Description
A creamy, flavorful Cajun Chicken and Shrimp Alfredo that combines tender, seasoned chicken and succulent shrimp in a rich homemade Alfredo sauce. This dish features perfectly cooked fettuccine tossed in a Cajun-spiced sauce with garlic, cream cheese, and parmesan, delivering a delicious Southern twist to a classic Italian favorite.
Ingredients
Scale
Pasta
- 8 ounces uncooked fettuccine
Protein
- 2 chicken breasts, cut into 1-inch pieces
- 1/2 pound shrimp (31/40 size), thawed and peeled
Seasonings
- 1/2 teaspoon garlic powder
- 1 tablespoon Cajun seasoning (divided; use low or no salt variety)
- Salt and pepper to taste
Cooking Fats
- 2 tablespoons olive oil
- 2 tablespoons butter
Sauce
- 1 cup heavy whipping cream
- 4 ounces cream cheese (½ block, preferably Philadelphia)
- 2 cloves garlic, minced
- 1 cup freshly grated Parmesan cheese
Instructions
- Prepare Cream Cheese: Remove cream cheese from the fridge at least 30 minutes prior, or microwave for 20-30 seconds to soften for easier incorporation into the sauce.
- Cook Pasta: Bring a large pot of salted water to a boil. Add fettuccine and cook according to package instructions until al dente. Drain and set aside, reserving a tablespoon or two of pasta cooking water if desired to thin the sauce later.
- Season Proteins: Pat shrimp dry after thawing and peeling. Cut chicken into 1-inch pieces. Sprinkle both shrimp and chicken evenly with garlic powder and half the Cajun seasoning (1/2 tablespoon).
- Cook Shrimp: Heat olive oil in a deep skillet over medium-high heat. Once hot, add shrimp and cook for about 3 minutes, flipping once, until pink and just cooked through. Transfer shrimp to a plate.
- Cook Chicken: In the same skillet, add chicken pieces and cook for 5 to 6 minutes, stirring occasionally to brown edges and ensure cooked through. Transfer chicken to the plate with shrimp.
- Make Alfredo Sauce: Remove skillet from heat momentarily. Add butter, heavy cream, cream cheese, remaining Cajun seasoning, and minced garlic to the skillet. Return to medium heat and stir continuously for a couple of minutes until cream cheese is melted and sauce starts to combine.
- Thicken Sauce: Allow the sauce to gently bubble for 2 to 3 minutes, stirring occasionally, until it thickens slightly.
- Finish Sauce: Stir in freshly grated Parmesan cheese until melted and smooth. Return shrimp and chicken to the skillet, warming them through in the sauce for 2 minutes. Taste and adjust salt and pepper as needed.
- Toss with Pasta and Serve: Optionally add a splash of reserved hot pasta water to the skillet to loosen the sauce if desired. Toss the drained fettuccine in the skillet with the Alfredo sauce, shrimp, and chicken. Serve immediately, garnished with extra Parmesan, chopped parsley, and a squeeze of lemon if desired.
Notes
- Softening the cream cheese before starting ensures it incorporates smoothly without lumps.
- Leaving shrimp tails on is optional, but can add presentation appeal and flavor.
- Using low or no salt Cajun seasoning keeps sodium levels in check; adjust salt at the end to taste.
- A splash of reserved pasta water can help adjust sauce consistency without diluting flavor.
- Garnishing with lemon juice adds a bright contrast to the rich, creamy sauce.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Southern American, Italian-American Fusion
