Combo Cajun Alfredo Pasta Recipe

Prep proteins

Pat the shrimp dry with paper towels. Slice the chicken breast horizontally if thick, then cut into 1/2-inch strips or bite-sized pieces. Place shrimp and chicken in a bowl.

Season proteins

In a small bowl combine 2 tsp Cajun seasoning, smoked paprika, garlic powder, 1 tsp salt, 1 tsp pepper and 1 tbsp lemon juice. Drizzle 1 tbsp olive oil over shrimp and chicken, then toss with the seasoning mixture until evenly coated. Let rest 10 minutes while you begin pasta water.

Cook proteins

Heat a large skillet or grill pan over medium-high heat and add 1 tbsp olive oil. Add chicken pieces in a single layer and sear 3–4 minutes per side until cooked through and lightly charred (internal temp 165°F / 74°C). Remove chicken to a plate and tent with foil. Add shrimp to the same pan and cook 1–2 minutes per side until pink and opaque. Remove shrimp and keep warm with the chicken.

Steam broccoli

While proteins cook, bring a small pot of water to a boil. Add broccoli florets and steam or simmer uncovered 3–4 minutes until bright green and just tender. Drain and set aside. Alternatively, place broccoli in the pasta pot during the last 2–3 minutes of pasta cooking (see pasta directions) to cook together.

Bring a large pot of water to a rolling boil. Add 1 tbsp kosher salt. Cook 12 oz fusilli according to package directions until al dente (usually 9–11 minutes). Five minutes into cooking, if you prefer to cook broccoli with the pasta, add the florets to the pot. Before draining, reserve 1 cup of the pasta cooking water. Drain pasta (and broccoli if cooked separately) and set aside.

Start base

In a large skillet over medium heat melt 3 tbsp unsalted butter. Add the minced shallot and cook 1–2 minutes until softened. Add the minced garlic and cook 30–45 seconds until fragrant, taking care not to brown.

Build sauce

Sprinkle 1 tsp flour over the aromatics and stir 30 seconds to cook the raw flour taste. Whisk in 1/2 cup chicken broth, then slowly add 1.5 cups heavy cream while whisking to combine. Bring the mixture to a gentle simmer.

Season sauce

Stir in 1 tsp Cajun seasoning and 1/4 tsp crushed red pepper flakes (optional) and simmer gently for 3–4 minutes until slightly thickened. If the sauce becomes too thick, whisk in reserved pasta cooking water, 2 tbsp at a time, until desired consistency (you may not need the full cup).

Finish sauce

Reduce heat to low and stir in 1 cup grated Parmesan cheese until melted and smooth. Taste and adjust seasoning with salt and pepper as needed. Stir in 2 tbsp chopped fresh parsley.

Combine pasta and proteins

Add drained fusilli (and broccoli if not already in sauce) to the skillet and toss to coat in the Cajun Alfredo sauce. Add reserved pasta water as needed to loosen the sauce and make it glossy. Gently fold in the cooked chicken and shrimp, warming them through for 1–2 minutes—do not overcook shrimp. Ensure all pieces are coated in sauce.

Serve

Portion pasta onto plates, distribute shrimp and chicken evenly, and top with an extra sprinkle of grated Parmesan and chopped parsley. Serve immediately.