Creamy Cajun Pasta Recipe

Cook pasta

Bring a large pot of salted water to a rolling boil. Add the fettuccine and cook according to package instructions until al dente (typically 9–11 minutes). Reserve 1 cup pasta cooking water, then drain pasta and set aside.

Season proteins

Pat the shrimp and chicken dry with paper towels. Toss shrimp and chicken separately with 1 tsp Cajun seasoning, 1/2 tsp kosher salt, and 1/2 tsp black pepper. Lightly toss the andouille slices with 1/2 tsp smoked paprika.

Sear chicken

Heat a large heavy skillet or cast-iron pan over medium-high heat. Add 1/2 tablespoon olive oil. When shimmering, add the chicken in a single layer and sear 2–3 minutes per side until just cooked through and golden. Remove chicken to a plate and set aside.

Brown andouille

Add the sliced andouille to the hot pan and cook 2–3 minutes, stirring occasionally, until browned and some fat renders. Remove andouille to the plate with chicken.

Cook shrimp

Wipe the pan if excess grease remains, then add 1/2 tablespoon olive oil. Add shrimp in a single layer and cook 1–2 minutes per side until pink and just opaque. Remove shrimp to the plate with proteins. Keep pan over medium heat.

Sauté aromatics

Add 2 tablespoons butter to the pan. When melted, add the diced onion and green bell pepper. Cook 5–6 minutes, stirring occasionally, until softened and beginning to brown. Add the minced garlic and the white parts of the scallions and cook 30–45 seconds until fragrant.

Make roux base

Push vegetables to the side and add 1 tablespoon butter in the cleared space. Sprinkle the tablespoon of flour over the butter and stir to make a light roux, cooking 1 minute to remove raw flour taste.

Build sauce

Slowly whisk in 1 cup chicken broth, scraping up any browned bits from the pan. Add the heavy cream, tomato paste, Worcestershire sauce, remaining Cajun seasoning (1 tsp), smoked paprika (remaining 1/2 tsp if any), lemon juice, and red pepper flakes if using. Bring the sauce to a gentle simmer and cook 4–6 minutes until slightly thickened.

Adjust consistency

If the sauce is too thick, add reserved pasta cooking water in 2–3 tablespoon increments until desired consistency is reached. Taste and adjust seasoning with up to 1/2 tsp more salt or cayenne/Cajun seasoning for heat.

Reintroduce proteins

Return the cooked chicken, andouille, and shrimp to the pan with the sauce. Stir to coat and heat through 1–2 minutes. Fold in the drained pasta, tossing to combine and coat evenly with the sauce. If needed, add more reserved pasta water to loosen the sauce so it clings to the pasta.

Finish

Stir in the sliced green parts of scallions and chopped parsley. Sprinkle the grated Parmesan if using and stir until melted and incorporated. Adjust final seasoning with salt and pepper to taste.

Serve

Divide the creamy Cajun pasta among plates or shallow bowls. Garnish with extra parsley, scallion slices, and a light dusting of smoked paprika or extra Cajun seasoning if desired. Serve immediately.