keep fine for about three days. To reheat, just pour in a splash of milk or water to help loosen up the sauce, then warm gently on the stove and stir. If it seems thick after chilling, adding a bit more liquid makes it creamy again.

Swaps if Needed

No shrimp or chicken? Double up on one, or swap in some sliced smoked sausage or cubes of firm tofu—it’s awesome either way. Use penne or bowties if you’re out of rotini. If you’ve only got half-and-half in the fridge, that’ll work in place of milk and cream, but hold back a little on the salt since it’s richer.

What Goes With It

Cut through all that creaminess with some crunchy garlic bread and a bright green salad. Roasted veggies like asparagus or broccoli are perfect too—just toss them alongside for more greens.

Why It Matters

Cajun food mixes French roots with Southern vibes, so you get big flavor and creamy sauces with seafood a lot of the time. Dishes like this bring that feel-good, company-worthy goodness home. It’s about making something special with simple stuff and a little attitude from the South.

Common Recipe Questions

→ Is this meal super spicy?

You can make it as spicy as you like by using less Cajun seasoning or fewer chili flakes. Go for a mild Cajun mix and use less heat if that’s what you like.

→ What's a good pasta shape for this?

Rotini grabs onto all the sauce, but penne, fusilli, or any bite-sized pasta you love will do just fine.

→ Can I use other meats?

Definitely! Go all shrimp, all chicken, or swap in turkey or some nice sausage if you’re feeling it.

→ How do I make the sauce super smooth?

For extra smoothness, mix heavy cream with whole milk and don’t hold back with the cheese.

→ What’s the best way to top it off?

Fresh parsley gives a pop of color and flavor. A bit more Parmesan on top? Never a bad idea!