Cajun Chicken and Shrimp Pasta is a healthy, creamy pasta dish full of bold, spicy flavors. It's incredibly delicious and cooks in under 30 minutes. With over 30 grams of protein per serving and the option to be gluten free, this is sure to become a new weeknight staple.
Jump to:
- Why You'll Love This Cajun Chicken and Shrimp Pasta
- Ingredients In This Creamy Cajun Pasta
- How To Make Cajun Chicken and Shrimp Pasta
- Expert Tips and Recipe Notes
- Serving Suggestions
- Frequently Asked Questions
- Storing and Reheating Instructions
- Recommended
- Did you make this recipe?
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This rich and creamy Cajun Chicken and Shrimp Pasta is the best weeknight dinner. It's made with just 10 main ingredients and cooks up in less than 30 minutes.
Similar to my Chipotle Chicken Pasta, this dish is packed with both protein and flavor and can easily be made gluten free with just a simple swap of the pasta.
The entire family is sure to love this healthy and creamy, Cajun pasta. Keep reading for all my tips and tricks!
Why You'll Love This Cajun Chicken and Shrimp Pasta
- It's made with simple ingredients
- You can easily make it gluten free
- There's over 30 grams of protein per serving
- This creamy Cajun pasta dish cooks in under 30 minutes
- A great use for leftover chicken
- It is a healthy dinner that the whole family loves
Ingredients In This Creamy Cajun Pasta
- Chicken: For this recipe I usually use chicken breast, but chicken thighs or leftover rotisserie chicken would also work well
- Shrimp: I like to use a large shrimp that are about 30/35 per pound. Both fresh or frozen will work, just as long as they're raw
- Pasta: Any shape of pasta works in this creamy dish. I used fettuccini, but rotini, spaghetti, or penne also are great. You can even use a gluten free pasta if you prefer
- Heavy cream: This is an important ingredient in order to achieve that thick, creamy sauce. You can try substituting with coconut cream if needed, but I haven't tried it
- Milk: You will need a small amount of milk to thin the sauce. I think whole milk is best, but you can use any kind you have on hand. (even a non-dairy milk)
- Parmesan cheese: The parmesan cheese adds a nice richness to the dish and also helps to make the sauce creamy. I don't recommend any substitutes
- Veggies: Both onions and spinach are already in this creamy Cajun chicken and shrimp pasta, but see below for more veggie options you can add
- Spices: You'll only need salt and Cajun seasoning for flavoring. Both homemade Cajun seasoning or store-bought will work
How To Make Cajun Chicken and Shrimp Pasta
- Bring a large pot of salted water to a boil and cook pasta according to package instructions. Drain and rinse with cold water to prevent sticking once cooked
- In a large skillet over medium heat, melt 1 tablespoon of butter. Cook the prepared shrimp until both sides are pink and they begin slightly curling. Take the shrimp of of the pan and set on a plate once cooked
- Add the chicken to the same pan and cook for 5-7 minutes, moving them around to ensure they're cooked through. Put the cooked chicken onto the same plate as the shrimp and set aside while you make the sauce
- Turn the heat down to medium/low and melt the other tablespoon of butter. Once melted, add in the chopped onion and cook until soft.
- Add the minced garlic to the pan and cook for 1 minute
- Keep the heat at medium/low and add the heavy cream, milk, Cajun seasoning, salt, and parmesan cheese. Bring to a boil and boil for 2-3 minutes, or until the sauce begins to thicken. Once thickened, turn the stove off and let the residual heat wilt the spinach
- Once spinach is wilted, add the reserved shrimp, chicken, and pasta into the skillet and gently stir to coat everything in the creamy Cajun sauce
Expert Tips and Recipe Notes
- Use gluten free pasta to make this dinner gluten free
- If you don't have both chicken and shrimp you can use just one protein, it's still super yummy
- This is a great recipe to use up leftover chicken with, just stir it in once the sauce is made, and serve
- If adding extra veggies, be sure to sauté them with the onions so they soften
- Use room temperature cream to prevent the possibility of it splitting
- This isn't a good meal prep recipe because cooked shrimp only stays good for 3 days
Serving Suggestions
This Cajun Chicken and Shrimp Pasta is a pretty rich and creamy dish. I suggest pairing it with a simple kale salad, cucumber salad, or some garlic bread to help soak up the sauce.
