This chicken and shrimp Alfredo features a rich, creamy Cajun Parmesan sauce that perfectly coats tender pan-seared chicken and shrimp. Pair it with fettuccine for a deliciously satisfying meal!
INGREDIENTS
8 ounces uncooked fettuccine
2 chicken breasts, cut into 1-inch pieces
1/2 pound shrimp (31/40 size), thawed and peeled
1/2 teaspoon garlic powder
1/2 tablespoon + 1/2 tablespoon Cajun seasoning (preferably low-sodium or salt-free)
2 tablespoons olive oil
2 tablespoons butter
1 cup heavy/whipping cream
4 ounces cream cheese (half a block of Philadelphia)
2 cloves garlic, minced
1 cup freshly grated Parmesan cheese
Salt and pepper, to taste
INSTRUCTIONS
- Prep the ingredients – Remove the cream cheese from the fridge at least 30 minutes before starting, or microwave it for 20-30 seconds to soften.
- Cook the pasta – Bring a pot of salted water to a boil and cook the fettuccine until al dente, following package instructions.
- Prepare the shrimp and chicken – If using frozen shrimp, thaw them under cool running water, then pat dry. Leave the tails on if desired. Cut the chicken into 1-inch pieces. Season both with garlic powder and 1/2 tablespoon of Cajun seasoning.
- Cook the shrimp – Heat olive oil in a large skillet over medium-high heat. Cook the shrimp for about 3 minutes, flipping once, then transfer them to a plate.
- Cook the chicken – In the same skillet, add the chicken and cook for 5-6 minutes, stirring occasionally until browned and fully cooked. Transfer to the plate with the shrimp.
- Make the sauce – Remove the skillet from the heat and add butter, heavy cream, cream cheese, the remaining 1/2 tablespoon of Cajun seasoning, and minced garlic. Return the pan to medium heat and stir until the cream cheese melts into the sauce.
- Thicken the sauce – Let the sauce gently bubble for 2-3 minutes until it thickens slightly.
- Combine everything – Stir in Parmesan cheese, then return the shrimp and chicken to the pan. Let them warm through for a couple of minutes. Season with additional salt and pepper if needed.
- Final touches – Before draining the pasta, add a splash (1-2 tablespoons) of hot pasta water to the sauce to loosen it slightly (optional). Toss the drained pasta with the sauce, then serve immediately with extra grated Parmesan and chopped parsley. A squeeze of lemon adds a bright, delicious touch!
NOTES
Cajun seasoning can be quite salty, so it’s best to use a low-sodium or salt-free version to prevent the dish from becoming overly salty.
