This cajun shrimp and chicken pasta wraps tender chicken, juicy shrimp, and rotini in a creamy, spiced cheese sauce. Smoked paprika and Cajun seasoning give it a warm, savory heat that stays balanced thanks to the cream and Parmesan.
The skillet comes together in about 35 minutes while the pasta boils alongside it. It is a rich, satisfying dinner for four that tastes like a weekend treat but fits easily into a weeknight.
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Why This Cajun Shrimp and Chicken Pasta Recipe Works
Seasoning the chicken and shrimp separately means each protein picks up the spices before it hits the pan. Cooking them in stages keeps the shrimp tender instead of rubbery and the chicken juicy.
The sauce starts with garlic and builds with cream, milk, and two cheeses. Parmesan adds salty depth while cheddar gives a smooth, mellow melt, so the sauce coats the pasta evenly.
Rotini has spirals that trap sauce in every bite. Cooking the pasta until just al dente also keeps it from turning soft when it finishes in the hot cream.
Ingredients for Cajun Shrimp and Chicken Pasta
- 8 oz rotini pasta
- 1 teaspoon kosher salt, for the pasta water
- 1 lb large shrimp, peeled and deveined
- 1 lb boneless skinless chicken breast, diced into 1 inch pieces
- 2 tablespoons Cajun seasoning, divided
- 1 tablespoon olive oil
- 2 tablespoons unsalted butter
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1 cup whole milk
- 1/2 cup grated Parmesan cheese
- 1/2 cup shredded cheddar cheese
- 1 teaspoon smoked paprika
- 1/4 teaspoon red pepper flakes
- 2 tablespoons chopped fresh parsley, for garnish
Shrimp. Buy large shrimp and pat them dry so they sear instead of steam. Cook them just until pink and opaque.
Chicken breast. Dice it into even pieces so it cooks quickly and stays tender. Season it well before it goes into the pan.
Cajun seasoning. Blends vary in salt and heat, so taste yours before adding more salt. Half goes on the proteins and half flavors the sauce.
Cream, milk, and cheese. The cream gives richness, the milk lightens the sauce, and the cheeses thicken it as they melt. Shred the cheddar yourself for a smoother finish.
Smoked paprika. It adds a gentle smoky depth that rounds out the spice blend without extra heat.
How to Make Cajun Shrimp and Chicken Pasta
1. Boil the pasta Cook the rotini in generously salted water until al dente, then drain and set aside.
2. Season the proteins Toss the shrimp and chicken with 1 tablespoon of the Cajun seasoning so both are evenly coated.
3. Cook the chicken Heat the olive oil in a large skillet over medium heat. Cook the chicken for 5 to 6 minutes until golden and at least 165 degrees F, then move it to a plate.
4. Cook the shrimp Melt the butter in the same skillet and cook the shrimp for 2 to 3 minutes per side until pink and opaque. Move them to the plate with the chicken.
5. Make the sauce Lower the heat to medium low and cook the garlic for about 1 minute. Stir in the cream, milk, Parmesan, cheddar, smoked paprika, and remaining Cajun seasoning until smooth.
6. Toss everything Add the pasta, chicken, and shrimp to the skillet and toss until coated. Add red pepper flakes if you want more heat.
7. Garnish and serve Let the pasta rest for 2 minutes so the sauce thickens, then spoon it into bowls and top with parsley.
How to Serve Cajun Shrimp and Chicken Pasta
Serve this pasta hot with fresh sides that add crunch and color. Roasted air fryer broccoli with Parmesan and tender air fryer asparagus both balance the creamy sauce. A basket of air fryer garlic bread slices or soft fluffy homemade dinner rolls helps mop up every bit of sauce. A squeeze of lemon over the top brightens the whole plate.
How to Store and Reheat Cajun Shrimp and Chicken Pasta
Refrigerate leftovers in an airtight container for up to 3 days. Freezing is not recommended, because the cream sauce separates and the shrimp turns tough. Reheat portions in a skillet over low heat with a splash of milk, stirring until steaming hot and at least 165 degrees F.
Tips and Variations for Cajun Shrimp and Chicken Pasta
Dry the shrimp. Patting the shrimp dry gives them a better sear and keeps the sauce from watering down.
Do not overcook the shrimp. They are done as soon as they turn pink and opaque, and they finish warming in the sauce.
Watch the salt. Cajun blends are often salty, so taste the sauce before adding any extra salt.
Control the heat. Use a mild Cajun blend and skip the red pepper flakes for a gentler dish.
Add vegetables. Bell peppers or baby spinach can cook in the skillet with the garlic for extra color.
Lighten it. Half and half can replace the heavy cream, though the sauce will be slightly thinner.
Use thawed shrimp. Thaw frozen shrimp in the refrigerator overnight, then drain and dry them before cooking.
Check temperatures. Cook chicken to 165 degrees F and shrimp until opaque, following the guidance in this FDA safe food handling guidance.
Frequently Asked Questions About Cajun Shrimp and Chicken Pasta
Can I make this cajun shrimp and chicken pasta with only chicken?
Yes. Use 2 pounds of chicken in place of the shrimp, and cook it until it reaches 165 degrees F.
How spicy is this cajun shrimp and chicken pasta?
It has a medium warmth. Choose a mild blend and skip the pepper flakes for less heat, or add more for a bolder kick.
Can I make this cajun shrimp and chicken pasta ahead of time?
The cream sauce is ideal fresh. You can season the proteins and shred the cheese a day ahead to cut the cooking time.
Which pasta shape should I use?
Rotini, penne, and fettuccine all work well. Choose a shape that holds sauce, and cook it until just al dente.
Why did my sauce turn thin?
The sauce needs a few minutes to thicken as the cheese melts. Let it simmer gently, and remember it thickens more as it rests.
Creamy Cajun Shrimp and Chicken Pasta
Equipment
- Large skillet
- Large pot
- Colander
- Instant read thermometer
Ingredients
Main Ingredients
- 8 oz rotini pasta
- 1 tsp kosher salt for the pasta water
- 1 lb large shrimp peeled and deveined
- 1 lb boneless skinless chicken breast diced into 1 inch pieces
- 2 tbsp Cajun seasoning divided
- 1 tbsp olive oil
- 2 tbsp unsalted butter
- 3 cloves garlic minced
- 1 cup heavy cream
- 1 cup whole milk
- ½ cup grated Parmesan cheese
- ½ cup shredded cheddar cheese
- 1 tsp smoked paprika
- ¼ tsp red pepper flakes optional
- 2 tbsp chopped fresh parsley for garnish
Instructions
Cooking
- Boil the pasta. Cook the rotini in salted water until al dente, then drain.
- Sear the proteins. Season the shrimp and chicken with half the Cajun seasoning, cook the chicken in olive oil for 5 to 6 minutes until 165 degrees F, then cook the shrimp in butter for 2 to 3 minutes per side until pink and opaque.
- Build the sauce. Cook the garlic for 1 minute on medium low, then stir in the cream, milk, both cheeses, smoked paprika, and remaining Cajun seasoning until smooth.
- Combine. Fold in the pasta, chicken, and shrimp and toss until coated.
- Finish. Rest for 2 minutes, adjust the heat with pepper flakes, and top with parsley.
