Cajun Alfredo Pasta With Chicken Or Shrimp Recipe

Prepare chicken

If using chicken, slice breasts horizontally into 1/2-inch cutlets or pound to even thickness. Toss chicken with 1 tbs olive oil, 1 tsp Cajun seasoning, 1/2 tsp salt and 1/2 tsp black pepper. Let sit at room temperature for 10–15 minutes.

Prepare shrimp

If using shrimp, pat dry and toss with 1 tbs olive oil, 1 tsp Cajun seasoning, 1/4 tsp salt and 1/4 tsp black pepper. Let sit for 5–10 minutes.

Grill or pan-sear protein

Heat a grill pan or skillet over medium-high heat until hot. For chicken: cook 4–6 minutes per side until internal temperature reaches 165°F (74°C). For shrimp: cook 1.5–2 minutes per side until opaque and slightly charred. Remove from heat, tent with foil, and let rest 5 minutes. Slice chicken into strips if applicable.

Bring a large pot of water to a rapid boil. Add 1 tbsp salt. Add fusilli and cook according to package directions until al dente (usually 9–11 minutes). In the last 3 minutes of the pasta’s cooking time, add broccoli florets to the pot to steam with the pasta. Reserve 1/2 cup pasta cooking water, then drain pasta and broccoli together and set aside.

In a large skillet over medium heat, melt 3 tbs unsalted butter. Add minced garlic and sauté 30–45 seconds until fragrant but not browned.

Sprinkle 1 tbs flour over the butter and garlic and cook, stirring, for 1 minute to make a roux.

Slowly whisk in 1.5 cups heavy cream and 1/2 cup chicken broth until smooth. Bring to a gentle simmer, stirring frequently, and let thicken 2–4 minutes.

Stir in 1 cup grated Parmesan cheese until melted and the sauce is smooth. Add 1 tsp Cajun seasoning, 1/2 tsp smoked paprika, 1/4 tsp red pepper flakes (optional), 1/2 tsp black pepper, and 1 tsp lemon juice. Taste and adjust seasoning (add a pinch more Cajun seasoning or salt if needed). If the sauce is too thick, thin with up to 1/2 cup reserved pasta water, a little at a time, until desired consistency is reached.

Add the drained fusilli and broccoli to the skillet with the Cajun Alfredo sauce. Toss gently to coat, using additional reserved pasta water if necessary to loosen the sauce so it evenly coats the pasta.

Add the sliced grilled chicken or cooked shrimp to the pasta. Toss briefly just to combine and warm the protein through (about 1 minute). Drizzle with 1 tsp olive oil if desired for gloss.

Serve immediately, dividing among 4 plates. Top each serving with about 1 tbsp chopped fresh parsley and a generous sprinkle of grated Parmesan (approx. 1 tbsp/plate). Offer extra Cajun seasoning or red pepper flakes at the table for added heat.