Frequently Asked Questions
For this Cajun chicken and shrimp pasta I like to use large shrimp. The ones I buy are usually 31/35 per pound. In this recipe, both fresh and frozen (that have been thawed) will work as long as they're raw.
You can use whatever type of pasta shape you like! I like fettuccini for this particular dish, but one like rotini or penne would also hold the sauce well.
Yes, just substitute the pasta with your favorite type of gluten free pasta. I've found that both Jovial Foods or Trader Joe's brown rice pasta are great gluten free options.
Sure, you can always add more veggies to a dish! It already has onions and spinach in it, but tomatoes, peppers, and broccoli would all be tasty in it.
If your sauce is runny, then you didn't let it boil long enough. You should be able to make a figure "8" in the sauce with a wooden spoon before turning the heat off.
It's about 380 calories per serving, but full nutrition facts can be found in the recipe card down below.
Storing and Reheating Instructions
STORING: You can store any leftover Cajun chicken and shrimp pasta in an airtight container in the fridge for up to 3 days.
REHEATING: To reheat, scoop your desired portion into a microwave safe bowl and cover with a damp paper towel. Microwave for 30 second intervals until warmed through.
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PrintCajun Chicken and Shrimp Pasta
Cajun Chicken and Shrimp Pasta is a healthy, creamy pasta dish full of bold, spicy flavors. It's incredibly delicious and cooks in under 30 minutes. With over 30 grams of protein per serving and the option to be gluten free, this is sure to become a new weeknight staple.
- Prep Time: 10 Minutes
- Cook Time: 20 Minutes
- Total Time: 30 minutes
- Yield: 6 Servings 1x
- Category: Dinner
- Method: Stove Top
- Cuisine: American
Ingredients
- 6 ounces of pasta (any shape will work)
- 2 tablespoons butter (divided)
- ½ pound large, raw shrimp- peeled and deveined
- 1 pound chicken breast- cut into bite size pieces
- ½ cup finely chopped onion
- 2 cloves of garlic- minced
- ⅔ cup heavy cream- room temperature
- ⅓ cup whole milk
- 2 tablespoons Cajun seasoning
- ½ teaspoon kosher salt
- ¼ cup grated parmesan cheese
- 2 ounces baby spinach
- Squeeze of lemon juice
Instructions
- Bring a large pot of salted water to a boil and cook pasta according to package instructions. Drain and rinse with cold water to prevent sticking once cooked
- In a large skillet over medium heat, melt 1 tablespoon of butter. Cook the prepared shrimp for 2 minutes a side, or until both sides are pink and the shrimp begins slightly curling. Take the shrimp of of the pan and set on a plate
- Add the bite size pieces of chicken to the same pan and cook for 5-7 minutes, moving them around with a wooden spoon to ensure they're cooked through. Put the cooked chicken onto the same plate as the shrimp and set aside while you make the sauce
- Turn the heat down to medium/low and add the other tablespoon of butter. Once melted, add in the chopped onion and cook for 5-7 minutes, stirring frequently, until the onion is soft.
- Add the minced garlic to the pan, cooking for 1 minute until fragrant
- Next, add the heavy cream, milk, Cajun seasoning, salt, and parmesan cheese. Bring to a boil and boil for 3-4 minutes, until the sauce begins to thicken. Once thick, turn off the stove add in the spinach, and let the residual heat wilt it
- Once spinach is wilted, add the shrimp, chicken, and pasta into the skillet and gently stir to coat everything in the creamy Cajun sauce
- Taste and adjust seasoning as needed, then serve immediately
Notes
- Use gluten free pasta to make this dinner gluten free
- If you don't have both chicken and shrimp you can use just one protein, it's still super yummy
- This is a great recipe to use up leftover chicken with, just stir it in once the sauce is made, and serve
- If adding extra veggies, be sure to sauté them with the onions so they soften
- Use room temperature heavy cream to prevent the possibility of it splitting
- This isn't a good meal prep recipe because cooked shrimp only stays good for 3 days
- Store any leftovers in an airtight container in the fridge for up to 3 days
Keywords: cajun shrimp pasta, creamy cajun pasta, cajun pasta with chicken and shrimp
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