Cajun Alfredo Pasta Recipe

Prepare protein

If using shrimp: pat shrimp dry. If using chicken: cut breasts into 1-inch pieces and pat dry. Set aside on a plate.

Make Cajun rub

In a small bowl combine 2 tsp Cajun seasoning, 1 tsp paprika, 1 tsp garlic powder, 1/2 tsp onion powder, 1/2 tsp dried oregano, 1/4 tsp cayenne, 1/2 tsp salt and 1/2 tsp black pepper. Toss shrimp or chicken with 1 tablespoon olive oil and the rub to coat evenly. Let sit 10–15 minutes while you bring the water to a boil.

Cook protein

Heat a large skillet or grill pan over medium-high heat and add 1 tbsp olive oil. For shrimp: cook 1–2 minutes per side until opaque and cooked through (3–4 minutes total). For chicken: cook pieces 4–6 minutes, stirring occasionally, until internal temperature reaches 165°F (74°C) and nicely browned. Transfer cooked protein to a plate and tent with foil to keep warm.

Boil pasta

Bring a large pot of water to a rolling boil, add 1 tbsp salt. Add 12 oz fusilli and cook according to package directions until al dente (usually 9–12 minutes). Reserve 1 cup pasta cooking water, then drain pasta.

Steam broccoli

During the last 3 minutes of the pasta cook time, add the broccoli florets to the pot (or steam separately) and cook until bright green and tender-crisp. Drain with pasta or transfer to ice water for 30 seconds then drain to stop cooking. Set aside.

Start the roux

In the same large skillet used for protein (wipe out if needed), melt 3 tbsp unsalted butter over medium heat. Add the minced garlic and cook 30–45 seconds until fragrant but not browned. Sprinkle 1 tbsp flour over the butter and garlic and stir constantly for 1 minute to cook the raw flour taste.

Deglaze & thicken

Slowly whisk in 1 cup chicken broth until smooth, scraping any browned bits from the pan. Bring to a gentle simmer and let thicken for 1–2 minutes.

Finish the sauce

Reduce heat to medium-low and stir in 1 cup heavy cream and 1/2 cup milk. Add 1 tsp Cajun seasoning, 1 tsp lemon juice and 1/2 tsp hot sauce if using. Simmer gently 2–3 minutes until sauce slightly thickens. Gradually whisk in 1 cup freshly grated Parmesan until melted and smooth. Taste and adjust seasoning with salt and black pepper; add more Cajun seasoning or cayenne if you want more heat. If sauce becomes too thick, thin with up to 1/2 cup reserved pasta water in 1–2 tbsp increments until desired consistency.

Toss pasta with sauce

Add drained fusilli and steamed broccoli to the skillet with the sauce. Toss gently to coat, adding a splash of reserved pasta water if needed to loosen the sauce so it evenly coats the pasta.

Add protein & finish

Fold in the cooked Cajun shrimp or chicken until distributed. Warm everything together 1–2 minutes so protein reheats and flavors meld. Taste and adjust salt, pepper, or Cajun seasoning.

Plate and garnish

Divide among 4 plates. Top each serving with about 1 tbsp extra grated Parmesan and a sprinkle of chopped fresh parsley and red pepper flakes if desired. Serve immediately.