Creamy Shrimp and Chicken Alfredo Pasta made in a delicious homemade Alfredo sauce. This recipe is packed with all the flavors you’ll love! Shrimp, chicken, garlic, paprika, Cajun seasoning, and Parmesan cheese.
I LOVE this recipe! It’s one of my favorites, and it’s in rotation at my house quite frequently. What makes this shrimp and chicken Alfredo so good is that the Alfredo sauce is made from scratch. No store bought jar in this recipe!
It’s creamy, full of flavor, and couldn’t be any easier to make! All you need to do is mix up some butter, cream cheese, garlic, and milk and you are left with a velvety delicious sauce that coats the pasta perfectly. This pasta dish is perfect for any time of the year!
Next we talk about the shrimp and chicken in this pasta! I seasoned the shrimp with paprika, cajun seasoning, salt, and pepper, and garlic and saute them in a pan with olive oil. For the chicken the same seasonings and saute them separately. You can saute the chicken first, set it to the side, and then saute the shrimp in the same pan.
I’m all about building flavors so using the same pan helps to continue to add flavor. Just be sure to remove any burned bits from the pan to avoid having an acrid taste in the pasta. You can do this by taking a paper towel and wiping the pan with it. I like to take tongs and pick out the black bits so that I can still use the same oil.
How to Make This Creamy Shrimp and Chicken Alfredo Pasta
Ingredients
- 1 lb penne pasta
For the shrimp
- 10 oz shrimp, peeled and deveined (if frozen, thawed)
- 1 Tbsp olive oil
- 1 Tbsp cajun seasoning
- 1 tsp paprika
- Pinch of Salt
- Pinch of freshly ground black pepper
For the Chicken
- 1 and 1/2 Tbsp olive oil
- 1 skinless, boneless chicken breast, cut into 1-inch cubes
- 1/2 – 1 Tbsp Cajun seasoning
For the Alfredo sauce
- ½ cup unsalted butter
- 4 oz. cream cheese, softened to room temperature
- 2 cups (1 pint) heavy cream
- 1 Tbsp Cajun seasoning
- 1/2 tsp salt, or to taste
- 1/2 tsp freshly ground black pepper, or to taste
- 1 and ½ cups freshly grated Parmesan
Instructions
Cook the penne pasta according to package instructions. Drizzle a few drops of oil, toss the pasta, and set to the side.
For the Chicken
- Heat oil in a large skillet over medium heat.
- Meanwhile, season the chicken pieces with salt, pepper and Cajun seasoning, and paprika.
- Once skillet is hot, add the chicken pieces and cook, stirring constantly until chicken is no longer pink; about 5-8 minutes. Remove from the pan and set aside.
For the Shrimp
- In a medium bowl, add shrimp, olive oil, Cajun seasoning, paprika, and a pinch of salt and pepper and toss to combine and coat the shrimp.
- Add shrimp to the hot skillet and cook, stirring constantly until shrimp is pink, about 5 minutes. Remove the shrimp from the pan and set aside.
For the Alfredo Sauce
- In the same skillet, melt the butter over medium-low heat. Once the butter is melted, add the garlic and cream cheese and heat until softened.
- Pour in the milk and add the Cajun seasoning, salt and pepper. Whisk to combine.
- Bring to a low boil. Once boiling, decrease the heat to low and allow the sauce to simmer for 8-10 minutes, whisking occasionally. The sauce should be thick enough to coat a spoon.
- Once sauce has thickened, turn off the heat and add the Parmesan cheese. Stir until cheese is melted and combined. Taste the sauce and adjust the seasonings to your preference.
- Add the penne pasta, shrimp, and chicken to the sauce and toss around to coat evenly. Enjoy!
