Dinner wasn’t planned. It was one of those long days when your brain’s on autopilot and the fridge feels like a puzzle. I had shrimp, a couple of chicken breasts, and some rotini hanging around.
Not much, but enough. I reached for the Cajun seasoning out of habit more than intention—and that’s when things started to come together. The pan sizzled, the spices hit the butter, and suddenly the kitchen didn’t feel so quiet.
This dish wasn’t born out of inspiration but necessity—and maybe that’s why it works so well. It’s hearty, rich, with just the right amount of heat to wake up your taste buds without overwhelming them. It’s not fussy, doesn’t need a side of rules, and still ends up tasting like a little more effort went in than actually did. A weeknight win that’s made its way into weekends, too.
Short Description
Creamy Cajun Shrimp and Chicken Pasta is a one-pot comfort dish loaded with tender rotini, juicy shrimp, seasoned chicken, and a spicy, velvety Cajun cream sauce. Perfect for weeknights or casual dinners.
Key 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
Creamy Cajun Shrimp And Chicken Pasta
Ingredients
- 8 oz rotini pasta (or any short pasta of choice)
- 1 lb shrimp
- 1 lb chicken breast
- 2 tbsp Cajun seasoning
- 1 tbsp olive oil
- 2 tbsp unsalted butter
- 3 cloves garlic
Instructions
- Boil a large pot of salted water. Add rotini and cook until al dente (about 8–9 minutes). Drain, drizzle with a little olive oil to prevent sticking, and set aside.
- Toss shrimp and diced chicken separately with 1 tablespoon Cajun seasoning each until well coated.
- Heat olive oil in a large skillet over medium heat. Add chicken and cook for 5–6 minutes until golden and fully cooked. Transfer to a plate.
- In the same pan, melt 1 tablespoon butter. Add shrimp and cook 2–3 minutes per side until pink and opaque. Remove and set aside with the chicken.
- Lower the heat. Add the remaining 1 tablespoon butter and minced garlic. Sauté for 30 seconds until fragrant. Pour in heavy cream and chicken broth, scraping the pan to lift any browned bits.
- Stir in Parmesan and let the sauce simmer for 3–4 minutes until slightly thickened. Taste and adjust with salt, pepper, or more Cajun seasoning if desired.
- Add pasta, chicken, and shrimp back to the skillet. Toss to coat evenly in the creamy sauce and cook for 1–2 minutes to blend flavors.
- Turn off the heat. Sprinkle with chopped parsley and extra Parmesan if you like. Serve hot with garlic bread or a fresh green salad.
