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Creamy Cajun Shrimp and Chicken Pasta

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Pasta tossed with seasoned chicken and shrimp in a rich, creamy Cajun-spiced Parmesan sauce with bell peppers and onions.

Ingredients

Scale
  • 8 ounces dry pasta (rigatoni, penne, or linguine)
  • 2 boneless skinless chicken breasts, cut into 1-inch pieces (about 1 lb)
  • 1/2 pound (8 oz) peeled and deveined shrimp
  • 2 1/2 tablespoons Cajun seasoning, divided
  • 1 tablespoon olive oil
  • 2 tablespoons unsalted butter
  • 1 small yellow onion, diced (about 1/2 cup)
  • 1 red bell pepper, diced
  • 2 cloves garlic, minced
  • 1/2 cup diced tomatoes (fresh or canned)
  • 1 cup heavy whipping cream
  • 1/2 cup grated Parmesan cheese (plus extra for serving)
  • Salt and black pepper, to taste
  • Fresh parsley, chopped (for garnish, optional)

Instructions

  1. Cook the pasta in a large pot of boiling salted water according to package directions until almost al dente; reserve 1 cup pasta cooking water, then drain the pasta.
  2. Season chicken pieces with 1 tablespoon Cajun seasoning and a pinch of salt and pepper.
  3. Season shrimp with 1 tablespoon Cajun seasoning and a pinch of salt and pepper.
  4. Heat 1 tablespoon olive oil in a large skillet over medium-high heat; add shrimp in a single layer and cook 1–2 minutes per side until pink and cooked through; transfer shrimp to a plate.
  5. Add 1 tablespoon butter (or the remaining butter) to the skillet and add the seasoned chicken; cook until browned and cooked through, about 4–5 minutes; transfer to the plate with the shrimp.
  6. In the same skillet, add remaining 1 tablespoon butter if needed and sauté the diced onion and red bell pepper until softened, about 4–5 minutes; add minced garlic and cook 30 seconds more.
  7. Stir in diced tomatoes and the remaining 1/2 tablespoon (or remaining portion) Cajun seasoning; cook briefly to combine.
  8. Pour in 1 cup heavy cream and bring to a simmer, scraping up browned bits from the skillet; simmer 1–2 minutes until slightly thickened.
  9. Whisk in 1/2 cup grated Parmesan until the sauce is smooth; season to taste with salt and pepper.
  10. Add the drained pasta to the skillet and toss to coat, adding reserved pasta water a few tablespoons at a time if the sauce is too thick until desired consistency is reached.
  11. Return the cooked chicken and shrimp to the pan and gently toss to combine and heat through.
  12. Serve immediately topped with additional Parmesan and chopped fresh parsley if desired.

Notes

1) Reserve pasta water to loosen the sauce for a glossy finish. 2) Use freshly grated Parmesan for best melting and flavor. 3) Adjust Cajun seasoning to taste for milder or spicier heat.

Nutrition

Find it online: https://www.rapidrecipes.blog/creamy-cajun-shrimp-chicken-pasta-2/