Creamy Cajun Shrimp and Chicken Pasta
Rotini with seared chicken and shrimp in a creamy Cajun cheese sauce, finished with parsley.
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.
Notes
Substitutions: Use penne or fettuccine for rotini and half and half for the cream.
Tips: Taste before adding salt because Cajun blends vary. Pat the shrimp dry.
Storage: Refrigerate up to 3 days. Do not freeze. Reheat to 165 degrees F.