Creamy Cajun Shrimp and Chicken Pasta

Creamy, juicy, and packed with bold Cajun flavors, Creamy Cajun Shrimp and Chicken Pasta is the kind of dinner that feels indulgent but comes together quickly on a weeknight. Imagine plump shrimp and tender chicken tossed with short pasta in a velvety, spiced cream sauce—comfort food with a little southern sass. Fun fact: many Cajun dishes started as clever one-pot meals meant to feed hungry families with whatever was on hand, which explains why this recipe is both hearty and adaptable.

If you love creamy pasta dinners, try my twist on chicken in this Garlic Butter Chicken Bites with Creamy Parmesan Pasta and Spinach. This Creamy Cajun Shrimp and Chicken Pasta is special because it’s simple, fast, and crowd-pleasing—perfect for busy weeknights or casual dinner parties. Read on and get ready to make a dish the whole family will ask for again.

What is Creamy Cajun Shrimp and Chicken Pasta?

What’s in a name? Creamy Cajun Shrimp and Chicken Pasta tells you most of the story: a rich, creamy sauce; Cajun-seasoned shrimp; and juicy pieces of chicken tossed with pasta. Who named it—an overenthusiastic cook or someone trying to impress dinner guests? Either way, it’s a promise of bold flavors and comforting texture. Could it be the dish that proves “the way to a man’s heart is through his stomach.”? Maybe—especially when the sauce is this irresistible. Give it a try and see if it doesn’t become your new weeknight hero.

Why You’ll Love This

• Big, bold flavor: The Cajun seasoning and smoked paprika give the sauce a smoky, slightly spicy backbone while parmesan and cheddar add creamy, savory depth. Every bite is layered and satisfying.
• Budget-friendly and efficient: Combining shrimp and chicken with a short pasta stretches the protein and makes a filling meal that’s more economical than eating out. Making it at home also lets you control spice and salt.
• Texture and comfort: Al dente rotini holds up to the sauce and provides great bite, while the creamy sauce clings to every noodle and morsel of protein for a spoon-licking result.

If you enjoy seafood-forward pasta, you might also like the flavor pairing in Cajun Shrimp and Salmon with Garlic Cream Sauce for a slightly different take. Ready to make it? Let’s get cooking.

How to Make: Quick Overview

This recipe is surprisingly simple: sear seasoned chicken, quickly cook shrimp, then build a creamy, cheesy sauce in the same skillet to save dishes and lock in flavor. Prep time is minimal and the cooking moves fast—this is one of those rare dinners that feels restaurant-worthy without the fuss.

• Simplicity of preparation: straightforward steps, pantry-friendly ingredients, and one skillet for most of the work.
• Taste and texture: creamy, cheesy sauce with tender proteins and firm pasta.
• Standout element: the creamy sauce spiced with Cajun seasoning and smoked paprika that balances richness and heat.
• Approximate time: Prep 15 minutes, Cook 20 minutes, Total about 35 minutes.

Ingredients

• 8 oz rotini pasta (or any short pasta of choice)
• 1 lb shrimp, peeled and deveined
• 1 lb chicken breast, diced
• 2 tbsp Cajun seasoning
• 1 tbsp olive oil
• 2 tbsp unsalted butter
• 3 cloves garlic, minced
• 1 cup heavy cream
• 1 cup milk
• 1/2 cup grated Parmesan cheese
• 1/2 cup shredded cheddar cheese
• 1 tsp smoked paprika
• 1/2 tsp red pepper flakes (optional, for extra spice)
• 1/2 tsp salt (adjust to taste)
• Fresh parsley, chopped (for garnish)

Directions

1. In a large pot, bring salted water to a boil. Add the rotini pasta and cook until al dente, about 8-10 minutes. Drain and set aside.
2. In a large skillet, heat 1 tbsp of olive oil over medium heat. Add the diced chicken, seasoned with 1 tbsp of Cajun seasoning. Cook until golden brown and cooked through, about 5-6 minutes. Remove from the skillet and set aside.
3. In the same skillet, melt the butter. Add the shrimp and cook until pink and opaque, about 2-3 minutes per side. Remove and set aside with the chicken.
4. Reduce heat to medium-low. In the same skillet, add the minced garlic and sauté for 1-2 minutes until fragrant. Stir in the heavy cream, milk, Parmesan cheese, cheddar cheese, smoked paprika, and remaining Cajun seasoning. Mix well until smooth and creamy.
5. Add the cooked pasta, chicken, and shrimp back into the skillet. Toss everything together until well-coated in the creamy sauce. Adjust seasoning with salt and red pepper flakes if desired.
6. Sprinkle with fresh parsley before serving and enjoy warm!

What to Serve With

• A crisp green salad with lemon vinaigrette to cut the richness (mixed greens, cucumber, and shaved fennel work great).
• Roasted or steamed vegetables like asparagus, broccoli, or green beans for a fresh contrast.
• Crusty garlic bread or buttery dinner rolls to mop up the extra sauce.
• For drinks, a chilled Sauvignon Blanc or a citrusy iced tea pairs nicely with the spice and cream.

Top Tips for Perfecting

• Don’t overcook the shrimp: shrimp cook very quickly—2-3 minutes per side is usually perfect. Overcooked shrimp become rubbery.
• Season in stages: you’ve already used Cajun seasoning on the chicken; taste the sauce before adding extra salt. Parmesan and cheddar add savory saltiness.
• Swap pasta shapes if desired: penne, fusilli, or cavatappi all hold sauce well.
• Make it lighter: use half-and-half instead of heavy cream for a lighter sauce, but expect a slightly less rich texture.
• Add veggies: fold in baby spinach or sautéed bell peppers for color and nutrition.
• Avoid crowding the pan when searing proteins to get a good golden crust.

Storing and Reheating Tips

• Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently to prevent the cream from breaking.
• Freezing: Cream-based pasta dishes don’t freeze well because the texture can separate. If you must freeze, freeze the cooked proteins and pasta separately from the sauce and thaw slowly before recombining.
• Reheating: Reheat on the stovetop over low heat with a splash of milk to revive creaminess, stirring frequently. Microwaving is okay for single servings—stir halfway through and add a little milk if the sauce looks dry.

FAQs

Can I use frozen shrimp?
Yes. Thaw frozen shrimp completely in the refrigerator or under cold running water before cooking. Pat dry to remove excess moisture so they sear properly.

What can I substitute for heavy cream?
You can use half-and-half or a mix of milk and cream cheese for a slightly lighter but still creamy result. Be aware the sauce will be thinner with milk alone.

Is there a vegetarian version of this dish?
Absolutely. Swap shrimp and chicken for sautéed mushrooms, tofu, or seasoned chickpeas, and use vegetable broth with a splash of cream for richness.

How spicy is this recipe?
Moderately spicy from the Cajun seasoning and smoked paprika. Adjust the heat by reducing Cajun seasoning or omitting red pepper flakes; add more if you like extra heat.

Can I make this ahead for a dinner party?
You can prepare the proteins and sauce ahead and reheat gently before adding freshly cooked pasta. For best texture, cook the pasta just before serving and toss with the warmed sauce.

Conclusion

Creamy Cajun Shrimp and Chicken Pasta is an easy, flavorful dinner that balances indulgent creaminess with bold Cajun spice—perfect for weeknights or when you want to impress with minimal effort. It’s simple to make, budget-friendly, and flexible enough to adapt to what’s in your fridge. If you want to explore a similar Creamy Cajun pasta with a different twist, check out Cajun Chicken and Shrimp Pasta – Chocolate with Grace for inspiration and variations. Give this recipe a try and share it with family or friends—the leftovers (if any) are a real treat.